In the middle of a family meat meal, your mother-in-law says, “These steaks are as tough as rocks!” You remain calm and diplomatic despite this disaster. This family is obsessed with meat, but there is still a solution to improve the situation.
Discover our 10 foolproof tips to make your meat incredibly tender and tasty, shared by Samuel Le Boch, a chef in Paris.
Are you curious to know how meat lovers and professionals manage to make their meat so tender and delicious? Meat cooking is not reserved for specialists. There are many cooking tips and techniques that will satisfy seasoned meat lovers, providing them with an excellent source of protein and vitamins.
Through a series of questions and answers, we will examine the 10 essential methods to prevent your next family meal from turning into a pitched battle, knife between teeth!
Why and how is my meat so tough?
It is important to go to the butcher, a professional who knows his stuff. Because, in fact, the tenderness of the meat will also depend on the choice of the cut, the date of slaughter, the packaging, and the quality of the supply. Forget the eternal « it’s the butcher’s fault, he served me his leftovers! »
You need to be more specific when making your request: « beef for braising, pork for the oven, escalopes for the pan… » These details are important to the professional, who will also give you valuable advice and that bouquet of aromatic plants lying around on his worktop.
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