লক্ষ্য করুন: এই এন্ট্রির অনুবাদ বর্তমানে মান পর্যালোচনার অধীনে রয়েছে, তাই কিছু বিষয়বস্তু সাময়িকভাবে শুধুমাত্র ইংরেজিতে প্রদর্শিত হচ্ছে।
এই এন্ট্রিটি এখনও আপনার ভাষায় অনুবাদ করা হয়নি, তাই নিচে মূল লেখাটি দেখানো হচ্ছে।
tenderize
This term describes a specific culinary process aimed at breaking down tough muscle fibers or connective tissues in meat. It carries a connotation of preparation and refinement, shifting a product from a state of resistance to one of accessibility and tenderness. While it often implies physical force, such as the use of a meat mallet, it also encompasses chemical interventions like marinating with acidic ingredients.
In a broader linguistic sense, the word is strictly technical and utilitarian. It is rarely used outside of cooking or food science contexts, as its meaning is tied directly to the physical properties of protein structures. It differs from "soften" in that it specifically targets the texture of food to improve the eating experience.
Meanings
Examples
You should tenderize the veal with a mallet before searing it.
I need to tenderize this flank steak so it is not so chewy.
The chef used a pineapple-based marinade to tenderize the pork.
Just pound the chicken breast to tenderize it and ensure even cooking.
Will a vinegar soak actually tenderize the meat effectively?
I wonder if I should tenderize the beef or just slice it thinly against the grain.
The recipe suggests using a meat hammer to tenderize the cutlets.
He spent ten minutes trying to tenderize the tough piece of brisket.