How to make a pot-au-feu, beef bourguignon or any simmered dish without the meat being dry?
« Simmering » is in itself a method for tenderizing meat. It is important to let it cook over low heat for a long time and especially to watch the level of water, salt or tomato! We forget it too often, the tomato sauce with its acidic action, its water, counts for a lot in the success of so-called casserole dishes!
Beforehand, we will have taken care to cut the pieces of tomato well and also to slip in a teaspoon or two of baking soda. Shhh, it’s a secret!
How to make meat tender after cooking?
Read more on next pageSometimes you fail to cook. Don’t panic! You now have a lot of tips and tricks to help you get through it. You can use marinade for example, or even milk.
It’s never too late! Here’s how to fix beef bourguignon that’s too tough?
