While many premium cuts of meat, such as filet mignon or ribeye, are naturally tender, others can benefit from tenderizing. As a rule of thumb, the texture of a cut of meat depends on its origin, as ...

Salts, and enzymes, and aging (and pounding and bacteria and heat), oh my. The idea of earning your keep is nothing new. Paul the Apostle said as much in his letter to the Thessalonians: If anyone is ...

What is the best meat tenderizer? A meat tenderizer is a great cooking tool that can take your meat’s flavor and texture to the next level. For some cuts of meat, a tenderizer won’t be necessary. For ...

Shown above: Enzymatically tenderized Carne Asada from Marc's blog, NoRecipes. Read on to learn about enzymatic tenderization. Whether its a tender juicy steak or a fall-off-the-bone tender rib, ...

A: I found several sources that recommend using baking soda as a tenderizer for tougher cuts of beef, but not baking powder. You can also use baking soda to tenderize chicken and pork. But baking ...

ANSWER: I found several sources that recommend using baking soda as a tenderizer for tougher cuts of beef, but not baking powder. You can also use baking soda to tenderize chicken and pork. But baking ...

It's easy to wind up with a kitchen drawer full of outdated kitchen tools that were once popular. So, when it comes to adding one more gadget, you may be asking yourself if you really need it. But ...

Whether you have 15 minutes or 3+ hours, we have a technique that will help you score succulent, ultra-tender steak, pork, chicken, or turkey. Baking soda tenderizes meat by raising its surface pH, ...