No tools: put your piece of meat in a clean cloth or wrap it vigorously, then place it on your work surface and start tapping it for a few minutes. Observe the effects, you won’t have any bad surprises!
With a meat mallet: As with the previous method, simply strike your previously wrapped pieces of meat and observe the final result.
« Simmering » is in itself a method for tenderizing meat. It is important to let it cook over low heat for a long time and especially to watch the level of water, salt or tomato! We forget it too often, the tomato sauce with its acidic action, its water, counts for a lot in the success of so-called casserole dishes!
Beforehand, we will have taken care to cut the pieces of tomato well and also to slip in a teaspoon or two of baking soda. Shhh, it’s a secret!
How to make meat tender after cooking?
