Best Blogging Experience

Get the Best Blogs about Variety of Topics that Replenish Your Thirst of Knowledge

Just Skip the AD after 5 Seconds and Please Support Us
Nature

Saturday, November 9, 2019

How to Tenderize Meat Naturally: Different Methods & Caution

No comments

Meat tenderizing means you make meats thinner and flatten by damaging the connective tissue. Tenderizing meats help you to consume meats more conveniently. The soften fibers make it easier to chew and digest. Tenderizing the meat also works well when you are going to cook hard and tough meats. So, tender meats are much valuable for you. Below, you will find out how to tenderize meat naturally.

You may ask why tenderizing meat naturally instead of going for the easy chemical methods. Some meat consumer uses the acidic substance to make meats tender. Acidic liquid makes meat tougher when you use apple cider vinegar, lemon or wine liquid to make meat marinated. On the other hand, there are some meat tenderizer powders which contain preservatives. These preservatives are very much harmful to your health.

So, if you use natural methods of tenderizing meats, you will get benefitted instead. In the later part of the article, find out the importance and different methods of tenderizing meats.

Why should you learn how to tenderize meat naturally?
You may find it difficult to have a bite off the meat, or you don't have strong teeth to start your favorite meat dishes. Hence, you need to have tenderized meat to chew and have a bite conveniently. Some use chemicals and powders to tenderize the meat.

There are some acidic substances or liquid which makes the meat tender. But you shouldn't use acidic liquid more often or soak them in the liquid more than a couple of hours. It will make the meat tougher. Later, you will find it more difficult to eat the meat. But you can use oil to make the meat tender instead of using acidic liquid. For your information, the acidic liquids you can use often are,
  • ·        Apple Cider Vinegar
  • ·        Lemon Juice
  • ·        Wine
There are also tenderizer powders which you can find in local markets. But these powders contain unwanted food preservatives, salt, and harmful chemical. But the food and drug administration has announced tenderizer powder is safe for the human body despite the fact that it has several other side effects.
The problem is excessive consumption of chemical powders. It will lead you to headaches, swelling in your face neck or burning issues on other areas of your body. Also, it contains salt which is detrimental to your health. So, it is always safe to have the naturally tenderized meat.

