- 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...
- recipes. The high acid
content of the
marinade and the slow
cooking time
tenderizes the meat,
allowing otherwise tough pieces of meat to be used. The Yucatecan...
- 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...
-
toughness of the
fibers makes them
unsuitable for oven roasting, slow
cooking tenderizes the meat as the beef
imparts some of its
flavor to the water. Browning...
- 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...
-
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...
- two to
three days
there are
significant effects. The
majority of the
tenderizing effect occurs in the
first 10 days.
Boxed beef,
stored and distributed...
- thin
slice of meat. The meat is
usually thinned by
pounding with a meat
tenderizer. Most commonly, the meat is
breaded before frying.
Breaded schnitzel is...
-
commonly prepared with slow moist-heat
methods including braising, to
tenderize the meat and
maintain moisture. The cut is
often sliced thin, then dried...
