Tenderisers

Tenderisers are kitchen tools or substances used to break down the tough connective tissues in meat, making it more palatable and easier to chew. This process, known as tenderising, is particularly useful for cuts of meat that are naturally less tender, such as flank steak or chuck roast.

Mechanical tenderisers are physical implements designed to pound or pierce the meat. This category includes meat mallets, which have flat or ridged surfaces to pound the meat and break down muscle fibers, and Jaccard-style tenderisers, which feature rows of sharp needles that penetrate the meat, creating tiny channels that help marinades absorb more effectively. Rolling pin-style tenderisers also exist, though they are less common.

Chemical tenderisers work by using enzymes or acids to break down proteins. Enzyme-based tenderisers often contain papain from papaya, bromelain from pineapple, or actinidin from kiwi fruit. These enzymes are naturally occurring and can be found in commercial marinades or powdered tenderiser products. Acidic ingredients like vinegar, wine, or citrus juice can also contribute to tenderising by denaturing proteins, although their primary function is often flavour.

When using a tenderiser, it's important to avoid over-tenderising, which can result in a mushy texture. The method and duration of tenderising will depend on the type of meat, the cut, and the desired outcome. Careful application ensures that the meat becomes tender without sacrificing its structural integrity or flavour.