Does a mechanical meat tenderiser denature chicken so that it will absorb more salt water?
Does a mechanical meat tenderiser denature chicken to the point it will absorb more salt water in a soup?
If I use a £20-£40 meat tenderiser on chicken and thereafter make chicken soup(with more salt), will the meat absorb more salt water and become tender and juicy(like brining) as a result?
Best Answer
If you would like chunks of chicken in the soup to be tender and juicy you might want to treat the chicken similar to chicken cooked sous vide as in:
http://www.seriouseats.com/2010/04/sous-vide-basics-low-temperature-chicken.html
Gently heat the soup/ chicken at 140 degrees for the necessary time.
If you are planning on boiling the soup for a period of time with the chicken in it I do not know how to keep it tender and juicy as increasing the temperature further denatures proteins that cause the meat to contract and lose moisture (see more information at http://www.seriouseats.com/2010/03/how-to-sous-vide-steak.html).
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Does meat tenderizer denature proteins?
As you would expect, it affects the texture of meat. Fish has little collagen and is tender. Beef is relatively high in collagen and is "tougher". Meats can be tenderized by breaking down the structural organization of the collagen, i.e. denaturing the protein.What is the purpose of a meat tenderizer?
A meat tenderizer, or meat pounder is a hand-powered tool used to tenderize slabs of meat in the preparation for cooking.How do you use a mechanical meat tenderizer?
When you tenderize a cut of meat, you puncture holes in the connective tissue, allowing the meat to absorb the seasonings and marinades better, making the cooked steak more succulent and easier to consume. Tenderizing also helps with the preparation of thick cuts of steak.I used a Meat TENDERIZER on $1 Steaks and this happened!
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Answer 2
A mechanical tenderizer may roughen up the surface of the chicken, making it slightly more absorbent. If you really beat the chicken, until it's falling apart, then it will take up a lot more water.
Denaturing the proteins has nothing to do with this; this requires a chemical change, where the mechanical tenderizer will only break up the muscle fibers so they are less tough.
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