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  2. Lawry's and Adolph's - Wikipedia

    en.wikipedia.org/wiki/Lawry's_and_Adolph's

    1.1 Adolf's meat tenderizers. 1.2 Herbs and spices. 1.3 Marinades. 1.4 Spice blends. 1.5 Seasoning mixes. ... Casero Curry Powder; Casero Garlic Powder; Casero Ground ...

  3. Meat tenderizer - Wikipedia

    en.wikipedia.org/wiki/Meat_tenderizer

    Meat tenderizers come in at least three types: [1] The first, most common, is a tool that resembles a hammer or mallet made of metal or wood with a short handle and dual heads. One face of the tool is usually flat while the other has rows of pyramid-shaped protrusions.

  4. Bromelain - Wikipedia

    en.wikipedia.org/wiki/Bromelain

    Along with papain, bromelain is one of the most popular proteases to use for meat tenderizing. [8] Bromelain is sold in a powdered form, which is combined with a marinade, or directly sprinkled on the uncooked meat. [8] Cooked or canned pineapple does not have a tenderizing effect, as the enzymes are heat-labile and denatured in the cooking ...

  5. What Happens If You Accidentally Swap Baking Soda & Baking ...

    www.aol.com/happens-accidentally-swap-baking...

    The pantry staple can also serve as a tenderizer for certain ingredients—like meat and ... supplementing the ingredient with baking powder is a great choice in recipes where you still want ...

  6. The Secret Ingredient for Tender, Juicy, Perfectly Browned ...

    www.aol.com/secret-ingredient-tender-juicy...

    It added a nice richness and tenderness to the meat and helped the chicken skin brown beautifully. ... Related: 60 Best Lemon Chicken Recipes. Caesar Baked Chicken before and after.

  7. 50 Cheap and Easy Instant Pot Recipes - AOL

    www.aol.com/50-cheap-easy-instant-pot-220000358.html

    2. Baby Back Ribs. These ribs are the ideal centerpiece of a meal. With the Instant Pot, it's possible to cook ribs in 25 minutes without sacrificing flavor or tenderness.

  8. Meat tenderness - Wikipedia

    en.wikipedia.org/wiki/Meat_tenderness

    Examples of enzymes used for tenderizing: papain from papaya, [8] trypsin and chymotrypsin from honey, [10] [11] bromelain from pineapple and actinidin from kiwifruit. Marinating the meat with vinegar, wine, lemon juice, buttermilk or yogurt. [7] Brining the meat in a salt solution . [7] Dry aging of meat at 0 to 2 °C (32 to 36 °F). [8] Velveting

  9. Fried chicken - Wikipedia

    en.wikipedia.org/wiki/Fried_chicken

    Seasonings such as salt, black pepper, chili powder, paprika, garlic powder, or onion powder can be mixed in with the flour. Either process may be preceded by marination or dipping in buttermilk, the acidity of which acts as a meat tenderizer. As the pieces of chicken cook, some of the moisture that exudes from the chicken is absorbed by the ...

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