How to make meat that melts in your mouth: The most popular cooking tips on the Internet in the past 10 days revealed
In the past 10 days, discussions on "how to make meat melt in your mouth" have continued to heat up on major social platforms and food communities. Whether it’s Chinese stew, Western slow cooking, or emerging molecular cooking techniques, netizens have shared a lot of practical tips. This article will combine the popularity data of the entire Internet to sort out the most popular cooking methods and scientific principles for you.
1. Top 5 popular meat dishes on the Internet (last 10 days)
| Ranking | Dishes name | Discussion popularity | core techniques |
|---|---|---|---|
| 1 | braised pork | 1,250,000 | Stir-fried with sugar color + simmered for 3 hours |
| 2 | Slow cooked steak | 980,000 | 55℃ water bath for 4 hours |
| 3 | Japanese barbecued pork | 850,000 | Soy sauce pickling + vacuum low temperature |
| 4 | Taiwanese Braised Pork | 720,000 | Braised in stages |
| 5 | French confit duck | 680,000 | Duck fat soaked at low temperature |
2. Three scientific principles of melting in your mouth
1.collagen conversion: When the cooking temperature reaches 60-70℃, the collagen in the connective tissue will be hydrolyzed into gelatin, which is the key to tender meat. The latest experimental data shows that stewing for 3 hours can increase the collagen conversion rate to 92%.
2.muscle fiber softening: Long-term low-temperature heating (55-75℃) can relax the protein structure between muscle fibers. The latest popular 48-hour slow-cooked beef brisket is a typical example.
3.fat emulsification: Moderate fat content (20-30%) will form an emulsification effect during the slow cooking process. The Internet celebrity dish "Five-Layer Aspic" utilizes this principle.
3. Ranking list of practical skills
| Skills | support rate | Applicable ingredients | Typical cases |
|---|---|---|---|
| acidic pickling | 89% | Pork, beef and mutton | Steak marinated in pineapple juice |
| physical beating | 76% | chicken breast | Japanese fried pork cutlet |
| Enzymatic treatment | 68% | old poultry | Papain tenderized meat |
| Heating in stages | 95% | Reinforced parts | Beef brisket first fried and then stewed |
4. Evaluation of the latest internet celebrity tools
1.low temperature cooking stick: Douyin’s actual measurement shows that using vacuum bags can increase the tenderness by 30%, but the price range is relatively large (200-2000 yuan).
2.pressure cooker: Xiaohongshu Master’s test shows that the new electric pressure cooker can achieve the traditional three-hour softening effect in 40 minutes.
3.Ultrasonic meat tenderizer: According to the actual measurement by the UP owner of Station B, the tenderness of steak can be improved by processing it for 15 minutes, but the market penetration rate is only 12%.
5. Comparison of regional characteristics and techniques
| area | Representative practices | Time consuming | tenderness index |
|---|---|---|---|
| Guangdong | Tangerine peel old fire soup | 4-6 hours | ★★★★☆ |
| Sichuan | Spicy hotpot shabu-shabu | 30 seconds-2 minutes | ★★★☆☆ |
| france | Beef stew in red wine | 3.5 hours | ★★★★★ |
| Japan | Corn boiled | 8 hours | ★★★★★ |
6. Expert advice
1. According to the latest guidelines of the China Cuisine Association, differentiated plans should be adopted for different parts:
• Pork belly: Recommend sweet and sour pickling + slow fire to reduce the juice
• Beef tendons: It is recommended to freeze for 2 hours before stewing
• Chicken thighs: The best solution is 65℃ water bath for 1.5 hours
2. Be careful to avoid overcooking. The best condition is when chopsticks can be inserted easily but the meat does not fall apart. At this time, the internal temperature should be between 72-75℃.
Master these techniques and you can easily make delicious melt-in-your-mouth dishes that are becoming an internet sensation. Remember to bookmark this article and practice it next time you cook!
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