Learn the different techniques of Tenderizing Meat and indulge in some of the mouthwatering dishes from all over the globe. We all know how hard is the idea of red meat. They get tough to tear up. Hence Tenderizing them is the only possible option to make them soft and eat up. While many countries use the pressure cooker to boil up the meat.
Additionally, other counties use the tool to beat them up. Whatever the idea might be, the primary focus remains in turning the meats soft. Therefore we are here to learn some three techniques to be precise. hence without nay further ado, let us get going with the topic-
Tenderizing Meat And Some Ways To Make It Happen-
The quality of getting tender while cooking is all that we need. The faster the meat gets tender; the good is the quality of the meat. The first of the technique of mechanical tenderization. Here the chef or the butcher intends to beat the flesh up to make it soft. Additionally, one can even say that it is one of the early styles of making the meat tender. Hence the tool which gets used comes from a very medieval age. This technique involves tearing up the meat tissues along with breaking up the meat fiber. This, in the end, makes your meat both thin along with soft.
The next method is thermal tenderization. In this scene, you need to place the meat over a slow cooker. And the heat is the protagonist who plays the active part in breaking the meat tissues. Additionally, it melts down the connective tissue, which at last, leaves your meat all melting in your mouth. Place the meat over a temperature of 140 degrees F. and slowly heat it the meat up. The more time it passes, the more is the chance of getting it soft. The collagen slowly breaks_down. And then it turns to gelatin. And this substitutes some of the lost moisture. And this stage offers you to have fork-tender meat.
One More To Go-
And the last of the technique is enzymatic tenderization. It is one of the techniques which is the less famous one. We all learned in science class that enzymes are biological molecule, hence while we deal with dry aging, the natural enzymes which are present in the meaty get breaks down. Additionally, this helps down in breaking down the collagen over time. As the final result, we get to taste a tasty soft mouth-watering meat piece to have for dinner.
The only problem with this method is that it tells a pretty long time. It takes around 20 days to finish up the process. After that, it looses up most of the moisture. And it is because of the cutting down of the outer layering of the meat. One of the effective fruit which one can use up in this method is kiwi. You can choose some other fruits as well. However, I prefer using kiwi, for it works pretty efficiently.