Nothing is more annoying and embarrassing than having to struggle with a piece of tough meat in front of guests at your home or a hotel.
But do you sometimes wonder why certain ingredients are regularly called for in marination?
Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking.
Many use marination as a great way to introduce flavour but what they do not know is that they can use it to tendarise meat, chicken and even fish.
We debunked several ingredients in your kitchen that can be used as marinades.
- Salt
Salt is often used in our kitchen for seasoning food to add extra taste, but there might be common mistakes you are doing that might make your meat chewy.
Before you grill, it is advised that you salt your steaks with sea salt, not table salt, one hour before cooking for every inch of thickness.
Why? As the meat draws some of the salt back in, it breaks down the protein and improves the steak’s texture.
- Tea
While tea contains tannins which are a natural tenderizer. Make a cup or two of strong black tea, allow it to cool and then use to marinate your beef.
- Citrus juices, vinegar or wine
These are acidic liquids that can be used to soften the muscle fibers of your meat while adding flavour.
For citrus juice, it is recommended that you try lemon, lime or pineapple.
For vinegar, apple cider, balsamic or regular household vinegar can be used.
Red wine is a good choice since it also contains tannins and the alcohol helps break down the proteins.
- Ginger
Ginger not only adds flavor to your meat but also contains a proteolytic enzyme that naturally breaks down protein enabling it, in a marinade, to soften and tenderize meat.
You can add it to your marinade or boil your meat with ginger.
- Coffee
Coffee is not only a natural tenderizer, but it also adds flavor.
To use, brew a strong coffee, chill and then soak it to marinate the product for up to 24 hours before grilling. You can also rub coffee on your steak for a few hours before sealing it in an air-tight container.
- Yoghurt
Yoghurt tenderizes meat much more gently and effectively than regular marinades, this is by far the most commonly used marinade.
You do not need to rinse off the marinate before cooking.
- Papaya and pineapples
These fruits contain vegetable enzymes that dissolve protein and connective tissues.
Apply a fruit mash or slices over the meat and leave for a few hours. Ensure the meat has a thin cut.
You should marinate the meat for a minimum of 4 hours, but for the tenderest and most flavorful steak, marinate it in the fridge overnight.
Now that you are in the know, let's not complain of chewy tough meat anymore.
