Mastering meat tenderness: Top tips for juicy, tender bites
How can you tenderize the meat so that it falls apart with just a gentle press of a fork? The process is simpler than you might think. With these straightforward methods, tough, sinewy, and rubbery bites will be a thing of the past.
2:09 PM EDT, September 17, 2024
What does meat tenderizing entail? It involves loosening the muscle fibers, which can be achieved through either mechanical or chemical methods.
What can you do to make the meat in your stew soft and tender?
Mechanical methods, like pounding or piercing, physically tear the fibers in the meat. A lightly pounded piece of meat before grilling will be more tender than one grilled straight from the knife.
Tenderness increases by piercing the meat with a fork or another tool. This also helps the meat absorb marinades better. However, be careful not to overdo the piercing, as too many holes can cause juice leakage, diminishing the meat's flavor and juiciness.
A commonly used and effective method of tenderizing meat is long simmering. This method is perfect for preparing stew. Long-cooked pieces of meat in the sauce become tender, flavorful, and aromatic while also thickening the sauce thanks to the fat, cartilage, and tissues. It's worth noting that less "prestigious" cuts of meat are best for simmering, as they contain more membranes and tendons that tenderize during prolonged cooking.
Marinades that tenderize meat: Two types you need to know
Chemical tenderizing involves using marinades, which you can easily prepare at home. A good marinade is more than just a mix of favorite spices and fats. To make meat tender and soft after cooking, you should use an acidic or enzymatic marinade.
ACIDIC MARINADES
Acids break down the proteins in the meat, making it tender and soft. Marinate small pieces for 2-4 hours and large portions for up to 12 hours. Do not marinate the meat in an acidic solution for too long, as it can become dry.
To prepare an acidic marinade, combine your favorite spices and other ingredients with an acidic element, such as lemon juice, wine (both white and red), vinegar (wine, rice, balsamic, or apple), canned tomatoes, yogurt, kefir, buttermilk, mustard, pineapple, or orange juice.
ENZYMATIC MARINADES
Enzymatic marinades use ingredients containing proteolytic enzymes that break down proteins in the meat, making it soft and juicy. Like acidic marinades, enzymatic ones should not be used for too long to avoid making the meat mushy or gelatinous. Small pieces should marinate for 2-4 hours, while large ones need about 6 hours.
Examples of enzyme-rich ingredients for marinades include pineapple (contains bromelain), papaya (contains papain), kiwi (contains actinidin), ginger (contains zingibain), mango, and avocado. Interestingly, these fruits should not be added to gelatin-based jellies, as the enzymes will prevent the gel from setting.
