The process of breaking down tough protein fibers in meat to make it more tender and easier to chew. Can be achieved through mechanical, chemical, or enzymatic methods.
From Old French 'tendre' meaning 'soft, delicate,' combined with the suffix '-ize' meaning 'to make.' The culinary application developed as cooks sought ways to make tough cuts of meat more palatable and digestible.
Natural enzymes like those in pineapple (bromelain) and papaya (papain) actually digest protein bonds, which is why these fruits can turn meat mushy if left too long. Mechanical tenderizing with mallets breaks muscle fibers physically, while slow cooking dissolves collagen into gelatin!
Complete word intelligence in one call. Free tier — 50 lookups/day.