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Tenderizing is to break down the fibers in meat so that it is more tender. Sometimes you can use a mallet to pound the cuts of meat to tenderize or use a marinade with an acidic ingredient to tenderize.
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∙ 13y ago
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What does tenderising mean?
To make meat tender
Why does fish not require tenderising?
sometimes, it is quite hard and requires alot of strength.
What are the different methods of tenderising?
Salt, pounding, and slow cooking.
What is meaning of tenderising?
To make something tender, so that when it is eaten it isn't tough and you don't have to chew on it for ages
How hard can you shake a 9 month baby?
I'd approach this in the same was as you would tenderising steak. Just how tender do you like you steak?
Tenderising beef chuck steak?
Several ways are available of tenderising meats, generally after culling the carcas should be left for 2 - 3 weeks to mature and let the natural fibres of the meat deteriorate slowly so they are not so closely bound. Once you have your steak there are several methods dependant upon whether you want to introduce new flavours to the meat or just want the natural taste or the steak. Long slow cooking is the key so the gentle heat breaks down the fibres, tenderising salts and commercially available tenderising mixes generall contain papaine which is derived from the papaya fruit, this acts as a natural tenderiser breaking down the enzymes in the meat, it is available nationally or you could even just marinate the meat with papaya slices. Another alternative is to give the meat a good bashing, several meat mallets are available, we found several at Kitchenaria www.kitchenaria.com they work by physically breaking down the meats fibre and muscle ensuring a tender steak without additional flavourings being incorporated into the final dish.
What is aging in culinary terms?
The term "aging" is often used these days with regards to the tenderising of meat. People used the word hung instead, but I guess aging sounds more appealing. The word hung derived from the fact the meat would be hung using a meat hook in a cool refrigerated space with good air circulation. This process allows the natural enzymes in the meat to break down and improve how tender the meat is. Often you will see steaks labelled in a supermarket as "aged for 21 days".
What breeds of dog originally made a staffordshire bull terrier?
The origin of Staffies goes back to before the 19th century when bloodsports like bull baiting, bear baiting and cock fighting were common. Dog fights with bears, bulls and other animals were organised as entertainment and early bull and terriers were bred for these games. These were early proto-staffords for Staffordshire bull terriers, as well as for the bull terrier and pit bull terriers. The exact date when Staffordshire bull terriers came into existence is not known, but it would be around the mid-1800s to end of the 1800s.
Is it better to tenderize meat with something more acidic For example using lemon juice rather than beer?
You might be surprised at how acidic beer is. Not quite as acidic as lemon juice of course, but it is acidic. So is wine. I mention wine because it is another common acidic flavoring component that people use for marinades. Marinating meat in acids breaks down some of the tissue, yielding a more tender cut, but the disadvantage is that it tends to create a mushy texture. Avoid overuse of acidic tenderization processes if you wish to preserve good texture. I recommend limiting marination time to under 30 minutes when acids are present in the marinade. If you have a tough cut of meat, consider using the "wet heat" cooking process known as broiling. It takes longer than dry heat cooking, but the long, slow temperature increase breaks down the tissue to make it more tender without sacrificing texture. If your meat has a lot of sinew, such as a pork shoulder, let it get up to 190F to liquify that connective tissue into gelatin. Yum! Another effective means of tenderising meat is to physically mash it with a hammer to break down the tissue mechanically. Again, texture is sacrificed with this method. When texture is unimportant, a marinade containing highly acidic ingredients such as lemon juice or vinegar will tenderise the meat more quickly and to a greater degree, as you have surmised.
What was the importance of fire to early man?
The fire was severely needed by the early humans. Fire helped food wise and tool withe fire was severely needed by the early humans. Fire helped food wise and tool wise.The fire was severely needed by the early humans. Fire helped food wise and tool wise.The fire was severely needed by the early humans. Fire helped food wise and tool wise.The fire was severely needed by the early humans. Fire helped food wise and tool wise.The fire was severely needed by the early humans. Fire helped food wise and tool wise.
