How to make meat soft? Several recipes for marinades.

The question "How to make meat soft?" Worried, perhaps, every mistress. It often happens that cooked meat turns hard and hard. And it does not always depend on the way of cooking or on the skill of the hostess to cook. To ensure that your meat dishes are always soft, juicy and mouth-watering, you need to be guided by some tips. Let's talk about this later.

How to make meat soft, juicy and tasty?

Let's start with the ways of its preparation. You can make meat cooked, grilled, griddle, grill or barbecue, stewed, salted, smoked, baked and so on. But in each of these options, its softness depends on the product itself.

By the word "meat" is meant a protein product of animal origin. It can be pork, poultry, lamb, beef, game, as well as fish. But still, in this case I would like to talk about beef.

Before making meat soft, I would like to draw your attention to the correctness of his choice. If you plan to fry meat, then you should buy chilled. Of course, it's best to do it in the market with a familiar butcher, rather than in a store where stale beef is most often sold. For frying, a tenderloin is perfect.

Before preparing soft meat, it must be properly marinated. To do this, take a piece and wash it thoroughly in cold water. After this, you must let the water drain and cover the meat with pepper and salt. Then we lay it in a clay or glass jar and cover it with a lid. In this form, we leave for about 40 minutes. I would like to draw your attention to the fact that it is not necessary to add a bite for softness, as this will only spoil its taste.

After that, cut the meat across the fibers. It is best to use thick pieces, as this will help to preserve its juiciness. If you decide to cook meat in a conventional frying pan, then its optimal thickness is from 2 to 3 cm.

To make the meat soft, you can discard individual pieces with a kitchen hammer. This should be done with light strikes along the perimeter, while putting it on a wooden board. When one side is repulsed, it is necessary to begin to fight back, starting from the center and moving to the edges. In this case, a piece of meat should increase in the area, this will indicate the correctness of the beating. But if you use a cutting for cooking, then it's better not to beat it.

Now the pieces of meat must be salted and peppered again. It is better not to use red pepper for peppermint or any other spices. Then it is necessary to heat the frying pan with vegetable oil and start cooking. To form a delicious crust, do not cover the frying pan with a lid.

Meat marinades for meat

Since making meat soft is obtained not only with the help of the above-described method, I would like to share a few recipes of marinades presented below.

• 1 finely chopped onion, several spoons of vegetable oil, dry white wine - 3 tbsp. Spoons, a couple of sheets of mint (fresh), 2 slices of depressed garlic, rosemary. Such a mixture marinate meat for a day.
• 2 ringed onions, olive oil - 4 tbsp. Spoons, 1/8 l red wine, 4 slices of chopped garlic, bay leaf, rosemary, thyme. Marinate meat for about 3 hours.
• 1/8 l of vegetable oil, a couple drops of sauce "Tabasco", 3-4 st. Spoons of cognac, pepper, salt. Marinate 12 hours.
• Sugar - 2-3 tbsp. Spoons, 6 tablespoons. Spoons of ketchup, red pepper, 3 tbsp. Spoons of mustard, greens (finely chopped). Marinate 12 hours.
• For 500 g finely chopped meat: in 3 tbsp. Spoons of water dilute 1/2 teaspoons of soda. Marinate meat for about 2 hours in the refrigerator.

In addition, there are many other ways to marinate meat, which will help make it extraordinarily soft, juicy and tasty. Which one to choose is up to you!