What would constitute a good.....?

Question

MEAT TENDERIZER

Answer 1

I favor one of those metal hammers with the pointy things on the head - its like someone prechewed your meat.

Answer 2

Either a substance made to shake on your meat (Adolph's Meat Tenderizer ... does it still exist?) or you could use a marinade that contains
1. vinegar or
2. wine or
3. citrus .... or even papaya (except for beef ... but for veal, pork, chicken it would be ok)

Also, you can pound it thinner and break down the fiber .... or ... you could slice it across the grain either before or after cooking which will make it easier to deal with ... in the case of liver, if you put it into the freezer and let it develop some ice crystals and then slide it into a hot skillet with oil & butter, it will come out more tender because the ice crystals hold it in shape while it solidifies, and then as they melt and the interior cooks, that stays moist ... *thanks to my mother's butcher!*

Also there are cooking techniques that keep in the juices.... like searing the meat which is browning it quickly on the outside and then finishing cooking at a lower temperature...

Answer 3

Accent makes a great meat tenderizer. Works wonderfully on steaks.

Answer 4

let the meat sit in a marinade for awhile that will help.

also get a better grade of meat
some meat is just never tender...lol

Answer 5

ME




at tenderizer? Probably marinade....

Answer 6

Mike Tyson's fist. Soften that meat right up!

Answer 7

One of those little hammers with spikes on it, they are called funnily enough "MEAT TENDERIZER's".

Answer 8

Bare hands

Answer 9

A mallet

Answer 10

why would you want to do that?

i prefer my meat hard