Tenderize
Word: Word Starts with Ends with Definition
In cooking Cooking is the act of preparing food for consumption.
Tenderize:
To make meat more tender by pounding with a mallet, marinating for varying periods of time, or storing at lower temperatures. Fat may also be placed into a piece of meat to make it more tender during cooking.
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How to Tenderize Meat
How do you make a tough cut of meat tender?
There are several methods: squish it, hack it, dust it, drown it, or coddle it for a very long time in gentle, moist heat.
Tenderize: To make meat more tender, usually by pounding it with a mallet or marinating it in an acidic sauce.
Meat tenderizer - A food product obtained from the papaya, which works on the fibers of raw meat to make it tender, regardless of kind, grade, or cut. When the meat is cooked all tenderizing action stops.
To tenderize meat, fish or shellfish by making a number of shallow often diagonal cuts across its surface.
Scraper/Spatula ...
Lard - tenderized hog fat used in pie crusts and for deep-frying. Also, to insert strips of fat into meat to keep it moist and add flavor.
Larding needle - a long needle with a large eye, used to insert strips of fat into lean meats.
Meat mallets tenderize or flatten meat. Made from wood or metal, they are typically two-sided, one flat with slight bumps, and the other with more pronounced protrusions.
To naturally tenderize a lean cut of meat like flank steak, score and marinate it before grilling.
Marinated Beef Steak ...
score To tenderize meat by making a number of shallow (often diagonal) cuts across its surface. This technique is also useful in marinating, as it allows for better absorption of the marinade.
Braise- To tenderize meat, you brown meat or poultry in oil. Then place in roasting pan and cook in the oven or place directly in the crock pot.
A thin slice of tenderized veal that's dipped in egg, dredged through bread crumbs and quickly fried in butter.
Wiener schnitzel: ...
Ingredients: meat tenderizer, garlic powder...
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Prep Time:1 hrs 5 mins ...
Contains an enzyme that is used as a meat tenderizer.
Papillote
Cooked in foil or parchment paper to seal in flavor, then served and cut open at the table.
Pappadums
Crisp Indian wafers made of legume flour, and sometimes also with rice flour added.
A savory usually acidic sauce in which meat, fish, or vegetable is soaked to enrich its flavor or to tenderize it.
Mince
To finely chop food, resulting in tiny pieces.
Mix
To combine ingredients until smooth and evenly distributed.
Vinegar breaks down protein fibers, so adding it to marinades or braising liquids will help tenderize meat.
To cut calories, make vinaigrettes from milder vinegars like balsamic, champagne, fruit, or rice wine vinegar.
Beef is aged to maximize flavor and naturally tenderize it. Most beef is aged using a 'wet aging' process; some beef offered at high-end groceries and steakhouses is 'dry aged' for extra tenderness and distinct flavor.
Slow stewing tenderizes tough cuts of meat and allows flavors to mingle. Another slow-cooking method is braising, in which meat is first browned, then cooked slowly in a small amount of liquid in a covered pan.
Tenderize The breaking down of meat fibbers prier to cooking, so making it less chewy and more digestible. This is achieved by either pounding the meat, marinating or by sprinkling with a commercial tenderizer.
Meat may become nearly tasteless or "raggy" if overcooked, but the slow cooking process is especially useful to tenderize cheaper cuts. Some foods are better cooked at temperatures below boiling.
Amchur can also be used like many citrus marinades, to tenderize and add flavor to meats prior to cooking or grilling.
Grenadine, a reduced juice from fresh pomegranate seeds, is common in Northern India not only for desserts, but also to marinate meat; due to its content of proteolytic enzymes, it acts as a meat tenderizer.
Therefore you do not need to make use of a long cooking process that is designed to tenderize or break down the food. You can prepare fresh fish in minutes - translation - fish is a great midweek entrée.
The purpose of marinating is to add flavor and/or tenderize the food. Due to the acidic ingredients in many marinades, foods should be marinated in glass, ceramic or stainless steel containers.
Chefs use Chinese cleavers to separate meat from bone, chop vegetables, crush garlic, transfer food and tenderize meat. The round ends of Chinese cleavers can even be used as pestles for creating pastes.
A seasoned liquid in which foods such as meat, fish and vegetables are soaked (marinated) in order to absorb flavor and, in some instances, to be tenderized. Most marinades contain an acid (lemon juice, vinegar or wine) and herbs or spices.
The added fat acts to moisten, enhance the flavor and tenderize meat as it cooks. Typically, a strip of lard, referred to as a lardon, is cut from bacon or pork and chilled to harden the substance.
Marinate - To add liquid or dry ingredients to food that enhance flavor and/or tenderize after it sets for a given amount of time. Usually used in reference to meats and vegetables.
Marinades always contain some acidic liquid like lemon juice or vinegar to tenderize the foods, and may contain spices or herbs to add flavor. Meats are placed in marinade to tenderize and add flavor.
Using the flat side of a meat mallet, a flat circular meat tenderizer, a rolling pin, or even the bottom of a small pan, gently pound the chicken, from the center to the outside, until an even thickness is reached -- usually about 1/2 inch, ...
1. A rack that has been cut into large pieces, tenderized by marinating, broiled or grilled, then thinly sliced across the grain.
