If you're worried that your piece of meat will end up as tough as a shoe after cooking, here are some tips for making a melt-in-your-mouth dish.
The secrets of turning tough meat into tender and juicy were shared by the expert of the online publication BelNovosti, chef Yulia Arkhipova.
Choice of meat
When buying meat, make sure that it has a minimum amount of veins and tendons. But this point is not so important compared to the fact that the piece you choose should not have dark spots or an unpleasant smell - these are signs of a spoiled product.
Marinade
With the help of marinade, the meat fibers soften, and the final dish acquires a unique taste and aroma.
If you have a tough piece to deal with, marinate it in a mixture using acidic ingredients: vinegar, lemon juice, kefir, yogurt or wine.
Method of preparation
Instead of frying meat over high heat, thereby increasing its toughness, choose another cooking method. It is much better to braise this piece, bake it in the oven or boil it over low heat.
Expert: Julia Arkhipova
