Matches in DBpedia 2015-10 for { <http://dbpedia.org/resource/Tenderizing> ?p ?o }
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- Tenderizing abstract "In cooking, tenderizing is breaking down collagens in meat to make it more palatable.There are a number of ways to tenderize meat:Mechanical tenderization, such as pounding, piercing, or even explosives.The tenderization that occurs through cooking, such as braising.Tenderizers in the form of naturally occurring enzymes, which can be added to food before cooking.Examples of enzymes used for tenderizing: papain from papaya, bromelain from pineapple and actinidin from kiwifruit.Marinating the meat with vinegar, wine, lemon juice, buttermilk or yogurt.Brining the meat in a salt solution (brine).Dry aging of meat at 0 to 2 °C (32 to 36 °F).↑ 1.0 1.1 1.2 1.3 1.4 ↑ ↑ 3.0 3.1 3.2".
- Tenderizing wikiPageID "253515".
- Tenderizing wikiPageLength "1788".
- Tenderizing wikiPageOutDegree "23".
- Tenderizing wikiPageRevisionID "677092133".
- Tenderizing wikiPageWikiLink Actinidain.
- Tenderizing wikiPageWikiLink Actinidin.
- Tenderizing wikiPageWikiLink Beef_aging.
- Tenderizing wikiPageWikiLink Braising.
- Tenderizing wikiPageWikiLink Brine.
- Tenderizing wikiPageWikiLink Brining.
- Tenderizing wikiPageWikiLink Bromelain.
- Tenderizing wikiPageWikiLink Buttermilk.
- Tenderizing wikiPageWikiLink Category:Cooking_techniques.
- Tenderizing wikiPageWikiLink Category:Culinary_terms.
- Tenderizing wikiPageWikiLink Collagen.
- Tenderizing wikiPageWikiLink Cooking.
- Tenderizing wikiPageWikiLink Enzyme.
- Tenderizing wikiPageWikiLink Kiwifruit.
- Tenderizing wikiPageWikiLink Lemon.
- Tenderizing wikiPageWikiLink Lemon_juice.
- Tenderizing wikiPageWikiLink Marination.
- Tenderizing wikiPageWikiLink Meat.
- Tenderizing wikiPageWikiLink Meat_tenderizer.
- Tenderizing wikiPageWikiLink Papain.
- Tenderizing wikiPageWikiLink Papaya.
- Tenderizing wikiPageWikiLink Pineapple.
- Tenderizing wikiPageWikiLink Vinegar.
- Tenderizing wikiPageWikiLink Wine.
- Tenderizing wikiPageWikiLink Yogurt.
- Tenderizing wikiPageWikiLinkText "Tenderizers".
- Tenderizing wikiPageWikiLinkText "Tenderizing".
- Tenderizing wikiPageWikiLinkText "tenderise".
- Tenderizing wikiPageWikiLinkText "tenderization".
- Tenderizing wikiPageWikiLinkText "tenderize".
- Tenderizing wikiPageWikiLinkText "tenderizes".
- Tenderizing wikiPageWikiLinkText "tenderizing".
- Tenderizing hasPhotoCollection Tenderizing.
- Tenderizing wikiPageUsesTemplate Template:Convert.
- Tenderizing wikiPageUsesTemplate Template:Cooking-stub.
- Tenderizing wikiPageUsesTemplate Template:Cooking_techniques.
- Tenderizing wikiPageUsesTemplate Template:Meat.
- Tenderizing wikiPageUsesTemplate Template:Portal-inline.
- Tenderizing wikiPageUsesTemplate Template:Reflist.
- Tenderizing subject Category:Cooking_techniques.
- Tenderizing subject Category:Culinary_terms.
- Tenderizing hypernym Number.
- Tenderizing type Technique.
- Tenderizing comment "In cooking, tenderizing is breaking down collagens in meat to make it more palatable.There are a number of ways to tenderize meat:Mechanical tenderization, such as pounding, piercing, or even explosives.The tenderization that occurs through cooking, such as braising.Tenderizers in the form of naturally occurring enzymes, which can be added to food before cooking.Examples of enzymes used for tenderizing: papain from papaya, bromelain from pineapple and actinidin from kiwifruit.Marinating the meat with vinegar, wine, lemon juice, buttermilk or yogurt.Brining the meat in a salt solution (brine).Dry aging of meat at 0 to 2 °C (32 to 36 °F).↑ 1.0 1.1 1.2 1.3 1.4 ↑ ↑ 3.0 3.1 3.2".
- Tenderizing label "Tenderizing".
- Tenderizing sameAs Křehčené_maso.
- Tenderizing sameAs 연육제.
- Tenderizing sameAs m.01llvd.
- Tenderizing sameAs Mörning.
- Tenderizing sameAs Q7699623.
- Tenderizing sameAs Q7699623.
- Tenderizing wasDerivedFrom Tenderizing?oldid=677092133.
- Tenderizing isPrimaryTopicOf Tenderizing.