2. A term also used for various thick cuts of meat including sirloin tip and top round.
London Broil Recipes ...
Marinade - A seasoned liquid in which meat or other food is soaked to flavor and tenderize.
Recipes: Chicken Marinade
Doc's Steak Marinade
Marinate - To let food soak in a seasoned liquid in order to flavor and tenderize.
To the pot, add the water, honey and olive oil Bake in the oven for about 2 hours until the meat tenderizes. Remove the meat from the pot and keep warm. Remove extra oil. To the pot, add the raisins.
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Most chemical meat tenderizers are a powder composed chiefly of "papain," an enzyme extracted from papayas. This enzyme is effective in breaking down the meat fibers. Meatball ...
It is tenderized round steak (a cheap and tough piece of beef) made like fried chicken with a milk gravy made from the drippings left in the pan. Although not official, the dish is considered the state dish of Texas.
Marinate To let food stand in a liquid that will add flavor and tenderize.
Marjoram An herb with a slight mint flavor, similar to sage or oregano.
Marmalade A citrus fruit condiment, similar to jam, which includes the fruit peel.
Marinate: To allow food to stand in a liquid in order to tenderize or to add flavor.
Meuniere: Dredged with flour and sauteed in butter.
Mince: To chop food into very small pieces.
Tomatillos are sometimes used to flavor rice and tenderize meat. By far the most common use is as a base for salsa verde, usually combined with onions, cilantro, garlic, lime juice and chili peppers.
Boneless pork loin or substitute, some thick pork chops, some meat tenderizer, some garlic powder, stick butter, and worcestershire sauce are used to cook Grilled Pork Loin meat worcestershire recipe.
To coat foods in an acidic liquid or dry mixture to help break down protein bonds and tenderize the food.
Mayonnaise
An emulsification of egg yolks, lemon juice or vinegar, and oil, blended into a thick white creamy dressing.
Papaya A tropical fruit from which the juice can be used to tenderize certain meats
Papillote Generally the item associated with this word is cooked and served in paper ...
Score
To cut slits through the outer surface of food before cooking to tenderize or to make a decorative pattern.
Sear
Quickly browning meat on all sides with high heat to seal in the juices.
A long, fibrous cut of beef which comes from an animal's lower hindquarters. Flank steak is usually tenderized by marinating, then broiled or grilled and cut thinly across the grain.
Flauta
A corn tortilla wrapped around a savory filling and fried.
Marinate
To let food stand in seasonings that include at least one wet ingredient to tenderize and increase the flavor.
Mince
To cut or chop food into very small pieces.
To soak food in a seasoned liquid to tenderize and add flavor.
To prevent wasting plastic bags, use a 13 x 9 x 2-inch glass baking dish to marinate meats.
Margarine ...
Marinate is let food soak in a prepared liquid to add flavor and tenderize. ie: soy sauce, olive oil, etc...
Baste ...
Sake - Japanese fermented rice wine. Used in cooking to tenderize and add flavor. Store in a cool, dark place and use soon after opening. Substitute dry white wine.
Papaya. It is often eaten after a meal because of its digestive properties. It is a natural tenderizer for meats.
Bijan
Chee Ma [Chinese], Ellu [Tamil], Gingelly ...
Large marine snail of the gastropod family. The foot-like muscle is flavorful but tough. It is typically tenderized by pounding before cooking. Sometimes found in Italian recipes.
wok ...
To cut narrow slits, often in a diamond pattern, through the outer surface of a food to decorate it, tenderize it, help it absorb flavor, or allow fat to drain as it cooks.
Scrape ...
Kachri: a sour, cucumber-like vegetable from the melon family. It is sliced and stored dried. It acts as a tenderizer for lamb dishes and provides tanginess to the dishes.
Kasseler rib ...
This slow cooking process both tenderizes the food by breaking down their fibers and creates a full flavored dish. Check out my article on Braising and then my recipe for ossobuco for a delicious example of this cooking method.
braise: To brown meat or vegetables in fat and then cook, covered, in a small quantity of liquid over low heat, usually for a long time. The long, slow cooking both tenderizes and flavors the food, especially tough cuts of meat.
Abalone: A mollusk found along California, Mexico, and Japan coast. The edible part is the foot muscle. The meat is tough and must be tenderized before cooking.
Abats: Organ meat
Abbacchio: Young lamb used much like veal ...
Papain: An enzyme derived from unripe papaya that digests protein. It is used to tenderize meat and as a digestive aid.
Pathogen: A disease-causing microorganism ...
Octapothi: octopus. Ancient technique of rubbing the fresh-caught greenish octopus with a rock until it is a pearly gray color and well tenderized was long ago perfected by Greek fishermen.
Before use, the baccala should be soaked in cold water for up to 12 hours, which removes any excess saltiness and also tenderizes the fish.
marinate - blend of oils and acids (often with herbs add spices) used to break down the meat, poultry or fish to tenderizer.
In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda or beer (this tenderizes and adds flavour to the pork barbeque) ...
Refer to butter, margarine, vegetable oils, and vegetable shortening, which are used to moisten and flavor foods during cooking and to enrich and tenderize baked goods.
Cream ...
 See also: Cooking, Flavor, Sauce, Vegetable, Fruit
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