tenderizer


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ten·der·iz·er

 (tĕn′də-rī′zər)
n.
1. A substance, such as a plant enzyme, applied to meat to make it tender.
2. A kitchen utensil or device used to make meat tender.

tenderizer

(ˈtɛndəˌraɪzə) or

tenderiser

n
(Cookery) a substance, such as the plant enzyme papain, rubbed onto meat to soften the fibres and make it more tender
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.tenderizer - a substance (as the plant enzyme papain) applied to meat to make it tendertenderizer - a substance (as the plant enzyme papain) applied to meat to make it tender
plant life, flora, plant - (botany) a living organism lacking the power of locomotion
chemical compound, compound - (chemistry) a substance formed by chemical union of two or more elements or ingredients in definite proportion by weight
Translations

tenderizer

[ˈtendəraɪzəʳ] Nablandador m

tenderizer

nMürbesalz nt; (= hammer)Fleischklopfer m
References in periodicals archive ?
the supply of processed meat to the tenderizer is strictly excluded, regardless of the type of tenderizer used.
Preparing meat chops to be grilled requires using firstly a steak tenderizer for avoiding hard chewing meals.
To the meat tenderizer, I added icing sugar after seeing a nurse mixing it into antiseptic ointment to slap into an open wound.
Papain is derived from plants and is widely used as meat tenderizer, while arazyme is an efficient protease from insect.
It was oddly delightful to rip off the package, get a meat tenderizer and tell your son to hammer it!
And in "The Chocolate Chip Pancake is Innocent," the trial of the accused is presided over by a profiterole judge with "whipped cream hairdo" and a meat tenderizer gavel (25).
The tenderizer is an enzyme that breaks down the protein bond in the blood.
Fisheaters, their breasts are not, urn, gourmet-quality; however, when soaked in milk, whacked with a tenderizer mallet, wrapped in bacon and grilled, you can almost convince yourself you are eating bluebill.
Papain is also used as meat tenderizer in meat products to soft the hard meat.
Then tenderize them: Put the heart slabs between two pieces of plastic wrap and pound with a meat mallet or an empty wine bottle or pierce them all over with a Jaccard meat tenderizer.
Either way, you want one with a heavy spine, which can be used as an excellent stand-in for the blades of a mechanical tenderizer like those used to create cube steaks.
The unripe papaya fruit is used as meat tenderizer, which usually combined in many native Filipino delicacies most notably tinola, a chicken soup.