Now, you can ask, “What can I use to tenderize meat?”
Now think of the situation where you have to use the natural things to tenderize the meat instead of using chemicals and powders. There are several ways which you can follow to have the chewable and tender meat.
Use natural fruit juices or pulps which are as effective as chemicals or powders. Fruit juice assists with enzymes and acids to make the meat thinner and flatter. The fact is, meat consists of tough connective tissue which makes it hard and rough to have the meat. Follow the different style of tenderizing meat below,
  • ·        Manual tenderizing actions
  • ·        Kitchen Ingredients and Other Solutions
  • ·        Fruits
Manual tenderizing actions
You can follow several manual actions, such as using a meat mallet, heating, slow cooking, dry-aging, knifing, etc. See the below list and find the detailed information on how to do it properly in later part of this section. See the list at first.
  • ·        Heat the meat
  • ·        Use your muscles
  • ·        Cook the meat long and slow
  • ·        Dry-age the meat
  • ·        Knife the meat
Heat the meat
Heating the meat is a very efficient way of tenderizing the meat. Dry and wet heating can tenderize the meat very well. You can break the connective tissues of the meat by both of these methods.
When to heat the meat?
You can heat the meat by-
  • ·        Grilling the meat
  • ·        Braising the meat
  • ·        Slow cooking
How to heat?
You can follow the slow cooking methods like stewing. Stewing lets you cook the meat for hours. And another method is brewing which consists of vegetables, spices, and herbs with its smoky substance. Slow cooking lets you make the meat fork tender.
How long to heat?
Slow cooking needs at least a couple of hours, and if you prefer the fast and faster cooking, then high heat method is the better option for you.
Which cuts to be heated?
  • ·        Choose the part where the meat is hard and tough enough.
  • ·        Ribs part, beef chuck, short loin and shoulder with brisket
Cautions to remember
  • ·        Don’t cook for long hours to prevent meat burning
  • ·        High heating requires keen observation
Use your muscles
Tenderizing also involves your muscle power. Use your strength to level or flatten meats for the purpose of convenient eating.
When to use?
If you don’t find any alternatives, like, frying or giving the meat enough heat, then think of using your hand or get a tool which mallet meats efficiently. It doesn’t require any additional tools other than your hand.
How to use your muscle power?
Use handy tenderizer tools like metallic or wooden meat mallet. It will help you to flatten the meat, but it needs your effort. Follow the procedure-
  • ·        Cut meat into small slices
  • ·        Use the plastic sheet to cover them
  • ·        Then keep pounding the meat
  • ·        Pounding will help you to flatten the meat
How long to use?
Use meat mallet as long as you see the meat has got tenderized enough. See the hard part of the meat, if it gets flattened properly.
Which cuts to be mallet?
  • ·        Choose the part where the meat is hard and tough enough
  • ·        Ribs part, beef chuck, short loin and shoulder with brisket
Cautions to remember
  • ·        Do not pound the meat so hard that it tears into pieces
  • ·        Use sheet on the meat while pounding
Cook the meat long and slow
To tenderize the meat you also need to cook it long and slow enough. You can break the hard part of the meat and later have the taste of tender and juicy meat.
When to use?
The meat consists of hard and tough fibers. There is a sheath of collagen and connective tissues which make it harder to tear apart. You can use cooking meat slow and long method to break the hard part of the meat.
How to use?
Follow the procedure-
  • ·        Cooking brings juices out of the meat
  • ·        Heating too high makes the meat shrink
  • ·        Cook it on 160 to 205 degrees F.
  • ·        The temperature begins to gelatinize the collagen
  • ·        Later, the meat gets more tender
How long to use?
You can cook meat for long hours but one and half hours may suffice.
Which cuts to be mallet?
  • ·        Ribs part, beef chuck, short loin and shoulder with brisket
  • ·        Chops and fillet won’t respond to slow cooking
Cautions to remember
  • ·        Use a thermometer to test the cooking temperature
  • ·        Be careful of overcooking
Dry-age the meat
Dry-aging is another method which is very much useful to tenderize the meat. Dry-aging uses enzymes which leads meat to cut down the hard fiber and have flavorful cut.
How to use?
Follow the procedure-
  • ·        Salt and rub the meat with butter
  • ·        The dried or outer layer needs to get trimmed
  • ·        Or, wrap the meat with cheesecloth
  • ·        Put the meat at the bottom part of your fridge
  • ·        Later, the meat gets more tender
How long to use?
Some professional chefs recommended for aging, and it shouldn't be more than 1 to 4 days. Other say, 14 to 28 days are much better for dry-aging.
Which cuts to be mallet?
·        Ribs part, beef chuck, short loin and shoulder with brisket
Cautions to remember
You will lose 30% of the cut due to trimming





Knife the meat
You can use the knife when you have relatively softer meats to cut. Follow knifing procedure
How to use?
Follow the procedure-
  • ·        Cut connective tissue to make the meat softer
  • ·        You can slice the cooked meat against the grain
  • ·        Make outer surface of the raw meat pierced before you marinate
  • ·        Bisect the muscle fibers which is important for flank or steaks
  • ·        Meat grinder may help you to cut the meat into tender parts
Which cuts to be mallet?
·        Ribs part, beef chuck, short loin and shoulder with brisket
Cautions to remember
·        Don't force too hard with a knife to cut the meat

Fruits
Fruits are a great part for tenderizing meat. Fruits help to extract juices which contain acidic substance and enzymes which are ideal for tenderizing the meat. Below, you will find out the different types of fruits naturally tenderize the meat. See the list of fruits at first.
  • ·        Figs
  • ·        Kiwi Fruits
  • ·        Citrus Fruits
  • ·        Papaya
  • ·        Using the pulp
  • ·        Using the skin
  • ·        Pineapple Juice
  • ·        Pear

