The chef revealed the secret of how to prepare soft meat like in a restaurant. You only need one fruit!
In the culinary field, we often encounter a challenge, how to prepare tender meat. Despite careful planning and long hours of marinating, the results may still not be what we expected.
The trick to preparing soft meat
Dry and tough meat often spoils the pleasure of eating. A professional chef has revealed why meat in restaurants is so incredibly tender. They use simple trick. Kiwis are used in the preparation of meat.
Why is kiwi essential when preparing meat?
Kiwi, with its proteolytic enzymes, plays a key role in changing the structure of the meat. It allows the connective tissue in the meat to break down, leading to exceptional tenderness. Just a few slices of kiwi, placed on the meat before baking, can completely change the meat.
Proteolytic enzymes in kiwi they act as a natural marinade that breaks down the connective tissue in the meat. This allows the meat to become incredibly tender, it almost melts in your mouth.
It is important to use kiwi correctly - put a few slices of it on the meat a few hours before cooking. For those who like to marinate meat, kiwi can be a great addition to the usual process if you add it a few hours before baking.
It is necessary to ensure that the meat is not exposed to the kiwi for too long, as the meat may fall apart during preparation due to excessive softness. In addition to kiwi, it can also have a similar effect on the softness of meat pineapple, a tropical fruit that also contains similar enzymes that help tenderize meat. So if kiwi is not available, pineapple can be a great substitute to achieve the same result.
This simple trick is useful an addition to the classic way of preparing meat.
