Very often cooked meat lacks softness.
Especially often tough, like a rubber sole, fried stringy or "old" pork or beef turns out.
How to make a piece of tough pork or beef become soft and tasty?
Juicy steak from an "old", stringy or hard piece of meat will not work, but excellent roast or baked meat is quite.
Cut the onion into half rings or twist it through a meat grinder.
Mix the onion with the meat in a 1:1 ratio and leave the meat in such a marinade under pressure for a couple of hours. Onion juice is enough to soften the toughest piece of meat.
Another product that can soften meat is mustard.
Mustard not only perfectly softens meat fibers, but also adds a piquant flavor and a slight edge.
The meat can be coated in dry or liquid mustard and sent to bake for 15-20 minutes.
A marinade of vodka or dry wine will perfectly soften the meat.
In wine, the meat needs to be soaked, as in a marinade, and vodka can be poured into a roast or stew that is already being prepared. 50 grams of vodka is enough for a kilogram of meat.
Excellent meat softeners are beer, cucumber pickle, kefir, soy sauce and mineral water.
You can soak hard meat in starch diluted in water. This is also a great option.
