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Questions tagged [tenderizing]

Tenderizing refers to any number of processes which make meat less tough and easier to chew and swallow.

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How long to sous vide a tough cut of steak?

With most steaks the recommended cooking time in sous vide is about an hour (of course depending on the thickness of the cut). I have done some sous vide cooks recently, and they always ended up perfect until last time, where I had a ribeye, which…
user1721135
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Using liquid nitrogen for tenderizing octopus?

I recently had an idea to try and rapidly break down the "rubberizing" connective tissues in octopus using a different method than the tried and true boiling or hammering. It is well known that freezing will cause cell ruptures but ordinary home…
O.M.Y.
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help me identify the factors which make grass-fed beef tender or tough

I have been buying grass-fed beef straight from the farm both in Germany and in Poland. The beef I bought in Germany was invariably tender, regardless of the cut and what way I prepared it, while the beef from the farm in Poland was usually tough,…
lowtoxin
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What would be an alternative cooking technique for the Orion Cooker to get more tender ribs?

After cooking my first batch of baby back ribs on the Orion Cooker, I found that they were more "Kansas City Style", as opposed to what I like (fall off the bone). So although the Orion Cooker is exceptionally fast (1:15 for six racks), and the…
Dale
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Marinating in yogurt

I'm currently letting some wild turkey (the bird, not the whiskey) marinate in some plain yogurt. I saw this somewhere on TV or online. Does anyone know what's actually going on chemically when the meat is marinating in the yogurt? Since it's a…
wootscootinboogie
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Why is beef butchered in small scale almost subsistence farming so tough that even tenderloin is only good for ground beef?

I just bought a whole beef tenderloin on a wet market in a small rural place in a developing country in Asia. I noticed something is wrong with it regarding tenderness from the first moment I touched it with a knife. It felt tough, way too tough. I…
lowtoxin
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Stewing meat with vinegar or adding it after

Wild turkey legs are rather tough, and some hunters even throw them away, but I decided to give it a shot in a slow cooker set at the lowest setting for 8 hours, with vegetables. I definitely like vinegar or citrus in my stews but as a condiment…
amphibient
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Chemical meat tenderizers

I know pineapple (Hawaiian cooking), onion (Chaliapin steak), pickle juice (Chick-fil-A) and honey (Shokugeki no Soma). All tenderize meat via cooking and / or marinating. My questions are: What others meat tenderizers are there? Is there a…
Jade So
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How do I avoid duck ending up tough?

I bought a small wild duck and I don't know how to cook it. I read that duck meat may be tough and hard to keep the meat tender after cooking. How do I avoid this? Should I debone it, or separate the breasts?
alim1990
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What is the effect that cooked sieved egg yolks added to pastry dough will have on the final product?

I have heard that this will create a more tender end product.
Baker2
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How do I make the beef in my beef stroganoff more tender?

Tonight I prepared some beef stroganoff with a recipe from allrecipes.com as a rough guide. It came out really well, except that the meat was very tough. I bought the meat pre-cut as "stew meat," as recommended by the guy at the meat counter at the…
Flimzy
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Kabobs to Fajitas - how to make the meat tender

I made a bunch of kabobs. Now I want to turn the leftovers into fajitas. How can I keep the meet tender for the second dish? I'm using beef and chicken. The kabobs were (slightly over) cooked on a BBQ.
three-cups
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Tenderizing fava bean skin without overcooking inside

For the umpteenth time I'm going to give fava beans a try, never having achieved satisfactory results thus far. I love them when someone else makes them, or even the canned ones ready to eat at my local Middle Eastern store, it's just that every…
amphibient
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Is there any other substitute of papaya paste to tenderize the mutton or beef?

To tenderize mutton for BBQ I use fresh papaya paste, but it is not available in some areas. Are there any alternatives to papaya paste that could be easily found?
Anum
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How to make 1/2 inch thick porkchop brown but tender?

Cheap porkchop cuts here in the Philippines are only 1/2 inch thick. It's so hard to brown them or give them color while frying, but still keep it tender. Everytime it's the right color, it's already tough or chewy. I don't brine the porkchops…
binsnoel
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