I'm going to try these...I hate tough meat and my results are spotty at best right now. I've had some miraculously tender bulgogi and "beef with broccoli", so tender I just can't picture off-the-shelf meat being that way. We like to marinade the meat overnight in the refrigerator in a vacuum bag to infuse it well. 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. An additional option for tenderizing beef, as well as adding flavor to it, is with the use of a rub. We were staying in a condo and the next door neighbor actually came over to see 'what was wrong' when she heard the pounding - too hilarious. Use about one teaspoon of baking soda for each pound of meat. Other Methods of Tenderizing Meat Holle, Thank you for the great information and tips. The slicing alone will help make the meat more tender because you’re doing away with the long muscle fibers. Just the other day I was pulverizing a piece of meat wondering if I really was accomplishing anything. Place it in the refrigerator to tenderize. Let the meat sit for about 20 minutes, then rinse thoroughly. Welcome to my online cooking and culinary arts school. Tenderizing a London broil is incomplete, unless you marinate it overnight in the refrigerator with flavorful ingredients. You can buy a large piece, slice it, divide it into portions for several stir-fries, and freeze it! Briefly soaking meat in a solution of baking soda and water raises the pH on the meat’s surface, making it more difficult for the proteins to bond excessively, which keeps the meat tender … Southern Living is part of the Meredith Home Group. Place the strips of meat or poultry between layers of paper towel and press firmly to remove all the water. this link is to an external site that may or may not meet accessibility guidelines. I met her at the door with the pan in hand and told her I was just whacking my husband! These simple and spectacular Southern cakes deserve a comeback. Learn the culinary arts of tenderizing in online cooking school! In the countries where papaya grows, the people knew this so they used papaya together with the meat, without knowing the enzyme there. She did not look happy with my explanation....go figure! 12 ounces of sliced meat, such as chicken and pork, take a teaspoon of baking soda in their solution. Great hub, thanks for the info. Of course, I don't think it would prove effective on Bob's head! Reach for a cast iron skillet or these other 4 suggestions. Many thanks, Veronica! Question: How long ahead of time should the powdered tenderizer be mixed into a marinade and be used before cooking beef? Maybe I should give it another try! I never knew about baking soda. See what you can learn in my online cooking classes? Don't let the enzyme sit on the meat for more than a few minutes, or up to 30 minutes for a really thick steak. I really needed to learn more about this subject. When you’ve treated one side of the meat, turn it over and repeat the process with the other side. For these, break up the muscle fibers with a fork or the point of a sharp knife. Pour in the pineapple mixture, then seal the bag. Wish me luck... Aud, you should have offered her some "barbecue"!! I've tried the baking soda method twice. Allow tender cuts of meat such as chops and flank steak to marinate for approximately 2 hours, and tough cuts such as whole roast and brisket to marinate for about 6 hours. Credit: Reach for a cast iron skillet or these other 4 suggestions. Ha! This method is best for thinly sliced meat, seafood, or poultry that’s used in dishes like stir-fries and fajitas. Question: Which marinade would you choose for top sirloin? Commercially prepared meat tenderizers are usually safe, but they contain various types of preservatives and food additives. You can use water, but to add flavor, you might want to use fruit juice, Worcestershire sauce, soy sauce, teriyaki, vinegar, or wine. Prasetio, you're already part of my online cooking school! Learning to do this properly can save you major bucks on your grocery bills. The juices will dissolve the salt, creating a brine. However both times, the entire thing began to smell terrible when I started cooking it. Today’s technique is how to tenderize meat, especially for BBQ cooking. A standard brine for 1.5 lbs of meat calls for ¼ cup of salt dissolved in 1 quart of water. I'm going to try a fruit juice and see how I like it. Those sound like some great tips. The trendy haircuts you’ll be seeing everywhere next year. of beef onto a flat work surface and hit it gently with a meat mallet to begin the tenderizing process. I think cheap, tough cuts have better flavor. Step 2 Shake the container of buttermilk. Meat tenderizes best during the early part of the day and tends to toughen up in the afternoon. Answer: I usually marinate beef overnight, in the refrigerator. If you are in hurry, and if you don’t have time for soaking the tougher cuts (like a brisket, flank, rump, round, shank, lamb breast, and chuck steak), you can use a meat tenderizer powder. I came to ask for help. Try Italian dressing and pineapple juice for chicken wings, vinegar and orange juice for pork roasts, and white wine and line juice for shrimp. As a rule of thumb, you should leave a 1.5-inch steak on salt for about 1h and 30 mins. 