-
virtually any object,
there are
three types manufactured specifically for
tenderizing meat. The first, most common, is a tool that
resembles a
hammer or mallet...
- a
number of
processing techniques,
generally referred to as
tenderizing or
tenderization.
Tenderness is
perhaps the most
important of all
factors impacting...
- papain,
bromelain is one of the most po****r
proteases to use for meat
tenderizing.
Bromelain is sold in a
powdered form,
which is
combined with a marinade...
-
referring to the cut,
which is not
necessarily tenderized;
thinner than cube
steak (hence does not need
tenderizing); cut from
sirloin or round,
while cube steak...
- its name from Switzerland, as the name suggests, but the
technique of
tenderizing by
pounding or
rolling called "swissing".
Salisbury steak Smothering...
- Chicken-fried
steak is
prepared by
taking a thin cut of
beefsteak and
tenderizing it by pounding, cubing, or forking. It is then
immersed in egg batter...
- with a
bladed roller or
pounding flat, also
called Swissing,
cubing or
tenderizing Food
portal List of
steak dishes Popeseye steak "Cooking Tips - Beef...
- to New
England brought their cooking method called à l'étouffée for
tenderizing meats.
Later immigrants from
Germany to
Pennsylvania and the Mid West...
- to a day,
generally as a
means of
enhancing the
flavor of the food or
tenderizing it. The
French word
marinade derives from the verb
mariner "to pickle...
- the
cooking meat.
Velveting is
often preceded by or
combined with a
tenderizing step
using baking soda or papain.
Serious Eats ,
Chinese Velveting 101:...
