How To Tenderize ANY Meat!
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As you all know, naturally tender cuts of meat tend to be more expensive, and serving meat on a budget can be a challenge. Today, I am going to talk about how to tenderize meat before cooking, which includes cutting, pounding, and marinading. After watching this video, I am sure you will cook perfectly tender meat every time.
Tip NO.1: Slice the meat against the grain
Recipe Ex:
Toothpick Beef:
Crispy Sweet And Sour Pork Northern Chinese Style:
Pork Stir Fry with Celery:
Tip NO.2: Use a meat tenderizer
A meat tenderizer helps to break down the dense, tough muscle fibers and the protein that binds them. You just use it to pound the meat until the meat gets a little fluffy. This technique will be good for cooking steak, pork chop, and breaded chicken.
Recipe Ex:
Easy Breaded Chicken Breast Recipe:
TIP NO.3: Marinate the meat correctly
1. Baking soda does an amazing job at tenderizing meat
Baking soda breaks down the meat fiber in a chemical way.It alkalizes the meat proteins and makes them hard to bond together which keeps the meat tender when cooking.
How to use baking soda?
If it is a large piece of meat that you tend to grill or pan-sear: Sprinkle baking soda on the surface. Rub it on both sides. Rest it in the fridge for 3 to 5 hours. Rinse the meat several times to remove all the baking soda. Wipe the water with a paper towel. Then you can cook the meat however you want.
If you want to marinate smaller meat pieces: Just add some baking soda directly into the meat with other seasonings. Let it sit for at least 20 minutes before cooking. One important note is that over adding baking soda bring a weird bitter taste. I will suggest no more than 1/2 tsp/ pound of meat.
If you use baking soda in the marinade, it is better not to use anything sour like vinegar, lime juice at the same time. Because baking soda will react with the acid and lose the effect.
Recipe Ex:
Chicken Chow Mein (Stir Fry Noodles):
Sweet and Sour Pork:
Pepper steak:
2. Velveting helps you to create a juicy, tender texture of meat
Velveting is a technique in Chinese cuisine for preserving the moisture of meat while cooking. It is Chinese restaurants’ secret. They use it to create that juicy, velvety texture of meat.
Pre-coat the meat with a mixture of egg white, corn starch, some Chinese cooking wine, and other seasonings for at least 30 minutes before cooking. Then the meat can be stir-fried, which I have done it in my chicken and broccoli recipe; You can deep-fry it which I showed in my Mongolian beef recipe, or you can boil the meat, my spicy pouched beef recipe is a perfect example.
What the velveting mixture does is that it protects the meat fibers, preventing them from seizing up, which leads to the juicy tender meat. This technique gives the meat a starchy layer, which is perfect for recipes that have lots of sauce because then the meat can catch a lot of flavors.
Recipe Ex:
Chicken and Broccoil:
Sichuan Spicy Poached Beef Recipe:
Easy Mongolian Beef Recipe:
3. Some fruits also have the ability to tenderize the meat, such as orange, Pineapple, green papaya.
It needs to freshly grind puree or juice. Long-life commercial fruit product does not work. Using fruit puree or juice as a meat tenderizer adds some freshness and fruity taste to the dish， which is what a lot of people love about.
Here is how I do it: Marinade the meat with whatever seasoning and spices you like. Then add in some freshly squeezed orange juice. Mix it for 5-8 minutes. Refrigerate until you are ready to cook.
If you use papaya or pineapple puree, just rub it on both sides of the meat. Leave it at room temperature. Unlike the acid in the orange juice, papaya uses an enzyme called papain to tenderize the meat which works better at room temperature.
Recipe Ex:
Orange Chicken:
How to Make Steamed Bread in the MICROWAVE | Wanna Cook
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Steamed bread is one the easiest recipes to put together, well.. except for the arm muscle training by kneading the dough and the long cooking time! Well, fear no more because you can literally mix and cook it in less than an hour!
How to make steamed bread in the microwave you say? Easy steps and so satisfying. Dombolo, Ujeqe, Bohobe, Ledambi/Bodambi whatever you call it in your language, but one thing is that in South Africa we all love a good Steamed bread!
