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Did you buy tough meat? Don’t despair, we know a way to quickly and easily soften it.
There are many ways to do it. For example, the Maasai place a piece of beef on an anthill. Formic acid perfectly tenderizes meat … But, jokes aside. The method is excellent, but nowadays it is probably not very suitable.
To tenderize the meat, we will need a piece of meat and salt.
How to tenderize meat
To demonstrate the effectiveness of this trick, professional chef Jack Skalfani bought a piece of tough meat. The chef claims the meat will be as soft as filet mignon. Filet mignon is the most delicate meat we can imagine. I can’t wait to try it.
Place the meat on a dry, clean pan.
Sprinkle it all over with sea salt, or another coarse salt. Set it aside.
The chef advises that for a thickness of 2.5 cm, the meat should rest for 1 hour. So, if we have a piece 7.5 cm thick, we must let it rest for 3 hours. So we must wait patiently.
Salt will draw out excess moisture from the meat during marinating, which is why the meat will become tender and elastic. Now it’s time to wash the salt off the meat. Hold the meat under running water until all the salt is gone.
Want to see the proof? Jack holds a piece of marinated meat in one hand and the meat before marinating in the other. Both pieces were purchased from the same butcher. The dark and porous piece on the right is markedly different from the firm and bright piece in his left hand.
It’s time to cook the meat. It doesn’t matter which spices we choose. The meat will be tasty, tender and juicy.
Sometimes the meat looks appetizing, but after frying the taste and appearance can resemble the sole of a shoe. To prevent that, sprinkle the meat with salt before cooking and then rinse it thoroughly.
Share this trick with your friends. Such life advice will surely come in handy.
