Master Chef Shares Top 5 Tips On How To Make Your Meat As Tender As Filet Mignon

For many, cooking is a big passion. It allows you to experiment with several different ingredients and to create new and exciting dishes that can be enjoyed by friends and family. And as they say, food that is prepared with love is the best kind!

So, if you’re a fan of making and creating meat-based dishes, then this article was made for you! It’s a list of five tips that’ll help you tenderize your meat in such a way that it’s close to the quality of filet mignon! The next time you opt for the cheaper meat option, you can give it an upgrade that’ll not only enhance your meals but also make you look like a professional chef!

The first tip is to use an acidic marinade, such as lemon, vinegar, yogurt, lime, or even buttermilk. Add your seasoning—salt, pepper, thyme, etc., then let your meat soak in the acidic marinade for at least 30 minutes.

The second tip is for you to pound the meat before cooking. Grab a mallet and give it a slight beating, but not too hard or the meat may go mushy! If you prefer, you can coat your meat with some cling wrap. Additionally, you should use the smooth side of the mallet for chicken cutlets, and the textured side for beef and pork. Don’t forget to pound both sides.

The third tip is to rub the meat in coarse salt. Do this, then let it sit on the counter for one hour per inch of meat. After that, wash the meat to remove all of the salt and voila!

The fourth tip is to cook your meat slowly. By using a slow cooker, or using a low level of heat, you’re maintaining moisture which leads to softer and more tender meat.

And last, but not least, the fifth tip is all about how you slice it. If you make a few shallow cuts in the meat, it will be able to break a few proteins and allow the meat to soak up more of the marinade.

Below, a short and cheerful guide to pounding your meat for optimal results! And when you’re done checking it out, be sure to share these tips and tricks with your friends and family!

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