Description
Pounding meat with spices mechanically tenderizes and binds proteins while infusing aromatic compounds.
Technical
Mechanical pounding disrupts muscle fibers and myofibrillar proteins, enhancing water retention and creating a gel-like matrix when cooked. Herb polyphenols and essential oils integrate into the meat matrix through this physical incorporation.
Culinary Significance
Produces exceptionally springy, flavorful meatballs where spices permeate the entire structure rather than just coating the surface.
Science
Primary Reaction
Myofibrillar protein denaturation and realignment
Parameters
Temperature
12°C optimal
4°C to 18°C range
Time
20 minutes
15 minutes – 30 minutes
Equipment
Granite mortar and pestleWooden pounding malletChilled marble slab