Tenderizing Meats

Less tender cuts of meat, such as round steak, can be tenderized in several ways before cooking.


Pounding: Use the flat side of a meat mallet to pound the meat from the center to the edges to break up connective tissue.

Scoring: Use a sharp knife to make shallow diagonal cuts across the surface of a steak.

Marinating: Pour a marinade mixture containing an acidic food ingredient, such as lemon juice, tomatoes, vinegar, or wine, over the meat. Refrigerate the meat according to recipe directions. Marinades add more flavor than tenderness.

Moist-heat cooking: Cook meat in liquid for a long time at a low, simmering temperature.

Meat tenderizer: Use a commercial tenderizing product to help break up the connective tissue that makes meat chewy.

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