How to improve the quality of any meat with kefir: not all housewives know about this
Every chef tries to find the simplest and most effective method to improve the quality of meat.
After all, no one wants to spoil a tasty and healthy product by overdrying it or making it inedible due to its toughness.
Kefir is an excellent solution for cooks.
How to improve the quality of any meat with the help of a fermented milk product
The secret to success is simple, clear and very effective. It is as follows: it is necessary to use kefir with any fat content as a liquid component of the marinade.
Pieces of meat or poultry are cut into portions and seasoned.
After this, pour in a sufficient amount of fermented milk product. The meat should not "swim" in kefir, but each piece should be processed.
Then we wait from 60 to 120 minutes.
Afterwards, you can cook poultry and meat in any way you choose.
Both frying and baking and grilling with shashlik are excellent. The advantage of the method is obvious. When using a budget and affordable product, you can always get the most juicy and tender meat.
