A secret ingredient must be used when wrapping the cutlets. The chef of a Prague restaurant has finally revealed which one it is

When you’re preparing steaks for lunch, of course, the first thing you want is for them to be tender and juicy. No one likes tough and hard-to-chew gums. But we can’t see into the meat, and what its final taste will be often depends mainly on its quality.

Soften the meat with soda

Every meat is different. Some of them melt after a while, with others we will not get soft bites with the same procedure. That’s why it’s a good idea to soften each piece in advance as a precaution. To prevent it from drying out unnecessarily and to give it and us the juiciest taste possible.

There are several ways to achieve this. Sprinkle the slices of meat, whether beef or pork, with baking soda, leave it on for a while and then rinse. Then proceed as usual. Salt, add pepper, garlic and stew or fry wrapped in triple wrap. You will see that the meat will be really soft and juicy as a result. Without exceptions.

But you can also put it in a marinade. It not only manages to permeate the entire slice with all its flavors, but also softens it thanks to appropriately chosen ingredients.

Treat the steaks to sour

In addition to various spices, the marinade should contain acidic elements. For you to prove affect the stiffness of the meat fibers, you must use substances that contain milder acids and can penetrate muscle. Is part of them lemon, vinegar, red wine, but also kefir or mustard.

You can soak the slices for several hours only in the kefir itself, without any other ingredients. Or you can smear them with mustard. You can also use tomatoes when stewing, thanks to which the meat will just melt as a result.

Mustard is also included in the triple package

Of course, even chefs know all these tricks and do not hesitate to use them. Therefore they add not only salt, but also a little mustard to the egg in the three-pack. To ensure that the fried steak is soft and juicy.

It is worth adding mustard or kefir to minced meat, as well as baking soda. But ½ tablespoon is enough for 1 kg of meat. You will see that your meatballs will have no competition. They will also be very tender and juicy.

In the marinade from kefir and mustard, you can also let the beef liver rest overnight in the refrigerator. Their specific taste and smell will be completely removed by this acidic mixture, leaving only tender meat.

Don’t be afraid to dip your cuts of any kind of meat in acidic products. You will only benefit them by doing so.

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