-
virtually any object,
there are
three types manufactured specifically for
tenderizing meat. The first, most common, is a tool that
resembles a
hammer or mallet...
- a
number of
processing techniques,
generally referred to as
tenderizing or
tenderization.
Tenderness is
perhaps the most
important of all
factors impacting...
- papain,
bromelain is one of the most po****r
proteases to use for meat
tenderizing.
Bromelain is sold in a
powdered form,
which is
combined with a marinade...
- its name from Switzerland, as the name suggests, but the
technique of
tenderizing by
pounding or
rolling called "swissing".
Salisbury steak Smothering...
-
referring to the cut,
which is not
necessarily tenderized;
thinner than cube
steak (hence does not need
tenderizing); cut from
sirloin or round,
while cube steak...
- Chicken-fried
steak is
prepared by
taking a thin cut of
beefsteak and
tenderizing it by pounding, cubing, or forking. It is then
immersed in egg batter...
- strips. One form of
Mexican bistec is
usually flattened with a meat
tenderizing tool. The dish is
often served in
tortillas as a taco.
Spain and its...
-
fruit and its
latex are rich in papain, a
cysteine protease used for
tenderizing meat and
other proteins, as
practiced currently by
indigenous Americans...
- with a
bladed roller or
pounding flat, also
called Swissing,
cubing or
tenderizing Food
portal List of
steak dishes Popeseye steak "Cooking Tips - Beef...
- to New
England brought their cooking method called à l'étouffée for
tenderizing meats.
Later immigrants from
Germany to
Pennsylvania and the Mid West...
