If you’re tired of the same old soy sauce marinade for your meat, here are two ways to reach tenderness without making your meat overly salty.
• The tannic acid in tea helps make pot roast tender and juicy. Add two teabags (without the strings or tabs) of Pekoe black tea to the pot roast pot and cook as usual. Remove the teabags when the roast is done.
• Many people are sensitive to monosodium glutamate (MSG), a substance that is commonly used in cooking as a meat tenderizer. Fortunately, MSG is not the only tenderizer available.
• Papain is an enzyme found in papaya that can help tenderize meat. Let tough cuts like chuck steak and pork shoulder sit in papaya juice (available at grocery stores) in the refrigerator for three to four hours. Then blot the meat dry and prepare as usual.
More easy ways with food prep…
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