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Howdy, kids! Happy hump day! Scroll on down for Today's Tip.
TENDERIZE TOUGH MEAT
You can easily and inexpensively tenderize tough meats! There's no need to purchase expensive tenderizers - you probably have everything you need in your pantry.
Anything with vinegar in it will break down and tenderize meat fibers. Whatever you mix with the vinegar will determine the flavor of the meat after you cook it. You can mix up your own vinegar combination with oil, vinegar and whatever spices you prefer. A really easy tenderizer is bottled Italian dressing. It's great as is, or you can add some soy sauce to give it a teriyaki flavor.
Place beef, chicken or pork chops in a glass pan or plastic zipper bag and add a generous amount of your tenderizing liquid. Refrigerate for several hours or up to three days for a particularly tough cut of beef. Turn meat over once or twice a day and immediately return it to the fridge.
When you're ready to cook the meat, remove it from the marinade and then grill, bake or saute it to your liking.
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Great tip I've tried a vinegar mix for a marinade in the past. Citrus acid will break down meat too. If all else fails though I have this.....
What the heck is THAT?
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Quote:
Originally Posted by PJSinger
Howdy, kids! Happy hump day! Scroll on down for Today's Tip.
TENDERIZE TOUGH MEAT
You can easily and inexpensively tenderize tough meats! There's no need to purchase expensive tenderizers - you probably have everything you need in your pantry.
Anything with vinegar in it will break down and tenderize meat fibers. Whatever you mix with the vinegar will determine the flavor of the meat after you cook it. You can mix up your own vinegar combination with oil, vinegar and whatever spices you prefer. A really easy tenderizer is bottled Italian dressing. It's great as is, or you can add some soy sauce to give it a teriyaki flavor.
Place beef, chicken or pork chops in a glass pan or plastic zipper bag and add a generous amount of your tenderizing liquid. Refrigerate for several hours or up to three days for a particularly tough cut of beef. Turn meat over once or twice a day and immediately return it to the fridge.
When you're ready to cook the meat, remove it from the marinade and then grill, bake or saute it to your liking.
.
Good tip especially as I'm concerned about using store bought meat tenderizers ...
I never buy those tenderizers,doesn't look healthy,I would use elnina's method! I have been doing it if I need to make it thinner too and helps relieve tension
SATX is too funny!
We've all had the tenderizer mallets for years....but some meat just calls for more. This meat requires no tenderizing!
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