verb to make (meat) tender by pounding or marinating it
In cooking, the word 'tenderize' is used to describe the process of breaking down the fibers in meat to make it more tender. This can be done through methods such as marinating, pounding, or using a meat tenderizer tool.
In the hospitality industry, 'tenderize' can be used in the context of preparing meat dishes to ensure they are of high quality and enjoyable for guests.
In food science, 'tenderize' is used to refer to the enzymatic or mechanical processes that alter the texture of meat to make it less tough.
In butchery, 'tenderize' is a common term used to describe the process of preparing meat cuts for cooking by making them more tender.
Chefs often use tenderize to describe the process of making meat more tender by using techniques such as marinating, pounding, or using a meat tenderizer tool.
Butchers use tenderize to refer to the process of mechanically breaking down tough muscle fibers in meat to make it more tender and easier to cook.
Food scientists may use tenderize when discussing the enzymatic or chemical processes involved in breaking down proteins in meat to improve its texture.
Culinary instructors teach students how to properly tenderize meat to achieve the desired texture and flavor in cooking.