How mengempukkan meat tough and chewy so easy to eat can be done by two methods: the traditional and modern methods. Traditional method emphasizes how naturally mengempukkan meat because it uses natural ingredients in the process mengempukkan meat tough and chewy, while the modern way is more likely to use the media and instant. For further let us learn together how to mengempukkan meat tough and chewy so nice and comfortable chewed in the mouth.
The traditional way or traditional method mengempukkan meat can be made using grated pineapple, papaya, ground or by storing the meat in the freezer. Pineapple contains the enzyme bromelain which will mengempukkan tough meat fibers, while papaya contains papain enzymes in the sap, The details of some natural methods that are traditionally classified as follows:
First way mengempukkan meat with grated pineapple
used to clean meat will last diempukkan
Grate young pineapple necessary
Knead the meat with grated pineapple was young last
let stand about 30 minutes
Both ways mengempukkan meat with papaya
Marinate the meat with the seasoning evenly so pervasive
knead papaya leaf and wrap the meat was
wait a few minutes so that the meat pengempukkan success
The three ways to enter the meat in the freezer, freezer makes frozen meat but also makes the texture more shriveled and mushy meat
Clean the meat
season the meat
save into frezer to the time required
Some way would include the traditional way, there is a relatively modern mengempukkan meat, using instant seasoning that are now widely sold in stores / supermarkets. mengempukkannya only way to smear the meat with seasoning and let stand a few moments then the meat will be more tender than ever. Both traditional and modern ways to mengempukkan dilkaukan meat could easily be at home so it does not bother you that want to enjoy the tender meat dishes and scrumptious.