Marination:
One popular method involves marinating meat in an acidic liquid like buttermilk, lemon juice, or vinegar. This helps break down the tough fibers, resulting in a more tender texture.
Meat Tenderizer:
Utilizing a meat tenderizer, essentially a mallet with spikes, can puncture the meat, making it easier to chew. Alternately, pounding the meat with a rolling pin or the bottom of a heavy skillet can break up the fibers, rendering it more tender.
Slow Cooking:
Cooking meat for a longer duration at a lower temperature can contribute to tenderizing. Each of these methods can deliver favorable results, depending on the meat type and desired texture.
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