How To Use Honey To Tenderize Meat

Overcooking can make your meat dry but undercooked meat can be quite chewy.

How to use honey to tenderize meat. Do not add honey to your marinade. Either way you re using a knife to help you chew. Protease is known for the breaking down of protein and it is also present in the human body and is part of the digestive process. Also you can t marinate the meat too long as the process will continue and your meat will turn to mush. Hit the meat evenly over the whole surface flip it over and continue to hit the meat with the mallet.

Plenty of herbs and spices the higher the concentration of salt in the marinade the more herbs and spices you need for the meat to absorb their taste. It s a quick and easy method that any home cook can do any night of the week. 50 more lemon juice. If you have a shorter amount of time for a marinade add slightly more acid i e. If meat is rubbed with honey the proteins in the meat are broken down and therefore in turn tenderizes.

The natural emzymes in the honey should help tenderize the meat quicker similar to pineapples kiwis milk and even yoghurt. Honey is helpful in cooking steak but is not a tenderizer. Hit the right internal temperature. Tenderizing meat essentially means that you are pre chewing the meat with a tool to make it thinner and more tender. Don t be afraid of an instant read meat thermometer and pull your meat when it s ready for naturally tender cuts like beef tenderloin that can be as rare as 125ºf whereas tougher cuts like brisket should be cooked to 195ºf.

The best way how to marinate meat with honey is to melt it into your sauce or brush it directly on the meat. Massage meat into marinade frequently over the course of say two hours but when you re ready to cook rub the meat is a thin coating of honey. It would be best when used the meat is going to be grilled or roasted. If you are using a meat tenderizer hold it in your hand and bang on the meat like you would with a hammer and nail. Also used for chicken it s a simple highly effective technique using baking soda that transforms economical beef so it s incredibly tender in stir fries and stir fried noodles.

Use a knife to either macerate the raw surface so that it absorbs the enzymes marinade more deeply or slice the cooked meat thinly and against the grain. This is how to tenderise beef with a chinese restaurant method called velveting beef. Protein is present in meat. Along with salt however there is another kitchen staple that you can use if you want to tenderize meats.