Tenderize
To make meat less tough. This can be done by pounding with a mallet, but it can also be accomplished by marinating in a liquid that is acidic.
Often long term marination will result in the food being "cooked" as with seviche. The acid changes the protein structure in a similar way to heating.
Print
Great Technique Makes for Great Meals
Don’t know how to do it? We explain common cooking techniques and the hows and whys of what they are and why they work.