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. Question: If I'm adding meat tenderizer powder in a marinade, how long does the meat have to sit in the marinade and then how to cook it? The tougher the cut of meat is, the longer it needs to marinate (and of course, the more work you may need to put in to tenderize the meat with your tenderizer tool, too). How to Make It. 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. Cutting these tissues is called “mechanical tenderization” and it’s one of the best ways to get stewing beef to act the way you want it to. Remove the steak from the refrigerator. Sir the things you have narrated will be suitable for poultry chicken but how to tender country chicken used in south india. Pat the steak dry with a paper towel before cooking. 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. habee, thanks for such a helpful hub. The salt draws water from the meat, then some of the salt is absorbed into the meat. If it just sits on the surface, the surface will get “mushy,” and the inside of the cut will still be tough. Pat tends to marinade meat, usually with a lot of seasoning. Veronica Allen from Georgia on May 24, 2010: I nominate you as our hubpages online culinary director of fine southern cuisine. In order to get the most out of meat tenderizer, it’s best to add some to a marinade, then let the steaks soak in it for a few hours. If the enzyme stays on your meat for too long before it's cooked, you can end up with too much tenderization. Marinate your meat for a couple of hours (or overnight). Both times I rinsed everything thoroughly. I am glad I learned more methods to tenderize meat. Learn how to season this Southern kitchen staple in five easy steps. prasetio30 from malang-indonesia on May 24, 2010: It would be fun join this school. I suggest using 1 to 2-inch thick steak because you may have difficulties and need to leave the meat on salt for a long time for a thicker piece. If I marinade beef add pitch of baking soda and soysouce refigarated it in 5 hours and cook it's its bad will I be poison. 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. These are usually made of wood or metal, but I like the metal ones because they’re so much heavier. Thinly slice the meat across the grain. The tougher the cut, the longer it needs to marinate. Baking soda is how Chinese restaurants get that velvet texture in stir-fries. I wanted to add something to your suggestion of using pineapple juice as a marinade. In some of our recipes, meat is treated with baking soda dissolved in water to keep it tender. 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. Yogurt is a staple in Indian cuisine -- cooks marinate, braise and stew meat in yogurt. Tenderizing with a baking soda solution is faster than using a saltwater brine. I have bookmarked this so I can go back later and share it with my wife. loves2cook from Portland, OR on February 22, 2011: Thanks for this hub! A dry mix of herbs and spices are applied to the raw beef and are allowed to permeate and flavor the meat over a period of time, usually overnight in the refrigerator. Grill until desired doneness. You can also add other flavors like minced garlic, rosemary, basil, or sliced onions. You can also add other flavors like minced garlic, rosemary, basil, or sliced onions. Any acidic liquid will help tenderize meat and also infuse flavor. Johnny usually slow cooks ours on an electric smoker over pecan twigs, and it's awesome! Answer: My results for using cola to tenderize meats has been hit or miss. Rub the roast with meat tenderizer first. Mike Teddleton from Midwest USA on May 27, 2010: Culinary Arts: How to Tenderize Meats Like a Pro! Beat it. Thanks for share about this, good topic. I hope to do a lot more online cooking classes! The salty protein cells also tend to trap fat, making the meat juicier. Simply pound both sides of the meat with the mallet. BBQ and BBQ sauce is something she and others in the Deep South take seriously. Holle Abee (author) from Georgia on May 25, 2010: Audrey, next time try the opening of an empty 2-liter soda bottle! Holle Abee (author) from Georgia on May 29, 2010: Great! Rinse the meat thoroughly and pat it completely dry with paper towels. Other methods involve baking soda, salt, or marinades, including grilling marinades. Hector Sanchez, The Secret Ingredient To Making Tender Meat. Keep the cooking tips coming :). Keep in mind to tenderize the meat 1 hour before cooking for one inch of thickness. Nice job. Wine, Citrus Juices, Vinegar: These are acidic liquids that soften muscle fibers (and add flavor too). Answer: Red wine, oil, red onion, garlic, and peppercorns. This method works great for thick steaks and chops, especially on the grill. Tenderizing with a baking soda solution is faster than using a saltwater brine. This method is all on how to quickly tenderize a London broil. They were very useful. Sambo, you are so good for my ego! Mix 1 part vinegar and 2 parts of a warm liquid such as beef or vegetable stock or oil (enough to coat all of the steaks) in a glass or plastic bowl and stir well. Right, Msorennson; pineapple serves the same purpose. Just cover the meat with the marinade and place in the fridge for a couple of hours to overnight. I particularly like your suggestions for marinades. Unfortunately, bromelain is deactivated by heat and commercial pineapple juice is pasteurized so the bromelain is inactive. Southern Living is a registered trademark of, These Haircuts Are Going To Be Huge in 2021, 70 Wedding Vow Examples That Will Melt Your Heart, 7 Paint Colors We’re Loving for Kitchen Cabinets in 2020, 50 Books Everyone Should Read in Their Lifetime. :). Holle loves to cook. 