- meat
tenderizer or meat
pounder is a hand-powered tool used to
tenderize slabs of meat in the
preparation for cooking.
Although a meat
tenderizer can be...
-
tenderizing or
tenderization.
There are a
number of ways to
tenderize meat:
Mechanical tenderization, such as
pounding or piercing. The
tenderization...
- cut of beef,
usually top
round or top sirloin,
tenderized and
flattened by
pounding with a meat
tenderizer. The name
refers to the
shape of the indentations...
-
American breaded cutlet dish
consisting of a
piece of
beefsteak (most
often tenderized cube steak)
coated with
seasoned flour and
either deep-fried or pan-fried...
- will wrap the
flank steak around a
concoction of
seasoned and
ground or
tenderized flank steak.
Others sell a pork
sausage patty wrapped in
flank or top...
- from the
chuck or
round are
cooked with
moist heat or are
mechanically tenderized (cf. cube steak). In Australia, beef
steak is
referred to as just "steak"...
- folk
medicine use. As a
culinary ingredient, it may be used as a meat
tenderizer. The term "bromelain" may
refer to
either of two
protease enzymes extracted...
- of meat, this
makes it
easier to chew, and more
susceptible to
being tenderized with a meat mallet,
which is an
essential part of the dish's preparation...
-
fibers that make up the
significant connective tissue in the cut, is
tenderized when the
collagen gelatinises,
resulting in a more
tender brisket. The...
- tenderness. Meat from less
tender cuts or
older cattle can be
mechanically tenderized by
forcing small,
sharp blades through the cuts to
disrupt the proteins...
