The question of tenderizing meat is always relevant, since it is impossible to eat a tough product.
There are classical methods for softening.
Most often you can hear about the use of marinades, which contain sour products. Onions also have a similar effect, notes the expert in the field of cooking of the online publication "BelNovosti" chef Yulia Arkhipova.
But some methods will be more effective and unusual.
How to tenderize any meat
Pay attention to the starch
Many have not even heard of this trick, although starch can safely be called a proven option for this task. By the way, thanks to this secret, the meat will not only melt in your mouth, but will also acquire a golden crust during frying.
To do this, you need to mix a couple of spoons of corn starch with water and leave the meat in this mixture for a couple of hours.
Brine
The logic behind this method is clear: acidic components will soften the meat fibers, making it tender and juicy. It is believed that any brine can be used.
However, practice shows that it is best to use the liquid left over from sauerkraut.
Expert: Julia Arkhipova
