Tough cuts of meat can be tenderized in any number of ways. Common spices often include sour, herbal and cooking oil. That means a meal of greens, hoppin’ John, black-eyed peas, cornbread, and pot likker soup. The second meat-tenderizing knife trick is slicing cooked steak thinly, across the grain. Then, use the meat to create new dishes. This may sound weird, but stay with us. If you want the classic New Year’s recipes, you can enjoy our mouthwatering Southern-Style Collard Greens, Pot Likker, or Good Luck Greens and Peas with Ham. Soaking meat in a salty brine helps the meat muscles absorb more water, thus retaining moisture. Acid marinades require a long time to work and penetrate the meat. Use a mallet or cover it in saran wrap and thump it with a rolling pin or a heavy skillet. Some fruits, like kiwi, pineapple, and papaya, contain enzymes that break down the collagen in meat, making it much more tender. If you’ve got a particularly tough cut of meat or beef, and you’re looking to make it more tender, but don’t want … Cooking as a Method of Tenderizing Cooking is the original way to tenderize meat. Today I show you how to correctly tenderise meat. Tenderizing with a baking soda solution is faster than using a saltwater brine. The downside is that it can actually work too well, turning your meat into mush. Now that we’re at the peak of grilling season, there’s simply no excuse to still be eating tough meat — especially when there are so many ways to turn it into a restaurant-quality piece of protein. Try puréeing these fruits and adding some of your favorite seasonings to make a marinade that will leave you with juicy, tender meat. If you don’t own a mallet or tenderizer, use a fork to pierce holes into the surface of the beef to help a marinade absorb more quickly. Velveting does more than tenderize your glistening orange chicken—it creates an even protective coating that browns meat more evenly, seals in … As you all know, naturally tender cuts of meat tend to be more expensive, and serving meat on a budget can be a challenge. For a roast … Many people find beating their meat difficult, but I'm here to show you how easy it really is. Cooking tough cuts of meat with low-temperature heat over a long period of time is a great way to tenderize it. Use a meat tenderizer or small mallet to break tough muscle fibers, by literally pounding the beef (you can wrap the cut in pieces of plastic wrap to keep this from getting messy). Our mission at SheKnows is to empower and inspire women, and we only feature products we think you’ll love as much as we do. Heat naturally breaks down some of the bonds between muscles and helps convert the connective tissue to delicious gelatin. Salt can help tenderize meat, and since baking soda is made mostly from sodium, it makes sense that it can be used as a meat tenderizer. #2.) Tough fibers, collagen and connective tissues will break down, leaving you with tender meat. For tough cuts like chuck steak, a meat mallet can be a surprisingly effective way to break down those tough muscle fibers. Pounding meat with a mallet is a surprisingly effective way to tenderize it. ), Martha Stewart Has the Perfect NYE Recipes for an Intimate, At-Home Celebration, Ina Garten Reveals the Most Amazing Food App She Uses All the Time, The Food Trends You’re Going to See Everywhere in 2021, The Secret Ingredient In Martha Stewart’s Make-Ahead Cinnamon Rolls Will Truly Blow Your Mind. Credit: Acidic marinades are another option when it comes to how to tenderize beef and steak (and other meats). It is a traditional and easy way to do. Green tea or Black tea Using a dry brine, or rubbing the meat down with salt and dry spices and letting it air dry in the refrigerator, is also a popular method to gain the same results. Construct your meat marinade. If using baking soda, make a solution of ¼ teaspoon of baking soda and a pint of water for 12 ounces of ground beef. That’s how you’ll know it’s been marinating too long. Before you fire up the grill this weekend or brown your ground beef for a pot of chili, read on for a quick science lesson on how to tenderize any cut of meat you may cook. Southern Living is a registered trademark of, These Haircuts Are Going To Be Huge in 2021, Cook Up Some Good Luck With These Traditional New Year's Day Recipes, 7 Paint Colors We’re Loving for Kitchen Cabinets in 2020, 50 Books Everyone Should Read in Their Lifetime. Aim for 30 minutes to two hours, but check periodically to see if the meat is starting to look cooked around the edges. Acids too will break down proteins and produce a beautiful tender meat. Hit the meat evenly over the whole surface, flip it over, and continue to hit the meat with the mallet. One is scoring. Really, what’s worse than tough meat? Do this for every 1 cup (240 mL) of marinade you make. Meat only has to sit in a baking soda solution for 15 to 20 minutes, but a brine solution can take at least 30 minutes to start working. Tenderizing with a baking soda solution is faster than using a saltwater brine. Nothing takes the wind out of your sails quite like biting into a hunk of steak only to find out the sucker is chewy. Baking soda imparts a grayish cast and alkaline taste to meat. this link is to an external site that may or may not meet accessibility guidelines. After 15 minutes, the advantages of baking soda level off, and you see no further improvement. 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. This is called mechanical tenderizing and there are a few ways to do it. Just don’t leave any meat in pineapple too long. The idea is to break up the long, tough meat fibers so they are shorter and thus easier to chew. Southern Living is part of the Meredith Home Group. Meat Tenderizing Powder For those of you who are always running short of time, especially when it comes to cooking, this is one of the quickest and easiest ways to tenderize the steak. Please note that if you purchase something by clicking on a link within this story, we may receive a small commission of the sale. Buttermilk and yogurt to a lesser extent will help tenderize meat because of their acid components. When people prepare food, they often use some spices to tenderize meat. This does less damage to the meat fibers. Here are our favorite recipes for Greens, Black-Eyed Peas, Cornbread, Hoppin’ John, and Pot Likker Soup.According to Southern traditions, you will have good luck for the entire year if you have the traditional New Year’s Day supper. All of this increases the amount of stringy, dry, steamed meat in … Marinate with acid. How To Tenderize Any Steak (Even Cheap Steak!) As Cook’s Illustrated explains, baking soda alkalizes the meat’s surface, making it … Plus, letting the meat sit longer in baking soda will not do any harm, whereas over-brining meat can make it stringy and mushy. © Copyright 2020 Meredith Corporation. You don’t want to pound it into oblivion and turn the meat into mush, but a light pounding with the rough edge of a meat mallet will do the trick. Your steak will become tender as it cooks, up to a point. | Plus, letting the meat sit longer in baking soda will not do any harm, whereas over-brining meat can make it stringy and mushy Bromelain, the powerful enzyme found in this fruit, can work a little too well. Add it to a sauce and gently simmer for recipes like pulled pork or a zesty, spicy chicken chili. 13 Outdoor Decorations to Transform Your Yard for Fall, The 20 Best Online Cooking Classes That’ll Take You From Novice Chef to At-Home Pro, 6 Easy Ways to Tame Tough Cuts of Meat & Save Your Summer BBQ, The Best Sparkling Wines to Shop Tonight (Including Picks from Trader Joe’s! Use your fingers to gently work the salt granules into the surface, breaking down the fibers of the meat. If you already have a tender cut of … The oldest, easiest, and most obvious way to tenderize meat is to pound it into submission. Hector Sanchez, The Secret Ingredient To Making Tender Meat. The tenderizing action takes about 15 minutes at most. 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