Meat tenderiser is a powder or liquid made from natural enzymes that helps break down tough fibers in meat, making it softer, juicier, and easier to cook. It is commonly used on beef, pork, or chicken to enhance flavor and texture. Using it correctly ensures your dish turns out delicious and well-prepared. Here is how to use meat tenderizer.
- Choose the Right Tenderiser
Meat tenderisers are available in powder or liquid form. Powder tenderisers are sprinkled directly on the meat, while liquid versions are usually applied as a marinade. Select the type that best suits your cooking style.
- Clean and Prepare the Meat
Wash and pat the meat dry with a paper towel. Trim off excess fat or sinew to allow the tenderiser to penetrate evenly into the flesh.
- Apply the Tenderiser
For powdered tenderiser, sprinkle a small, even amount on both sides of the meat. For liquid tenderiser, coat the meat thoroughly by brushing or mixing it into a marinade.
- Rub or Pierce for Better Absorption
Gently rub the tenderiser into the surface of the meat. You can also pierce the meat with a fork to help the enzymes penetrate deeper for more effective tenderising.
- Let It Rest
Leave the meat to rest after applying the tenderiser. Depending on the cut and type, 30 minutes to 2 hours is usually enough. Avoid leaving it too long, as it may make the meat mushy.
- Cook the Meat Properly
After tenderising, cook the meat using your preferred method such as grilling, frying, roasting, or stewing. Tenderised meat usually cooks faster and more evenly.
- Store Leftovers Safely
If you have leftover tenderised meat, refrigerate it in an airtight container and use it within a few days to maintain freshness.
Also Read: How To Use Gautrain
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