Hi everyone welcome to souped-up recipes. As you all know, naturally, tender cut of me tend to be more expensive. Serving meat on a budget can be a challenge. Today, I’m, going to talk about how to tenderize meat before cooking which including cutting pounding and marinating.
After watching this video, I’m sure you will cook perfectly tender meat every single time you have probably read in recipes and heard again and again that the meat should be sliced against the grain. What exactly is the grain? It refers to the direction that the muscle fibers are aligned in this piece of beef.
You can see that the fibers run from the top to the bottom. Let me cut it into a smaller piece. Then we can slice it against the grains in this way. You short turn the fibers, which makes it easier to chew in the opposite side, if you cut it with the grains, you can see, the fibers are very long and it is quite tough.
A meat tenderizer helps to break down the dense, tough muscle, fibers and the proteins that bind them together. You just pound the meat until it gets a lot of fluff. This technique is good for making porkchop steak and breaded chicken.
Today we’ll talk about three different marinade that tenderize the meat. The first one is baking. Soda, cutting and pounding affects the grain in a physical way. Baking soda breaks down the meat fiber in a chemical way.
I know it sounds weird. In fact, I have been using baking soda in many of my videos and it does an amazing job. Alkalis the meat of protein makes them hard to bound together which keeps the meat tender while cooking.
If it’s, a large piece of meat that you tend to grow or Pansear sprinkle a generous amount of baking soda on the surface, rub it nicely, do it on both sides, let it sit in the fridge for three to five hours.
Rinse the meat several times to remove all the baking soda. If you don’t rinse, the baking soda off the meat will have a weird taste. I don’t use this method, often because I don’t eat steak. That much – and it is quite time-consuming to do this anyway – wipe the water with a paper towel.
Then you can cook the meat. However, you want, if you want to marinate some smaller meat pieces. Just add some baking soda directly into the meat with other seasonings. Let us sit for at least 20 minutes before cooking.
One important note is that over adding baking soda brings a weird bitter taste. I will suggest no more than 1/2 teaspoon of baking soda per pan of meat. If you use baking soda in the marinade, it is better not to use anything sour like vinegar, lime juice, because the baking soda will react with the acid and lose the effect.
I have used the baking soda in many of my recipes, such as chicken stir-fry, noodles, sweet and sour pork and pepper steak. Next marinade is called velvetine. It’s, a technique in Chinese cuisine for preserving the moisture of the meat while cooking.
It is Chinese restaurants secret. They use it to create that juicy velvety texture of meat. We usually pre-code the meat with a sure of egg white cornstarch, some Chinese cooking wine and other seasonings for Ali’s 30 minutes before cooking.
Then the meat can be stir-fried, which I have done it in my chicken and broccoli recipe you can deep-fry it, which I showed in my mongolian beef recipe or you can poached meat. My spicy poached, beef recipe is a perfect example.
What the Velveteen makes sure does is that it protects the meat fibers preventing them from seizing up which leads to a juicy tender meat. This technique gives the meat a starchy outside layer, which is perfect for recipes that have lots of sauce, because then the meat can catch more flavor.
Some fruits also have the ability to tenderize the meat it needs to be freshly ground. The puree or juice long-life commercial fruit product does not work using fruit, puree or juice as a meat. Tenderizer add some freshness and fruity taste to the dish, which is what a lot of people love about here is how I do it marinate the meat with whatever seasonings and spices you like, then adding some freshly squeezed orange juice mix it for five to eight minutes.
Refrigerate until you’re ready to cook, if you use papaya or pineapple puree, just rub it on both sides of the meat leave it at room temperature. Unlike the acid in the pineapple juice, papaya uses an enzyme called papain to tenderize the meat which works better at room temperature or even a little bit above the room temperature.
Ok, those are all the tips that I have for tenderizing meat. I’m sure. There are many other ways if you know anything that I didn’t mention leave me a comment down below the video, so we can all learn.
I hope this video inspired you and if it did thumbs up, please don’t forget to take a look off my channel, I’m sure you will find out how to make a favorite Chinese food. New videos come out every Wednesday and I’ll, see you next time.