Food Substitutions. Ham Cooking Times. Lamb Cooking Times. Pork Cooking Times. Turkey Cooking Times. Popular Recipe Pages. Recipe Search. Seasonal Recipes. Any kind of meat, be it lamb, chicken or pork can be made tender, succulent and juicy with the right techniques.
Tenderizing means breaking down the fibers in the meat to soften the texture, making it more succulent and flavorful. You can tenderize meat in a number of ways with the use of natural ingredients in the kitchen.
While preparing your favorite meat dishes, tender meat is always the goal. Here is a list of ingredients from your pantry that will help in tenderizing meat which you may never have heard before.
Have a look! The green papaya contains an enzyme known as papain and this is the compound which has the ability to break down meat fibers. So, papain breaks down collagen, which is the main protein that connects tissues.
This works usually on all types of meat such as lamb, chicken and pork. Gently massage the paste onto the meat. Use 2 tbsp of the paste for every pound of meat. The enzyme called bromelain in pineapple breaks down meat protein, softening the tissues in meat before cooking it. This tropical fruit is one of the few marinade ingredients that genuinely tenderizes your meat while imparting a rich flavour.
To successfully tenderize steak without ruining its taste and texture, pour pineapple juice over the meat and marinate it for hours, depending upon the type of meat. Do not use canned or cooked pineapple. Beers can add rich, caramel-like flavor to the meat with minimal cooking time. One of the most effective ways to tenderize your meat is by using beer. Beer contains alpha acids and tannins that help break down fibers in meat, making it more tender and flavorful.
Marinate using beer for an hour or more before grilling. Marinating your meat with buttermilk about minutes before you grill it is a guaranteed way to make it perfectly tender. Tough cuts, typically beef, may be physically pounded or subjected to the tender mercies of the jacquard tenderizer in order to render them easier to eat and more succulent when they are being used for a rapid cooking method like chicken fried steak.
If they are being used in a low and slow method, like braising or barbecuing, there is no point and the many small holes would be a detriment as they would allow more moisture to be expressed.
Firstly, neither brining nor marinating tenderize, ever, unless there is acid or an active enzymatic ingredient in the marinade to do it. Braising and other low and slow methods work by converting the connective tissue protein collagen into gelatin, thus making the cut succulent and tender, despite being very well done.
IF you are going to do this, there simply is no point in mechanical tenderization. Enzymatic tenderization works by denaturing the proteins in the meat, and if over done will turn them to mush.
It also works only at the surface, unless left long enough to penetrate--but then the surface will mushy. Using a jacquard might be helpful in getting an enzymatic marindate to penetrate and act on some of the interior of the cut, but I personally do not like the outcome from enzymatic treatments, and never use them. Sign up to join this community.
The best answers are voted up and rise to the top. Stack Overflow for Teams — Collaborate and share knowledge with a private group. Create a free Team What is Teams? Learn more. Is there a downside to tenderizing meat? Ask Question. Asked 7 years, 7 months ago. Active 2 years, 1 month ago. Viewed 74k times. There is a type of salt that will tenderize the meat, and also a utensil that hammers it to tenderize it.
Not Helpful 6 Helpful 4. Thin-slice it across the grain. Continue to cook it in gravy. Not Helpful 0 Helpful 0. Not Helpful 0 Helpful 4. Cut it against the grain 2 inches thick. Take a hammer and pound it through the grain into a flat surface. Coat with bread crumbs and fry for 5 minutes.
Include your email address to get a message when this question is answered. By using this service, some information may be shared with YouTube. How you cut the meat can also help tenderize it after it is cooked. For instance, flank steak, if sliced thinly against the grain of the meat, will be slightly more tender as a result.
Helpful 2 Not Helpful 0. You can tenderize meat in the morning, then eat it in the evening. Meat tenderizes best during the early part of the day and tends to toughen up in the afternoon. Try tenderizing before for best results. Related wikiHows How to.
How to. About this article. Tested by:. Co-authors: Updated: October 27, Article Summary X The easiest way to tenderize meat is to hit it repeatedly with a meat tenderizing mallet on both sides. Thanks to all authors for creating a page that has been read , times. Reader Success Stories Anonymous Sep 15, It really helped me.
I was making pepper steak for dinner and needed to know how to make my meat tender. More reader stories Hide reader stories. Did this article help you? Cookies make wikiHow better. By continuing to use our site, you agree to our cookie policy. Anonymous Sep 15, Lou Calderon Aug 5, Info will assist me on this endeavor. Anonymous Sep 28, They work good. Mike Large Feb 8, Angelina Benfoh Jul 13,
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