Yes, sometimes in the kitchen we tend to want to let off steam… physically! What we are going to discuss now is aptly called: hammering. We beat the piece of meat to destroy the fibers and therefore soften it.
There are two methods available to you. With or without meat mallet.
No tools: Place your piece of meat on 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 get any bad surprises!
With a meat mallet: As with the previous method, simply pound your previously wrapped pieces of meat and see the final result.
How to make a stew, beef bourguignon or any stew without the meat being dry?
“Simmering” is itself a method of tenderizing meat. It is important to let it cook over low heat for a long time and above all to monitor the level of water, salt or tomatoes! We forget too often, tomato sauce with its acidic action, its water, greatly influences the success of the so-called casserole dishes!
First, carefully cut the tomato pieces and also add a teaspoon or two of baking soda. Shh, it’s a secret!
How to make meat that is too tough after cooking tender?
Sometimes you ruin your kitchen. No panic! Now you have many tips and tricks to overcome it. You can use marinade, for example, or even milk.
It is never too late! Here’s how to compensate for beef bourguignon that’s too tough?
It’s never too late to do the right thing! The packaging technique should be sufficient. After removing them from the pot, wrap the pieces of meat, ideally in aluminum foil or plastic wrap and leave them in the refrigerator for a quarter of an hour.
It involves cutting the cooking and rehydrating the meat with its own loss of water. To serve hot, put everything in the oven at 80°C. Meat lovers will see the difference!
And to tenderize a beef skewer? How to do ?
Read more on the next page
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