Any cut of meat, however inexpensive, can become soft and delicious with the right techniques. Softening involves stretching the muscle fibers, the process of making the texture softer so that the meat becomes easier to chew and tastes better. Even the toughest cuts, from beef shoulder to pork shoulder, can become more succulent and flavorful with the right methods. You can soften the meat in many ways, using a meat tenderizer, or by heat or enzymes splitting with fruit.
Steps
Method 1 of 4: Method One: Using Tools
Step 1. Put the meat on the cutting board
If you want, you can put a piece of wax paper on top to reduce the mess that inevitably comes with this method. Note: You shouldn't put greaseproof paper on the meat if you will be using the knife instead.
Remember that using a meat tenderizer to soften the meat will break down both the connective tissue and the fibers
Step 2. Choose the tool
There are two options that work best in this case. You can use a real meat tenderizer (which looks like a medieval torture instrument) or a knife. The choice is yours.
Step 3. Soften the meat
Essentially it's like pre-chewing it, just using a tool that makes it thinner and softer.
- If you use a meat tenderizer, hold it with one hand and tap the meat as you would a hammer and nail. Hit the meat evenly over its entire surface, then turn it over and keep beating it.
- If you use a knife, make cuts or incisions across the muscle fibers. The cuts should be long and thin but not too deep.
Method 2 of 4: Method Two: Soften with Heat
Step 1. Mode of operation
The muscle fibers of the meat are surrounded by layers of collagen, which is a connective tissue. When collagen is heated up to 60 ºC, it hardens by tightening, letting out the juices of the meat and making it tough (which is undesirable if you want a well-done steak). On the other hand, with a heat of 70 ºC or more, the collagen becomes gelatinous and gives the meat a soft texture, so much so that it will melt in the mouth.
The best cuts to soften with heat are brisket, ribs and other cuts with a lot of collagen. Not good for chops and filet mignon
Step 2. Choose the heat
You can use dry or wet heat. Grilling is a great example of dry heat, while braising is a great example of humid heat. During the grilling process, the meat is cooked slowly becoming tender. The meat is braised when immersed in a flavorful liquid in which it will cook.
Step 3. Soften the meat slowly
Regardless of which method you use, the key to having soft meat with heat is to cook it slowly. If you don't cook it slowly, the outer surface will start to burn before the collagen can turn into jelly.
Method 3 of 4: Method Three: Soften with the Marinade and Fruit
Step 1. Principle of enzymatic softening
Enzymes are molecules that help speed up the process of a reaction (in this case, the yielding of meat). Most fruit contains enzymes that help this process.
Sour fruit and substances such as lemon or buttermilk will in turn help increase the softness of the meat
Step 2. Learn which fruit contains these enzymes
The most commonly used are pineapple, kiwi and papaya. Of all of them, kiwis have the most neutral taste (i.e. it will affect the flavor of the marinade the least). Warning: pineapple contains bromelain, which can turn the meat into a mush if left too long to marinate.
Step 3. Add a tablespoon or two of pureed fruit
By reducing it to a puree, the fruit will mix better with the marinade. You could also make a simple lemon oil marinade if you prefer. Each ingredient will be useful in attacking the muscle fibers of the meat.
Step 4. Place the meat in a bowl, pan, or resealable bag
Add a marinade of your choice and cover or seal. Let the meat rest for at least a day (the longer it is in the marinade, the better).
Method 4 of 4: Method Four: Hang the Meat
Step 1. What is maturation
Aging is a natural way to obtain enzymatic softening. Enzymes break down muscle fibers and make meat softer and tastier as it ages. Note, however, that this process can take up to 20 days.
Step 2. Cuts suitable for aging
You have to look for the big ones that cook quickly with this method: we are talking about entrecote, loin steak and rib. It is important to have a large cut, you will not be able to dry individual steaks but you will have to remove the outside before cooking the meat and a small steak will shrink to a minimum if you frolete it.
If you chop the steak, choose 109A (a particular cut that the butcher knows). It is a cut that has the crest bone almost completely removed while retaining the fat part
Step 3. Prepare the space for maturation
You will need to make room in the refrigerator or have a portable one to use only for meat. A cooler is best because maturation can give off a bit of a smell that would affect the rest of the fridge.
You'll also need a small fridge fan - a desk fan will do. Cut a hole in the lid of the mini fridge so that the wire with the fan plug will pass through it. The fan is important because it helps to create an environment for maturation that will cause the meat to dry perfectly
Step 4. Place the piece of meat on a grate
Better to hang it on this surface than on a plate or directly on the bottom of the refrigerator. The dish does not allow the dehydration of the meat and could easily make it moldy.
Step 5. Give your flesh time to soften
This will usually take you at least 20 days. 14 to 28 is the time usually used in restaurants. Between 28 and 45 the meat takes on a really intense flavor and the meat becomes very soft. After 45 days the taste is very strong (some consider it excessive), but it depends on your preferences.
Step 6. Cut the meat
Once it has matured, you will need to cut it before cooking and eating it. Make individual slices.
