onion
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.
Seasonings are fine if you have gall stones, it is foods high in fat that should be avoided.
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well, lets see, hold the stem of the greens in one hand and use your other hand to pull down the leafy part or use a knife and cut out the stem, after that wash the greens well in cold water and chop greens into about 2 inch pieces.
Fats and oils added to baked goods help tenderize, add flavor and moisture.
I drizzled vinaigrette over my salad to add flavor and moisture.
Yes. Milk is acidic and can break down tough meat. I use buttermilk, don't worry you won't taste it. Buttermilk is more acidic than regularmilk which is why it tastes bad but is better for marinating.
You can purchase a mallet style meat tenderizer and pound the beef with that. There is also different ways of cooking it that can help tenderize as it cooks. Use moist heat methods such as braising and stewing. It will require a bit more time but the results are far superior.
For light brown eyes I would use olive greens, emerald greens, shiny golds, or natural brown colors. hope that helped(:
use a liquid marinade and let it soak for a 4 -8 hrs.
we can use tough instead of hard.