Poultry, pork and even beef – each will be soft. The marinade from the popular drink is irreplaceable

Some types of meat by nature are hardermaking achieving a soft texture with them more difficult with them. One of the hardest meats is beefa. Here, not only the type of meat plays a big role, but also the age of animals. If It is obtained from older animals, it will be even heavier to softbecause such meat contains a lot of connective tissue.

Contrary to appearances Poultry also belongs to hard meats. In his case, the selected part is important. The hardest will be legs and wings. These elements quickly lose moisture during cooking, and thus, harden and become dry.

In order for the meat to be soft after cooking, you need to make appropriate preparations before thermal treatment. One of the most popular ways The use of meat is to use salt. It is usually used to beef, pork or venison. With a heavy pinch of salt, rub the selected piece of meat and leave it for 15 to 20 minutes. After this time, we are standard thermal treatment.

We will soften poultry or lamb for it, using natural yogurt. We coat the meat in dairy and place in a bowl with it for at least a few hours. To this method buttermilk or curd will also work.

Of all the recommended and popular methods for softening meat, this meat worked best. Tea marinade She introduced a real revolution in my kitchen. Since I use it, The meat after cooking is always delicate, soft and fragile. Tea contains tannins, which in combination with meat proteins make it The meat ceases to be hard. Be sure to try and see for yourself.

Just prepare very strong infusion Black tea. You will only use to marinate 1/2 cup of infusion. We coat the meat in a drink and soak it by 8-10 hoursturning them every 1 or 2 hours.

After this time, we prepare the meat as we had previously planned. Such The marinade will not change the natural taste of foodand only improve its texture.

Source: NowowoPuje.pl