Monthly Archives: January 2017

Is Meat Tenderizer Powder Safe to Use?

42-8Did You Know?
The rubber-like elastic fibers which hold the strands of muscle tissue in meat together are made up of a complex structural protein called collagen – the same protein from which gelatin is derived.

The frequently used muscles of an animal are relatively tougher. It is difficult to chew such tough pieces of meat. Long, slow, moist-heat cooking methods (braising, boiling, and stewing) help loosen the connective tissues and make the meat soft and delicious. The muscles that are less used are tender. So, some cuts are tender while some are tough. Tender cuts can undergo dry-heat methods like sautéing, grilling, roasting, and broiling.

Usually, a meat dish involves marinating the tough cuts for 8 – 12 hours. The lengthy process of marination not only tenderizes the meat, but it also adds flavor to it. Marination helps improve the texture of the meat by breaking down the connective tissues that make it tough. It makes the meat juicy and tender. Direct grilling or broiling of tough cuts of meat, without tenderizing, may reduce its flavor and make it dry too. If you are in hurry, and if you don’t have time for soaking the tougher cuts (like a brisket, flank, rump, round, shank, lamb breast, and chuck steak), you can use a meat tenderizer powder.

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Dry White Wine for Cooking

42-7“Wine makes every meal an occasion, every table more elegant, every day more civilized.” – André Simon.

Dry white wines are not only meant for drinking, but by using a good dry white wine, a delicious dish can be prepared. The process of making this wine is very simple. It is fermented till it contains the least amount of sugar and thus, maximum quantity of alcohol.

Dry wines are not sweet, but have a tart acid taste. Dry white wines are renowned for their lightness, clear amber color, aroma, and their stimulating acidity.

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