What softens meat quickly?

When cooking meat, it’s important to know the best methods for quickly and effectively tenderizing it. Tough, chewy meat is unappetizing, but there are several tricks you can use to soften and tenderize meat in a short amount of time.

Using a Meat Tenderizer

One of the quickest and most effective ways to tenderize meat is to use a meat tenderizer tool. Meat tenderizers are usually handheld devices with multiple sharp, spike-like protrusions on the surface. When you use a meat tenderizer on a piece of meat, the spikes will break down tough muscle fibers, allowing seasonings and marinades to better penetrate the meat for enhanced flavor and tenderness.

There are two main types of meat tenderizers:

• Needle tenderizers – As the name suggests, this type of tenderizer has dozens of thin, razor-sharp needles you use to inject into the meat. The needles cut through tough tissues.
• Mallet tenderizers – This style has a textured, hammer-like surface you hit onto the meat to break down fibers.

To use a meat tenderizer:

1. Place the meat on a clean, sturdy cutting board or other work surface.
2. Use the mallet or needle tenderizer to penetrate the meat. With a mallet, strike the meat firmly but not too hard. For a needle tenderizer, insert it into the meat and push down.
3. Tenderize both sides of the meat, being sure to cover it evenly over the surface.
4. Avoid over-tenderizing any one spot, which can turn the meat to mush.

Just 2-4 minutes per side with a meat tenderizer can make steaks, roasts, and other cuts significantly more tender and ready for cooking.

Marinating

Marinating meat is another simple, fast way to make it tender. The acidic ingredients in marinades – things like vinegar, wine, yogurt, or fruit juices – work to break down tough muscle fibers. Enzymes like bromelain in pineapple juice or papain in papaya also act as natural meat tenderizers.

To marinate meat for quick tenderness:

1. Mix together your choice of acidic marinade ingredients. Examples include lemon juice, buttermilk, soy sauce, beer, or commercial meat marinade products.
2. Place the meat in a shallow dish and pour the marinade over the top, ensuring the meat is coated on all sides.
3. Let the meat marinate in the fridge for as little as 15 minutes up to 8 hours for larger cuts. The longer it can marinate, the more tender it will become.
4. Remove the meat from the marinade and pat dry. Discard used marinade.
5. Cook as desired – grill, pan sear, bake, etc.

Braising

Braising is a moist-heat cooking method that helps break down collagen and connective tissue in tougher cuts of meat. It involves browning the meat first, then cooking it in a small amount of liquid like broth, wine, or a sauce at a low temperature for an extended time.

To braise meat for tenderness:

1. Sear the meat on all sides in a skillet with a small amount of oil until well browned.
2. Transfer the meat to a Dutch oven or braising pot.
3. Add your choice of braising liquid, such as stock, tomatoes, or coconut milk, to come about 1/3 of the way up the sides of the meat.
4. Bring the liquid to a boil then reduce heat. Simmer gently on low, covered, for 1-3 hours until very tender.
5. Remove the meat from the braising liquid and serve.

Cuts like chuck roast, brisket, and pork shoulder are ideal candidates for braising. The extended cooking converts the collagen into gelatin for succulent, fork-tender meat.

Using Acidic Ingredients

As mentioned, acidic ingredients help break down tough tissues in meat. Marinating meat in acids is one technique, but you can also cook meat with acidic ingredients to soften it.

Some ways to use acids for tenderizing meat include:

• Tomatoes – The acidity in tomatoes helps tenderize meats like beef, lamb, and game. Cook stews, chilis, and meat sauces with canned tomatoes or fresh cherry tomatoes.
• Wine – Red wine contains tannins, which helps tenderize meats. Use it for deglazing pans, in sauces, or for cooking tough cuts through braising or stewing.
• Yogurt – The lactic acid in yogurt helps break down meat. Marinate chicken or lamb in yogurt-based marinades before grilling or roasting.
• Fruit juices – Pineapple, papaya, apple, and other fruit juices contain acids that soften meats. Use them as part of a wet rub or marinade before cooking.