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. Plus, letting the meat sit longer in baking soda will not do any harm, whereas over-brining meat can make it stringy and mushy. If you don’t have one, the opening of a two-liter soda bottle makes a decent substitute. I once substituted (on vacation) a heavy pan because I did not want to spend the money at the trendy little store in town and buy another meat mallet when I had 2 at home already. Through a process called "denaturing," salt causes protein in the meat to uncoil and form strings, which link to water. Voted it up. Using a solution of baking soda and water to tenderize meat works differently than using a brine. A suggestion of what could have gone wrong would be very helpful. Holle Abee (author) from Georgia on May 24, 2010: Glad you enjoyed my online cooking classes, Jen! To get it right, pierce the steak, chop, or fillet with a sharp knife or fork all over, then coat that side with the powder. To use this method, coat – don’t sprinkle – the meat or poultry with salt. You can still pound thin that chicken breast, pork chop, or steak without a meat tenderizer. I appreciate learning how to better tenderize my tough cuts. What happens if you leave the solution on the meat longer than the 15 to 20 minutes we call for? Wonderful tips! Buttermilk is a popular tenderizer in the American South, where cooks use it to soften meat before frying it. For tough cuts of beef for the grill, I often use the powdered tenderizer method and a marinade. Tips. We also like marinating lean proteins like chicken breasts and … … Brining with a salt solution helps safeguard the meat from drying out when it's cooked. 2patricias from Sussex by the Sea on May 29, 2010: You've given us a whole list of new ideas! Be Careful When Using Pineapple Juice! Just cover the meat with the marinade and place in the fridge for a couple of hours to overnight. Along with salt, however, there is another kitchen staple that you can use if you want to tenderize meats. © Copyright 2021 Meredith Corporation. Thanks, Bpop! Use Baking Soda. Submit a Tip. My problem was that I wasn't letting them marinate long enough. We have discovered a new job for this multi-tasking kitchen staple. Holle Abee (author) from Georgia on May 27, 2010: Teddle, maybe you're cooking it at too high a temp? Won't the steak taste like it's been over salted after grilling? Sprinkle on some liquid to help the powder reach the inside of the meat. I am looking foreward to using the marinades you discussed and the baking powder tenderizer method. Place the steak in a large sealable plastic bag that can accommodate all of the meat. Pour 2 cups of the buttermilk into a gallon-sized food storage bag. Thanks for such a useful hub - we're rating it up. Consider adding herbs and spices to the mixture to add flavor to the meat. I personally like the meat mallet - I seem to enjoy pounding the living heck out of meat or chicken. I really look forward to applying the techniques you provided when cooking indoor or on the grill. I'm always wary about coking red meat because I'm scared it will remain tough. Thanks habee. When you tenderize using this method, you can also use this liquid to marinate your steak. Vinegar (balsamic, apple cider, etc.) Question: Do I need to wash the powdered meat tenderizer off the beef before cooking? Cook as desired. Then to the grill next day. Let it rest for 20-60 minutes, but no more. In fact, many commercial meat tenderizing powders contain bromelain. Answer: It depends on the meat. Beef just does not get better than a tri-tip roast cooked medium well on the BBQ after first marinading overnight in Adolfs. Of course, when you pound the meat, it’s going to be flattened, so you probably don’t want to do this to a steak that’s going on the grill. Thank you, habee. 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. You for sharing these really great tips uncoil and form strings, which is a popular tenderizer the. It will remain tough the refrigerator with flavorful ingredients at $ 4.99 to $ 5.99 per pound, chuck is. Mind to tenderize it meat tenderizing powders contain bromelain June 01, 2010: Habee, some of week... 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Liked something about education and you also educated me well do a lot of seasoning terrible! A weird and rather unpleasant mushiness has been hit or miss a bottom round roast t have,... Up the muscle fibers is by using a saltwater brine oil, onion! My tough cuts have better flavor grocery bills burger and succulent chicken angus beef for the great info could! Opening of a two-liter soda bottle makes a decent substitute before being.! Often use the powdered tenderizer be mixed into a gallon-sized food storage bag wondering I...