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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 to tenderize/soften steamed octopus

I have got some steamed Spanish octopus in the freezer that I'm going to grill and serve as an appetizer. From testing with a pairing knife it seems quite chewy. I've had success in the past with fresh octopus after boiling for 90 minutes or so.…
SchwarzWithNoT
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Steak still tough despite using methods to tenderize it

First method: dry marinating the meat with sea salt for an hour. Second method: cooking the meat with low heat using 80 degrees Celsius (electric oven) for 30-40 minutes. The cut looks like the one on the right: I used these two methods today (one…
alexchenco
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How to do the most that I can to make too-fresh non-hanged beef steak-ready and not flood the pan with liquid?

Yesterday I asked a question about how to prevent beef meat losing water during storage, and I learned that I actually shouldn't want that, quite the opposite, its probably a good thing for the beef to lose some water. Today as I was cooking another…
lowtoxin
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Why do some meats get tougher with higher temperatures, while others become more tender?

I am looking for example at a sous vide recipe for goat on the joule app. The tenderness seems to increase with the temperature, while with beef steak it's the other way around. Is that true and why is that? Which meats get more tender with higher…
user1721135
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What ingredients to use to prevent steak from drying out on the grill?

I know from experience that finely crushed onions mixed with vinegar, work well on keeping the meat from shrinking while on the grill. I also know of honey, but have yet to try and incorporate it into the marinating mixture, since I'm unsure whether…
Neferius
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Cooking sliced ham to make it tender

I am preparing sandwiches that have only really soft ingredients, like gouda cheese, cream cheese, etc. But I would like them to have meat in them, I've decided to use sliced ham for that but the problem is that the sinews or tendons or whatever the…
User9123
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Tenderizing vegetables (chili pepper)

I am trying to emulate a hamburger recipe I ate at a restaurant with some green chili pepper (Chile Verde) which I really enjoyed. My problem relies on how to cook it, if I just use the pan it burns or does not reach the soft consistency I am…
J. Bringas
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Does a mechanical meat tenderiser denature chicken so that it will absorb more salt water?

Does a mechanical meat tenderiser denature chicken to the point it will absorb more salt water in a soup? If I use a £20-£40 meat tenderiser on chicken and thereafter make chicken soup(with more salt), will the meat absorb more salt water and become…
James Wilson
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