Tenderizing
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In cooking, tenderizing is breaking down collagens in meat to make it more palatable.
There are a number of ways to tenderize meat:
- Mechanical tenderization, such as pounding,[1] piercing,[1] or even explosives.[2]
- The tenderization that occurs through cooking, such as braising.[3]
- Tenderizers in the form of naturally occurring enzymes, which can be added to food before cooking.[1]
- Marinating the meat with vinegar, wine, lemon juice, buttermilk or yogurt.[1]
- Brining the meat in a salt solution (brine).[1]
- Dry aging of meat at 0 to 2 °C (32 to 36 °F).[3]
See also[edit]
References[edit]
- ^ a b c d e McGee, Harold (2004). ON FOOD AND COOKING, The science and lore of the kitchen. Scribner. p. 155. ISBN 978-0-684-80001-1.
- ^ Solomon, Morse B.; Berry, Bradford W. (June 1998). "Hydrodyne: Exploding Meat Tenderness" (PDF). Agricultural Research (U.S. Department of Agriculture). Retrieved 5 June 2015.
- ^ a b c LAROUSSE Gastronomique. Hamlyn. 2000. p. 1204. ISBN 0-600-60235-4.
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