And how to tenderize a skewer of beef? How to do it?
The method is pretty much the same. Except that the barbecue tends to quickly seize the blood and water from the grilled meat. By always wrapping it in aluminum foil or cling film, you give it a chance to regain its juices.
If necessary, slide them, still wrapped, into a low-power oven. The trick also works with a leg of lamb that is overcooked on the outside.
For beef or pork steak, you need to intervene urgently with an ingredient that you already have in the refrigerator: sparkling water. Bathe the piece in it, taking care to first collect the juices and juice for your sauce.Continue reading…
