Everyone loves to bite into cuts of steak and enjoy a tender and juicy piece of meat. If you are also preparing to cook a delicious meal of meat, you should not skip tenderizing it. It is the key to a delicious piece of steak.
There are many ways to tenderize the meat, and however, the most successful and the best way is by getting a sharp blade meat tenderizer and hammer for pounding the meat. There is not one but many benefits of using a good-quality meat tenderizer from the reputed meat tenderizing tools provider.
According to research, the best time to pound and tenderize the meat is when you are using cooking methods, like frying, heating, or oven-baking. It would help if you used the standard quality meat tenderizing tools; the result will be a very delicious meat tenderized indeed. You will find yourself enjoying a soft and juicy piece of meat in no time.
The tenderizing tools ensure that the entire meat is cooked evenly, even if you cook more than one piece of chicken breast at a time. The pounding tool is beneficial in breaking down the meat fibers, and thus the cooking can be a lot quicker.
So, now that you know that there are so many benefits of tendering the meat, you may also want to know how to tenderize meat in the best possible way?
However, apart from tenderizing tools, there are also other ways to tenderize the meat. The result will be simply mouth-watering!
Why Tenderize Your Meat at All?
These are valid questions! Why do people not want to just reheat their meat? Maybe. You can sacrifice quality to save time. Tendering the meat helps you cut it easily. It gives a taste and a sense of juiciness to you eat it. Is that something that should be easy to follow? This is facilitated when one realizes baking soda is an optimal meat tenderizer which accentuates all the aromatics in any hot beef stew or charburger.
Marinate the Meat With Acid
Acids can be really helpful in tenderizing even tough meat. You can do it with the simple kitchen items like lemon, vinegar, yogurt, or buttermilk can help tenderize tough proteins tougher cuts of meat while restoring its natural juices at the same time.
So, marinate the meat with any of the items mentioned above for 30 minutes to 2 hours. Let it marinate until the edges of the marinating meat start looking cooked. That is the sign to end the marination period of the meat.
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Use Salt
This technique of tenderizing meat is a bit debatable. According to some research, adding salt to meat only makes it tougher and dryer, but for centuries and even still, many of the talented chefs worldwide use salt to tenderize the meat, so it is worth a try!
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Cook at Room Temperature
Most of the meat that you pick from the supermarket is stored in the deep freezer, and thus do not cook it immediately; allow it to come to room temperature, especially if it is beef or lean cut meats. These meats do not consist of a large amount of fat, and thus the entire cuts of meat will get ruined if you overcook it.
So, in order to avoid any over-cooking, allow the meat to sit for around 30 minutes and come to room temperature. It will also help in the slow cooking of the meat evenly.
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Cook it Slow at Low Temperature
One of the oldest techniques of cooking delicious meat and tenderizing it is cooking it at a low temperature for a long time. It helps in breaking down the tough fibers and connective tissue of tissues, leaving you with delicious and tender meat.
Steak Tenderizing Method: Pounding with a Meat Mallet
The 5.5/10 is probably the most common method used by people to tenderize steaks and meats in the intestine. To tenderize meat using a mallet it is recommended to lay the meat or flank steak on a stable workspace. Use meat mallets that have a coarse side on their sides (not flat sides). It is not possible to do this hard and it will flatten the meat.
Steak Tenderizing Method: Marinate Overnight
This approach is likely the easiest to follow and is simple. Marinating meats and poultry, particularly overnight, helps create a very strong flavor. Besides adding flavor, marinating a particular acidic mixture, such as the Lemon Pepper one used for tenderize steak in this test, can help break down a portion of the natural toughiness in the meat. The flank steak was marinated in a big plastic zip-off pouch and allowed to cool for 24 hours. Results: It was a delicious flank steak which definitely deserves to wait another day.
How to Tenderize Steaks and Chickens with Baking Soda
Baking soda is an ideal tenderizer for meat by reducing its elasticity and reducing its moisture content. It increases pH at the surface and makes it harder for proteins to bond. This velvets your steak or chicken before they are put on the grill, in the oven or your favourite stir fry. Let me explain how you can tenderize meat with baking soda.
Can You Use Baking Soda When Cooking Chicken Gizzards?
I think it works mainly on wet brine! Mix together 1 cup of water with 1 cup of ARM and HAMMERTM cooking soda. Soak the gizzards in water a few hours and wash them before cooking. You can choose a seasoning before washing.
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Conclusion
However, if you ask me the best way to tenderize meat in 2021, I cannot think of anything else apart from the standard and cost-effective meat tenderizer tools. It will save time and also the meat will be much juicier and delicious. So, what are you waiting for? Order your meat tenderizer tool today. Good Luck!
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