Have you ever enthusiastically prepared a dish only to end up with tough and chewy meat? There’s nothing more frustrating than seeing a good piece of meat ruined by a texture that’s too firm.
Fortunately, a little-known oriental technique allows you to obtain meat that melts in your mouth, without long cooking or complicated marinades.
The secret? An everyday ingredient, often underestimated in the kitchen
Why do some meats stay tough?
The hardness of meat depends on the structure of its muscle fibers and the collagen it contains:
- The leaner the meat and the more muscular it is composed, the firmer it tends to be (e.g., shoulder steak, flank steak).
- Some pieces need longer cooking to soften.
- Lack of time? There is a quick and effective solution!
- continued on the next page
