Pot au pho is known to have the talent of transforming less noble cuts of meat into a hearty feast. But this time, it’s disappointing: your meat is too tough! Rest assured, all is not lost. Here’s the secret to tenderizing meat.
Oops, the meat in the soup looks really tough when you bite into it… and there happens to be an explanation and even… a very simple solution to fix it! To save your own soup, click here.
Why is my meat so tough?
Behind the Tenderness of meat There is actually a scientific explanation behind this. The cuts of meat used in soups are often frequently used muscles, such as the cheek. The more a muscle is used, the more it contains Collagen. during to cook Long and smooth, collagen turns into gelatin. a result : Very tender meat. On the other hand, if the cooking is too fast or too intense, the magic won’t work. Then the meat remains tough.
This is the perfect ingredient to replace tough cooked meat…
Now that the damage is done, do you think you should throw your entire plate in the trash? please no ! First try this secret ingredient for tenderizing meat: Soda bicarbonate.
After cooking the meat, Sprinkle a teaspoon of baking soda on it. Leave the baking soda to act until the meat begins to foam. At this point, resume Cook your own soup. In just a few minutes, you will notice that the meat begins to soften and become tender. Magical, right?
Our tips for always tender cooked meat
For your next soup, a few tips will help you get through Soft meat as you like.
Before cooking, remember to wrap raw meat In a thin layer of baking soda, leave it in the refrigerator for 30 minutes and then rinse. Guaranteed tender meat when cooked (on low heat, of course).
And if your cut is still too tough for your taste, try adding it as well 2 to 3 tablespoons White vinegar Or wine vinegar. Then continue cooking over very low heat while adding the liquid.
In any case, do not forget: Long cooking (3 hours) On low heat is the key to getting a melting and delicious soup!