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Couvrez et laissez mijoter 35 min à feu faible. Couvrez la cocotte et attendre le chuchotement de la soupape. Il existe de nombreuses manières d'attendrir la viande. Cette recette est réussie à tous les coups ! Laissez-les colorer 5 min, puis replacez la viande sur ce lit de légumes, assaisonnez et versez ½ verre d’eau. Laissez reposer la viande une vingtaine de minutes minimum au réfrigérateur (vous pouvez la laisser reposer jusqu'à 2 heures au frais). Il suffit de connaître les bonnes astuces. Assaisonnez, (ajoutez, par exemple, 2 échalotes ciselées) et versez un fond d’eau dans la poêle. Le saumurage est une technique proche de la marinade et particulièrement bien adaptée à certaines parties du porc (comme les côtelettes). Méthode 1 sur 4: Utiliser des outils. Votre viande est prête à être cuisinée !Faire mariner une viande apporte un réel plus à vos cuissons : les chairs sont plus juteuses, plus moelleuses et savoureusement parfumées. Couvrez la cocotte et baissez sur feu moyen : 1h40 de cuisson, et c’est prêt ! Il convient aussi bien aux ingrédients à la fois doux et acides qu'aux assaisonnements et accompagnements. Frottez avec vos doigts ou le dos d'une cuillère pour bien étaler la poudre. {"smallUrl":"https:\/\/www.wikihow.com\/images_en\/thumb\/c\/c6\/Tenderize-Pork-Step-1.jpg\/v4-460px-Tenderize-Pork-Step-1.jpg","bigUrl":"https:\/\/www.wikihow.com\/images\/thumb\/c\/c6\/Tenderize-Pork-Step-1.jpg\/v4-728px-Tenderize-Pork-Step-1.jpg","smallWidth":460,"smallHeight":344,"bigWidth":"728","bigHeight":"545","licensing":"
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