Checkout how to make steamed bread in the Oven
Fun and fancy stuffed steamed bread
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MINIMUM LABOR, MAXIMUM FLAVOR! ????
Ingredients
[ ] 1 packet Yeast
[ ] 2 tablespoon Sugar
[ ] 1 teaspoon Salt
[ ] 4 cups Flour
[ ] 4 tablespoon Oil
[ ] 2 and half or 3 cups Warm Water
[ ] Fresh chopped Parsley
ENJOY!
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Looking for a New Way To Cook Chicken? Try this Creamy Chicken Dinner Recipe | Wanna Cook
Welcome to our kitchen! In this creamy chicken dinner recipe, we're taking succulent chicken, seasoning it with a blend of spices, and cooking it to a golden brown perfection. But the real star of the show is the luscious garam masala sauce we're whipping up, filled with aromatic onions, herby garlic, and the richness of heavy cream and chicken broth.
This easy-to-follow recipe is a guaranteed crowd-pleaser that you can whip up in no time. Whether you're planning a special dinner or just want to treat yourself to a comforting meal, this creamy chicken with its divine sauce will hit the spot.
Join us as we take you step by step through the process, from marinating and cooking the chicken to creating that creamy, dreamy sauce that ties it all together. With just the right balance of spices, this dish is a delightful fusion of flavors that will make your taste buds dance.
So, grab your apron and let's get started on this creamy chicken dinner journey. Your family and friends will be begging for seconds, and you'll have a new go-to recipe in your culinary repertoire. Don't forget to like, subscribe, and share this video for more mouthwatering recipes!
Ingredients
1 Tablespoon Paprika
2 Teaspoon Garlic Powder
2 Teaspoon Onion Powder
2-3 Tablespoon Seasoning Spice
Oil
1 Onion
2 Teaspoon Herb Garlic
1 1/2 Tablespoon Garam Masala
500ml Chicken Broth
Half a Cup Heavy Cream
Crispy Bacon
Sliced Bell Peppers
Slurry to thicken
ENJOY!
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Rare Photos Not Appropriate for History Books
History is a strange thing. In many cases, the only things we know about history are things that have been captured in photos or in books. While written history can be manipulated, photos seem to be the only things that can truthfully inform us of the past.
▬Contents of this video▬
00:00 - Introduction
00:56 - Salvador Dali (1953)
02:27 - The Titanic (1912)
05:38 - Montana (1901)
06:02 - Giza (1870s)
08:59 - Zero Gravity (1958)
10:18 -La Tour Eiffel (1932)
10:41 - Going for a Stroll (1938)
11:28 - Audrey Hepburn (1958)
12:40 - Space Chimp (1961)
13:05 - Swimsuits (1922)
13:30 - Military Tradition (1952)
14:30 - Read All About it (1912)
14:52 - Elvis Presley (1958)
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You'll see many of these photos in history books. However, some of these photos are NOT appropriate for history books, and as a result, you may never see them. Until today! We've found the inappropriate photos from history and we're going to show you them and discuss why they are not found in history books.
Rare Photos Not Appropriate for History Books
Вкуснющие КУРИНЫЕ КРЫЛЬЯ рецепт В ДУХОВКЕ | Простой Рецепт Куриных Крылышек | Chicken Wings Recipe
Рекомендую ИНТЕРЕСНЫЙ канал:
Вкусные куриные крылья - это быстрый и простой ужин из курицы. Предлагаю Вам отличный рецепт, как вкусно приготовить куриные крылья. По такому рецепту можно готовить не только крылья. Я использую этот рецепт маринада для приготовления целой курицы и других частей. Всегда получается очень вкусно. Попробуйте!!!
Для приготовления нам понадобится:
- 1 кг курицы (крылья)
- 4 ст.л. соевого соуса
- 1 ст.л. меда натурального
- 4 зуб. чеснока
- соль
- перец
- 3 ст.л. растительного масла
- куркума (карри), паприка
Приятного аппетита!!!!!
ПОДПИСЫВАЙТЕСЬ на наш канал!!!!
Вас ждет много вкусных и новых рецептов!!!!
До новых встреч!!!!
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Салаты:
Выпечка.Десерты:
Первые блюда. Супы:
#курица #рецепт #recipe