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.
It is commonly used to flavor foods and to tenderize tougher cuts of meat.
A sub-category is the plethora of sauces and mops that are used to flavor and further tenderize the meats.
Marinades are also used to tenderize the meat and add flavor.
This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue.
These fungal species complement the natural enzymes in the beef by helping to tenderize and increase the flavor of the meat.
Although a meat tenderizer can be made out of virtually any object there are three types that manufactured specifically for tenderizing meat.
Round steak is commonly prepared with slow moist-heat methods including braising, to tenderize the meat and maintain moisture.
The acidic marinade helps tenderize the meat (which is typically a tougher cut) before it cooks.
