Why and how is my meat so tough?
It is important to go to the butcher, a professional who knows his stuff. Because, in fact, the tenderness of the meat will also depend on the choice of the cut, the date of slaughter, the packaging, and the quality of the supply. Forget the eternal « it’s the butcher’s fault, he served me his leftovers! »
You need to be more specific when making your request: « beef for braising, pork for the oven, escalopes for the pan… » These details are important to the professional, who will also give you valuable advice and that bouquet of aromatic plants lying around on his worktop.Tender meat cookbook
Read more on next pageHow to get tender and melting beef?
By rolling your piece of meat in coarse salt, a few spoonfuls of baking soda or honey, you will give these ingredients time to act on the meat fibers. It will then be more tender after rinsing.Meat & Seafood
It is also quite possible to cook meat in a crust with the same ingredients. The principle?
Steam cooking that will tenderize even the toughest meats. Baking soda, salt and honey in abundance will give your legs of lamb, the meaty parts of beef, beautiful golden crusts after a trip through the oven, which everyone loves, except this aunt, who wants to be tougher than the meat! On the other hand, keep an eye on the cooking time.
