My fault, that was a bit ambiguous. It doesn't 'break down' the meat like
adding an acid would. I mean the result is more tender meat.

"blake murphy" > wrote in message
...
> On Thu, 31 Jul 2008 13:44:40 +1000, "Michael"
> > wrote:
>
>>Corn flour, or what you call corn starch is certainly very widely used in
>>Asian recipes to tenderize meat and has the bonus of thickening the final
>>sauce too.
>>
>
> i thought corn starch in the marinade was to allow the other
> ingredients to adhere a bit and give a better 'char,' not so much to
> tenderize.
>
> your pal,
> blake