Figs
You can use figs as a meat tenderizer. Its juice and enzymes help the meat to get softer.
How to use?
Follow the procedure-
  • ·        Figs contain the enzyme ‘ficin.'
  • ·        ‘Ficin’ works well to tenderize the meat
  • ·        Get your meat ready at first
  • ·        Cut the fruits in thinner parts
  • ·        Spread the thinner cut fruits on meat
  • ·        Fruit enzymes work best under 70 degree Celsius
Cautions to remember
  • ·        Don't put too many fruits in meat
  • ·        Don’t marinade meat longer period of time
  • ·        Use oil if you want to marinade meat longer
Kiwi Fruits
The yellow kiwi fruits are an essential alternative to tenderize the meat. Follow the steps to know more about it.
How to use?
Follow the procedure-
  • ·        Kiwi Fruits contain the enzyme ‘actinidin.'
  • ·        Actinidin’ works well to tenderize the meat
  • ·        Get your meat ready at first
  • ·        Use glass dishes when using acidic fruits
  • ·        Cut the fruits in thinner parts
  • ·        Spread the thinner cut fruits on meat
  • ·        Fruit enzymes work best under 50-70 degree Celsius
  • ·        Use this fruit without turning it into mush
Cautions to remember
  • ·        Don't put too many fruits in meat
  • ·        Don’t marinade meat longer period of time
  • ·        Use oil if you want to marinade meat longer

Citrus Fruits
Citrus fruits, such as lemon, orange or lime juice are the best citrus fruits to tenderize the meat.
How to use?
Follow the procedure-
  • ·        Citrus fruits are acidic
  • ·        These fruits soften the muscle fibers
  • ·        Get your meat ready at first
  • ·        Use glass dishes when using acidic fruits
  • ·        Squeeze the juice or acidic substance
  • ·        It gives you additional taste to the meat
  • ·        Fruit enzymes work best under 50-70 degree Celsius
Cautions to remember
  • ·        Don't put too much juice in the meat
  • ·        Don’t marinade meat longer period of time
  • ·        Use oil if you want to marinade meat longer

Papaya
Papaya is one of the better meat tenderizers you can find. It contains the enzyme ‘papain’, which is the most powered meat tenderizer. You can use its pulp and skin altogether to tenderize the meat. See the procedure below.
Using the pulp
  • ·        At first, cut a papaya
  • ·        Remove the seeds
  • ·        Scoop the flesh
  • ·        Mash the papaya
  • ·        Later, apply it over the meat
  • ·        You can marinate the meat in papaya juice as well
  • ·        Use two teaspoons of the pulp for per pound meat
Using the skin
  • ·        At first, wash the whole papaya
  • ·        Peel off the skin
  • ·        Put it in a blender
  • ·        For two tablespoons of skin, add a ¼ portion of salt
  • ·        Blend the whole mixture
  • ·        For every pound of meat, use tow tablespoon of paste
  • ·        Massage the paste onto the meat
  • ·        140 degree F of temperature will help to activate the enzymes
Cautions to remember
  • ·        Don’t over-tenderize the meat with enzymes
  • ·        Over tenderizing makes the meat squishy and slim-like
  • ·        Enzymes may not work over 160 degrees F temperature

Pineapple Juice
In many commercially produced meat tenderizer, you will find an enzyme called 'bromelain.' You can find this enzyme in pineapple juice. Below, find out the procedure to tenderize the meat using pineapple juice.
How to use?
Follow the procedure-
  • ·        Cut a fresh pineapple
  • ·        Remove the rind of the fruit
  • ·        Put this in the blender
  • ·        Get the juice and apply it over the meat
  • ·        You can also pour juice directly
  • ·        Later, put it in the refrigerator for 1 to 2 hours
Cautions to remember
·        Don’t use canned or cooked pineapple

