There are various circumstances that affect how tender a piece of meat is. The length of muscle fiber is what makes meat tough, so the cut of meat you choose is particularly important. How the meat is handled after the animal is killed also has a great impact on whether it is tough or tender. If the meat has been handled properly, it will be juicier, resist spoiling longer, and have a better texture. But of course, you have no control over that.
So, once you get your tough cut of meat home, you’ve got to find ways to break up or soften the muscle fibers. Using mechanical means, you can flatten it with a tenderizing mallet, the bottom of a heavy pan or some other blunt object (most people place the meat between two pieces of waxed paper or plastic wrap to keep it tidy), you can score the meat across the fibers with a sharp knife or use a tenderizing tool, or, in dire cases, you can grind it and turn it into hamburger. Once the meat is cooked, you may have another opportunity to physically tenderize it. A flank steak, for instance, is cut in the direction of the muscle grain and is inherently tough. Once cooked, you always slice it thinly against the grain, which transforms a tough piece of meat into a still somewhat chewy, but very edible, serving.
IIN Testicular Tenderness
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There are various circumstances that affect how tender a piece of meat is. The length of muscle fiber is what makes meat tough, so the cut of meat you choose is particularly important. How the meat is handled after the animal is killed also has a great impact on whether it is tough or tender. If the meat has been handled properly, it will be juicier, resist spoiling longer, and have a better texture. But of course, you have no control over that.
So, once you get your tough cut of meat home, you’ve got to find ways to break up or soften the muscle fibers. Using mechanical means, you can flatten it with a tenderizing mallet, the bottom of a heavy pan or some other blunt object (most people place the meat between two pieces of waxed paper or plastic wrap to keep it tidy), you can score the meat across the fibers with a sharp knife or use a tenderizing tool, or, in dire cases, you can grind it and turn it into hamburger. Once the meat is cooked, you may have another opportunity to physically tenderize it. A flank steak, for instance, is cut in the direction of the muscle grain and is inherently tough. Once cooked, you always slice it thinly against the grain, which transforms a tough piece of meat into a still somewhat chewy, but very edible, serving.
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Ijustknowimweird
10 years ago
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Dude, ew