London Broil + Jacard/Meat tenderizer

I’ve never cooked a london broil before and recently got a jaccard, so I am looking for advice. I’ve only tried the jaccard on a chicken breast before just to see what happened, and I noticed a lot of water loss when adding the chicken breast to a marinade. The finished product was ok, but seemed a bit dry.

So what would be the best method for cooking this lodon broil? My idea was to jacard/needle tenderize it, cut it into smaller steaks, then dry brine in salt overnight, and next day add some olive oil and pepper and throw it on the grill and cooking medium/medium rare. I wanted to try a marinade originally, but not sure if that is a good method since it made my chicken dry last time. Maybe I did something wrong… I am a jaccard noob…

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