Today we are going to look at different ways of tenderizing meat:
Take photos/blog about what we do today and next class. The experiment (manipulated variable):
1. Control - grill - kitchen #1
2. Scored - grill - kitchen #1
3. Pounded - grill - kitchen #1
4. Diced or minced - sauté - kitchen #2
5. Cut ACROSS the grain - sauté - kitchen #2
6. Cut WITH the grain - sauté - kitchen #2
7. Diced Fresh Pineapple - grill - kitchen #3
8. Canned Pineapple - grill - kitchen #3
9. Diced Fresh Papaya - grill - kitchen #3
10. Diced Fresh Kiwi - grill - kitchen #3
11. Lemon Juice - grill - kitchen #3
12. White Wine Vinegar - grill - kitchen #4
13. White Wine (dealcoholized) - grill - kitchen #4
14. Beer (dealcoholized) - grill - kitchen #4
15. Pop (Diet Coke) - grill - kitchen #4
16. Buttermilk - grill - kitchen #4
17. Salt - grill - kitchen #5
18. Clubhouse (bromelain) - grill - kitchen #5
19. Emporia (papain) - grill - kitchen #5
Next class we will cook the samples and evaluate them for tenderness (NOT for flavour). After this we will be looking at creating our own marinades for flavour, cooking with slow cookers and quick cooking with pressure cookers. You will also be making homemade burgers and buttermilk fried chicken as labs in this unit.
- mechanical - grinding, scoring, pounding, cutting across the grain, dicing
- chemical - making use of an acid - citrus, vinegar, carbonated drinks, wine, beer, fermented products (yogurt, sour cream, buttermilk)
- enzymatic - enzymes break down amino acid sequences - bromelain (pineapple), papain (papaya), actinidin (kiwi fruit) - bromelain and papain are also available in a powdered form
Take photos/blog about what we do today and next class. The experiment (manipulated variable):
1. Control - grill - kitchen #1
2. Scored - grill - kitchen #1
3. Pounded - grill - kitchen #1
4. Diced or minced - sauté - kitchen #2
5. Cut ACROSS the grain - sauté - kitchen #2
6. Cut WITH the grain - sauté - kitchen #2
7. Diced Fresh Pineapple - grill - kitchen #3
8. Canned Pineapple - grill - kitchen #3
9. Diced Fresh Papaya - grill - kitchen #3
10. Diced Fresh Kiwi - grill - kitchen #3
11. Lemon Juice - grill - kitchen #3
12. White Wine Vinegar - grill - kitchen #4
13. White Wine (dealcoholized) - grill - kitchen #4
14. Beer (dealcoholized) - grill - kitchen #4
15. Pop (Diet Coke) - grill - kitchen #4
16. Buttermilk - grill - kitchen #4
17. Salt - grill - kitchen #5
18. Clubhouse (bromelain) - grill - kitchen #5
19. Emporia (papain) - grill - kitchen #5
Next class we will cook the samples and evaluate them for tenderness (NOT for flavour). After this we will be looking at creating our own marinades for flavour, cooking with slow cookers and quick cooking with pressure cookers. You will also be making homemade burgers and buttermilk fried chicken as labs in this unit.