The trick from the depression from the depression for the meat’s meat is pure genius

Let’s start with a short history hour: by definition, the “great depression mentality” is the psychological result of serious economic difficulties that were experienced during the global economic crisis when families had to put up with a new level of frequency in everyday life in everyday life. It can swing as fear, fear or general uncertainty about access to everyday needs such as food and clothing.

All in all, my grandparents were people who lived through the liver Era of great depressionAnd even when they got older, they claimed that the strong mentality concentrated on frugality, ingenuity and faith to live very, very, very well in the walls of their own budget. The idea that you don’t know what can bring tomorrow was strongly anchored in each of them. It is discouraging to think of someone who has to live in this way, but it also made its generation strong, clever and creative – not only in life and work, but also in the kitchen.

My grandparents lived from a narrow budget, and as a result, the meat they bought was sometimes not the tenderest. My grandpa, who was an incredibly talented and creative home cook, had the best foolproof trick to solve the problem of cooking with a hard solution Meat. I have no doubt that he would be thrilled to know that I continue this technology in my own kitchen today and that I can share it with so many others now.

The tender method of my grandfather 2-in content

If my grandpa were working with Harder meat animalsHe would use his method to tender the day before cooking. At first he would just pierce the meat with a fork on each side a few times. Then he would marinate it overnight in half a cup of white vinegar and a cup of beef broth. The next morning he would rinse the meat well with cold water and then simply continue with his normal recipe. It’s so easy! The acid of the vinegar draws the meat by completing hard connective tissue and muscle fibers. In the meantime, the beef broth gives taste and helps the collagen to transform it into gelatin that is softer and tasty.

This method proves that we should simply write it down just because meat is not the most tender cut, does not mean that we should simply write it down! Some of the most delicious dishes are made of harder (and cheaper) pieces of meat, such as. BrisketPresent short ribsShanks, chuck, round and Flank steak. I don’t know anything about you, but I love a hearty dish of Braied short ribs Or a brisket -sandwich, and I am sure that grandpa would agree.