How to Make Meat Soft

Choice meat It is akin to art: you need to come to the market in the morning, find a familiar butcher, take a closer look, without rushing to sniff... But in the store all this is quite problematic, there is no place to turn around. And meat of the right quality must be chosen from what is already there.





If you happen to get a piece of old, lively pork or beef, do not despair. Of course. juicy steak From such meat will not work, but excellent fried or baked meat - quite. "Site" He will tell you how to save the situation!





There are a number of helper products that are able to soften even the hardest sole, adding juiciness and savory notes to the meat.

1. Onions
   No meat dish is complete without onions and onion juice. You can cut the onions with semi-rings, finely knead, twist through a meat grinder or even grate (here it is, prevention of ARI), then mix with meat 1: 1 and leave it for a couple of hours under pressure.
   
   
   
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2. Mustard
   This product is a great companion of meat! Mustard (in the form of a powder or liquid sauce) not only perfectly softens the meat fibers, but also adds a savory aroma and a light touch. Just smear a whole piece of meat with mustard or immediately cut into the necessary portions, soak for 15-20 minutes, then fry or send to bake.
   
   
   
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3. Lemon, pomegranate, pineapple juice
   All these juices are excellent softeners, however, using such a marinade, try not to overload the meat in it, so as not to get rubber in the end.
   
   
   
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4. Rassoline
   Cabbage or cucumber brine is a great option, by the way! Gives a splint and salt the dish is no longer necessary.
   
   
   
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5. Mineral water
   This is a proven way of softening from chefs with experience, and it is better to choose a mineral water therapeutic and preventive, such as "Essentuki" or "Borjomi".
   
   
   
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6. starch
   Try soaking hard meat in water with potato starch diluted in it - you will be surprised by the result! Juicy pieces with a crispy crust are guaranteed.
   
   
   
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7. kefir
   Mix the dairy product with your favorite fragrant spices and pour this mixture of meat for a couple of hours.
   
   
   
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8. soy sauce
   Meat, marinated in soy sauce for 1-1.5 hours, acquires softness, a rich dark color and a characteristic taste. I recommend it!
   
   
   
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Having experimented with various marinades, you will definitely choose an option that suits your taste. And one more important point in the preparation of any meat: never under any conditions (unless you are going to cook a baldwig or balik) salt the meat in advance! Salt pulls all the juices out of it before cooking.

Perhaps you have your own signature ways of cooking meat, it will be great if you share!