Fernando's improved recipe includes white wine—any wine can be used, but he prefers the combination of flavours when adding a white—which helps tenderise the meat as well as balance the strong acidity of the escabeche liquor.
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I just put some chicken thigh portions into a large freezer bag along with sliced fresh fennel, fennel seeds, orange and lemon juice (when bitter oranges are not in season), orange zest, olive oil, and mustard and leave the flavours to mingle and the chicken to tenderise.
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Anthelmintic effect of papain on the worm Heligmosomoides bakeri. Papain breaks down tough meat fibres, and has been used since before European contact to tenderise meat eaten in its native South America. Meat tenderisers in powder form with papain as an active component are widely sold. Papain can be used to dissociate cells in the first step of cell culture preparations.
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The addition of specialist cooking wines, liqueurs and vermouths adds flavour to finished meat and fish dishes; desserts benefit from the use of sweet or dry wines. In addition, the use of specialist cooking wine in marinades can tenderise meat and is of particular benefit to game dishes. It is discouraged serving the same alcoholic beverage with the meal that was cooked using it.
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Meat is cooked for four reasons: to tenderise it, to provide additional flavours, to kill harmful bacteria, and to kill parasites such as Trichinella spiralis and Diphyllobothrium. All four can be achieved by cooking meat at high temperature for a short time, and also by cooking at low temperature for a long time. Each goal is achieved at a different temperature, and takes a different time to achieve. The lower the temperature used, the longer the cooking time.
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During the 19th and 20th centuries, little penguins were shot for "sport", killed for their skins, captured for amusement and eaten by ship-wrecked sailors and castaways to avoid starvation. Their eggs were also collected for human consumption by indigenous and non- indigenous people. In 1831, N. W. J. Robinson noted that penguins were typically soaked in water for many days to tenderise the meat before eating. One of the colonies raided for penguin skins was Lady Julia Percy Island in Victoria.
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In Aceh, curries use daun salam koja or daun kari (Murraya koenigii) translated as "curry leaves". One popular dish, rendang from West Sumatran cuisine, is often described as caramelised beef dry curry. In Indonesia, rendang is usually not considered to be curry since it is richer and contains less liquid than is normal for Indonesian curries. Authentic rendang uses water buffalo meat slow-cooked in thick coconut milk for a number of hours to tenderise, caramelise, and flavour the meat.
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In British cuisine, pork belly is primarily cooked using two methods. For slow roast pork belly the meat is baked at a moderate temperature for up to three hours to tenderise it, coupled with periods of approximately twenty minutes at a high temperature at the beginning or end of the cooking period to harden off the rind or 'crackling'. For barbecued belly pork the meat is seasoned and slow cooked in a pan by indirect heat on a covered barbecue, on a bed of mixed vegetables to which apple cider is added. Heat is again varied to produce tender meat with hard crackling.
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