health
Forget stewing in water: Pour this over meat and watch it turn to butter
Tender meat without water is not a myth. Forget dried-out cutlets, apply this simple culinary trick and prepare a restaurant-worthy meal.
TL;DR
- Avoid using water for cooking meat, as it leaches flavor and results in tough, gray meat.
- A mixture of warm broth, apple cider vinegar, and mustard is an effective alternative to water for tenderizing meat.
- The acidity in vinegar breaks down tough proteins, while broth adds moisture and depth of flavor.
- Always use warm liquid for braising; cold liquid causes meat fibers to contract and become tough.
- For best results, let meat come to room temperature before cooking, sear it on high heat, then reduce heat and simmer covered in the braising liquid until tender.
- This method is ideal for tougher cuts like pork neck, beef shoulder, chicken breast, and even improves stewing beef.
- Alternative liquids like dark beer for red meat or white wine for chicken can also be used.