Techniques on How to Tenderize Tough Cuts of Meat

<div dir="ltr" style="text-align: left;" trbidi="on"> <div dir="ltr" style="text-align: left;" trbidi="on"> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Rhe6kUbYevCLjFa0NparU8Rq0zv3WhJJwZJoXVUeQokA4WVTrW7tl4hHqdomDhMrWck50fwg4soUXL2RSqKnlTHSCfkVQfTyRLWHePLYHbrMfAlDgDaIrUAD2OeI4MOsdL2XbXfW5Txh/s1600/Article1t.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Rhe6kUbYevCLjFa0NparU8Rq0zv3WhJJwZJoXVUeQokA4WVTrW7tl4hHqdomDhMrWck50fwg4soUXL2RSqKnlTHSCfkVQfTyRLWHePLYHbrMfAlDgDaIrUAD2OeI4MOsdL2XbXfW5Txh/s400/Article1t.jpg" width="400" /></span></a></div> <div style="text-align: justify;"> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span> </div> <div style="text-align: justify;"> <span style="font-family: "georgia" , "times new roman" , serif;">How would you like to cook recipes with tough cuts of meat in a flash. Some people are afraid to deal with tough cuts of meat because they are very easy to mess up, which may spoil a well planned meal as an end result. Don't miss out on these flavor packed jaw busters!. It's essential to learn how to tenderize short ribs, shank, flank, brisket, rib, chuck, shoulder, because quite frankly they have the most flavor compared to tenderloin and the like, without the hefty price tag mind you. Here are three of the most popular techniques of tenderizing meat and another technique which I use when I'm in a hurry.</span><br /> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"></span></div> <div style="text-align: justify;"> <ul> <li><span style="font-family: "georgia" , "times new roman" , serif;">Pound away with a Meat Tenderizer Mallet (A little elbow grease goes a long way)</span></li> <li><span style="font-family: "georgia" , "times new roman" , serif;">Marinade with fruits (try citrus fruits, pineapple and kiwi)</span></li> <li><span style="font-family: "georgia" , "times new roman" , serif;">Slow-cook </span></li> </ul> <span style="font-family: "georgia" , "times new roman" , serif;">Now here is the quick fix:</span></div> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAhpZWshVkz-to8cL9ZD3z2ISzfuYzUte0ouF347VvHf5gJW5tywieu94SAhTIMvPhPCpkzYDoPf8g7y2zwllykyCaD3_RyxrdSdnpF2eKtZzHL083K0kfBASdDXb_t9NlR3bgjMhMRSb2/s1600/Article1s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAhpZWshVkz-to8cL9ZD3z2ISzfuYzUte0ouF347VvHf5gJW5tywieu94SAhTIMvPhPCpkzYDoPf8g7y2zwllykyCaD3_RyxrdSdnpF2eKtZzHL083K0kfBASdDXb_t9NlR3bgjMhMRSb2/s1600/Article1s.jpg" width="267" /></span></a></div> <div class="separator" style="clear: both; text-align: justify;"> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></div> <div class="separator" style="clear: both; text-align: justify;"> <span style="font-family: "georgia" , "times new roman" , serif;">Adding ice while the meat is still hot to drop the temperature (meat must become cold) then bringing it up again to a boil will do the trick. Simmer until the meat is at the level of tenderness you want. The result is tender and tasty meat with body in less time.</span></div> <div class="separator" style="clear: both; text-align: justify;"> <br /></div> <div class="separator" style="clear: both; text-align: justify;"> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "georgia" , "times new roman" , serif;">I hope this technique on tenderizing affordable tough cuts of meat in a hurry helps you stretch your peso. <img alt=";)" class="wp-smiley" src="http://vanillahousewife.com/wp-includes/images/smilies/icon_wink.gif" /></span> </span></div> <div class="separator" style="clear: both; text-align: center;"> <span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></div> <div class="separator" style="clear: both; text-align: left;"> <span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #a64d79;"><b><i>References:</i></b></span></span></div> <div class="separator" style="clear: both; text-align: left;"> <span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://www.pbs.org/food/fresh-tastes/tenderizing-meat/">http://www.pbs.org/food/fresh-tastes/tenderizing-meat/</a></span></div> <div class="separator" style="clear: both; text-align: left;"> <span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://food-hacks.wonderhowto.com/how-to/tenderize-tough-cuts-meat-hurry-without-mallet-0146543/">http://food-hacks.wonderhowto.com/how-to/tenderize-tough-cuts-meat-hurry-without-mallet-0146543/</a></span></div> <div class="separator" style="clear: both; text-align: left;"> <span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://www.scienceofcooking.com/meat/slow_cooking1.htm">http://www.scienceofcooking.com/meat/slow_cooking1.htm</a></span></div> <div class="separator" style="clear: both; text-align: left;"> <span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://www.materialisations.com/miscellaneous/FastBeef.html">http://www.materialisations.com/miscellaneous/FastBeef.html</a></span></div> <div class="separator" style="clear: both; text-align: left;"> <br /></div> <div style="text-align: justify;"> <br /> <br /></div> <div class="separator" style="clear: both; text-align: left;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNLPgZxBeF0D1fLE2CkILrx8pc-7W_0qEZBSDa_HX3FMB852Wpxu3c4wCAGDQE767H3wXg_pIcSSa4i_Qy9THPRpEVeqDpgLY2VGhe_PS2sSbsNb3TMbNpPrtzGlPacG_ZvIUzAEouEXSq/s1600/Anne+Signature.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="52" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNLPgZxBeF0D1fLE2CkILrx8pc-7W_0qEZBSDa_HX3FMB852Wpxu3c4wCAGDQE767H3wXg_pIcSSa4i_Qy9THPRpEVeqDpgLY2VGhe_PS2sSbsNb3TMbNpPrtzGlPacG_ZvIUzAEouEXSq/s200/Anne+Signature.png" width="200" /></a></div> </div> <a href="https://www.blogger.com/%E2%80%9Dhttps://plus.google.com/117449282143565515349?rel=author%E2%80%9D"></a></div>

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How would you like to cook recipes with tough cuts of meat in a flash. Some people are afraid to deal with tough cuts of meat becaus...

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