Who doesn't want a meat that is tender, juicy and full of flavor? be in one barbecue or at a cozy family dinner, the texture and flavor of meat has the power to elevate the dining experience.
However, sometimes the meat can become dry and tough, detracting from the pleasure at the table. In this sense, an ingenious and simple solution is within everyone's reach.
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Learn how to turn inferior beef into juicy filet mignon with just one ingredient!
Making Lesser Cuts of Meat as Tasty as filet mignon It's simpler than you might think! The key lies in a familiar ingredient that often inhabits your pantry: milk. Yes the milk it's the secret.
Milk has a protein called casein, which plays a crucial role in tenderizing meat. Casein acts on the muscle fibers of the meat, making it more tender and juicy, all without affecting the original flavor.
Here's how to carry out this transformation in a few steps:
1. Choose the right meat
The type of meat or the cut are not the main concerns. Freshness is the overriding factor. Cut the meat into medium pieces or steaks, allowing the milk to penetrate evenly.
2. Use the power of milk
Marinate the meat in milk for at least 6 hours in the refrigerator. If time is short, 30 minutes is enough. Add herbs if desired, but it's optional. Make sure the milk completely covers the meat. The recommended proportion is 1 liter of milk for every 2 kg of meat.
3. finalize
After marinating, drain the meat and select the desired cooking method: grilling, roasting or cooking directly from the marinade. Season to your liking and get ready to enjoy an exceptional barbecue or main course.
Try this tip the next time you cook meat and enjoy juicier and tastier dishes. After all, with just one ingredient, you have the potential to take your cooking skills to a whole new level!
