These are the tricks for making tender meat, but let's delve deeper into different methods meat softening, it is important to understand why some meats are tougher than others. The hardness of the meat is usually due to high collagen content, a type of protein found in muscle fibers. Collagen gives structure and strength to muscles, but it can make meat tough and tough if not prepared properly. Lucky for us, there are various methods that can help break down collagen and make meat more tender and juicy. Let's look at some of the most popular techniques.

Marinating the meat: Marinating is one of the most popular meat tenderizing techniques. A marinade that contains acids such as vinegar, lemon juice or yogurt, and salt not only improves the flavor of the meat, but also helps break down the muscle fibers, making the meat softer and juicier. For best results, leave the meat in the marinade for at least a few hours or even overnight.

Using a meat mallet: A meat mallet is an excellent tool for tenderizing tough meats pieces of meat. By pounding the meat, the muscle fibers are broken, which allows the meat to become more tender. In addition, pounding helps the marinade to absorb better into the meat, which increases its flavor.

Proper cutting of meat: The way you cut the meat can greatly affect its tenderness and flavor. It is best to cut the meat across the grain, which shortens the muscle fibers and makes the meat softer. This is especially important in prepare steaks.

Long-term cooking or baking at a low temperature: Tough cuts of meat, such as beef shoulder or thigh, can be tenderized by long cooking or roasting at a low temperature. Low-temperature cooking allows the collagen in the meat to break down, making the meat tender and juicy.

Resting the meat after roasting: This is a crucial step that many cooks often overlook. After baking, it is important to to let the meat rest for at least a few minutes before cutting. This allows the juices released during cooking to be reabsorbed into the meat, making the meat juicier. If you cut the meat immediately after cooking, the juices will run out, making the meat dry. Use aluminum foil to rest the meat to retain heat.

Additional tricks for preparing tender meat:

Using Baking Soda: Baking soda is another great method for tenderizing meat. Sprinkle some baking soda on the meat, leave on for 15-20 minutes, then rinse thoroughly to remove any remaining soda.
Application of fruit enzymes: Some fruits, such as pineapple, kiwi and papaya, contain natural enzymes that can help tenderize meat. These enzymes break down the muscle fibers and make the meat more tender. Be careful, however, as overuse of these enzymes can make the meat too soft or even mushy. For best results, use fruit enzymes as part of the marinade and only marinate the meat for a short time.
Slow cooking: Slow cooking is another great method for tenderizing tougher cuts of meat. This method involves cooking the meat at a low temperature for an extended period of time. This allows the collagen in the meat to slowly break down, making the meat incredibly tender and juicy. Slow cookers are ideal for this cooking method.

By using these simple yet effective techniques, you can too turn every piece of meat into a juicy, tender and delicious dish. Whether you're making dinner for family, guests or just yourself, these tips and tricks will help take your culinary skills to the next level. Remember that the key to success is practice, so don't be afraid to experiment and learn from each cooking challenge. Happy cooking!