Chefs have a secret to making meat incredibly tender: add this secret ingredient before cooking!

This is a method that could be described as a grandmother’s trick, which would make star chefs grumble! And yet, that’s exactly what it is, since the dawn of time, women have found practical tricks to satisfy the whole family, and often with the means at hand.

They experimented with everything and today we benefit from these discoveries, which have become traditions. Marinating is one of them. To tenderize tough meat, you have to hydrate it, allow its fibers to relax. It therefore contains acidic and softening elements. The question that arises in this case concerns the duration of maceration.

The answer is quite relative, and depends on many criteria, including the type of meat and marinade. 3 to 6 hours, and the case could be settled! It’s your turn to experiment and make your own contribution.

Thanks to the acidity… lemon, vinegar: