What method is recommended for quick-cooking applications like pan-searing Nilgai tenderloins to overcome density issues?
Answer
Pounding the muscle thin
When preparing Nilgai for quick-cooking methods, such as creating chicken-fried steaks or pan-searing tenderloins, the inherent density of the muscle structure must be addressed to prevent excessively long cook times. The practical solution suggested is physical manipulation: pounding the muscle thinly. This action effectively negates the density factor, allowing the cuts to achieve standard, rapid cooking times suitable for searing without becoming tough.
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