Tenderise

Tenderise is a verb that describes the process of making something, typically food, more tender and easier to chew or cut. This is most commonly applied to meat, where tougher cuts can be improved through various tenderising methods.

One common method is mechanical tenderising. This involves physically breaking down the muscle fibres and connective tissues. This can be achieved by pounding the meat with a mallet or a specialized tenderising tool, which creates small cuts and bruises in the meat. Another mechanical technique is scoring or cubing the meat, which also disrupts the structure.

Another approach is enzymatic tenderising. Certain fruits contain enzymes that can break down proteins. For example, pineapple contains bromelain, papaya contains papain, and kiwi fruit contains actinidin. These can be used in marinades to soften meat. Chemical tenderisers, often containing these enzymes or acids, are also available commercially.

Heat can also play a role in tenderising. Slow cooking methods, such as braising or stewing, allow connective tissues like collagen to break down into gelatin over time, resulting in a more tender texture. Acidic marinades, containing ingredients like vinegar or citrus juice, can also contribute to tenderising by denaturing proteins. Ageing meat, either wet or dry ageing, is another method that allows natural enzymes within the meat to tenderise it over time.