The hallmark of a good meat-eating experience is based on the cut of the meat, and of course, the ultimate meat-falling-off-the-bone coupled with a melt-in-your-mouth experience.
The hallmark of a good meat-eating experience is based on the cut of the meat, and of course, the ultimate meat-falling-off-the-bone coupled with a melt-in-your-mouth experience.
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Besides bashing the meat, there are 5 surprising ways that you can incorporate using everyday kitchen ingredients to tenderise them (besides salt and curd).
Besides bashing the meat, there are 5 surprising ways that you can incorporate using everyday kitchen ingredients to tenderise them (besides salt and curd).
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Ginger: The enzyme present in ginger helps break down the proteins present in the meat naturally.
Ginger: The enzyme present in ginger helps break down the proteins present in the meat naturally.
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Fruits: This is best used for meats that are not thick cuts. Specific fruits such as papaya and kiwi are best used as a marinade by massaging the pulpy remains onto the meat and leaving it to rest for a few hours.
Fruits: This is best used for meats that are not thick cuts. Specific fruits such as papaya and kiwi are best used as a marinade by massaging the pulpy remains onto the meat and leaving it to rest for a few hours.
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Coffee: Planning to grill your meat? Use your best black coffee brew to let the meat marinate in before slapping it on to the grill.
Coffee: Planning to grill your meat? Use your best black coffee brew to let the meat marinate in before slapping it on to the grill.
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Tea: Similarly, the tannins present in black tea also help break down the tough tissues in the meat.
Tea: Similarly, the tannins present in black tea also help break down the tough tissues in the meat.
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Baking soda: Sprinkle some baking soda onto the meat, and let it rest for 5-6 hours in a chilled place.
Baking soda: Sprinkle some baking soda onto the meat, and let it rest for 5-6 hours in a chilled place.
