Tenderize

To make (meat or other food) more tender by pounding it or treating it with a substance or process that breaks down tough fibers or tissues. This process typically involves physically disrupting the structure of the food, often through mechanical means like a meat mallet, or by enzymatic action using marinades containing ingredients like certain acids or enzymes found in fruits. The goal of tenderizing is to improve the texture of the food, making it easier to chew and digest, and enhancing its overall palatability. The specific techniques and agents used depend on the type of food being prepared and the desired outcome. Effective tenderization often results in a more flavorful and enjoyable eating experience. The application is used for a wide range of foods to change both texture and flavor. This improves the flavor and allows for a wider variety of cooking options and methods. It makes previously tough foods both enjoyable and practical in a wide variety of cuisines.

Tenderize meaning with examples

• Before grilling the steaks, the chef decided to tenderize them using a meat mallet. He pounded each piece with the flat side of the mallet, ensuring an even surface and breaking down the muscle fibers, resulting in a much more supple and delicious meal. This step was crucial for ensuring that the steaks would be perfectly cooked and delightful.
• The recipe called for marinating the chicken in a mixture of pineapple juice and yogurt to tenderize it. The enzymes in the pineapple helped to break down the proteins in the chicken, and also added a tangy, juicy flavor. The yogurt also added a layer of flavor. This ensured a moist and succulent result when baked.
• To tenderize the tough cuts of beef, the cook used a specialized tenderizer with numerous sharp needles to pierce the meat. This method created tiny channels that allowed the marinade to penetrate deeply, speeding up the cooking process, and allowing the meat to become fully infused with its spices and herbs.
• Grandma always swore by using a lemon and olive oil marinade to tenderize the pork chops before frying them. She would let them sit for at least an hour, so the acid in the lemon would break down the proteins, giving them a melt-in-your-mouth texture. This made her chops unforgettable in the neighborhood.
• The restaurant's signature dish used a dry-aged beef, but before cooking, the chef would still tenderize the meat with a vacuum tumbling process. This process allowed the salt and other flavoring agents to absorb deeply and thoroughly. The process ensured that the meat's flavor was completely infused, resulting in a perfect dish.