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肉錘

肉錘,廚房用的錘子,以金屬製造,錘頭兩邊有鐵錐凸出,用之錘向肉類可使肉塊變嫩[1]。使纖維軟化,使肉更容易咀嚼和消化。[2]它在準備特別堅硬的牛排時很有用,在烤或煎肉時效果很好。[3]它也用於「搗碎」炸雞排、帕洛米拉肉排和炸肉排等菜餚,使它們更寬更薄。

參考

  1. ^ Madhusankha, G. D. M. P.; Thilakarathna, R. C. N. Meat tenderization mechanism and the impact of plant exogenous proteases: A review. Arabian Journal of Chemistry. 2021-02-01, 14 (2): 102967 [2023-12-12]. ISSN 1878-5352. doi:10.1016/j.arabjc.2020.102967可免费查阅. (原始内容存档于2023-05-19) (英语). 
  2. ^ Madhusankha, G. D. M. P.; Thilakarathna, R. C. N. Meat tenderization mechanism and the impact of plant exogenous proteases: A review. Arabian Journal of Chemistry. 2021-02-01, 14 (2): 102967. ISSN 1878-5352. doi:10.1016/j.arabjc.2020.102967可免费查阅 (英语). 
  3. ^ Gwyther, Pamela. The Beginner's Cookbook. Bath, UK: Parragon Publishing. 2001: 13. ISBN 1-4054-3689-1. OCLC 233261474. 

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