-
tenderizing or
tenderization.
There are a
number of ways to
tenderize meat:
Mechanical tenderization, such as
pounding or piercing. The
tenderization...
- meat
tenderizer or meat
pounder is a hand-powered tool used to
tenderize slabs of meat in the
preparation for cooking.
Although a meat
tenderizer can be...
-
wooden stick or
cudgel used to
tenderize the meat. A po****r myth
claims that the name
comes from the
sound of
tenderizing the meat by
pounding it, but...
-
acidity is required, in stir
fried vegetable dishes, soups, curries, and to
tenderize meat and poultry. It is used to add a
fruit flavour without adding moisture...
-
further flavor the food items. It is
commonly used to
flavor foods and to
tenderize tougher cuts of meat. The
process may last
seconds or days. Marinades...
- and
prepared with slow moist-heat
methods indoors such as braising, to
tenderize the meat and
maintain moisture. The cut is
typically sliced thin for serving...
-
cooked with tomatoes,
olive oil, garlic, and
white wine long
enough to
tenderize the meat. Most
versions also
include tomato paste, oregano, and basil...
- recipes. The high acid
content of the
marinade and the slow
cooking time
tenderize the meat,
allowing otherwise tough pieces of meat to be used. The Yucatecan...
- cut of beef,
usually top
round or top sirloin,
tenderized and
flattened by
pounding with a meat
tenderizer. The name
refers to the
shape of the indentations...
- its name from Switzerland, as the name suggests, but the
technique of
tenderizing by
pounding or
rolling called "swissing".
Salisbury steak Smothering...
