Why use a meat tenderiser?
A meat tenderiser is a kitchen utensil used to soften the texture of pieces of meat. Here are some reasons why you might want to use a meat tenderiser:
- Improve tenderness: Some cuts of meat can be quite tough, especially cuts from the more active muscle parts of the animal. Using a tenderiser can break down the muscle fibres, making the meat more tender and easier to chew.
- Uniform thickness: The tenderiser can also be used to flatten the meat evenly, which is useful for recipes such as veal or chicken escalopes. This results in faster, more even cooking.
- More effective marinades: By perforating the surface of the meat, the tenderiser allows marinades and seasonings to penetrate deeper, improving the flavour and tenderness of the meat.
- Reduced cooking time: by making meat thinner and more tender, the use of a tenderiser can reduce the cooking time required, which is handy when you need to prepare a meal quickly.
- Improved presentation: flattening meat with a tenderiser can also make the pieces look more attractive, which is important for certain types of meal presentation.
In short, a meat tenderiser is a versatile tool that can improve the texture, flavour and presentation of meat meals and is widely used in many kitchens around the world.
Here are some tips and steps for using a meat tenderiser:
- Choose your meat tenderiser: There are different types of meat tenderisers, including those with sharp blades, metal tips or textured surfaces. Choose the one that best suits your recipe and preferences.
- Prepare your work surface: make sure that your work surface is clean and that you have enough space to handle the meat.
- Prepare the meat: If you want to flatten the meat, place it between two sheets of clingfilm or greaseproof paper. This will prevent the meat from sticking to the appliance and make it easier to clean.
- Start tenderising: Place the tenderiser on the meat and apply firm, even pressure over the entire surface of the meat. If you're using a blade or spike tenderiser, push it into the meat using back and forth movements. If using a textured surface tenderiser, rub over the entire surface of the meat.
- Alternate sides: If necessary, turn the meat over and repeat the tenderising process on the other side to achieve an even texture.
- Check the meat: Once the meat is tenderised, check the texture to make sure it's to your liking. If you want more tender meat, you can repeat the tenderising process.
- Clean the tenderiser: When you're finished, wash the tenderiser thoroughly in hot soapy water to remove any meat residue. Some tenderisers are dishwasher safe.
- Store the tenderiser properly: After cleaning, store the tenderiser in a dry place to prevent rust or mould.
By following these steps, you should be able to use a meat tenderiser effectively to prepare your favourite meals with a tender, tasty texture.
Mincing or flattening meat can be a useful cooking technique for a number of reasons:
- Uniform thickness: By flattening the meat, you can achieve a more uniform thickness over the entire surface. This allows the meat to cook more evenly, preventing some parts from cooking faster than others.
- Increased tenderness: By flattening the meat, you break down the muscle fibres, which can make the meat more tender and easier to chew. This is particularly useful for thicker or tougher cuts.
- Reduced cooking time: Thinner meat cooks faster than a thicker piece, which can be useful when you need to prepare a meal quickly.
- Better distribution of seasonings and marinades: When meat is flattened, seasonings and marinades can penetrate the meat better, improving the overall flavour of the dish.
- Adaptation to specific recipes: some recipes call for flattened pieces of meat, such as escalopes, milanaise or schnitzels. It is therefore essential to tenderise the meat to achieve the desired result in these meals.
In short, tenderising meat is a culinary technique that can improve the texture, flavour and presentation of meat dishes, as well as making cooking more even and quicker.
A powdered meat tenderiser, also known as a meat tenderising seasoning, is a powder that usually contains proteolytic enzymes that help to soften meat fibres. Here's how to use it:
- Prepare the meat: Before applying the powdered meat tenderiser, make sure the meat is clean and ready to cook. You may choose to marinate or season the meat before applying the tenderising powder, depending on your preference and the recipe you are following.
- Sprinkle the powdered meat tenderiser generously over the entire surface of the meat. Make sure you cover the meat evenly to achieve an even effect.
- Massage the powder into the meat: Use your hands to gently massage the powder into the meat, making sure it adheres well to the surface. Make sure the powder is evenly distributed throughout the meat.
- Leave the meat to rest: After applying the tenderising powder, leave the meat to rest for a while, usually between 15 minutes and 1 hour. This will allow the enzymes to penetrate the meat and begin to soften the fibres.
- Cook the meat: Once the meat has rested long enough, you can cook it according to the recipe of your choice. Make sure you follow the cooking instructions for best results.
It's important not to leave the meat in the powdered tenderiser for too long, as this can make the meat too soft or even give it an unpleasant texture. Always follow the instructions on the powdered tenderiser packaging and adjust to your personal preference.
Please sign in first.
Sign in
