Page 43 - Herman Family Cook Book
P. 43
“Keeping it simple, I go with a marinade approach to tenderizing the meat. Slow thaw, time soaking in olive oil, Worcestershire sauce and lemon juice works great.”
Mark
Jeanne’s trick was inspired by a segment on the TV show America’s Test Kitchen on tenderizing pork chops. Here, she sought the advice of her other cooking bestie— Google—for these directions, which offer more specificity than Jeanne practices but you’ll get the gist of it:
1. Dissolve baking soda in water
(for every 12 ounces of meat, use
1 teaspoon of baking soda and 1/2 cup of water).
2. Soak the meat in the solution for at least 15 minutes.
3. Remove and rinse.
4. Cook as desired, then bite into a seriously tender piece of meat.
“Larry knows my most important criteria is tender meat. He knows how to get it just right.”
Kay
