When preparing a meat dish, housewives try to do everything so that the dish turns out as juicy and tender as possible.
There are a few tricks that will increase your chances of achieving the perfect result.
Choice of meat
It all depends on the dish you want to cook. If it's a steak, then a tender fillet will do, but tougher meat is cut into cubes and stewed.
Preparing meat
Before cooking, it would be a good idea to soften the product. For example, you can beat the meat with a hammer or make cuts with a hand tenderizer (a device with long teeth).
In both cases, the task is the same - to break the tough muscle fibers, which will make the dish softer and more tender.
Marinade
The acids in a good marinade break down the collagen between muscle fibers. But the use of a marinade is closely related to the amount of time allotted for cooking. You can use an express option - lemon juice. You can add a slice of fruit during stewing or frying.
Salt
Sea salt is ideal. Salt will make the meat softer. But it is better to add the seasoning at the end of cooking or before serving. The amount is determined by the standard formula - 1 teaspoon per 1 kg of product.
Starch
The ingredient also creates a delicious golden crust on the meat as a bonus. Both corn and potato starch are suitable.
Mustard
Before cooking, the meat is coated with mustard to make the steaks not only soft and tender. The ingredient gives the dish a piquant taste and aroma.
