Making Tough Cuts of Meat Tender
Tough meat doesn’t have to be tough to eat!
Tougher cuts of meat can be tenderized to produce a more enjoyable product. In order to accomplish this, the connective tissue must be broken down either before cooking or during cooking (moist heat).
There are five common methods of breaking down connective tissue before cooking.
1. Grinding- cuts up the connective tissue in the meat
2. Waffling- (mechanically) softens the connective tissue
3. Pounding- (using a meat mallet) softens up the connective tissue
4. Treating with an acid-(marinating) meat left soaking in this liquid before cooking will soften the tissue
5. Treating with a chemical tenderizer (MSG) usually shaken on
Tenderizing Tips to Follow During Cooking
1. Use moist heat- any type of liquid can be used (water, fruit/vegetable juice, stock etc), in a pot with a lid
2. Use low heat (325F or less)
3. Cook over a long period of time (usually for several hours)
Tougher cuts of meat can be tenderized to produce a more enjoyable product. In order to accomplish this, the connective tissue must be broken down either before cooking or during cooking (moist heat).
There are five common methods of breaking down connective tissue before cooking.
1. Grinding- cuts up the connective tissue in the meat
2. Waffling- (mechanically) softens the connective tissue
3. Pounding- (using a meat mallet) softens up the connective tissue
4. Treating with an acid-(marinating) meat left soaking in this liquid before cooking will soften the tissue
5. Treating with a chemical tenderizer (MSG) usually shaken on
Tenderizing Tips to Follow During Cooking
1. Use moist heat- any type of liquid can be used (water, fruit/vegetable juice, stock etc), in a pot with a lid
2. Use low heat (325F or less)
3. Cook over a long period of time (usually for several hours)