Chefs are perplexed: many have begun to make meat as incredibly tasty and juicy, melting in the mouth, as they do.
It turns out that the secret is no longer a secret. There was a "leak" - the trick became available to everyone.
It's all about the marinade. But not only. The quality of the meat plays an important role.
As the expert of the online publication BelNovosti, chef Yulia Arkhipova , explained, first of all, you need to choose the right piece of meat.
The fact is that not all parts of the carcass are equally suitable for frying and baking.
To ensure that the product is truly tender, it is recommended to work with the fillet part.
If we are talking about a shoulder blade, brisket or shank, additional processing is required.
We soften the meat we have, for example, with a kitchen hammer. In addition, it will become more juicy.
It will be especially tender if you use marinades – lemon juice, vinegar, wine.
And here is what you should know: you need to marinate for at least three hours, and it is best to leave it overnight.
But you shouldn’t overcook it, otherwise you’ll get “rubber” meat.
For softness, you can add natural enzymes - they are even more effective than acids.
So, pineapple juice contains bromelain, which breaks down proteins.
And papaya is rich in papain, which can soften even the toughest pieces of meat.
Expert: Julia Arkhipova