Honolulu Star-Advertiser

Tuesday, December 3, 2024 70° Today's Paper


Features

Food science

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JAMM AQUINO / JAQUINO@STARADVERTISER.COM
Natural meat tenderizing agents are found in daikon, kiwi and papaya.
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JAMM AQUINO / JAQUINO@STARADVERTISER.COM
Use a cluster of barbecue skewers to puncture meat, which serves to break up fibers that can toughen meat, and also allows marinades to penetrate more fully.
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JAMM AQUINO / JAQUINO@STARADVERTISER.COM
Sandwich frozen meat between two metal pans to speed thawing.
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JAMM AQUINO / JAQUINO@STARADVERTISER.COM
Holding the knife at a sharp angle while slicing vegetables prevents sticking.