Lab 4 Meat
Effect of Tenderizers along with Moist and Dry Heat Cooking Techniques on Meat
Compare and understand the difference between moist and dry heat preparation.
Gain experience in preparation of meats using moist and dry heat.
Demonstrate the use of enzymatic and mechanical methods of tenderizing connective tissue in meat.
Evaluate the relative tenderness of meats prepared with and without tenderizing.
Materials:
1 Stew Meat or Shoulder cut (Portobello mushrooms can be substituted for if
Unseasoned Meat Tenderizer (Bromelain)
Beef or Vegetable Broth
Vegetable Oil
Instructions:
Cut 6 thin pieces of meat (about 1.5-inch diameter). Each piece of meat should be approximately the same size and thickness (~ ½ inch thick).
Two pieces will be cooked as is without tenderization.
Chemically tenderize two pieces by evenly applying ½ teaspoon of meat tenderizer to the surface of each piece. After application of the tenderizer the meat should be punched with a fork so that the tenderizer can get to the center of the meat. Let stand for 10 minutes.
Mechanically tenderize two pieces by pounding both sides of the steak with a meat hammer/mallet or other means (hyperlink to other suggestions). Be sure to evenly tenderize the pieces of meat.
Sautee All 6 pieces
Heat a small amount of vegetable oil in a medium skillet over medium heat.
Sautee the 6 pieces until browned, about 5 minutes/side.
Remove 1 without tenderization piece, 1 mechanical tenderized piece, 1 chemical tenderized piece.
To the remaining 1 without tenderization piece, 1 mechanical tenderized piece, 1 chemical tenderized piece. Add broth to partially cover the meat (enough it won’t all evaporate) and reduce heat to low, cover with a lid and simmer for ~ 1 hour.
