What is another word for tenderizing?
Pronunciation: [tˈɛndɪɹˌa͡ɪzɪŋ] (IPA) 
In the culinary world, tenderizing meat is a common practice before cooking. However, there are various ways to achieve a tender texture. One option is to marinate the meat in acid-based liquids like vinegar, lemon juice, or buttermilk. Such methods can be called "acidic tenderizing." For a gentler approach, you can try "mechanical tenderizing," which involves pounding or puncturing the meat fibers with a meat mallet or a specialized tool like a meat tenderizer. Additionally, some enzymes, such as papain and bromelain, can break down proteins and soften the meat effectively, making them another form of "enzyme tenderizing." Overall, tenderizing methods aim to make meat more palatable and easier to chew, improving the flavor and presentation of your dishes.
