How to tenderize beef
Beef is a common ingredient in daily life, but how to make beef tender and juicy is a headache for many novices and even veterans in the kitchen. This article will combine the hot topics and hot content on the Internet in the past 10 days to provide you with a detailed analysis of the scientific methods and practical techniques for tenderizing beef.
1. The scientific principle of beef tenderization
The tenderness of beef depends primarily on the thickness of the muscle fibers, the amount of connective tissue and how it is handled during cooking. Here are the key factors that affect beef tenderness:
| factor | Influence | solution |
|---|---|---|
| muscle fiber | The thicker the fiber, the harder the meat. | Cutting meat against the grain and physically beating it |
| connective tissue | High collagen content, tough meat | Cooking at low temperature for long periods of time |
| pH | pH affects protein structure | Use an acidic marinade |
| Moisture content | Loss of moisture causes the meat to deteriorate | Marinate, moisturize and control heat |
2. Practical ways to tenderize beef
1.Choose the right part
The tenderness of different cuts of beef varies greatly. Here are recommended cuts of beef suitable for different cooking methods:
| cooking method | Recommended parts | Tenderness score (1-5) |
|---|---|---|
| Quick stir-fry | Tenderloin, outer ridge | 5 |
| barbecue | Beef short ribs, rib eye | 4 |
| stew | Beef brisket, beef tendon | 3 |
| hot pot | Fat cow, upper brain | 4 |
2.Physical treatment methods
• Cut meat against the grain: cut muscle fibers and reduce chewing resistance
• Slap the meat: use a meat mallet or the back of a knife to destroy the muscle structure
• Fork piercing: increases marinade penetration area
3.Chemical tenderization methods
• Natural meat tenderizer: protease in pineapple, papaya, kiwi and other fruits
• Baking soda: Add 1/4 teaspoon baking soda per 500g of meat, marinate for 15 minutes and rinse
• Vinegar or lemon juice: An acidic environment breaks down proteins
4.Pickling tips
• Basic marinade: 2 tbsp light soy sauce, 1 tbsp cooking wine, 1 tbsp starch, 1 tbsp oil
• Advanced recipe: add 1 egg white or a small amount of meat tenderizer
• Time control: 15-30 minutes for thin slices, 2-4 hours for thick pieces
3. Key Points in the Cooking Process
1.Fire control
• Quick stir-fry: Stir-fry quickly over high heat to keep the meat juicy.
• Frying: first use high heat to lock in the meat juices, then turn to medium-low heat
• Stew: Simmer over low heat to convert collagen into gelatin
2.temperature management
| doneness | core temperature | touch |
|---|---|---|
| medium rare | 55-60°C | Soft and elastic |
| medium rare | 60-65°C | slight resistance |
| medium rare | 65-70°C | obvious elasticity |
3.The importance of resting
After cooking, let it sit for 5-10 minutes to allow the meat juices to redistribute, which can improve the tenderness experience by 20%.
4. Frequently Asked Questions
Q: Why is the beef in restaurants always tenderer than the beef at home?
A: Professional kitchens typically use the following techniques:
• Choose higher-grade beef cuts
• Use meat tenderizer (food grade protease)
• More precise fire control
• Professional pickling recipes
Q: How to maintain the tenderness of frozen beef?
A:
• When defrosting, place it in the refrigerator to defrost slowly.
• After thawing, use a napkin to absorb moisture from the surface.
• Add appropriate amount of starch to marinate
Q: What is the most economical way to tenderize meat?
A: The baking soda method is the most cost-effective option, but you should pay attention to the dosage and time of use. Excessive use will affect the flavor.
5. Latest trends and innovative methods
According to recent network hot spots, the following emerging methods are becoming popular:
• Sous Vide: precise temperature control to maintain tenderness to the greatest extent
• Enzyme injection technology: used in professional kitchens to evenly tenderize meat
• Molecular gastronomy: using modern food science to improve meat quality
Once you master these tips, you can easily make restaurant-quality tender beef at home. Remember, good ingredients are the foundation, correct handling is key, and patience is the final secret to success.
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