Braising is an excellent cooking technique to enhance the flavor and texture of meat dishes, and soda happens to be a ...

3. Unwrap, then moisten the meat with tepid tap water. Sprinkle liberally with meat tenderizer, about 1/2 teaspoon per pound. Add no salt if the tenderizer contains salt.

Tenderizing tough meat can be a bit tricky, but with these tips, you'll be well on your way to making meats tender every time, no matter how tough it is.

Baking soda can tenderize meat, but it's all about timing and technique. Learn how it works, when to use it, and what cuts benefit most.

There’s an undeniable allure to a perfectly cooked steak. It’s more than just a meal it’s an experience, a sense of ...

Just poke the meat all over with a fork and let it sit in a modest amount of straight vinegar (or a 2:1 mix of any warm liquid like stock, broth or water and vinegar) in a covered bowl in the fridge.

Physical Agitation The simplest method for tenderizing meat may be brute force. A meat mallet or tenderizer ($39.99, williams-sonoma.com) often has two sides—one flat and the other textured.

Add the pork and ensure it is evenly covered by the liquid. Refrigerate for at least 1 hour and up to 8 hours. When ready to cook, heat the oven to 400 degrees. Coat a baking sheet with cooking spray.

They marinated short ribs in hour-long intervals for up to 18 hours and found, even on the longest time, the marinade didn’t penetrate the meat beyond a couple millimeters.