How to Tenderize Meat
There is nothing worse than slaving away in the kitchen for hours only to produce meat that is tough and hard to chew. But, with a few simple steps you can make tender, juicy meat dishes and your guests will never again complain of a sore jaw from excessive chewing. Does this Spark an idea?
Things You'll Need
- Meat mallet
- Powdered meat tenderizer
- Marinade
- Herbs and spices
- Glass baking dish or plastic bag
Instructions
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1
Pound the slices of meat into thinner slices, using a meat mallet. This will flatten the meat and break the fibers and connective tissues, making the meat more tender.
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2
Apply a powdered meat tenderizer, usually made from pineapple or papaya extracts, to the meat. These contain enzymes that break down tough fibers.
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3
Make or use a pre-made marinade that contains an acidic ingredient, such as: vinegar, wine, or citrus fruit juice.
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Place the meat in a glass baking dish or plastic bag. Cover the meat completely with the marinade and place in the refrigerator. For tender cuts of meat, marinate for two hours or less. For tougher cuts of meat, marinate for several hours or overnight.
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Tips & Warnings
Fresh pineapple juice contains one of the most powerful tenderizers, the enzyme bromelin.
Try sprinkling a dry mix of herbs and spices on all sides of the meat, if you don't have anything to use as a marinade.
Cook tenderized meat rapidly with high heat.
Powdered meat tenderizer can make leave the inside of the meat tough while making the outside of the meat mushy.
Do not reuse marinade. It may contain bacteria from being in contact with raw meat.
