Given a long enough cooking time, such as in a low-and-slow braise or barbecue, tough collagen melts into tender gelatin, transforming previously difficult-to-chew cuts into a miracle of silkiness and succulence. In the high-pressure environment of a pressure cooker, this conversion of collagen to gelatin happens even faster, reducing something like a three-hour braise to something that cooks in under an hour.
How to Brine Meat—& Why You Should Bother
Ollie George Cigliano is a Private Chef, Food Educator, and Owner of Ollie George Cooks, based in Long Beach, California. With over 20 years of experience, she specializes in utilizing fresh, fun ingredients and mixing traditional and innovative cooking techniques.
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These foods are often high in both saturated fat and salt and provide very little in the way of vitamins and minerals. Meat is an excellent source of protein and provides many important vitamins and minerals, which your body needs to grow and work. Red meat, such as lamb, beef, pork and venison, is a rich source of iron and is important in preventing the condition anaemia. Eating red meat once or twice a week may fit into a healthy diet, especially for toddlers and women of reproductive age.
Apple juice or cider makes an awesome liquid for brining smoked shrimp or trout prior to smoking. Still add a sweet element and salt to the proper proportion along with fresh thyme, pepper, garlic, bay, etc…… A Danish-style national plan won’t be the right fit for all, however. Ciniro Costa Jr, a scientist from the Alliance of Biodiversity International and CIAT, points out that many low and middle-income countries, such as Brazil, rely on livestock products and cannot quickly make changes.
In South Asian and Caribbean cuisine, “mutton” often means goat meat. At various times and places, “mutton” or “goat mutton” has occasionally been used to mean goat meat. LambMuttonLamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, Ovis aries.
Other factors that can influence meat tenderness include the age of an animal, the specific breed, individual genetics, and sex. Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. WikiHow’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards.
Tools like meat injectors can also help deliver tenderizers deeper into the muscle for a more even tenderizing effect. At home, you can take advantage of the tenderizing effects of phosphates by using dairy. Dairy in the form of milk or fermented milk products like yogurt, buttermilk, or kefir contains a large number of phosphates that will improve the texture of meat. In addition to the salt and phosphates, fermented dairy contains lactic acid, a wonderful meat tenderizer that my own tests showed is not as prone as other common kitchen acids to turning the meat mushy. Skeletal muscle is a type of animal tissue that specifically describes muscles that attach to bone and allow them to move .
Keep the skillet over the heat until the oil starts to ripple. Rotate the meat in the middle of cooking each side to get the traditional crossing grill marks. Turn the starter dial on your gas grill to light it. If you have a charcoal grill, squirt a small amount of lighter fluid or use 2 crumbled pieces of newspaper and light it with a long-handled lighter. Let the grill preheat for 15 minutes with the lid on. If you want tender meat that “falls off the bone,” keep your heat around 300–350 °F (149–177 °C). Hold the bit of fat with your non-dominant hand and pull it away from the meat until it’s taut.
Our carnivorous cravings, particularly in industrialized, beef-guzzling countries like the United States, are one reason the planet is warming as fast as it is. Raising animals consumes a lot of land that could otherwise soak up carbon. And to grow the corn, soy, and other plants that those animals eat, farmers spray fertilizer that emits nitrous oxide, another potent planet-warming gas. If your meat isn’t at the right temperature and you’re afraid of the pan burning it, remove the meat from the skillet and place it on a baking pan. Put it into your oven on the broil setting for 2-3 minutes before checking the temperature again. Look at the sides of your meat to see a change of color. Red meats will start to brown and poultry will turn white as it cooks.
Returning to more practical methods, one of the most useful tenderizing tools is a good old knife. By cutting meat across the grain either before or after cooking, long and tough muscle fibers are shortened to much more manageable bits that are far easier to chew. This is one reason roast beef, which is often made from a lean, toughness-prone cut, is sliced so thinly on a deli slicer. Meat tenderness can be evaluated and reported as a sensory measure—how tender it feels, and how easy it is to chew.