pound

In culinary contexts, "pound" refers to both a unit of weight in the imperial measurement system and the cooking technique of flattening meat or other ingredients using a mallet or similar tool. As a measurement, one pound equals approximately 453.6 grams and is widely used in English-language recipes, particularly in North America, the United Kingdom, and other Commonwealth nations. As a technique, pounding is a mechanical method of tenderizing tougher cuts of meat by breaking down muscle fibers, or of flattening ingredients to ensure even cooking and consistent thickness. This technique has been employed in kitchens for centuries and remains fundamental to food preparation.

Pounding as a culinary technique is employed to prepare ingredients for cooking. When applied to meat—particularly poultry breasts, veal, or tough cuts—it breaks down connective tissue and muscle fibers, reducing cooking time and improving texture. Pounded meat cooks more evenly and absorbs marinades more effectively. The technique is essential for dishes like chicken piccata, veal schnitzel, and Thai-style pounded salads. Beyond meat, pounding is used to crush nuts, seeds, and aromatics (garlic, ginger, chilies) into pastes or coarse mixtures, as in Southeast Asian curry preparations. As a unit of measurement, the pound remains standard in recipe documentation across multiple culinary traditions.