4 Ways to Make Cheaper Meat Taste Incredible (Taste Test)

16 Replies to “4 Ways to Make Cheaper Meat Taste Incredible (Taste Test)”

1. omg i actually guess that that fruit was a papaya because of it's shape. Pretty chuffed about that 😀
   Never seen one being that colour on the inside though. Didn't know they looked like that when under-ripe.

2. I'm really looking forward to the normal's cooking competition to see who can best showcase the bay leaf.

3. Really liked the info in this video. I've relied on long, slow cooking for cheaper cuts but will be trying the brining now too because, as Bsrry said, water, salt, sugar all already in my kitchen.
   I saw hay box cooking (Emmy Made in Japan channel) and would be interested in seeing that done by Sorted team, or the 'bury in ground' method to compare residual heat cooking methods.

4. Is this Ben's meat the boys are putting in their mouth's or Kush's meat the boys are mouthing?

5. I'm surprised you didn't do all 4 methods on a single piece of meat.

6. What about putting steak, chicken, or pork in buttermilk for anywhere from a day to three days?

7. You can use any kind of yogurt provided it has enough of the good bacteria to make it work and that includes non dairy yogurt.

8. When we were kids Raw papaya which is easily available in India was used to tenderize Oxtail as well as Tounge… it would end up succulent and literally melt like butter when roasted…. Great memories thank you for including that

9. You can marinade for 3 hours if you are using either a combination of wine and vinegar and or oranges (and sweet fruits like oranges or whatever) if you allow it to sit for about 3 hours you're pretty much will get a fairly good result perhaps not as good as you would get overnight but the results are still pretty good.

10. as someone who has worked as a cook for many years, this little tip works on all red meats and even pork. Crushed Pineapple!!! its more available than green papaya around the world in non-asian countries and works exactly the same. but works a bit stronger so you have to remove the pineapple coating after the marinade is finished. or just add a bit of finely crushed pineapple to a spiced marinade will make the world of a diffrence. fantastic on tougher cuts of steaks. especially flank or skirt steaks.

11. My "secret" is to combine methods for certain cuts. Mechanical tenderizing (I want a perforator, but a mallet works), then doing an excessively salty marinade. I've not used enzymatic action all that often, but combining salt and acid together, especially for an overnight soak? Delightful results.

12. Woo, gonna try that Tandoori Chicken Thighs w/ Coriander Yoghurt next week, hope it goes well! 0u0

13. A well-known trick for Southern fried chicken is marinating in buttermilk for 6-8 hours before dredging in seasoned flour. Classic Southern fried chicken is fried in a cast iron skillet, but I make mine in an air fryer and it’s almost as good with a lot less fat.

14. Pork shoulder is an incredibly underrated cut. It's normally quite cheap and makes for the easiest, tastiest steaks on a budget. Plus like Ben said, it's ideal for dishes where you have to cook it much longer. I tend to put it in a Hungarian dish called Pörkölt, which is a paprika flavored stew and only gets better the longer you cook it.

15. Should try out the pineapple one.

16. You don't necessarily need a meat tenderizing needle sprinkle on some lemon juice or even a little balsamic vinegar with the little white wine and it will do the same thing in fact you can put other natural forms of tenderizers that both add a little flavor and soften such hard cuts of meat. I will admit that I like the idea of pounding it with a a nail tool that kind of pokes holes in the meat however if you can't afford it and you are a limited budget the gadget like that is expensive and you are better off to tenderize it with lemon juice orange juicer pretty much anything that has the right amount of assets that breakdown proteins it will also help with digestion.

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