Sometimes you fail to cook. Don’t panic! You now have a lot of tips and tricks to help you get through it. You can use marinade for example, or even milk.
It’s never too late! Here’s how to fix beef bourguignon that’s too tough?
It’s never too late to do it right! The wrapping technique should be enough. After removing them from the pot, wrap the pieces of meat, ideally in aluminum foil or cling film and leave in the refrigerator for a quarter of an hour.
This involves cutting the cooking time and rehydrating the meat with its own water losses. To serve hot, slide everything into an oven at 80°C. Meat lovers will see the difference!
And how to tenderize a skewer of beef? How to do it?
The method is pretty much the same. Except that the barbecue tends to quickly seize the blood and water from the grilled meat. By always wrapping it in aluminum foil or cling film, you give it a chance to regain its juices.
If necessary, slide them, still wrapped, into a low-power oven. The trick also works with a leg of lamb that is overcooked on the outside.
Even a pan-fried beef steak?
For beef or pork steak, you need to intervene urgently with an ingredient that you already have in the refrigerator: sparkling water. Bathe the piece in it, taking care to first collect the juices and juice for your sauce.
Let it soak, covered, for five minutes and then reheat in the oven. More effective than in a hot pan. The ice cube technique also gives good results.
You are now up to date on all the tips and techniques that you can put into practice right now to satisfy the meat eaters around you! Before, during and after cooking, you will deliver on all fronts!
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