What is your dinner?

[Jennifer]

Tenderizing


From Wikipedia, the free encyclopedia

In cooking, tenderizing is a process to break down collagens in meat to make it more palatable for consumption.

There are a number of ways to tenderize meat:
Mechanical tenderization, such as pounding or piercing.
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. Examples of enzymes used for tenderizing: papain from papaya, bromelain from pineapple and actinidin from kiwifruit.

Marinating the meat with vinegar, wine, lemon juice, buttermilk or yogurt.
Brining the meat in a salt solution (brine).
Dry aging of meat at 0 to 2 °C (32 to 36 °F).

[Harlequin]

Jennifer:

Tenderizing


From Wikipedia, the free encyclopedia

In cooking, tenderizing is a process to break down collagens in meat to make it more palatable for consumption.

There are a number of ways to tenderize meat:
Mechanical tenderization, such as pounding or piercing.
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. Examples of enzymes used for tenderizing: papain from papaya, bromelain from pineapple and actinidin from kiwifruit.

Marinating the meat with vinegar, wine, lemon juice, buttermilk or yogurt.
Brining the meat in a salt solution (brine).
Dry aging of meat at 0 to 2 °C (32 to 36 °F).

Thanks much... Mmm, tomorrow shall ask maid to try with either lemon juice or pineapple juice. Er, can use on pork right? Cos these 2 weeks we are taking away the beef from dd1's menu, to find out if she is allergic to beef... is there such thing as allergic to beef?

[Jennifer]

Nebbermind:

Jennifer:

[quote=\"Nebbermind\"]have you tried pineapple as meat tenderizer?

Lemon juice also can, right?

Never tried lemon before, but the one time I experiment with pineapple, the meat was so :censored: tender, it could break into bits without much chewing!! Didn't try again to reduce to effect [/quote]Can share how you use the pineapple to marinate the meat? :please:

[Nebbermind]

Harlequin:

Thanks much... Mmm, tomorrow shall ask maid to try with either lemon juice or pineapple juice. Er, can use on pork right? Cos these 2 weeks we are taking away the beef from dd1's menu, to find out if she is allergic to beef... is there such thing as allergic to beef?

Pork donch need tenderizer lah. It's not really tough.
How you cooking it?

[Jennifer]

Harlequin:

Jennifer:

Tenderizing


From Wikipedia, the free encyclopedia

In cooking, tenderizing is a process to break down collagens in meat to make it more palatable for consumption.

There are a number of ways to tenderize meat:
Mechanical tenderization, such as pounding or piercing.
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. Examples of enzymes used for tenderizing: papain from papaya, bromelain from pineapple and actinidin from kiwifruit.

Marinating the meat with vinegar, wine, lemon juice, buttermilk or yogurt.
Brining the meat in a salt solution (brine).
Dry aging of meat at 0 to 2 °C (32 to 36 °F).

Thanks much... Mmm, tomorrow shall ask maid to try with either lemon juice or pineapple juice. Er, can use on pork right? Cos these 2 weeks we are taking away the beef from dd1's menu, to find out if she is allergic to beef... is there such thing as allergic to beef?

I do not use tenderizer. Always buy the more tender part of the pig 夹心肉 for cooking. Grilling beef steak - ribeye. Stirfry - beef flank dusted with cornflour.

[Harlequin]

Nebbermind:

Harlequin:

Thanks much... Mmm, tomorrow shall ask maid to try with either lemon juice or pineapple juice. Er, can use on pork right? Cos these 2 weeks we are taking away the beef from dd1's menu, to find out if she is allergic to beef... is there such thing as allergic to beef?

Pork donch need tenderizer lah. It's not really tough.
How you cooking it?

To us any cut are ok... but not to my dds lei... cut too thick or too big slices, both refused to eat... even fried rice/noodles/beehoon also they pick them out and put aside... only times when they eat whole piece is fried katsu don or minced pork balls, steamed mince pork or mince pork stir into porridge :slapshead: that's why they are both so skinny, underweight!

[Nebbermind]

Jennifer:

Can share how you use the pineapple to marinate the meat? :please:

Sorry, can't remember liao. I think I kept it in the marinate state for too long.

You can check if http://www.pbs.org/food/fresh-tastes/tenderizing-meat/ make any sense to you

[Nebbermind]

Harlequin:

To us any cut are ok... but not to my dds lei... cut too thick or too big slices, both refused to eat... even fried rice/noodles/beehoon also they pick them out and put aside... only times when they eat whole piece is fried katsu don or minced pork balls, steamed mince pork or mince pork stir into porridge :slapshead: that's why they are both so skinny, underweight!

sounds like my girl!!

[Jennifer]

Nebbermind:

Jennifer:

Can share how you use the pineapple to marinate the meat? :please:

Sorry, can't remember liao. I think I kept it in the marinate state for too long.

You can check if http://www.pbs.org/food/fresh-tastes/tenderizing-meat/ make any sense to you

I chanced on this website earlier. Did not give much details on the amount n how long to use. Troublesome to buy a pineapple for this tenderising purpose only.

[Harlequin]

Jennifer:

Harlequin:

[quote=\"Jennifer\"]Tenderizing


From Wikipedia, the free encyclopedia

In cooking, tenderizing is a process to break down collagens in meat to make it more palatable for consumption.

There are a number of ways to tenderize meat:
Mechanical tenderization, such as pounding or piercing.
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. Examples of enzymes used for tenderizing: papain from papaya, bromelain from pineapple and actinidin from kiwifruit.

Marinating the meat with vinegar, wine, lemon juice, buttermilk or yogurt.
Brining the meat in a salt solution (brine).
Dry aging of meat at 0 to 2 °C (32 to 36 °F).

Thanks much... Mmm, tomorrow shall ask maid to try with either lemon juice or pineapple juice. Er, can use on pork right? Cos these 2 weeks we are taking away the beef from dd1's menu, to find out if she is allergic to beef... is there such thing as allergic to beef?

I do not use tenderizer. Always buy the more tender part of the pig 夹心肉 for cooking. Grilling beef steak - ribeye. Stirfry - beef flank dusted with cornflour.[/quote]My mum will only buy mui bak, the long loin from the waist, because its so hard to feed my dds with meat... must be the totally fatless meat, else not a single slice they'd eat. Think must send them to Afghanistan to learn what's starving :spank: