Why tenderize veal

Let stand, covered, 5 minutes. Mix in salt and pepper and fluff with fork. Stir in pecans. All Sections. About Us. B2B Publishing. Business Visionaries. Hot Property. Provided By RecipeTips. Reviewed By RTMember "Thank you for this set of tips--the small details included here are so helpful.

Pounding Commercial Powders Marinating Rubs Barding Tenderizing makes it possible to purchase less costly beef cuts and still enjoy the tenderness that is usually found only in the more expensive cuts. Tenderizing methods allow some of the tougher cuts of beef to be cooked with high heat methods such as grilling and broiling, which are usually reserved for tender cuts.

Described below are some of the most commonly used methods for tenderizing beef. Pounding Tougher cuts of beef can be tenderized by pounding thin slices into even thinner slices, using a meat mallet. Cooking the tenderized beef rapidly with high heat cooking methods is an important factor in keeping the meat tender.

Commercial Powders A powdered meat tenderizer can be purchased and sprinkled on tougher cuts of beef. Marinating Another option for tenderizing beef is with the use of a marinade. There are several important points to remember when using a marinade: Quantity: The marinade should totally cover the meat in order for it to work effectively.

Soaking Time: When using tender cuts of beef, a soaking time of 2 hours or less is all that is required because the marinade is used basically to flavor the meat. Tougher cuts of beef should be soaked in the marinade for several hours or overnight in order to tenderize the meat as well as flavor it.

Refrigeration: Always marinate beef in the refrigerator. Proper Containers: Since the marinade contains an acidic ingredient, reactive containers such as metal bowls should not be used. It is best to use containers such as glass or plastic bowls or plastic bags that can be sealed. Reuse: The marinade should not be reused for any other purpose because of the bacteria that may be present from having been in contact with the raw meat.

The only way the marinade can be reused is to boil it thoroughly to be used as a basting liquid or as part of a sauce for the meat. Rubs An additional option for tenderizing beef, as well as adding flavor to it, is with the use of a rub. Application: A rub mixture can be rubbed onto the meat, but the moisture from the meat can cause the dry ingredients to stick to your hands.

The best results often occur when the ingredients are sprinkled evenly on all sides. Ingredients: Some of the ingredients that may be used for a dry rub include black pepper, cumin, chili powder, crushed red pepper, celery seed, garlic powder or fresh crushed or minced garlic, salt, and brown sugar.

Paste Rub: A small amount of liquid may be added to the mixture in order to create a dry paste, which may be preferred in some cases. Some of the liquids that are often used are vinegar, cider vinegar, wine, or fruit juice. Sugar Usage: Use sugar sparingly because it will melt and burn during the cooking process, especially if the beef is grilled or broiled. Too much of the burnt sugar will provide unpleasant results.

Only a small amount of sugar is necessary to provide adequate flavor. Results: Both the dry rub and the paste will form a flavorful crust when the beef is cooked. Rubs are most often used with beef ribs that will be grilled or barbecued, but they can be used with almost any cut of beef. Barding Barding consists of wrapping thin layers of beef fat or bacon around cuts of beef. Tenderizing Beef Reviews.

Average of 5. Rate It! Add A Review Now! Food scientists know that although marinades are great for flavor, they don't always work to tenderize. Acids can take some time to penetrate meat, and added oils and sugars might slow the process down, so if you have a thicker cut, a marinade is probably a waste of time.

If you only have a couple hours, go for a straight acid mix. If you have more time, use a marinade with oil in it. Make sure you don't leave it in too long, since over-marinated meat can get too soft and mushy.

Place the marinade-submerged meat in a covered bowl or resealable bag. It should not be open to the air. Let it sit in the refrigerator from 2 to 24 hours. Thin pieces of the toughest cuts work best. Flank, skirt, sirloin, round, and hanger steaks, for example. Don't bother marinating a high quality steak: it doesn't need any help to make it tender and tasty, so you'll probably ruin it.

The trick is knowing where that meat came from on the animal. A hardworking, often-used muscle like on the leg will generally be tougher than a seldom-used, low-activity muscle like in the loin.

These are the toughest:. Hard-working muscles have more collagen, which holds the muscles together and keeps them attached to the bone. It's the collagen that makes them tough. But if you apply one or more of the methods described above, the collagen will transform into gelatin, which gives meat a delicious succulence. Of all the methods I've listed here, baking soda is the most questionable, since it can make the meat's texture kind of gummy and its flavor bitter.

On the other hand, when it's done properly, it can be quite delicious! Many reputable chefs seem to use them. Although I've never used one, the brand I saw mentioned most in my library of cookbooks was Adolph's Original Tenderizer, which uses pineapple fruit extract as an enzyme, plus natural sugars and sea salt. I know, I know, it doesn't make sense, but the greatest cooks have been using it for centuries, so you'll just have to suspend your disbelief and give it a try.

If you leave cooked meat in acid, it can get tough, but if you leave raw meat in a marinade too long, the acids can digest the meat so much it's no longer edible.

What about the magical way Chinese 'velvet' meat with cornstarch!? That is the ONLY way i eat chicken breast meat. Beef it's almost sulky and more flavorful! Great article! This looks pretty comprehensive. You've covered most of the ways I know. I'd add kelp, garlic, asafoetida, coffee and green or black tea. I have been researching this topic for weeks.

It is the most comprehensive collection of ways to approach the subject matter I have found and intend to use it as my benchmark going forward.

Agree with folks that see health concerns with various methods. If health is your priority, there may be issues. Meat itself may be a concer. If you are looking to achieve restaurant quality results at home.

It all comes down to process and science. I was disappoints that many of your suggestions had high levels of sodium. For many people with heart or cardio conditions or kidney problems, you left little for them to use. Commercial Papain is available and very easy to use instead of highly salted Adolphs. It work extremely well without the taste or mess of fruit. Meat Dishes. Vegetable Dishes. Green Beans. Ice Cream. Dining Out.