Jeni Wright, Eric Treuille, Le Cordon Bleu

Tenderize

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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To break down the tough fibres of meat by either pounding it with a mallet or using acid-based marinades.

© 1996 All rights reserved. Published by Le Cordon Bleu.