Tenderizing is the act of making meat, poultry, or other proteins more tender and easier to chew by breaking down their muscle fibers through chemical, mechanical, and/or cooking techniques.
There are several ways to tenderize meat, such as pounding it with a meat mallet, marinating it in an acidic or enzymatic liquid, or cooking it slowly over low heat.
Pounding meat with a meat mallet is a mechanical method of tenderizing that physically breaks down the fibers of the meat, making it more tender.
Marinating meat in an acidic liquid such as vinegar, wine, or citrus juice, or an enzymatic liquid like papaya or pineapple, can help to break down the protein fibers in the meat and make it more tender.
Tenderizing through marinades or mechanical means can make tougher cuts of meat more palatable and enjoyable to eat, and can also help to reduce cooking time and make the meat easier to digest.
Cooking meat slowly over low heat, such as braising or stewing, can also help to tenderize it by allowing the connective tissue and collagen to break down and create a more tender texture.
Pressure cooking is another way to tenderize meat by breaking down connective tissue using higher temperatures in a pressurized environment.
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