Pear
Pear has soft fiber and skin which let you work with tenderizing the meat effortlessly. Follow the procedure to how to apply it.
How to use?
Follow the procedure-
  • ·        Pear contains vitamin C and anthocyanins
  • ·        Vitamin-C and anthocyanins work well to tenderize the meat
  • ·        Get your meat ready at first
  • ·        Cut the fruits in thinner parts
  • ·        Spread the thinner cut fruits on meat
  • ·        Fruit enzymes work best under 70 degree Celsius
Cautions to remember
  • ·        Don't put too many fruits in meat
  • ·        Don’t marinade meat longer period of time
  • ·        Use oil if you want to marinade meat longer
Kitchen Ingredients and Other Solutions
The kitchen ingredients are much useful to tenderize the meat. In fact, kitchen ingredients are mostly using in modern days cuisine. There are several ingredients included in kitchen ingredients, such as, dairy products, food enzymes and salt. Some professional chefs suggested not to use some of these ingredients excessively. Hence, follow the below methods to tenderize the meat.
Dairy products
Dairy products are the best meat tenderizers. Dairy products are the generally better option than using fruit juice or other acidic marinades. Dairy products, such as buttermilk and yogurt are the best options to tenderize the meat. Yogurt is mostly using as marinating meat in different cuisine. On the other hand, buttermilk is using to tenderize the meat before frying.
How to use?
Follow the procedure-
  • ·        Dairy products contain some acidity and calcium
  • ·        Acidity and calcium activates the enzymes within the meat
  • ·        Get your meat ready at first
  • ·        Pour the milk on the surface of the meat
  • ·        The enzyme within the meat helps break down protein
Cautions to remember
·        Do not put too much milk or yogurt

Food enzymes
In many cuisines, ginger and garlic are using as the meat tenderizers. Ginger and garlic contain a distinct enzyme which helps breaks down the hard part of the meat.
How to use?
Follow the procedure-
  • ·        Ginger and garlic have proteolytic enzymes
  • ·        This enzyme helps to tenderize the meat
  • ·        Get your meat ready at first
  • ·        Make the paste of garlic or ginger
  • ·        Rub the paste over raw meat
  • ·        Let it be there for 12 hours at least
  • ·        The mixture also makes special flavor into the meat

Foods containing acids
Acidic foods contain herbs and spices. These ingredients are strong enough to tender the meat. Various acidic foods like balsamic, apple cider, malt, wine ore regular vinegar which soften muscle fibers and great for tenderizing meats. Below, you will find out some of the acidic foods.
Baking Soda
Baking soda helps to break down proteins when it gets marinated into the meat. Follow the procedure for how to use this on tenderizing meat.
How to use?
Follow the procedure-
  • ·        At first, Slice the meat across the grain as much thin as possible
  • ·        Spread baking soda over the surface of the meat
  • ·        Rub the meat gently and put it in refrigerator
  • ·        Put the meat in the refrigerator for several hours
  • ·        Also, apply soda/water paste over the slices
  • ·        Marinade for few hours
  • ·        Later, rinse well before cooking
  • ·        Remove the baking soda
Cautions to remember
·        Do not rinse off the marinade before cooking

Salt
You may get a warning not to use salt before cooking, or the result will get negative. In fact, Salt usually breaks down the protein and improves steak's textures.
How to use?
Follow the procedure-
  • ·        Spread salt all over the piece of meat
  • ·        Rub the meat gently
  • ·        After an hour, you will see the meat becomes tender
  • ·        Rinse the meat with water before braising or baking
  • ·        Remove excessive salt
  • ·        If it is steak, use a great amount of salt
  • ·        Use salt before 1 hour of cooking
Cautions to remember
·        Do not use an excessive amount of salt

Remember these cautions first
Some of the above methods involve margination that involves different cautions which are a must before anyone attempts to marinate and tenderize the meats. The cautions you need to ensure before tenderizing the meat are listed below.
  • ·        Tenderizing depends on the tools or juice you are using
  • ·        Tenderizing time depends on the meat, age, and cut
  • ·        Avoid keeping acidic and enzyme substance in a metal dish
  • ·        Metal dish would affect the flavor and color of the meat
  • ·        Using glassware is the best way to tenderize the meat
  • ·        Mostly, use glassware for acidic food
  • ·        Using a metal dish would make the meat mushy
  • ·        Using oil if you want to use acidic food in a metal dish
  • ·        Baking soda is only good for seafood, poultry, and slice meat
  • ·        Tea and red wine are good alternatives for tendering meat

People want to have tasty and delicious meat. Specially, when people find food which is chewy and relish at the same time, it will take the best place in their food menu.
Nothing is worse than the hard meat. The above methods will surely help you to make the meat soften as your satisfactory level. Before, you must know the methods of how to tenderize meat properly.

No comments :