Скачать или смотреть MELT-IN-MOUTH MUTTON IN MINUTES—no pressure cooker required!

MELT-IN-MOUTH MUTTON IN MINUTES
To tenderize meat without using a pressure cooker, combine two techniques: cutting against the grain and using baking soda. Here’s how to do it:

Step 1: Cutting Against the Grain
Identify the Grain: Look for the muscle fibers running in one direction on the surface of the meat.

Slice Against the Grain: Use a sharp knife to cut perpendicular to the fibers. This shortens the muscle strands, making the meat naturally tender and easier to chew.

Thin Slices: Cut the meat into thin pieces, which cook faster and remain tender.

Step 2: Baking Soda Treatment

Coat the Meat: Sprinkle about 1 teaspoon of baking soda for every pound (500g) of meat. Toss the slices to coat them evenly.

Rest Time: Let the meat sit at room temperature for 15-20 minutes. The baking soda raises the pH, breaking down tough proteins and enhancing moisture retention.

Result

This process transforms tough cuts of meat into tender, juicy pieces, perfect for stir-fries, curries, or grilling—no pressure cooker required!

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