Tenderize
Encyclopedia : T : TE : TEN : Tenderize
In cooking, tenderizing is a process to break down collagens in meat to make it more palatable for consumption.
There are three basic forms:
- Mechanical tenderization, such as pounding.
- The tenderization that occurs through cooking, such as braising.
- Tenderizers in the form of naturally occurring enzymes, which can be added to food before cooking.
From Wikipedia, the Free Encyclopedia. Original article here. Support Wikipedia by contributing or donating.
All text is available under the terms of the GNU Free Documentation License See Wikipedia Copyrights for details.