Hit the meat
Download energy! After chopping the meat in thin fillets, give it good blows before preparing it. For this you can use a softener (meat or backward, the edge of a small wooden table or a roller. What do you get with this? Break some fibers and connective tissues. The result? A succulent thin and tender meat. You can also use a ground or powder softener that you can find prosecuted to buy it, which contains the same enzymes that papaya or pineapple have to soften meat since they help break the muscle fibers But they do not provide any additional flavor.
Use milk or yogurt
A grandmothers trick! If you want to soften a cut, do it in the traditional way and it is soften meat with milk or yogurt. How is it the procedure? Very simple, perform small clefts in the cut, subdue it in the milk or yogurt, and let the meat stand at least 2 hours. This technique also serves to soften chicken breasts and acquire a faster color such as, in this recipe for chicken breasts in mushroom sauce or this other of pamphic chicken breast with oatmeal.
Adoba El Corte
Both marinar and adobar facilitate the cooking of the meat and provide a very juicy texture. As if that were not enough, both techniques enhance the taste and aroma. Adobar is very easy, simply prepare a mixture with the aromatic grass of your preference, garlic, oil, vinegar and salt, paprika or curry (or other spices). It takes the preparation inside a large bowl and adds the meat, proceeds to spread The piece with the mixture. Let the marinated cut stand for at least 1 hour. Once time has passed, cook the piece as you prefer, be roasted or fried. This marinade style is ideal for drier meats, with little fat interspersed such as the central spine. Perfect for this pork sirloin recipe with caramelized onion for example! Another interesting method is to spread or smear the meat with a mixture of oil and vinegar in equal parts, and let stand for a couple of hours (the meat will not like vinegar so you are not afraid to try it).
Mixture of water and cornstarch or fruit puree
Another technique to soften the hard meat is this: use a tablespoon of cornstarch and two glasses of water per 500 grams of meat. Place the meat in a bowl and pour the mixture. Wait between 10 to 15 minutes to drain it and seal it in the pan. Subsequently, you can cook it according to the recipe. Soft and exquisite carne with fruit puree! This alternative is appetizing and effective. Prepare a puree of fruits with kiwi, pineapple or papaya, and encourage it generously on the cut. Book for 15 minutes. After the time the meat will acquire a tender texture thanks to the enzymes of these fruits, because they undo the collagen and help break the muscle fibers as we have mentioned in a previous section. Another way that you will find it interesting to know how to use pineapple to soften the Meat is macerating it in papaya juice or pineapple juice. Like fruit puree, papaya or pineapple juices are excellent natural softeners for any cut. Wait a couple of hours and voila. This trick is great, because it gives an original and exquisite point.
Add refined sugar
Sugar is a natural softener, just like acid. So if you want a very tender roasted meat, add some sweetness. How does this happen? While the meat is baked, the sugar competes with other ingredients by the water, and thus the cut is softened. In addition to sugar you can also use many other things such as paper or honey to soften meat. This method is perfect for roasted meat recipe with teriyaki sauce, for example, which is already a bit sweet.
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