Tenderizing Meat: Techniques and Tools

• Tenderizing meat expands preparation possibilities and allows for cooking tougher cuts, resulting in flavorful, juicy, and tender meat.

Slicing Meat

• Tough cuts can be tenderized by slicing the meat into 1-inch pieces and pounding it to about ¼-inch thickness, suitable for stir-frying.

Using Marinades

• Marinating meat for several hours in a mixture of acid (vinegar, lemon juice, wine), oil, and herbs is an effective tenderizing method.

Using a Dry Rub

• Dry rubs tenderize meat and infuse it with flavor.

Bain Marie

• Also known as a double-boiler or warm bath, it is used to heat foods slowly and gently.

Baster

• Used to baste meat, keeping it moist with its own juices during cooking. Commonly used for rotisserie.

Boning Knife

• A narrow, stiff blade is useful for removing bones and flesh from meat.

Braising Pan

• A special enameled cast-iron pan without a tight-fitting lid used for braising meat, also known as a braiser or rondeau.

Broiler Pan

• Designed to fit under the broiler, with a rack suspended over a reservoir to elevate the meat and catch drippings.

Butcher Knife

• A knife specifically made for butchering and processing meat.

Carving Knife

• A long, thin knife used for cutting thin slices of cooked meat.

Chinese Chef's Knife

• A large, rectangular knife resembling a cleaver but lighter and thinner. Like other chef's knives, it is versatile for a variety of tasks.

Cleaver

• A large, rectangular, heavy, and thick knife used for quickly and efficiently "cleaving" bone and meat.

Chopping/Cutting Board

• A durable board used to place materials for cutting. Good kitchen cutting boards are made of wood or plastic.

Crock Pot

• A brand name for a type of slow cooker used for making dips and soups.

Dutch Oven

• A thick-walled iron (usually cast iron) cooking pot with a tight-fitting lid.

Frying Pan / Skillet

• Used for frying, searing, and browning foods.

Hamburger Patty Mold

• Shapes hamburger patties.

Meat Fork

• A large fork used for gripping, holding, and stabilizing meat or poultry during carving or serving.

Meat Grinder

• A kitchen appliance for grinding, finely mincing, or mixing raw or cooked meat, fish, vegetables, etc.

Meat Slicer

• A tool used in butcher shops and delicatessens to slice meat.

Mixing Bowls

• Used for mixing ingredients.

Meat Tenderizer

• A heavy, blunt instrument operated by hand that "tenderizes" meat by breaking down some cellular walls and collagen.

Stock Pot

• Used to make stocks, broths, and soups. Typically large and made of stainless steel.

Pressure Cooker

• Food cooks faster due to the increased boiling point of water under pressure. It consists of a pressurized pot with a controlled vent, typically at 121°C (257°F) above atmospheric pressure.