When.com Web Search

  1. Ads

    related to: cornstarch or baking soda to tenderize meat and keep it safe

Search results

  1. Results From The WOW.Com Content Network
  2. Velveting - Wikipedia

    en.wikipedia.org/wiki/Velveting

    Raw meat is coated in corn starch (and often egg white) and then par-cooked by briefly frying or blanching to set the coating. [1] Shaoxing wine and soy sauce are often added for flavor. The meat can then be sautéed , stir-fried , deep-fried , simmered , or boiled . [ 2 ]

  3. Meat tenderness - Wikipedia

    en.wikipedia.org/wiki/Meat_tenderness

    Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than harder meat. Consequently, tender cuts of meat typically command higher prices. The tenderness depends on a number of factors including the meat grain, the amount of connective tissue, and the amount of fat. [1] Tenderness can be ...

  4. Marination - Wikipedia

    en.wikipedia.org/wiki/Marination

    It is commonly used to flavor foods and to tenderize tougher cuts of meat. [2] The process may last seconds or days. Marinades vary between different cuisines. Marinating is similar to brining, except that brining relies on the action of salty brine rather than the action of acids or enzymes. [3]

  5. This Is Ree's Favorite Cut of Meat for Meltingly Tender ... - AOL

    www.aol.com/rees-favorite-cut-meat-meltingly...

    The best meat for making pot roast doesn't need to break the bank. In fact, an inexpensive cut of beef will work just fine. These cuts are usually tougher with lots of connective tissue.

  6. Super Easy Baked Pork Chops Recipe - AOL

    www.aol.com/food/recipes/super-easy-baked-pork-chops

    6 pork chop, 3/4-inch thick (about 2 pounds); 1 jar (24 ounces) Prego® Fresh Mushroom Italian Sauce; 6 cup medium tube-shaped pasta (ziti) or spaghetti, cooked and drained

  7. Doneness - Wikipedia

    en.wikipedia.org/wiki/Doneness

    As meat cooks, the iron atom loses an electron, moving to a +3 oxidation state and coordinating with a water molecule (H 2 O ), which causes the meat to turn brown. Searing raises the meat's surface temperature to 150 °C (302 °F), yielding browning via the caramelization of sugars and the Maillard reaction of amino acids.