The Eastern Method for Tenderizing the Toughest Meat: The Secret to Soft, Juicy Foods

Puree a small amount of pineapple or papaya and coat the meat.

Let sit for 15–30 minutes—too long can over-tenderize.

2. Soy Sauce & Rice Wine Marinade

Soy sauce adds umami flavor and salt that helps retain moisture.

Rice wine or sake slightly acids the meat, loosening fibers for a soft texture.

Combine with garlic, ginger, and a touch of sugar for a balanced marinade.

3. Velveting Technique

A classic Eastern method often used in Chinese cooking:

Mixing: Coat bite-sized meat pieces in a mixture of egg white, cornstarch, and a small amount of oil.

Cooking: Quickly blanch or briefly fry the meat before adding it to stir-fries.

Result: A silky, tender surface that locks in juices.

Step-by-Step Guide to Tender Meat