how do i tenderize my meat?

Answer 1

There is a mallet with a spikey face that is designed to do this. You place the meat on a cutting board, then take the mallet and smack it with it. I know this sounds like I'm kidding but it's true.

Answer 2

Using mechanical means, you can flatten it with a tenderizing mallet, the bottom of a heavy pan or some other blunt object (most people place the meat between two pieces of waxed paper or plastic wrap to keep it tidy), you can score the meat across the fibers with a sharp knife,


There are a variety of powdered tenderizers on the market (some instant, some requiring a period of rest).

A widely accepted alternative (and the basis of many cookbooks) is to marinate the meat, which not only tenderizes somewhat, but adds flavor. To be an effective tenderizer, a marinade must include an acid, which "denatures" or unwinds the long proteins in the muscle. Marinades also may not get inside the meat very well, leaving it tough in the center. Some recipes call for you to inject the marinade into the meat at various points to get below the surface, and there are injectors on the market for this purpose. Dry marinades and rubs impart flavor, but do nothing to tenderize the meat

Answer 3

Several ways! One of the fastest and easiest is to beat the meat with a mallet designed for the purpose. Another way, assuming that one has time is to marinate the meat for anywhere from one hours to several days. One can use a dry rub or liquid marinade; depending on the situation. Avoid salt and salt based 'rubs' which will produce the opposite affect. Aging meat by keeping it in the refrigerator; not the freezer, appropriately wrapped for several days with enhance the flavor of the meat and produce a more tender meat. Hope this helps!

Answer 4

They sell meat tenderizer in the super markets, seasoned or unseasoned. Buy some and a meat mallet. It's kinda spikey on one side. Put it on a cutting board, add the tenderizer and beat the hell out of it. Seriously. lol

Answer 5

Adolph's Meat tenderizer

Answer 6

Beef: wrap it in papaya skin and leave it in the fridge for at least 2 hours (if you have time, overnight is better!).
Chicken: it will melt in your mouth if you cook it after marinating it in yogurt and lemon (1 cup and 1 spoon).
Any meat: use a tenderizer mallet to beat it!. If you don't have one, just pierce the meat as much as you can with a fork.

Answer 7

Use Papaya paste and marinate Meat with it and leave for at least 3 hours then cook. It will tenderize and cook quickly

Answer 8

Pound it with the textured side of a meat tenderizer mallet.

Answer 9

I know this sounds crazy, but I found if you soak your meat in tea it makes it really tender!
But you need to soak it for at least two hours before cooking!

Answer 10

I place mine between 2 sheets of wax paper and whack it with the bottom of a heavy duty frying pan.
Tamarind or papaya or coke is also a great tenderizer