How can I tenderize meat?. Sometimes when I bake meat is not as tender (beef)?!
How can I tenderize meat?. Sometimes when I bake meat is not as tender (beef)?
Thanks
Answers:
Give it some booze..maybe some cheap wine and stuff, you can also try whacking the hell out of it to make it dumb. If it doesn't work..just toss it in the oven and gas it up...it will go numb in no time.
Whack it with a tenderizing hammer.
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use a liquid that has acid in it, like vinegar, or lemon, lime or orange juice. you can use ginger or papya to tenderize beef.
Bake meat? Can you be more specific, like what cut of beef you are using and oven temp please? If it's a tough cut of meat, you have to braise it, and if it's a tender cut you need to roast it at a fairly moderate temperature and cook it to medium at the most (preferably rare to med rare).
The best thing you can do for beef or pork to keep it tender when cooking is to wash it thoroughly before cooking. When the butcher makes the cuts of meat he is cutting through a lot of bone. This bone meal flies everywhere including back onto the meat. Bone meal makes the meat tough. Also, be sure your meat has reached room temperature before cooking.
Try this once and you will be amazed! All the rubs and tenderizers in the world will not make as much a difference as these two things!!
use meat tenderizer, or beat the hell out of it with a meat mallet
get one of those things that look like a row of nails/needles and do it all over the meat...could also use a fork but it takes a long time.
Soak In Coca-Cola Overnight,Then Think About What That Stuff,Does To Your Innards....lmao But For Real Cokes The Stuff..Cheap Too...
That depends on the cut of meat you have, some meats are best not baked, the best way is to use that cut of meat as a pot roast, garnish it with garlic salt, bay leaves, and if you have to use tenderizer, Adolf makes a great tenderizer.
The best way is to marinate the meat preferably overnight in the refrigerator, but even as little as a half hour will tenderize the meat. Use acidic liquids like orange- or lemon-juice based marinades, wines, vinegars, tomato sauces, or even pickle or sauerkraut juice. This actually disrupts the long muscle fibers, essentially digesting them, to make the meat more tender. In this way, you can buy a cheaper, tougher cut of meat like chuck roast and have a very tender, juicy roast.
Something my Dad used to do whenever he BBQed venison, which can be a bit tough and gamey tasting, is to marinate it in beer for at least 24 hours.
One thing you might want to do is find out what cut of meat you're cooking. Round steak is a cut that needs tenderizing but costs much less than tenderloin, which doesn't need any tenderizing. Several of my cookbooks have a section that lists the cuts of meat, how to cook them, and whether they will need to be tenderized. I've attached a link that gives a basic idea of the different cuts of beef.
Good luck!
First of all, it depends on the cut of meat you are speaking of.(ribeye, porterhouse, t-bone, sirloin, chuck) Secondly, why are you baking it? LOL Grill or broiling is best for beef. You can beat the heck out of it, but if it's prime cut beef you shouldn't have to. You can buy meet tenderizer, it comes in dry and liquid form. Also, if it was frozen then thawed, it may also become tough. I always buy my beef the day before or the day of use. You may also be over cooking it. Good luck, and I hope this helped...lol
BEAT THE HE77 OUT OF IT!!!!
And it will be perfect!
Confuscius might say: "No meat stay hard after good beating."
or an actual quote:
"The way you cut your meat reflects the way you live: