Cutting meat across its grain tenderizes the meat because it shortens the muscle fibers and severs the tough connective tissue, making it easier to chew.

Here's why this happens:

Muscle Fiber Orientation: Meat is composed of long muscle fibers that are oriented in a specific direction. When you cut meat across its grain, you are essentially cutting through these fibers, creating shorter strands. This shortening of the muscle fibers makes the meat more tender because the fibers are less stringy and easier to break down when you chew.

Reducing Toughness: Meat can be tough due to the presence of collagen, a connective tissue that surrounds muscle fibers. When you cut across the grain, you're also cutting through the collagen, which can be quite tough. This helps break up the collagen into smaller pieces, reducing the toughness of the meat.

Easier to Chew: Shortening the muscle fibers and reducing the collagen content in the meat makes it easier to chew and digest. The result is a more pleasant eating experience, as the meat is less resistant and more palatable.

It's worth noting that cutting meat across the grain is a simple technique that can significantly improve the tenderness of various cuts of meat. This method is particularly beneficial for tougher cuts, such as flank steak, skirt steak, or brisket, as it helps to mitigate their natural toughness and enhances their overall texture when cooked.

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Rinse barley first using a strainer. Pick out any debris that might have made it through processing.

Allow barley to soak overnight in water if you want to reduce your cooking time. Use two cups of water for each cup of barley.

Decide whether you'll be using water or broth to boil your barley.

Use 2 1/2 to 3 cups liquid to 1 cup barley. Add your liquid to the pot.

Bring water or broth to a boil.

Add barley to boiling water or broth and stir together. Cover the pot with a lid and reduce the heat to low. Cook for 15 minutes if you pre-soaked your barley overnight. Otherwise, cook your barley for 35 to 40 minutes.

The following link has information pertaining to your question: http://southernfood.about.com/library/info/bltrkeyb.htm Seven days in the refridgerator. A 20 pound frozen turkey if placed in the fridge will take three days to thaw.

• ok first unfreze it duh xP theres 3 ways u can do it one way is to put them in a cooking pan with oil and fry til they get some color them 2nd way is to put the corn dog on a plate &nd put it in the microwave for 20 seconds on one side &nd a nother 20 seconds on the other side. the 3rd way is to put them in the oven in a baking pan for 15-21 minutes at 375 degrees

You don't. Platypuses are a protected species and may not be hunted or killed.

Oil, hot pan skin side down hold it down for crispy skin, turn over after about a minute, minute or two on other side depending on thickness - put a nob of butter in at the end and baste over for a a while.

Meniscus -- The concave or convex surface of a column of liquid in a hydrometer.

10 oz jello how many oz of water is needed

If you are trying to keep cooked ribs hot but not let them dry out, you will have to keep the in a warmer (140 degrees F and above) and in a sealed container - either a closely covered pan or wrapped in foil.

lighly flour liver, shake off excess. heat olive oil in pan season with salt and pepper. cook until brown on either side then, 3-4 mins per side. Remove from pan, set aside, remain juices, add onions, scrape bottom of pan with wood or flat spatula and toss onions, may add a little butter, and cook until translucent....ENJOY

Peel the onions in a bowl of cold water or under a running tap Refrigerate the onion to cool the gases that make your eyes water, this causes them to move down toward the floor instead of up toward your eyes. An old wives tale is to hold a tea spoon in your mouth Peel them outside so the wind blows away the onion fumes. Chew gum or eat sugar cubes (this causes you to breathe through your mouth, inhibiting the amount of gas that gets into your nose)

Add a little salt

They are used to keep the fish whole and prevent it from breaking up during the cooking process.

You can't, unless you add enough of the other ingredients to offset it, giving you more dough.

Leavi it out in the sun and keep away from water.

In a covered container in a cold fridge, covered in marinade, depending on the marinade anywhere from 3 days to over a week, as long as it is stirred.

It seems to be an oxymoron to call marinated beef 'fresh'. Depending upon the marinade, it could be adding acid, salt and/or sugar which could have some preservative properties that might allow for a longer shelf life compared to non-marinated beef.

Use a recipe from a trusted source and don't push the time table to it's limits.

Any one of these substitutions will work instead of an egg: 2 tbsp corn starch

2 tbsp arrowroot flour

2 tbsp potato starch

1 heaping tbsp soy powder and 2 tbsp water

1 tbsp soy milk powder and 1 tbsp cornstarch and 2 tbsp water

1 banana for cakes Milk for an egg-glaze on pastries. Or, depending on the dish, mayo or salad dressing (Miracle Whip). Either of these two makes pancakes very fluffy.

It depends on the soup. Personally, adding things such as soy sauce and peppers works for me.

Salted sardines can be used for eating on sandwiches, cold salads and crackers. The sardines should be soaked in fresh water to get rid of the salt because it is a preservative and not meant to be eaten.

First you take a cup and fill it with witch ever kind of drink you want then you get a stick and put it through a napkin then you put the napkin in straight in the cup then put it in the freezer then wait 3 and a half hours take the napkin of then take the cup of and enjoy!

Because it brings more force and weight to bear on the cut.

Tomatoes are highly acidic and this likely is the cause of the bitterness. You might consider adding a pinch of sugar to the sauce to see if that helps reduce the bitterness.