You will need
- beef
- lemon
- kiwi
- sour cream
- dry mustard
- dry red wine
- balsamic vinegar
- carbonated mineral water
Instruction
1
If you cook the meat, pre-RUB on all sides with dry mustard. Let it lay in this state 6-8 hours. Then rinse under cold water and start cooking.
2
If you are going to fry, simmer or bake beef, cut it into steaks or small pieces. Before cooking, the meat is better to marinate. This can be done by many ways. For several hours the pieces of meat you can pour silnogazirovannoy mineral water or dry red wine or lemon juice, or milk, or yogurt, or cucumber brine, or soy sauce. In the marinade you can also add a little sugar or soda. Another option - for half an hour put the meat sliced kiwi. Before cooking, remove all the fruit pieces.
3
Before you begin cooking food in a hot pan, sear for 1 minute on both sides of each piece of meat. So the meat is softer when its simmer, add the dry wine, balsamic vinegar and onions. The same effect gives mayonnaise and mustard or sour cream sauce in which to cook meat.
4
If baked in the oven the meat was still tough and dry, do the following. The meat is laid out in a colander, which is placed on top of a pot of boiling water. All this is closed with a lid for 15 minutes.
Note
Lemon juice secretes enzymes that rassypaet in meat protein and thus increase the number of free amino acids, making the meat softer.
Useful advice
Remember: the softest beef is sirloin and tenderloin from it: Chateaubriand, tournedos, medallion.
Salting the meat the right thing towards the end of cooking.
If you love grilled steaks, and even blood, such a piece to become juicy and soft enough to lie down in a frying pan (without oil) for only 20 seconds on each side.
Salting the meat the right thing towards the end of cooking.
If you love grilled steaks, and even blood, such a piece to become juicy and soft enough to lie down in a frying pan (without oil) for only 20 seconds on each side.
