Most foods are resistant to releasing their protein links to allow heat to penetrate and soften them. Beans, as well as other meats like goat meat and cow skin, exhibit this behavior.
Most people have created numerous ways to have these protein connections broken in a shorter length of time in order to make the cooking process easier and lessen the time such meals would spend on fire, some of which are unhealthy. This article will inform you of a healthy approach to soften meats without having to boil them for an extended period of time.
The use of baking soda is required for this procedure. Baking soda is a salt that is commonly used in bakeries to help dough rise, although it has a wide range of applications outside of the bakery.
It's alkaline content has made it a good option for use in breaking the strong and stubborn protein bonds found in animal skins as well as some other tough meats.
How to Make Use of
Get your meats out of the fridge and wash them.
Fill a basin halfway with fresh water, then add some baking soda and let it dissolve to produce a solution.
Place the washed meats in this solution and leave them for a bit before removing them.
Before you start cooking, give the meats a good rinse with fresh water. Because of the baking soda's effect, heat would be able to permeate more easily.
One negative effect of putting tenderizers on meats is that some foods are potential tapeworm carriers, and eliminating them would necessitate exposing the meat to a significant amount of heat.
When you try to shorten the cooking time, some of these creatures may survive and find their way into your stomach when you eat them. Pork and beef muscles are two examples of such meats.
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