Tenderizing
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In cooking, tenderizing is a process to break down collagens in meat to make it more palatable for consumption.
There are a number of ways to tenderize meat:
- Mechanical tenderization, such as pounding or piercing.[1]
- The tenderization that occurs through cooking, such as braising.[2]
- Tenderizers in the form of naturally occurring enzymes, which can be added to food before cooking.[1]
- Marinating the meat with e.g. vinegar, wine or lemon juice.[1]
- Brining the meat in a salt solution (brine).[1]
- Dry aging of meat at 0 to 2 °C (32 to 36 °F).[2]
[edit] References
- ^ a b c d McGee, Harold (2004). ON FOOD AND COOKING, The science and lore of the kitchen. Scribner. pp. 155. ISBN 978-0-684-80001-1.
- ^ a b c LAROUSSE Gastronomique. Hamlyn. 2000. pp. 1204. ISBN 0600602354.
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