Tenderize

Culinary definition of tenderize:  To tenderize meat through mechanical means like pounding or piercing to break-down connective tissue, or through chemical reaction using natural acids and enzymes.

C@H FOOD FOR THOUGHT
Tough and uneven cuts of meat can be pounded with a smooth or ridged metal or wooden mallet, scored, or pierced with a hand-cranked appliance equipped with small metal nails. 

If tenderizing meat by hand, pound between two pieces of heavy-duty plastic wrap (to keep surface clean) and be sure that the mallet strikes the meat at an angle that is parallel to the cutting board or counter-top, otherwise the edges will cut holes in the meat.  If you are rolling or stuffing the meat then you won't want holes in it, if you aren't then it may not matter for any but esthetic reasons.

In a pinch, meat can be struck repeatedly with the side of a heavy knife, but take care not to cut yourself or damage the knife.   Tenderizing by coating or marinating proteins in a tenderizing marinade can be done in isolation or conjunction with mechanical tenderizing.   See Marinate for tips on quick and easy tenderizing using marinades.

✭ ✭ ✭ Tenderizing Tips.  Keep a six-pack of lunchbox sized tetrapacked pineapple juice in the pantry.  Using largely the same process that causes our tongues to buzz and burn when we eat too much pineapple, pineapple juice deploys a reactive enzyme called bromelain to degrade tough fibres of connective tissue.  To one small tetrapack of pure pineapple juice, add a tablespoon or two of olive or grapeseed oil, grated garlic and ginger, a pinch of salt, plus a teaspoon or two of Asian, Indian, Thai or Moroccan spices if you like and presto - instant tenderizing marinade!

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