Tenderizing

In cooking, tenderizing is breaking down collagens in meat to make it more palatable and tender.

There are a number of ways to tenderize meat:

Mechanical tenderization, such as pounding,^[1] piercing,^[1] or even explosives.^[2]
The tenderization that occurs through cooking, such as braising.^[3]
Tenderizers in the form of naturally occurring enzymes, which can be added to food before cooking.^[1]
- Examples of enzymes used for tenderizing: papain from papaya,^[3] bromelain from pineapple and actinidin from kiwifruit.
Marinating the meat with vinegar, wine, lemon juice, buttermilk or yogurt.^[1]
Brining the meat in a salt solution (brine).^[1]
Dry aging of meat at 0 to 2 °C (32 to 36 °F).^[3]

References

1 2 3 4 5 McGee, Harold (2004). ON FOOD AND COOKING, The science and lore of the kitchen. Scribner. p. 155. ISBN 978-0-684-80001-1.
↑ Solomon, Morse B.; Berry, Bradford W. (June 1998). "Hydrodyne: Exploding Meat Tenderness" (PDF). Agricultural Research (U.S. Department of Agriculture). Retrieved 5 June 2015.
1 2 3 LAROUSSE Gastronomique. Hamlyn. 2000. p. 1204. ISBN 0-600-60235-4.

Dry

Conduction	Dry roasting Hot salt frying Searing

Convection	Baking Roasting (modern) Smoking

Radiation	Grilling (charbroiling) Roasting (traditional) Rotisserie Toasting

Wet

High heat	Blanching Boiling Decoction Parboiling Shocking

Low heat	Coddling Creaming Infusion Poaching Simmering Slow cooker Smothering Sous-vide Steeping Stewing

Indirect heat	Bain-marie (Double boiling) Double steaming Steaming

Fat-based

High heat	Blackening Browning Deep frying Pan frying Reduction Shallow frying Stir frying (bao) Sautéing

Low heat	Gentle frying Sweating

Mixed medium

Device-based

Non-heat

Category

Commons

Cookbook

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Tenderizing

See also

References