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Can marinating tenderize all tough meats?
This is a method that could be described as a grandmother’s trick, which would make star chefs grumble! And yet, that’s exactly what it is: since the dawn of time, women have found practical tips to satisfy the whole family, often with whatever means were at hand.
They experimented with everything, and today we benefit from these discoveries, which have become traditions. Marinating is one of them. To tenderize tough meat, you need to hydrate it and allow its fibers to relax. It therefore contains acidic and softening elements. The question that arises in this case concerns the marination duration.
The answer is ultimately relative and depends on many factors, including the type of meat and marinade. Three to six hours, and you might be good to go! It’s your turn to experiment and make your own contribution.
Thanks to the acidity… lemon, vinegar:
The acid element is emphasized here. Of course, you’re not going to look for chemicals, although in molecular cuisine… You need elements that contain non-abrasive, milder acids, which are nevertheless capable of penetrating muscle fibers and relaxing them.
Lemon, red wine vinegar, or cider vinegar will do the trick. Note that tomatoes, pineapple, or papaya are excellent meat tenderizers!
Thanks to lactic ferments: milk, cream, and dairy products.
Lactic ferments contain tenderizing powers, thanks to their famous enzymes which do so much good for the digestive tract, which will overcome the toughest meats.
This foolproof technique involves soaking your raw meat in these nutrients. You should no longer see a single square centimeter of meat, whatever it is. Here again, time is on your side: between 5 and 8 hours, or overnight in the refrigerator.
Is this crazy life making you boil? What if you let off steam by “beating” this tough meat?
Yes, sometimes in the kitchen, we tend to want to let off steam… physically! What we’re going to discuss next is aptly called: hammering. We hit the piece of meat to destroy the fibers and thus tenderize it.
There are two methods available to you. With or without a meat mallet.
Without a tool: place your piece of meat in a clean cloth or wrap it vigorously, then place it on your work surface and start pounding it for a few minutes. Observe the effects; you won’t have any unpleasant surprises!
Pre-wrapped pieces of meat and observe the final result.
How to make a pot-au-feu, beef bourguignon or any slow-cooked dish without the meat being dry?
Stewing is itself a method for tenderizing meat. It’s important to let it cook over low heat for a long time and, above all, to pay attention to the water, salt, and tomato levels! It’s often forgotten that tomato sauce, with its acidic action and water content, plays a big role in the success of so-called casserole dishes!
Beforehand, we will have taken care to cut the tomato pieces well and also to slip in a teaspoon or two of baking soda. Shh, it’s a secret!
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