0 to make meat easy to cut or chew (= crush with the teeth) by beating it or preparing it in a particular way
1 to make food easy to cut or chew:
Certain ingredients and cooking methods tenderize tough foods.
Sometimes, they use the leaf in tenderizing meat.
Mustard and water is later added to the mix for the meat to tenderize and soak up all the flavours.
For instance, kosher salt (a coarser-grained salt) is rubbed into chicken, lamb, and beef to tenderize the meat and improve flavor.
As with all braises, slow cooking tenderizes, while the liquid exchanges its flavor with that of the beef, resulting in tender, succulent meat.
The high acid content of the marinade and the slow cooking time tenderizes the meat, allowing otherwise tough pieces of meat to be used.
The fish, in the form of a butterfly fillet, is prepared by a patent pending process that uses heat and pressure to tenderize fish bones.
The process of swissing meat is done to enable tougher and cheaper pieces of meat to be tenderized.
The acidic marinade helps tenderize the meat (which is typically a tougher cut) before it cooks.