Cooking Sous Vide

Sous vide cooking involves vacuum sealing meat in a bag, then cooking it to an exact temperature in a precisely temperature-controlled water bath. This gentle cooking allows time for tough connective tissues in the meat to break down, resulting in extremely tender, juicy meat without overcooking.

Here is the basic process for sous vide meat:

1. Season the meat as desired, then seal it in a sous vide bag using a vacuum sealer.
2. Set your sous vide cooker to the desired temperature (typically between 130-150°F for meat).
3. Lower the sealed meat into the water bath and cook for 1-4 hours depending on thickness.
4. Remove the bag from the water bath and sear or grill the meat briefly to brown the exterior.
5. Slice or serve the meat warm.

Sous vide shines for cooking tough cuts like brisket, chuck roasts, and pork shoulder until meltingly tender. The results are moist, tender meat edge to edge.

Grinding Meat

Ground meats like hamburger inherently contain more tenderizing fat marbled throughout them. Simply grinding steak, roasts, and other cuts incorporates fat and helps break down tough muscle fibers.

To grind meat for tenderness:

1. Cut the meat into 1-2 inch chunks.
2. Chill the meat well before grinding for ease of use.
3. Pass the meat through a grinder with the desired blade and plate for your texture, such as 1/4 inch for burgers.
4. Cook as desired, such as forming into patties and grilling burgers or sautéing for tacos.

Ground meat requires less cooking time than full cuts since the meat fibers have been broken down. Burgers, meatballs, sausages, and the like are all tender and fast-cooking.

Pounding Meat

For thin cuts like beef cutlets, chicken breasts, or pork chops, you can easily pound them with a meat mallet or heavy skillet to help tenderize the meat. This mechanical action breaks down the tough muscle tissues.

To pound meat thin:

1. Place the meat in a sealed zip top bag or between sheets of plastic wrap.
2. Use a meat mallet or the bottom of a small skillet to firmly hit the meat, flattening it gradually.
3. Be careful not to tear the meat. Pound evenly to a thinner even thickness.
4. The thinner the meat, the quicker it will cook and the more tender it will be.
5. Cook the pounded meat as desired in recipes like chicken piccata or schnitzel.

Pounding helps traditional “tougher” cuts like chicken breast become extra tender and cook faster, while also flattering the shape for an elegant presentation.

Cooking with Moist Heat

Dry heat cooking methods like grilling, broiling, roasting, and pan frying can cause moisture loss and toughen meat fibers. Using moist cooking techniques helps keep meat tender by preventing it from drying out.

Some excellent moist heat cooking techniques include:

• Stewing – Simmering meat low and slow in a rich sauce produces fall-apart tender results.
• Poaching – Gently cooking meat in hot, but not simmering liquid keeps it tender.
• Braising – The combination of searing then slowly cooking meat in a small amount of liquid yields a melt-in-your-mouth texture.
• Steaming – The hot vapor helps meat retain moisture and tenderness.

Tough cuts truly shine and become fork tender with moist cooking methods. The gentler heat helps break down connective tissues without squeezing out precious moisture.

Cutting Properly

How you cut meat can impact how quickly it cooks and how tender it turns out. Cutting against the grain of muscle fibers shortens them for more tenderness.

Some tips for cutting meat properly:

• Trim off any gristle, silver skin, or excess fat before cutting for even cooking.
• Slice roasts and larger cuts across the grain, perpendicular to muscle fibers.
• Cut steaks 1-2 inches thick so they hold up on the grill or pan.
• Cut meat into smaller cubes or strips for quick, even cooking in stews or stir fries.

Taking the time to trim and cut meat thoughtfully allows for customized shapes that encourage tenderness and the best texture.

Conclusion

With the right techniques, skills, and know-how, you can turn tough cuts into tender masterpieces. A meat tenderizer, marinade, braise, grind, or other method allows you to quickly transform texture and serve up succulent, mouthwatering meat any night of the week. Exploring different preparation methods can open up affordable options for your dinner table.