I need tenderizing.?!
I need tenderizing.?
I had and immediately lost a recipe for a meat tenderizer and moisture retainer. It even kept broiled pork chops moist. It was a combination of three agents, one of which was sea salt. These three were mixed into a large volume of water in which meats were marinated. Any ideas?
Answers:
You're talking about "brining" the meat. You don't need anything but a cup of salt to 1 gallon of water. The 'sea salt' is because it's not iodized. If you want to use regular cheaper salt, be sure it's the 'non-iodized' kind. Some advocate putting some sugar in the mix, but that seems soooo silly to me. If you want it to brown more, add the sugar via some bbq sauce.
Soak the meat 2 hours per pound for a roast. Doing chops ... maybe an hour.
If brining poultry, leave the meat in the fridge out of the brine for a couple of hours, then cook it.
I'm not sure what your recipe was, but you can marinate with vinegar, diluted of course. Also, you could have used maybe a teriake sauce.
Check out a marinade product at the store and maybe the ingredients might ring a bell. It's worth a try.
I pour a capful of vinegar on meat as a tenderizer.