She binds and tenderizes it, becoming more and more aroused.
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Apparently, using a pressure cooker breaks down and tenderizes tougher cuts so you can buy the less expensive ones.
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The alternative meat maker is debuting a plant-based "ground beef," which marbleizes and tenderizes just like the real thing.
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That same digestive enzyme also tenderizes meat, which is why you'll find it's so welcome in marinades and at barbecues.
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It tenderizes by breaking down the proteins in the meat, but since a marinade only seeps in so far, the acid can turn the outside layer mealy and mushy without softening the interior part of the meat at all.
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For a po'boy called the Acadian, he tenderizes Florida alligator, then dredges it thickly in cornmeal; the meat itself remained slightly tough one recent afternoon, but the cayenne in the crunchy coating played beautifully off the jammy strawberry relish and the cool sliced green tomato.
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Kummer 2007, p. 553.Casada 1996, p. 30. Before cooking, the raw meat is marinated for three to ten days in a mixture of vinegar or wine, water, herbs, spices, and seasonings. Usually, tougher cuts of meat such as rump roast or bottom round of beef are used, and the long marinating tenderizes the meat.
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It is Thai-style grilled pork on a skewer that is marinated in pounded coriander roots, peppers and garlics together and is then grilled over a charcoal BBQ. Mu ping has many different recipes, each with a different marinade. Coconut milk is indispensable because it tenderizes the pork. Mu ping is served with sticky rice and nam chim chaeo.
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Cochinita Cochinita means baby pig, so true cochinita pibil involves roasting a whole suckling pig. Alternatively, pork shoulder (butt roast), or pork loin is used in many recipes. The high acid content of the marinade and the slow cooking time tenderizes the meat, allowing otherwise tough pieces of meat to be used. The Yucatecan recipes always employ the juice of Seville or bitter oranges for marinating.
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A common scene in the Greek islands is octopuses hanging in the sunlight from a rope, just like laundry from a clothesline. They are often caught by spear fishing close to the shore. The fisherman brings his prey to land and tenderizes the flesh by pounding the carcass against a stone surface. Thus treated, they are hung out to dry, and later will be served grilled, either hot or chilled in a salad.
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