How To Tenderize ANY Meat!

As you all know, naturally tender cuts of meat tend to be more expensive, and serving meat on a budget can be a challenge. Today, I am going to talk about how to tenderize meat before cooking, which includes cutting, pounding, and marinading. After watching this video, I am sure you will cook perfectly tender meat every time.

Tip NO.1: Slice the meat against the grain

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Tip NO.2: Use a meat tenderizer

A meat tenderizer helps to break down the dense, tough muscle fibers and the protein that binds them. You just use it to pound the meat until the meat gets a little fluffy. This technique will be good for cooking steak, pork chop, and breaded chicken.

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TIP NO.3: Marinate the meat correctly

1. Baking soda does an amazing job at tenderizing meat

Baking soda breaks down the meat fiber in a chemical way.It alkalizes the meat proteins and makes them hard to bond together which keeps the meat tender when cooking.

How to use baking soda?

If it is a large piece of meat that you tend to grill or pan-sear: Sprinkle baking soda on the surface. Rub it on both sides. Rest it in the fridge for 3 to 5 hours. Rinse the meat several times to remove all the baking soda. Wipe the water with a paper towel. Then you can cook the meat however you want.
If you want to marinate smaller meat pieces: Just add some baking soda directly into the meat with other seasonings. Let it sit for at least 20 minutes before cooking. One important note is that over adding baking soda bring a weird bitter taste. I will suggest no more than 1/2 tsp/ pound of meat.
If you use baking soda in the marinade, it is better not to use anything sour like vinegar, lime juice at the same time. Because baking soda will react with the acid and lose the effect.

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2. Velveting helps you to create a juicy, tender texture of meat

Velveting is a technique in Chinese cuisine for preserving the moisture of meat while cooking. It is Chinese restaurants’ secret. They use it to create that juicy, velvety texture of meat.
Pre-coat the meat with a mixture of egg white, corn starch, some Chinese cooking wine, and other seasonings for at least 30 minutes before cooking. Then the meat can be stir-fried, which I have done it in my chicken and broccoli recipe; You can deep-fry it which I showed in my Mongolian beef recipe, or you can boil the meat, my spicy pouched beef recipe is a perfect example.
What the velveting mixture does is that it protects the meat fibers, preventing them from seizing up, which leads to the juicy tender meat. This technique gives the meat a starchy layer, which is perfect for recipes that have lots of sauce because then the meat can catch a lot of flavors.

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3. Some fruits also have the ability to tenderize the meat, such as orange, Pineapple, green papaya.

It needs to freshly grind puree or juice. Long-life commercial fruit product does not work. Using fruit puree or juice as a meat tenderizer adds some freshness and fruity taste to the dish， which is what a lot of people love about.
Here is how I do it: Marinade the meat with whatever seasoning and spices you like. Then add in some freshly squeezed orange juice. Mix it for 5-8 minutes. Refrigerate until you are ready to cook.
If you use papaya or pineapple puree, just rub it on both sides of the meat. Leave it at room temperature. Unlike the acid in the orange juice, papaya uses an enzyme called papain to tenderize the meat which works better at room temperature.

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[armandorjusino]

One of the supreme cooking channels in Youtube, no nonsense talking, no annoying music, superb explanation and a great host, thank you.

[rneustel]

Why would anyone give this video a thumbs down? So much information is included here.

[bryanjensen]

Other ways to tenderize: 1) buttermilk or yogurt — the acid and dairy help to reduce off flavors and tenderize fibers; 2) wine (acid) in marinade or sauce; 3) Asian apple-pear or kiwi fruit—fruits that have tenderizing enzyme but impart less tropical flavor; 4) and then (of course) you can use tenderizer pounders or laceraters, which combined with the marinade ingredients here or in your video double up on aiding tenderness.

[PoeLemic]

Thank you so much, Mandy, for showing us all of these. You are so incredibly kind and friendly for sharing all of these techniques. It's just TOO EXPENSIVE to eat out anymore in late 2023.

[d.grouard]

I love how well organized your videos are. Your explanations are concise and easy to follow. You are an excellent teacher. Thank you.

[hadrianopolis]

Baking soda does an amazing job of tenderizing meat. My sons are amazed by the softness of the meet each time I do your stir fry recipe. I studied french cuisine but I could never get satisfied by my Asian cooking until I discovered your Y-T channel...now I'm an expert ! (almost). Love, Eric

[timothybryowsky]

thank you for actually showing what is with the grain and against the grain. it's nice to see an actual picture demonstration of this.

[imustbegettinolder]

Very helpful, thank you. I also appreciate the lack of music

[clairemcleod]

Thank you for sharing your knowledge with us. We really love your channel and all your wonderful recipes and tips. 💛

[reginaldrichardson]

This is one of the best videos i have seen on this platform. Articulate, clear and concise. Thank you Thank you and all the best. YouTube was made for you.

[hopelovefaith]

hello from australia 🇦🇺
marinating pork in milk or butter milk for a few hours makes the meat tender & juicy. After cooking, wrap in tin foil and rest before serving :)

[anime_simpqueen]

Why go to culinary school when you have the internet

[spikefivefivefive]

Brining also tenderizes the meat.
Make a marinade of salt and sugar and water.
You can also use any kind of spices and juices.
Left-over pickle juice is one of my favorites.

[poppyanderson]

I made stir fry tonight for dinner but I used your secret's on tenderizing and seasoning to my chicken breast. The meal was wonderful. Thank you.

[deenastephens]

Very informative and you are such a good speaker! All the very best to you

[angelicamenina]

Thank you for teaching us on how to tenderize different meat products.it was a big help to me!! God Bless You Always!!

[shannonk]

I love how you put a summary of your video in the description to refer to afterwards. Great job on the video, very informational and straight to the point!

[mistyme]

I learned about the baking soda method from Sue and Gambo (YouTube) but using a slightly different method. Mix three tablespoons of water with 1/2 Tsp. of baking soda and pour the mixture over the meat (whole or slices) then cover and let stand for at least 30 min. up to several hours. Drain before adding marinating seasonings. It works wonders.

[brendaashford]

Like your happy attitude and your information is so helpful. I have had many dinners ruined by meat that isn’t tender, will definitely give your tips a go. Thank you.

[Icamebackwiththemilk.]

thank you for giving us the secret of how these restaurants do this chicken and meat! Love it!!