Tenderize That Toughy Meat!

Okay now, let me refresh my memory.  How many times was it then that I fell victim of those delectable red meat  only to be able to get that to a manageable palatable state of tenderness after so many hours of cooking?   Hmmm... not once and not just twice I tell you.   One instance, a beef stew (nilagang baka) initially planned for lunch has made it to the table at dinnertime!   Really frustrating, I tell you.

Keep in mind that the amount of hours it takes to tenderize the meat depends upon the sizes of the cuts, the type and the quality of meat.   The prices of prime cut meat is way higher than the lesser qualities.   With the help of some tenderizing means, no need to spend so much for that prime cuts, rather, buy lesser quality cuts but still enjoy the porky taste or beefy goodness of them.   That means great savings.   Isn't that great?

Pressure Cook it!  

This is the first thing that will come to mind when tenderizing the meat especially for stews or with sauce.   Just long hours of slow cooking.

Just Pound or Hammer it away!

Remember the traditional way sa pagluluto ng Tagalog Bistek?   Sliced meat are pounded before frying.   You can use the meat mallet or your kitchen knife.   By pounding the meat in one direction from left to right and top to bottom.  Then turn it over and doing it again in the other side giving it a crosshatched appearance.

Marinating or braising it Naturally.   These natural tenderizers not only works but gives your meat a juicy, tasty and zippy taste.  Certain plant, enzymes and acids can break down muscles and connective proteins in meat.

1.   Calamansi or Lemon Juice

2,   Apple Cider Vinegar

3.   Apple Juice

4.   Tomato Juice

5.   Kiwi Fruit Juice

6.   Green Papaya Juice - make sure not to soak the meat for hours as it will turn the meat mushy.      If its for frying, just dip the meat several minutes before cooking.

Just a reminder when marinating with acid base.   Do not use aluminum or copper as it will react with acid.   To be on the safe side, use stainless steel or glass.

Break it down with Baking Soda.

Dissolve 1 teaspoon of baking soda in water for a 1 kilo meat.   Use that to soak the meat.  Leave it overnight and wash with water before cooking.   Don't overdo the quantity of baking soda as it will lessens the flavor and leave it with a starchy taste.

Cola is it!

Adding cola while cooking not only tenderize the meat but also gives a sweet and zesty flavor in it.

That commecially available Chemical Tenderizers.  

This tenderizer is available in powder form and composed mainly of Papain enzyme extracted from papaya.   Bromelain is another meat tenderizer composed of a number of protease enzymes and is extracted from the stems of pineapple.   I found one being sold at the shelves of supermarkets in Metro Manila made by a popular brand of food ingredients.

Image source:

spatulasama

Posted in: Kitchen Tips, Meat and Poultry