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Do you ever find yourself marinating meat, only to end up with a dry, chewy result that misses the mark Store in a mason jar in the fridge for up to 14 days. The key to tenderizing without drying lies in balancing acidity, enzymes, and oils
Marinades using ingredients like yogurt, pineapple, and buttermilk help break down tough fibers while maintaining moisture and enhancing flavor. This steak marinade is bright & savory, perfect for tenderizing any cut of steak The best type of marinade for enhancing beef tenderness typically contains acidic components, such as vinegar, citrus juice, or yogurt
These acids help to break down the proteins in the meat, which can make it more tender after cooking.
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Discover the science, the best ingredients (acid, enzymes), and how to avoid making meat mushy. Acids like lemon juice or vinegar break down the tough proteins in the meat, softening it from the inside out Oil helps lock in moisture, so the surface stays juicy even under high heat
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