How To Use Honey To Tenderize Meat

Protein is present in meat.

How to use honey to tenderize meat. If you are using a meat tenderizer hold it in your hand and bang on the meat like you would with a hammer and nail. Don t be afraid of an instant read meat thermometer and pull your meat when it s ready for naturally tender cuts like beef tenderloin that can be as rare as 125ºf whereas tougher cuts like brisket should be cooked to 195ºf. If you have a meat grinder you can turn it into ground meat. Also you can t marinate the meat too long as the process will continue and your meat will turn to mush. Using a dry brine or rubbing the meat down with salt and dry spices and letting it air dry in the refrigerator is also a popular method to gain the same results.

Also used for chicken it s a simple highly effective technique using baking soda that transforms economical beef so it s incredibly tender in stir fries and stir fried noodles. The natural emzymes in the honey should help tenderize the meat quicker similar to pineapples kiwis milk and even yoghurt. Tenderizing meat essentially means that you are pre chewing the meat with a tool to make it thinner and more tender. Protease is known for the breaking down of protein and it is also present in the human body and is part of the digestive process. Massage meat into marinade frequently over the course of say two hours but when you re ready to cook rub the meat is a thin coating of honey.

50 more lemon juice. Honey is helpful in cooking steak but is not a tenderizer. Do not add honey to your marinade. Hit the right internal temperature. This is how to tenderise beef with a chinese restaurant method called velveting beef.

If meat is rubbed with honey the proteins in the meat are broken down and therefore in turn tenderizes. Plenty of herbs and spices the higher the concentration of salt in the marinade the more herbs and spices you need for the meat to absorb their taste. Hit the meat evenly over the whole surface flip it over and continue to hit the meat with the mallet. If you have a shorter amount of time for a marinade add slightly more acid i e. It s a quick and easy method that any home cook can do any night of the week.

It would be best when used the meat is going to be grilled or roasted. Use a knife to either macerate the raw surface so that it absorbs the enzymes marinade more deeply or slice the cooked meat thinly and against the grain. Along with salt however there is another kitchen staple that you can use if you want to tenderize meats. Honey has enzymes called protease.