How to Use tenderize in a Sentence

tenderize

verb

• The marinade helps to tenderize the meat.
• This draws out the moisture, which tenderizes the meat and will give it a nice brown crust when cooked.
  — Ana Calderone, Peoplemag, 15 May 2024
• The weeks-long process tenderizes the meat, which is then slow-seared at 500 degrees.
  — Pam Kragen, Pacific San Diego Magazine, 2 Aug. 2017
• Prepare it the night before so the legs have time to tenderize.
  — Mary Shannon Wells, Southern Living, 12 June 2023
• The salt will help tenderize the meat and the fat from the butter will get the skin crispy and delicious, and help keep the meat moist as well.
  — Christopher Michel, Country Living, 21 Sep. 2022
• This draws out moisture to give the steak a nice brown crust when cooking and helps tenderize [it].
  — People Staff, Peoplemag, 18 Nov. 2022
• With just 70 calories per half cup, Greek yogurt helps to tenderize the meat and keep it moist.
  — Darlene Zimmerman, Detroit Free Press, 25 July 2021
• The thickened sauce will break down into a more watery broth, and the meat will tenderize.
  — Chuck Blount, ExpressNews.com, 31 Aug. 2020
• Strip off the stems, tear up the leaves, and sprinkle them with some of the orange dressing, then massage with your hands to tenderize the leaves.
  — Sally Pasley Vargas, BostonGlobe.com, 24 Jan. 2023
• Frozen petite sweet peas: These warm through and tenderize quickly in the hot sauce.
  — Pam Lolley, Southern Living, 3 Oct. 2023
• Pound the slices on a clean rock with the pommel of your knife to tenderize the meat and flatten it to a consistent thickness.
  — T. Edward Nickens, Field & Stream, 9 Jan. 2017
• Pounding the meat both tenderizes it and allows for a very quick cook time: a win-win for a weeknight meal.
  — Molly Baz, Bon Appetit, 28 May 2018
• Toss until the arms are tenderized and the suction cups no longer function.
  — Joanna Klein, New York Times, 5 Apr. 2017
• Most of the flavor of the dish comes from the jarred salsa, which tenderizes the chicken thighs and infuses them with tomato and spice.
  — Southern Living Test Kitchen, Southern Living, 30 Oct. 2023
• Recipes with larger cuts of meat (like whole beef cubes) will need about two hours over heat to tenderize fully.
  — Audrey Bruno, SELF, 21 Nov. 2022
• Be sure to wrap the foil tightly to lock in moisture, as the steam from the ribs helps tenderize the meat, imbuing it with its own porky flavors.
  — Eric Kim, New York Times, 2 Feb. 2023
• The salt will draw out extra water and, instead, flavor and tenderize the meat.
  — Washington Post, 23 Feb. 2021
• This side of beef has been tenderized for brief but meaningful flings.
  — Elisabeth Vincentelli, New York Times, 4 Jan. 2024
• Most thin cuts of beef will work in this recipe, but avoid cube steak, which has already been pounded and tenderized more than is best for this recipe.
  — Pati Jinich, Southern Living, 30 Jan. 2024
• The salty, sugary brining liquid will plump the meat and balance the flavors, while the tea's acids and tannins will tenderize.
  — Sheri Castle, Southern Living, 5 Feb. 2024
• Notes To render thick slices thin or to tenderize the beef, do as cooks in Vietnam do: whack each slice one or two times with the broad side of a heavy cleaver or chef's knife.
  — Charles Lam, NBC News, 11 May 2017
• Top round is a lean cut that can take a long braise to tenderize it and infuse it with flavor without falling apart.
  — Chuck Blount, San Antonio Express-News, 25 Oct. 2021
• Remove the sturdy rib and give mature leaves a nice massage to tenderize them.
  — Washington Post, 20 Mar. 2022
• For the best results while grilling steaks from this section, tenderize before grilling.
  — Karla Walsh, Better Homes & Gardens, 1 May 2023
• Refrigerate the beef 2- 4 hours to tenderize and flavor the beef.
  — Debbi Snook, cleveland.com, 21 Feb. 2018
• The Italian working class created the dish out of scarcity in the early 1900s, as a way to tenderize cheap meat and soften stale bread.
  — Ximena N. Beltran Quan Kiu, Bon Appétit, 16 June 2023
• Simmering the rice in water before adding dairy shortens the cooking time (simmered in dairy from the get-go, the grains take longer to tenderize).
  — BostonGlobe.com, 26 Oct. 2021
• But any cook can tell you that salt is needed before cooking to tenderize steaks and give them flavor.
  — Michael Mayo, sun-sentinel.com, 11 Sep. 2019
• In this version, chicken thighs get good oomph from a sour-cream marinade that also tenderizes the meat and keeps it from drying out.
  — Eleanore Park, WSJ, 24 Apr. 2020
• All acid—like lemon juice, balsamic vinegar, and red wine vinegar—can tenderize meat when used in a marinade.
  — Sheela Prakash, Bon Appétit, 19 June 2024

Last Updated: 18 Dec 2024