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What else can I help you with?
Why do older birds need to be tenderized?
it is because their flesh were firmly firmed....
Is cabbage high in sugar?
When cabbage is boiled, the leaves are tenderized and release sugars.
Where did the tenderloins get there name?
It comes from the loin of the pig, and it is hammered flat and tenderized in doing so.
Is striploin the same as ribeye?
a strilploin comes off the backstrap while the ribeye is more centered on the cow. peesonally I perfer ribeyes
What happens when you put meat in dr pepper?
You get wet and tenderized meat and funky tasting Dr. Pepper
Do you broil or bake zombie fifteen or thirty minutes after their hunt?
right away after their hunt. serve up tenderized.
How long to cook 5 well done striploin steaks in gas oven?
To cook 5 well-done striploin steaks in a gas oven, preheat the oven to 400°F (200°C). Sear the steaks in a hot skillet for about 2-3 minutes on each side, then transfer them to the oven. Bake for approximately 10-15 minutes, checking the internal temperature to ensure it reaches at least 160°F (71°C) for well done. Rest the steaks for a few minutes before serving for optimal juiciness.
A protein in the connective tissue of meat that cannot be softened and tenderized by cooking?
Elastin. Usually found mixed in with other CTs like collagen, elastin is essentially impossible to render edible.
Why is cracked conch called CRACKED conch. Is it because it is pounded and tenderized first - or because it is deep fried?
When they pound it to tenderize it, its called "cracking" just because its fried doesn't mean cracked.
What is schnitzel usually made out of?
Schnitzel is made out of a boneless cut of meat that is pounded and tenderized until it is very thin and flat, and then breaded and fried. Schnitzel can be made from veal, pork, beef, chicken, or turkey.
A New York steak is also referred to as?
A strip steak, a Kansas City Steak, a Delmonico or a striploin.
Why are meats tenderised?
Tenderizing and marinading are steps that are taken to improve the chewability and flavor of the cheaper cuts of meat. In order to to avoid the possibility of serving and eating meat that is tough, and hard to chew, it is tenderized. Meat is also sliced across the grain before it is served, making the muscle fibers shorter and less stringy and therefore, easier to chew with a greater sensation of tenderness. Natural tenderness and better flavor are why higher prices are charged for the better cuts of meat.
