Tips from chefs.
Any cook wants the meat to be not only juicy and tasty, but also soft.
Only in this case will it be possible to fully enjoy an exquisite dish.
Some use complex marinades, which contain many components capable of softening meat fibbers. Various fruits (lemons, kiwi), pomegranate juice or even dry wine are used for this. But this requires significant costs.
And with the help of onions and mustard, you can achieve the same results with lower costs.
How to make meat softer?
With the help of mustard
It is necessary to process the meat with the help of sauce and leave it for a certain period. A large piece of meat needs about an hour to achieve the desired effect.
If we are talking about chops, then it is enough to leave the mustard for only 15 minutes.
Some cooks wash off the sauce, dry the meat with a paper towel and start cooking. Others leave the mustard as it adds a touch of spiciness.
With the use of onions
Some housewives simply chop the vegetable and leave it in a bowl with meat and spices for an hour. But with this approach, the product cannot be properly soaked with onions, so the meat does not always turn out juicy and soft.
Therefore, experienced cooks pass the onion through a meat grinder. With this approach, the result will be more impressive.
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