Beef is a food that brings many nutrients and can be cooked into diverse dishes. However, housewives should pay attention to the processing method to avoid beef becoming chewy and reducing the delicious flavor.
Quick thawing with hot water, microwave
Many housewives often freeze beef quickly with hot water or microwave to save time. However, sudden high temperatures will cause the protein in the meat to shrink, dehydrate and become dry and tough. The best way is to freeze it slowly in the refrigerator or soak it in cold water to soften the beef before processing.
Cutting beef in the wrong fibers
Cutting beef into the right fibers is very important to ensure tenderness and deliciousness. Cutting along the fibers will make the beef more chewy when processed. Pay attention to cutting the horizontal fibers correctly to ensure the beef is softer and easier to eat.
Marinating beef with salt too early
Marinating beef with salt or using acidic spices such as lemon and vinegar too early can easily make the meat tough. Salt has the ability to absorb water, causing the meat to lose its necessary moisture. Acid can harden the meat and lose its natural tenderness and sweetness. Marinate with salt and acidic spices right before cooking to ensure the delicious, smooth and tender taste of beef.
