This Chefs have a secret to making meat incredibly tender: adding this secret ingredient before cooking!

How to make meat that is too tough after cooking tender?

Sometimes you mess up your cooking. Don’t panic! You now have plenty of tips and tricks to help you get through it. You can use marinades, for example, or even milk.

It’s never too late! Here’s how to fix tough beef bourguignon.

It’s never too late to do it right! The wrapping technique should suffice. After removing them from the pot, wrap the pieces of meat, ideally in aluminum foil or plastic wrap, and leave in the refrigerator for fifteen minutes.

This involves stopping the cooking time and rehydrating the meat with its own water loss. To serve hot, place everything in an oven at 80°C. Meat lovers will notice the difference!
And how to tenderize a beef skewer? How to do it?

The method is essentially the same. Except that the barbecue tends to quickly seize the blood and water from grilled meat. By always wrapping it in aluminum foil or plastic wrap, you give it a chance to regain its juices.

If necessary, place them, still wrapped, in a low-power oven. This trick also works with a leg of lamb that’s overcooked on the outside.

Even a pan-fried beef steak?
For beef or pork steaks, you need to intervene urgently with an ingredient you already have in the refrigerator: sparkling water. Soak the steak in it, taking care to collect the juices and juices first for your sauce.

Let it soak, covered, for five minutes and then reheat in the oven. This is more effective than heating in a hot pan. The ice cube technique also works well.

You’re now up to speed on all the tips and techniques you can put into practice right now to satisfy the meat-eaters around you! Before, during, and after cooking, you’ll be a winner on all fronts!