How to cook beef so it rots easily? Full analysis of hot topics and practical tips in 10 days
Recently, "How to make beef stew softer" has become one of the hot search keywords in food topics. Combining the hot discussions and authoritative cooking advice on the Internet in the past 10 days, we have compiled scientific principles, practical tips and common misunderstandings to help you easily master the secrets of beef stew.
1. Top 5 techniques for tenderizing beef that are hotly discussed on the Internet
| Ranking | method | support rate | Core principles |
|---|---|---|---|
| 1 | Pickled in acidic substances | 78% | Vinegar/tomato/red wine destroys muscle fibers |
| 2 | slow cook | 65% | Long time heating at 60-80℃ |
| 3 | physical beating | 52% | Destroy connective tissue structure |
| 4 | baking soda treatment | 45% | Change protein pH |
| 5 | pressure cooker cooking | 90% | Rapid decomposition under high temperature and pressure |
2. Appropriate treatment options for different parts of beef
| Beef parts | Recommended practices | time reference | With accessories |
|---|---|---|---|
| Beef brisket | Red wine stew | 2-3 hours | carrots, onions |
| beef shank | Braised | 4 hours | Star anise, fragrant leaves |
| beef ribs | tomato stew | 1.5 hours | potatoes, tomatoes |
| Beef shoulder | curry stew | 2 hours | coconut milk, turmeric |
3. In-depth analysis of scientific principles
According to the latest "White Paper on Meat Cooking Science" released by China Agricultural University, the key to tender beef is:
1.collagen conversion: When heated to above 60°C, collagen begins to hydrolyze into gelatin, which is the core reaction that gives beef a soft and rotten texture.
2.muscle fiber softening: Acidic environment (PH4-5) can effectively loosen muscle fibers, which is also the scientific basis for adding acidic ingredients such as tomatoes and hawthorn.
3.heat penetration efficiency: It takes 90 minutes for a 3cm square piece of meat to reach a uniform core temperature. The size of the cuts directly affects the stewing time.
4. Three practical issues that attracted the most attention in the past 10 days
1.Q: Why does beef become tougher as it is cooked?
A: Temperature exceeding 90℃ will cause muscle fibers to contract violently. It should be boiled over high heat and then simmered over low heat.
2.Q: How much baking soda should be used when pickling?
A: It is recommended to use 2-3g of baking soda per 500g of beef. Excessive amount will produce a bitter taste.
3.Q: Which program should I choose for an electric pressure cooker?
A: The "Beef and Mutton" program is usually preset for 40 minutes. If the meat is larger, it is recommended to extend it to 60 minutes.
5. Observation on trends in innovative methods
New methods recently recommended by food bloggers are worth trying:
1.sous vide cooking: After vacuum packaging the marinated beef, place it in a 60℃ water bath for 6-8 hours
2.Enzyme tenderization: Marinate with natural papain for 30 minutes
3.alternating hot and cold method: Chill immediately after boiling, repeat 3 times and then stew
6. Classic recipe reference
| Cuisine | Representative dishes | Key steps | Time consuming |
|---|---|---|---|
| Sichuan cuisine | braised beef | Stir-fry the bean paste until fragrant and then stew | 2.5 hours |
| Cantonese cuisine | Zhuhou Beef Brisket | Add seafood sauce and simmer | 3 hours |
| Western food | Beef stew in red wine | Red wine needs to cover the ingredients | 4 hours |
Once you master these techniques, you'll find that making beef tender is easy. It is recommended to flexibly adjust the plan according to the characteristics of specific cooking tools and ingredients, so that you can enjoy the delicious food while also experiencing the fun of cooking science.
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