What is more enjoyable than the hearty aroma of barbecue cooked in a pleasant evening with family or friends? But more importantly, what can double the pleasure of this experience? Of course, a soft, juicy and tasty kebab! But for Cooking meat in the healthiest way possible You need to know the method of softening chicken and grilled meat.
How to soften the barbecue meat?
Softening the barbecue meat is one of the most important points that makes your barbecue taste better and easier to chew. In the following, we are going to teach you the best methods of marinating and softening grilled meat.
Use of acidic substances
Acidic substances play a very important role in softening the meat. By breaking down the meat proteins, these ingredients make the meat softer and tastier. Ingredients such as lemon juice, vinegar, orange juice, yogurt and buttermilk help to make the meat crispy. Due to the presence of lactic acid, yogurt and buttermilk soften the meat and give it a mild and pleasant taste.
Use of natural enzymes
Fruits such as pineapple, kiwi, and papaya contain enzymes that help tenderize meat. Natural enzymes in these fruits play a very important role in softening meat due to their ability to break down proteins. By breaking protein bonds, these enzymes make the meat softer and easier to chew.
The most important natural enzymes for tenderizing meat are:
- Bromelain: This enzyme is found in fruits such as pineapple and is one of the most powerful enzymes for tenderizing meat. Bromelain softens meat tissue by breaking down collagen protein.
- Papain: This enzyme is found in papaya fruit and like bromelain, it helps break down proteins.
- Actinidin: This enzyme is present in kiwi fruit and has the property of softening meat.
Spices and herbs
Some spices such as ginger and turmeric, in addition to flavoring, also soften the meat. Of course, the main task of spices is to give a pleasant taste and aroma to the meat. Also, spices can create a protective layer on the meat, preventing it from drying out too much.
Use a meat grinder
When you hit meat with a meat mallet, the long, tough fibers of the meat shorten and twist. This action makes the texture of the meat softer and the marinade ingredients penetrate better. Try to hit all parts of the meat evenly and evenly spaced, and hit thinner meats with gentler hits and thicker meats with stronger hits.
Note: Using a meat grinder makes the meat lose more water. Therefore, after pounding the meat, it is better to marinate it to compensate for the lost water.
meat piercing
Pierce the meat with a fork or skewer so that the marinated ingredients penetrate better. When you pierce the meat, the marinade ingredients (such as lemon juice, yogurt, spices, etc.) easily penetrate deep into the meat and help soften it. In addition, the holes make the heat reach the center of the meat faster, and as a result, the meat is cooked faster and does not dry out.
Important points when piercing meat:
- The holes should not be too deep so that the meat does not fall apart. A depth of about half a centimeter is suitable.
- Make holes at a suitable distance from each other so that the entire surface of the meat is covered.
- The direction of the holes can be parallel or perpendicular to the meat fibers. Both methods are effective.
Use baking soda
By changing the pH of the meat, baking soda softens it, but using too much of it can change the taste of the meat. Also, baking soda helps the meat retain more water. This prevents the meat from drying out and remains juicy during cooking. However, excessive use of baking soda can make the meat taste bitter and soapy and destroy some of the vitamins and minerals in the meat. Also, excessive consumption of baking soda can cause side effects such as bloating, diarrhea and digestive problems.
For each kilogram of meat, about a teaspoon of baking soda is enough. Mix baking soda with lukewarm water and then dip the meat in this mixture and leave the meat in this mixture for at least 30 minutes and maximum 2 hours. Before cooking, wash the meat well to remove the baking soda taste.
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Important tips for softening meat and chicken
To soften the meat and chicken, it is better to observe the following points:
- Duration of marinating: The duration of marinating depends on the type of meat, the size of the meat pieces and the acidity of the ingredients.
- The amount of acidic substances: Using too much acid may cause the meat to become too soft and lose its shape.
- Storage temperature: Keep the meat in the refrigerator during the marinating period.
- Washing the meat: Before grilling, remove the meat from the marinate mixture and rinse with cold water so that the taste of the acidic ingredients does not overpower.
Suggested ingredients for marinating chicken meat
You can use the following combinations to make the grilled meat soft and crispy. Adding or removing some flavors depends on your taste.
- Lemon juice, olive oil, garlic, onion, salt, black pepper
- Yogurt, mint, garlic, lemon juice, garlic powder, onion powder
- Balsamic vinegar, honey, olive oil, garlic, rosemary
Softening chicken and grilled meat is one of the arts of professional chefs, but what makes the difference in taste is the skill and experience of the cook. In addition to using today’s tips, you can also use other Star grilling tutorials.
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