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:
Gordon Ramsay's Ultimate Pulled Pork
Gordon Ramsay creates a delicious meal of pulled pork with chipotle mayo! Packed with smoky and spicy aromatics, this is a meal that will go down as absolutely ultimate and legendary! Get more dinner inspiration on Gordon Ramsay's Ultimate Home Cooking, FREE on Dabl Network TV! Visit for where to watch! #Dabl #DablNetwork #CordCutters #FreeTV
Jerk Pork Tenderloin Sliders | Smoked Pork Tenderloin with Jamaican Jerk Sauce on UDS Smoker
Smoked Pork Tenderloin with Jerk Seasonings served with a Caribbean Slaw on a Hawaiian Roll for a Jerk Pork Tenderloin Slider
For more barbecue and grilling recipes visit:
These Jerk Pork Tenderloin Sliders make for a perfect football food. You can do all your prep work before and they cook in about 1 hour.
Plus you can feed a lot of people with just a couple pork tenderloins. And this Jerk Pork Tenderloin Slider recipe is different and really makes something special.
Here is the recipe:
Jerk Pork Tenderloin Sliders Ingredients:
- 4 Pork Tenderloins (1.5# avg ea)
- ¼ cup Jerk Seasoning*
- 1 cup Jerk Glaze*
- 1 package of Hawaiian Rolls
- Caribbean Cole Slaw*
Directions:
1. Prepare Drum Smoker or other bbq grill/smoker for indirect cooking at 275⁰. Add cherry wood to hot coals for smoke flavor.
2. Remove any excess fat or silver skin from each pork tenderloin. Season with Jerk Rub on all sides.
3. Place each tenderloin on the cooking rack of the smoker and insert probe thermometer to monitor internal temperature.
4. Cook for 45 minutes or until the internal temperature reaches 135⁰ in the center of the tenderloin.
5. Apply Jerk Glaze on all sides of the tenderloins and continue to cook until internal temperature reaches 145⁰ (about 10 more minutes).
6. Remove from smoker and rest for 5-10 minutes before slicing.
7. Split Hawaiian Rolls in half, remove the top portion of each roll and place slices of pork tenderloin on the bottom half. Drizzle with Jerk glaze and top with Caribbean Cole slaw. Place the top portion of each roll on the slaw and serve.
Jerk Seasoning:
- 3 Tablespoons Killer Hogs AP Rub
- ¼ teaspoon Cayenne Pepper
- ¼ teaspoon dried Thyme
- ¼ teaspoon Onion Powder
- ¼ teaspoon Cinammon
- ¼ teaspoon Ground Clove
- ¼ teaspoon Ground Nutmeg
- ¼ teaspoon Ground Allspice
Place all the above ingredients in a small jar and shake to combine. Store in a dry environment for up to 1 month.
Jerk Glaze:
- ½ cup Heinz Ketchup
- ½ cup Pineapple juice
- ½ cup Brown Sugar
- ¼ cup Honey
- ¼ cup Red Wine Vinegar
- 2 Tablespoon Lime Juice
- 1 Tablespoon Jerk Seasoning
- 3 cloves Garlic minced
- 3 green Onions finely chopped
- 1 Scotch Bonnet or Habanero Pepper finely chopped (more if you like it hot)
- 1 teaspoon Corn Starch
- 1 teaspoon cold water
In a small boiler over medium, add the ketchup , pineapple juice, brown sugar, honey, lime juice and vinegar. Stir to combine and add the jerk seasoning, garlic, onion, and peppers.
Bring to a slight boil and reduce heat to simmer for 10 minutes. Combine the corn starch and water in a small bowl and add to the pot. Continue simmering the glaze until it thickens about 3-4 minutes.
Caribbean Cole Slaw
- 1 bag of Preppared Cole Slaw w/red cabbage and carrots
- ½ Red Onion sliced thin
- ½ Fresh Mango chopped
- 2 Tablespoons Green Onion finely sliced
- ¼ cup Red Wine Vinegar
- 2 Tablespoon Olive Oil
- 2 Tablespoon Dijon Mustard
- 1 Tablespoon Honey
- 1 Tabelspoon Sugar
- 1 teaspoon Habanero Pepper finely chopped
- Salt and Pepper to taste
In a small bowl add the vinegar, Dijon Mustard, honey, and sugar. Whisk to combine and drizzle in olive oil. Season with a pinch of salt and pepper. In a medium size bowl add the bag of cole slaw, mango, red onion, green onion, and habanero.
Pour the dressing over the slaw and toss to combine. Store in the refrigerator for at least 1 hour before serving.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
HONEY GARLIC BUTTER ROASTED CARROTS
Honey garlic butter roasted carrots are the best side dish to add to your dinner table! Buttery, tender carrots roasted with the best honey garlic butter sauce. RECIPE: