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Here are easy instructions on how to tenderize different kinds of meat:
Steak: Wrap the meat between two layers of plastic wrap lying it on the counter. If you want, before wrapping the meat, you can sprinkle a bit of kosher salt and ground black pepper on it, to enhance the flavor. If you have a mallet start hammering on the meat with the tool. You will see it flatten and spread. If you do not have a mallet you can just use a tin foil tube and hammer the meat with that.
Chicken breasts: The method to tenderize chicken breasts is the same as for stake. You just need to be much more delicate because chicken is a more tender meat and tends to rip more easily.
Whole chicken and turkeys: If instead of filet, breast or stake you want to tenderize a whole chicken or a whole turkey, it is better to use, instead of a mallet or meat hammer, a kind of tenderizer that uses its stainless steel small knives to penetrate the meat. This kind of tenderizer looks like a rectangular tool that one holds with a hand and that, when set on the meat and pushed, its knives come out and penetrate the meat, tenderizing it. In this video you can see an example on minute 0:25 http://www.youtube.com/watch?v=b9CfHH2iSJc
So, to summarize, any kind of animal meat (including fish and sea food) that can lie flat on some film can be beaten or hammered with a mallet or other tools, like a aluminium tube or a daikon radish. While whole birds and meats that need to keep their shape can be pierced and penetrated with a meat tenderizer characterized by small knives rather than a hammering head. Have fun!
I've looked it up and can't find anything to say that it is not gluten free. However, I know that 5th season products that are gluten free generally say so on the label. This product, while it doesn't appear to have gluten in it, could contain gluten. Therefore, my advice to you is use your judgement based on your level of intollerance/diet.
Only the competent contactors were invited to tender, then the lowest can be accepted.
Reduces the availability of work for other contractors especially new contractors. It reduced the cost of tendering (economic use of resources, reduced tender documentation, shorter tender periods, better management of the tender process, etc.)
Tender Price may invariably higher than would have been in open tendering.
Greater chance of collusion.
Not really. Most meat tenderizers have rows of pyramid-shaped tenderizers on their head, which soften the fiber, or have a series of blades that are designed to puncture the meat and cut into the fibers of the muscle. Therefore there is no need to really put much strength in the action.
"A meat tenderizer is hand-powered tool used to tenderize slabs of meat in preparation for cooking the meat."..."Tenderizing meat with the mallet softens the fibers, making the meat easier to chew, and easier to digest. It is useful when preparing particularly tough cuts of steak, and works well when broiling or frying the meat. It is also used to "pound out" dishes such as chicken fried steak or schnitzel to be wider and thinner." (Wikipedia)
This is used to tenderize meat before you cook it. It makes the meat easier to chew and digest. You can also use it before you boil or fry meat. You can do this mechanically, with something like a meat mallet that cuts up the meat fibres. You can do it thermally by putting the temperature really high to break down the connective tissue of the meat. The last method is enzymatic and uses enzymes to break down the collagen. This method is either slow with dry-aging the meat or you can use fruit to marinate the meat.