The short answer is all of them! However, should you is the better question. Should you tenderize chicken? Should you tenderize ribeye steak? It also gives you a more even cooking time. So if you are planning to cook up multiple chicken breasts and they are different sizes and thicknesses as they tend to be, you can tenderize them, so they are the same.
Pay extra attention to the thicker end of the breasts and pound them down, so they are even with the rest. This will ensure a more even cooking process, giving you a juicier piece of meat as a result.
The same goes for steaks. They also need tenderizing so that they can soak in the marinade and whatever seasonings you put on them. Like chicken, you want to tenderize the steaks, so they are the same thickness throughout as well. This will give you an easier cooking time, resulting in a nice, juicy steak. Tenderizing the tougher ones will make them softer and more flavorful. While the easy answer is no, the better answer is: it depends.
The most frequent home use is to make cube steakl; they are also often employed in making chicken fried steak. Tender cuts like chicken breasts, beef filet, pork loin, and so on don't need any tenderization. THey may be pounded to reshape them, but there is no real requirement. Tough cuts, typically beef, may be physically pounded or subjected to the tender mercies of the jacquard tenderizer in order to render them easier to eat and more succulent when they are being used for a rapid cooking method like chicken fried steak.
If they are being used in a low and slow method, like braising or barbecuing, there is no point and the many small holes would be a detriment as they would allow more moisture to be expressed. Firstly, neither brining nor marinating tenderize, ever, unless there is acid or an active enzymatic ingredient in the marinade to do it.
Braising and other low and slow methods work by converting the connective tissue protein collagen into gelatin, thus making the cut succulent and tender, despite being very well done. IF you are going to do this, there simply is no point in mechanical tenderization.
Enzymatic tenderization works by denaturing the proteins in the meat, and if over done will turn them to mush. It also works only at the surface, unless left long enough to penetrate--but then the surface will mushy. Using a jacquard might be helpful in getting an enzymatic marindate to penetrate and act on some of the interior of the cut, but I personally do not like the outcome from enzymatic treatments, and never use them.
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Create a free Team What is Teams? Learn more. Is there a downside to tenderizing meat? Ask Question. Adding salt to sweet or sour things won't necessarily reduce their flavors, but will balance them out, making the food less one dimensional. Every steak worth its salt has to have a flavorful, crispy sear. And salt plays a pivotal role in allowing this to happen. To understand why, we first have to understand the Maillard Reaction.
The Maillard Reaction is what the chemical process that leads to the burning, or "browning" of food. This process unlocks new flavors and textures in our food. This is why a seared steak is much more flavorful than a steak that is simply boiled. For the Maillard Reaction to occur, you need two things: heat a lot of it and dryness. Salt aids in the latter part by, as we mentioned, drawing moisture out of the steak. Though much of the moisture is reabsorbed, the exterior portion of the steak remains drier than it was before.
This moisture elimination allows the steak to brown faster when introduced to a smoking hot skillet , reducing the chance of overcooking it. So now that we know why we should salt a steak, we'll explain how and when to do the salting. As for the how, the process is very simple. All you have to do is toss salt on every side of the steak, about a tablespoon for each side. Then, you just leave the steak uncovered on a counter or in the refrigerator. When you should do this before cooking is, however, is up for debate.
Some people will tell you should salt your meat right before throwing it in the pan. Others will say you should salt the pan first, and some might say you shouldn't salt the meat at all! Know the difference between high-end and low end steak. The tenderness of the steak relates to how much work the muscles must work in its lifetime. So a muscle that does little work, like those in the back close to the spine, will be very tender as opposed to a muscle in the legs.
The muscles around the loin, backstop, ribs are the most tender and, therefore, considered high-end. Understand how fat plays a role in both tenderness and taste. Marbling is the amount of fat in a steak. Steaks are graded by their tenderness and marbling. The scale ranges from Prime steaks, which have a great deal of marbling in a cow younger than 42 months, Choice steaks, followed by Select steaks, and all the way down to the lowest grade of Canner steaks.
The more of these spiderwebs you see, the more marbling it has. Marbling not only affects the tenderness but also the taste. The more marbling a steak has, the greater its tenderness. However, everyone has their own preference in taste. Some people may find too much marbling too rich in taste. Did you make this recipe? Leave a review. Method 2. Move the steaks onto a flat surface. Always start with steaks fresh out of the fridge that are not frozen.
When choosing a surface, keep in mind not all surfaces can be properly sanitized. When it comes to working in the kitchen, many cutting boards cannot be properly sanitized after contact with meat products.
If you feel strongly about using natural fibre boards such as bamboo, keep a separate board to use only with meat products. When pounding out steak, large amounts of force may be used. A thin, glass cutting board may not be the best option for housing your steaks while the mallet is used.
Bag the steaks into small sandwich bags or plastic wrap. The plastic cover atop the steak has two functions: prevention of cross contamination, and loss of juices. Keeping your steak properly wrapped will minimize the contact between meat juices and cutting board. Ensure there is enough space for your meat to spread out once you start using the mallet.
Pound the meat. Pound rhythmically, starting from the middle and working out. Proper use of the mallet will keep your steak looking plump and attractive, rather than skinny and worn down. Work over the entire surface of the steak, flip it over, and start again. No problem. Try using a heavy cast iron pan, rolling pin or wine bottle.
The spiky, triangular side of the meat mallet is the primary tenderizer. Try breading or adding a topping to help hide this. Method 3. Choose the correct marinade for tenderizing. Not all marinades will act as a tenderizer.
Look for marinades that contain an acidic ingredient such as vinegar, or fruit juice. A marinade can be either purchased in store or made by hand.
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