What does tender mean in cooking?

Tender refers to the texture of food, specifically meat, that is soft, succulent, and easy to chew. In the context of cooking, tenderness is often achieved through various techniques, such as:

1. Slow cooking: Prolonged cooking at low temperatures allows the connective tissues in meat to break down, resulting in a more tender texture. This is commonly done with tough cuts of meat, such as brisket, chuck roast, and short ribs.

2. Marinating: Marinating meat in an acidic mixture (such as vinegar, wine, or yogurt) or an enzyme solution (such as pineapple juice or papaya extract) helps to break down the proteins and tenderize the meat.

3. Mechanical tenderization: This involves physically breaking down the muscle fibers in meat, making it more tender. This can be done through pounding, piercing, or slicing the meat.

4. Braising: Braising involves browning the meat in fat and then simmering it in a flavorful liquid, such as stock, wine, or broth. The liquid helps to keep the meat moist and tender during the cooking process.

5. Sous vide: Sous vide cooking involves sealing the meat in a plastic bag and cooking it at a precisely controlled temperature in a water bath. This method allows for precise temperature control, which ensures that the meat reaches the desired level of tenderness without overcooking.