How To Use Honey To Tenderize Meat

This is how to tenderise beef with a chinese restaurant method called velveting beef.

How to use honey to tenderize meat. The best way how to marinate meat with honey is to melt it into your sauce or brush it directly on the meat. It would be best when used the meat is going to be grilled or roasted. Protein is present in meat. If meat is rubbed with honey the proteins in the meat are broken down and therefore in turn tenderizes. Along with salt however there is another kitchen staple that you can use if you want to tenderize meats.

Protease is known for the breaking down of protein and it is also present in the human body and is part of the digestive process. If you are using a meat tenderizer hold it in your hand and bang on the meat like you would with a hammer and nail. It s a quick and easy method that any home cook can do any night of the week. Also used for chicken it s a simple highly effective technique using baking soda that transforms economical beef so it s incredibly tender in stir fries and stir fried noodles. Massage meat into marinade frequently over the course of say two hours but when you re ready to cook rub the meat is a thin coating of honey.

Also you can t marinate the meat too long as the process will continue and your meat will turn to mush. Using a dry brine or rubbing the meat down with salt and dry spices and letting it air dry in the refrigerator is also a popular method to gain the same results. Tenderizing meat essentially means that you are pre chewing the meat with a tool to make it thinner and more tender. Plenty of herbs and spices the higher the concentration of salt in the marinade the more herbs and spices you need for the meat to absorb their taste. Honey is helpful in cooking steak but is not a tenderizer.

Hit the meat evenly over the whole surface flip it over and continue to hit the meat with the mallet. 50 more lemon juice. If you have a shorter amount of time for a marinade add slightly more acid i e. Either way you re using a knife to help you chew. Hit the right internal temperature.

Don t be afraid of an instant read meat thermometer and pull your meat when it s ready for naturally tender cuts like beef tenderloin that can be as rare as 125ºf whereas tougher cuts like brisket should be cooked to 195ºf. Use a knife to either macerate the raw surface so that it absorbs the enzymes marinade more deeply or slice the cooked meat thinly and against the grain. Do not add honey to your marinade. Honey has enzymes called protease.