An additional option for tenderizing beef, as well as adding flavor to it, is with the use of a rub. We also like marinating lean proteins like chicken breasts and â¦ I came to ask for help. Beer also works well as a marinade to tenderize meats. © Copyright 2021 Meredith Corporation. In some of our recipes, meat is treated with baking soda dissolved in water to keep it tender. Commercially prepared meat tenderizers are usually safe, but they contain various types of preservatives and food additives. This chemical reaction makes it more difficult for the proteins inside the meat to tighten up, and when proteins can't bond together, the meat stays tender when cooked instead of constricting and toughening up. Hector Sanchez, The Secret Ingredient To Making Tender Meat. The main ingredient in meat tenderizers is the enzyme found in papaya skins. Acidic Foods. In fact, many commercial meat tenderizing powders contain bromelain. Thanks habee. Since I couldn't have a real culinary school, I started my own online culinary school! Question: Do I need to wash the powdered meat tenderizer off the beef before cooking? Simply pound both sides of the meat with the mallet. The juices will dissolve the salt, creating a brine. I really look forward to applying the techniques you provided when cooking indoor or on the grill. Answer: My results for using cola to tenderize meats has been hit or miss. In order to get the most out of meat tenderizer, itâs best to add some to a marinade, then let the steaks soak in it for a few hours. loves2cook from Portland, OR on February 22, 2011: Thanks for this hub! Let the meat sit for about 20 minutes, then rinse thoroughly. Many thanks, Veronica! Prasetio, you're already part of my online cooking school! Cook as desired. I never knew about baking soda. A suggestion of what could have gone wrong would be very helpful. Sprinkle on some liquid to help the powder reach the inside of the meat. Try throwing some fresh pineapple in a blender and use that in a marinade, you'll be amazed by how tender your meat comes out, be careful though, it is such a potent marinade that it has the ability to overtenderize the meat and make it mushy. Most of the brine will then be reabsorbed, where it will tenderize â¦ Also used for chicken, itâs a simple, highly effective technique using baking soda that transforms economical beef so itâs incredibly tender in stir fries and stir fried noodles. TravelinAsia from Thailand/Southeast Asia on April 06, 2011: Habee, what about BEER? I especially appreciated the baking soda moisturizing tip. I'm going to try a fruit juice and see how I like it. Discard the marinade. In the countries where papaya grows, the people knew this so they used papaya together with the meat, without knowing the enzyme there. Tricia has several food sensitivities and needs to be very careful, so we will try some of your suggestions. I'm going to try these...I hate tough meat and my results are spotty at best right now. If the enzyme stays on your meat for too long before it's cooked, you can end up with too much tenderization. When using salt in the kitchen, itâs all about the timing. This include wine, vinegar, and acidic fruit juice like pineapple, lemon, lime, and orange. The trendy haircuts you’ll be seeing everywhere next year. lol. Tough muscle fibers can also be broken down manually. I give both Patricias an A+ in my online cooking school! You can also add other flavors like minced garlic, rosemary, basil, or sliced onions. You can easily turn cheap cuts of meats into tender, juicy servings at a fraction of the cost! Answer: I like oil, red wine, onion, garlic, and pepper. Right, Msorennson; pineapple serves the same purpose. When you tenderize using this method, you can also use this liquid to marinate your steak. You can also add other flavors like minced garlic, rosemary, basil, or sliced onions. Wonderful tips! Submit a Tip. I've tried the baking soda method twice. Audrey Kirchner from Washington on May 25, 2010: Ya never know! Be creative! This method is all on how to quickly tenderize a London broil. :). At $4.99 to $5.99 per pound, chuck steak is also more economical than flank steak. Salt relaxes the muscle fibers, causing the meat to become more tender. I'm also anxious to try baking soda with stir fry beef. Voted it up. Some cooks think they can just sprinkle the powder on the surface of the meat and voila – their job is done. Pour 2 cups of the buttermilk into a gallon-sized food storage bag. Baking soda neutralizes acid and raises the pH level on the surface of the meat, causing the outside of the meat to become more alkaline. Thanks, Jen. Try Italian dressing and pineapple juice for chicken wings, vinegar and orange juice for pork roasts, and white wine and line juice for shrimp. I particularly like your suggestions for marinades. Step 4. Brining with a salt solution helps safeguard the meat from drying out when it's cooked. To use this method, coat – don’t sprinkle – the meat or poultry with salt. Thanks for such a useful hub - we're rating it up. Tenderizing a London broil is incomplete, unless you marinate it overnight in the refrigerator with flavorful ingredients. Other Methods of Tenderizing Meat Keep the cooking tips coming :). Make a cup or two of strong black tea, allow it to cool and then use to marinate. Maybe I should give it another try! Holle Abee (author) from Georgia on March 01, 2011: I usually let meats soak in marinades for much longer than recipes suggest! Remove the steak from the refrigerator. I appreciate learning how to better tenderize my tough cuts. Marinate your meat for a couple of hours (or overnight). Vinegar (balsamic, apple cider, etc.) Great hub, thanks for the info. Itâs a quick and easy method that any home cook can do, any night of the week. Nice job. You can use water, but to add flavor, you might want to use fruit juice, Worcestershire sauce, soy sauce, teriyaki, vinegar, or wine. Another option is to pierce your meat all over with a fork and then soak it in vinegar for 1 to 2 hours before you cook it. Fascinating. BBQ and BBQ sauce is something she and others in the Deep South take seriously. Learn how to season this Southern kitchen staple in five easy steps. Holle Abee (author) from Georgia on May 24, 2010: Glad you enjoyed my online cooking classes, Jen! Use about one teaspoon of baking soda for each pound of meat. Place the steak in a large sealable plastic bag that can accommodate all of the meat. Briefly soaking meat in a solution of baking soda and water raises the pH on the meatâs surface, making it more difficult for the proteins to bond excessively, which keeps the meat tender â¦ Question: Is Pepsi good to tenderize meat? I think cheap, tough cuts have better flavor. Your article on tenderizing meat and marinades is presented in a comprehensive way and answered a lot of my questions. Pounding meat with a mallet is a surprisingly effective way to tenderize it. We like using beef chuck steak for stewing and braising because of the extra fat that comes with this cut of meat, but it can also work nicely for stir-fries. This method works great for thick steaks and chops, especially on the grill. However both times, the entire thing began to smell terrible when I started cooking it. Of course, there's also the option of using a metal meat tenderizer if you're willing to put some elbow grease into your dinner preparations. Won't the steak taste like it's been over salted after grilling? Cutting these tissues is called âmechanical tenderizationâ and itâs one of the best ways to get stewing beef to act the way you want it to. While more tender cuts of meat may only need two hours of marinating, a tougher cut such as rump roast can soak for several hours, up to overnight. Sir the things you have narrated will be suitable for poultry chicken but how to tender country chicken used in south india. These are usually made of wood or metal, but I like the metal ones because they’re so much heavier. Pat tends to marinade meat, usually with a lot of seasoning. How to Make It. Holle Abee (author) from Georgia on May 27, 2010: Teddle, maybe you're cooking it at too high a temp? Another popular possibility for tenderizing chicken is the use of milk, or milk products (via Our Everyday Life).Although we don't think of milk of a sour cooking ingredient (unless, of course, it's gone bad), milk does contain lactic acid. Any acidic liquid will help tenderize meat and also infuse flavor. The longer you soak the meat, the more tender it will become. 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