Wednesday, 9 April 2014

Breaking Down the Meat-All about Meat Tenderizers

Meat tenderizer is a tool or a natural element used to tenderize or soften slabs of meat as a preparation before cooking. Tenderizing meat softens it, making it easier to chew and digest. It is useful when preparing particularly big and tough cuts of steak, and is very helpful when broiling or frying the meat. They help to break the peptide bonds made by Collagen, a complex protein that holds the meat together.

Types of meat tenderizers
A tenderizer can be made out of virtually any object. There are three types that are specifically used for tenderizing meat. The first, most common, is a tool that is similar to a hammer or mallet made of metal or wood with a short handle and dual heads. One face of the tool is generally flat while the other has rows of pyramid-shaped tenderizers. The second type resembles a potato masher with a short handle and a large metal face that is either smooth or encrusted with the same pyramid-shaped tenderizers like the first form. The third one is a blade tenderizer that has a series of blades designed to puncture the meat and cut into the fibers of the muscle.

Apart from this, there are day-to-day objects which are great natural tenderizers.

Tea-contains tannins that help to break down the meat.2 cups of strong black tea, cooled down can be used to marinate.

Vinegar-the acid content helps soften muscle fiber and add flavor.

Beer-alpha acids and tannins in it are great workhorses when it comes to tenderizing.

Yogurt-calcium content activates enzymes within the meat that helps to break down the protein.

Electrical meat tenderizers

Some connective tissues, like elastin, don’t respond to tenderizing by cooking or applying enzymes. The only way to rip them apart is using electrical tenderizers, which work by either cutting the meat through, usually through two passes, or sinew the meat with several blades. But there are some things that you need to be careful about when buying electrical tenderizers.

•    Blade : Most designs have 16, 24 or 48 blades. More the blades, more precise is the cut. Also, tenderizers with blades of only stainless steel should be bought.

•    Thickness : Most designs offer to cut meat in varying thickness. Best to opt for tenderizers that can cut meat to an inch thick.

•    Discs : Rougher discs are good for using on steaks, while flatter discs are ideal for chicken. Ideally, designs with interchangeable discs should be preferred.

•    Stability : Designs with two C clamps can be mounted on tabletops and counters. They keep the machine firm, eliminating risks of accident.

•    Maintenance : Designs that can dissemble quickly are easier to clean. Nylon based tenderizers do not allow the formation of bacteria.

Reference Website to Buy Electrical Meat Tenderizers:



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