Cooking and frying meat is an art worth mastering so that our dishes are always full of flavor. Whether we are cooking pork loin, beef or pork, there are proven methods to make the meat tender and juicy. Here are tips on how to tenderize meat.
How to tenderize pork loin meat? Juicy sausage and roast for dinner
Extremely juicy pork loin will be obtained by cooking it twice for five minutes each. Before cooking, make a suitable marinade for the meat (water, mustard, mayonnaise, salt, pepper, garlic, bay leaves and allspice). Put the meat in the marinade and set it aside overnight. Then we bring it to a simmer and cook it for five minutes. We repeat the procedure after a day and leave the pork in the water to cool. Then we can use it as a sausage for bread or as a side dish for dinner.
An extremely original way to prepare meat is roasting pork loin in salt. For one kilogram of meat we need one kilogram of salt. Put the pork loin in an ovenproof dish in such a way that it is completely surrounded by salt. Bake it at 160 degrees for about an hour. After this time, the pork should be allowed to rest for 10 minutes, and then removed from the salt.
How to make juicy and soft pork loins in a crispy coating?
In the case of pork loin, it is also useful to know the trick of how to tenderize the meat for chops. To do this, break them gently with a meat pestle and put them in a special marinade in the refrigerator overnight. To make the marinade, we need milk and finely chopped or blended onions. These ingredients will make the meat very tender as well as tasty. To get a crispy crust, we make a path for coating with flour, eggs with spices and breadcrumbs - the coating should not be pressed!
How to tenderize pork? Marinade with salt, spices and herbs
Pork, such as pork neck or pork loin, can be roasted in the oven or pan-fried and grilled. Outstanding is jerk pork (roasted at a low temperature for several hours). To make the meat tender, it is best to marinate it in salt and your favorite spices and herbssuch as bear garlic, rosemary or chili. You can use baking soda to tenderize the meat. It is also worth knowing how to tenderize pork in stews. It should be cooked without salt. If it is tough, it is best to add a little wine and extend the cooking time.
How to tenderize beef? Good quality product and the right technique
Beef is not yet as popular in our country as it is in Germany, for example. And that's a pity. This is because it is one of the healthiest meats. Many people think that beef is tough when cooked, which is not quite true. If you buy a good quality piece of meat and fry or cook it, using the right technique, it will taste delicious.
An excellent meat tenderizer is vinegar and alcohol, such as wine or cognac. Roast beef should be set aside in a marinade of vinegar and herbs for a day or more before roasting. Steaks, on the other hand, can be marinated for several hours in a little cognac or vodka. It is important not to salt beef before frying, roasting or cooking. Otherwise it will be dry and tough. Beef after roasting should rest for 10-15 minutes.
In order not to think unnecessarily about how to tenderize beef in stew, it is essential that we pay attention to how to prepare this dish. Fry the beef first to brown in a hot pan with fat, and then cook it. If you have a lot of beef, it is essential to fry it in batches. If the meat is not of the best quality, it may become tough despite good technique. How to soften beef during cooking? We can then add a little red wine to the stew and cook the meat for another 30 minutes - until it is tender.
When preparing meat, care should be taken to reach for the highest quality products. In addition, cooking and frying techniques are extremely important. Natural ingredients such as salt, baking soda can be useful, milk, vinegar or wine, which will make the meat tender as well as juicy.
