Food Guts - Ingredient Information

Ingredient Lookup

Meat Tenderizer

Nutritional Information

1/4 tsp, meat tenderizer

  • Calories 0
  • Calories from Fat 0
  • Amount%DV
  • Total Fat 0g0%
  • Saturated Fat 0g0%
  • Monounsaturated Fat 0g
  • Polyunsaturated Fat 0g
  • Cholestreol 0mg0%
  • Sodium 400mg17%
  • Potassium 0mg0%
  • Total Carbohydrate 0.5g0%
  • Dietary Fiber 0g0%
  • Sugars 0.5g
  • Protein 0g0%
  • Calcium 0mg0%
  • Iron 0mg0%
  • Vitamin A 8%
  • Vitamin C 0%

Meat Tenderizer on Wikipedia:

A meat tenderizer on a wooden cutting board. Notice the small spikes.

A meat tenderizer refers to either a kitchen utensil or a chemical used for tenderizing meat. Enzymes are used as chemical meat tenderizers.

The tool is also known as a meat mallet, and is a product used for tenderizing slabs of meat in preparation for cooking the meat. Generally, it looks like a hammer made of metal or wood, with a short handle and large, sometimes hollow, typically square head. It has rows of small pyramid spikes on the ends. Tenderizing meat with the mallet softens the fibers making the meat easier to chew, and easier to digest. It is useful when preparing particularly tough cuts of steak, and works well when broiling or frying the meat. [1] It is also used to ``pound out`` dishes such as chicken fried steak or schnitzel to be wider and thinner.

See also

Cooking Tenderizing


^ Gwyther, Pamela (2001). The Beginner's Cookbook. Queen Street House, 4 Queen Street, Bath BA1 1HE, UK: Parragon Publishing. p. 13. ISBN 1-4054-3689-1.  This cooking article about a tool used in preparation or serving of food and drink is a stub. You can help Wikipedia by expanding it. v â€¢ d â€¢ e