Look for the muscle fibers that are visible on the outside of the steak. Before cooking they're the white stripes you can see running throughout a fillet. You can still see them after cooking; they're just a lighter shade than the steak itself. Make sure you cut through and across those lines instead of cutting alongside them.
Some may argue that a marinade doesn't help tenderize, but we believe at the very least it encourages tenderness. A proper marinade should include a fat, an acid, and something for flavor. The acid is what's going to help tenderize. If a piece of steak is given enough time in a marinade the acid will begin to break down the collagen.
Then, once it starts to cook, the collagen won't be able to tighten back up as much, making a more tender piece of steak. You'll still want to follow the rule of cutting against the grain and if you want the full benefit of the marinade, even flatten and tenderize the steak with a meat mallet before marinating. Use this tenderising technique on budget steaks, not expensive steaks. Tenderising time differs for different cuts of beef. Even when I under or over tenderised, it was still tender and juicy.
Even 10 minutes will suffice. Tenderised beef can be stir fried the traditional way — hard and fast on a hot stove in mere minutes — or even deep or shallow fried in oil like in this Crispy Mongolian Beef pictured below. Whichever way you cook it, the beef comes out much more tender and juicy than even expensive cuts of beef like beef tenderloin! The flavour of the beef is not affected by the tenderising. So the beef flavour will only be as good as the cut you use. Tenderising affects the texture not the flavour of the beef.
Tenderising beef enables you to make fast-cook beef recipes using economical cuts of beef that usually require slow cooking to break down the tough fibres, like in Stews. And it stays tender even if you overcook the beef! Hungry for more? Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates.
You just need to cook clever and get creative! Your email address will not be published. Notify me via e-mail if anyone answers my comment. We made beef with lo-mein noodles and your methodology was simple and yielded excellent results. We opted for flat iron steak. Can this be done to lamb shoulder if I wanted to use it in a stir fry instead of slow cooking it? If you use a lamb shoulder you need to velvet for hours.
Pls advise. Quite funny actually- waiting on take out to be delivered as I speak. The sauce was still incredible, despite the strange red-looking beef strips that were seared in bicarb! Another plus, it also acts as a deodorizer to rid the meat of any potential foul smell it might have. I use baking soda as a seasoning, marinade or dry rub that you can rinse and wash off before cooking. However, if you want to impress your family or guests with perfectly tender, smooth, and succulent meat, here is how you can do it.
Baking soda or meat tenderizer is best used for chicken breast as the breast meat is usually dry, coarse, and chewy. It also works with beef and pork. If you already have a tender cut of beef, it is not necessary to tenderize the beef unless you want the texture to be silky smooth like the ones served at Chinese restaurants. Other than an open box in the fridge to trap odor, another good use for baking soda.
Can I cook it with baking soda? Will it give it a different taste? Your email address will not be published. The choice is yours. Tenderize your meat. Tenderizing meat essentially means that you are pre-chewing the meat with a tool to make it thinner and more tender. Hit the meat evenly over the whole surface, flip it over, and continue to hit the meat with the mallet. If you are using a knife, make cuts or scores that go across the muscles fibers.
Your cuts should be long and thin but necessarily very deep. Did you make this recipe? Leave a review. Method 2. Understand how tenderizing meat with heat works. Muscle fibers in meat are surrounded by layers of collagen, which is connective tissue. It does not work well on pork chops or filet mignon. Choose your heat tenderizer. You can use either dry heat or wet heat.
Grilling is a great example of dry heat, while braising is a good example of wet heat. During the grilling process, the grilled meat is cooked slowly, allowing the meat to become tender. Braising meat is when you submerge meat in a flavorful liquid and cook it. Tenderize your meat slowly. Regardless of what method you use, the key to getting your meat tender with heat is to cook it slowly. If you do not cook your meat slowly, the outer surface of the cut will start to burn before the collagen in the meat has a chance to turn into gelatin.
Method 3. Know what enzymatic tenderizing is. Enzymes are molecules that help speed up the process of a reaction in this case, the breaking down of meat. Various fruits contain enzymes that will help this tenderizing process along. Acidic fruits and substances like lemon or buttermilk will also increase the tenderness of your meat.
Know which sort of fruits contain these enzymes. The most commonly used fruits for this process are pineapples, kiwis, and papayas. Of all of these, the kiwifruit has the most neutral flavor which means it will affect the flavor of your marinade the least. Be wary of pineapple--it contains the enzyme Bromelain, which will actually turn your meat to mush if you leave it sitting in the pineapple marinade for too long. Add a tablespoon or two of the pureed fruit of your choice. Pureeing your fruit will help it mix into the marinade better.
You could also make a simple marinade of oil and lemon if you would prefer that to a marinade with kiwi. All of these ingredients will help to break down the muscle fiber in your meat. Place your meat in a pan, bowl, or resealable bag. Add your marinade of choice to the meat and cover or seal whatever you are keeping your meat in.
Let the meat rest in your marinade for at least a day though the longer the better. Method 4. Know what dry-aging is. Dry-aging your meat is the natural way to cause enzymatic tenderization.
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