There are two methods available to you. With or without a meat mallet.
No tools: put your piece of meat in a clean cloth or wrap it vigorously, then place it on your work surface and start tapping it for a few minutes. Observe the effects, you won’t have any bad surprises!
With a meat mallet: As with the previous method, simply strike your previously wrapped pieces of meat and observe the final result.
How to make a pot-au-feu, beef bourguignon or any simmered dish without the meat being dry?
« Simmering » is in itself a method for tenderizing meat. It is important to let it cook over low heat for a long time and especially to watch the level of water, salt or tomato! We forget it too often, the tomato sauce with its acidic action, its water, counts for a lot in the success of so-called casserole dishes!
Beforehand, we will have taken care to cut the pieces of tomato well and also to slip in a teaspoon or two of baking soda. Shhh, it’s a secret!
How to make meat tender after cooking?
Sometimes you fail to cook. Don’t panic! You now have a lot of tips and tricks to help you get through it. You can use marinade for example, or even milk.
It’s never too late! Here’s how to fix beef bourguignon that’s too tough?
It’s never too late to do it right! The wrapping technique should be enough. After removing them from the pot, wrap the pieces of meat, ideally in aluminum foil or cling film and leave in the refrigerator for a quarter of an hour.
see next page
ADVERTISEMENT
