Tenderize meat: Mastering the art of creating succulent dishes

How to tenderize meat so that it falls apart even under a gentle fork press? The process is much easier than it might seem. Thanks to these simple methods, you'll say goodbye to tough, sinewy, and rubbery bites forever.

What is meat tenderizing, really? It involves loosening the muscle fibers, which can be done through both mechanical and chemical methods.

Mechanical methods include, for example, pounding or piercing, which physically tear the fibers in the meat. A lightly pounded neck before grilling will surely be more tender than a piece grilled straight from the knife.

Tenderness of meat also increases by piercing it with a fork or another tool. Additionally, such prepared meat absorbs marinades more effectively. However, it is essential not to overdo the number of piercings, as tearing too many fibers can result in juice leakage, diminishing the meat's flavour and juiciness.

A commonly used and effective method of tenderizing meat is long simmering. This is a great way to prepare a stew, as long-cooked pieces of meat in the sauce become tender, flavourful, and aromatic. The sauce also thickens due to the fat, cartilage, or tissues. It's worth mentioning that less "prestigious" cuts of meat are best suited for simmering, as they contain more membranes and tendons, which become tender during long simmering.

Another way to tenderize meat is the chemical method, specifically marinades, which anyone can prepare at home. A good meat marinade is not just a mix of favourite spices and fats. To prepare meat so that it is tender and soft after cooking, you should use an acidic or enzymatic marinade.

ACIDIC MARINADES

Acids break down the protein in the meat, making it tender and soft. Marinating in an acidic marinade should last 2-4 hours for small pieces, up to a maximum of 12 hours for large portions. Do not marinate the meat in an acidic marinade for too long, as it will become dry.

To prepare an acidic marinade, use your favourite spices and other ingredients, but the main element is an acidic ingredient, such as lemon juice, wine (both white and red), vinegar (wine, rice, balsamic, or apple cider), canned tomatoes, yogurt (or kefir, buttermilk), mustard, as well as pineapple or orange juice.

ENZYMATIC MARINADES

Enzymatic marinades are based on ingredients containing proteolytic enzymes, which break down proteins in the meat, making it soft and juicy. As with the acidic marinade, the enzymatic one should also not be used for too long, as it may make the meat mushy or gelatinous. For small pieces, the marinating time should be 2-4 hours, while large pieces should marinate for about 6 hours.

Examples of products containing protein-degrading enzymes that can form the base of tenderizing marinades are: pineapple, which contains an enzyme called bromelain; papaya (contains the enzyme papain); kiwi (enzyme actinidin); ginger (enzyme zingibain); mango; or avocado. Interestingly, these fruits should not be added to gelatin-based jellies, as the indicated enzymes will prevent them from setting.