Pineapple, kiwi and papaya are all fabulous meat tenderizers. Most bottled powders are derived from pineapple cores in some fashion, but I personally think sticking to the original is always better. I don't own meat tenderizer since I view it as 'unsafe' and unnecessary, but I don't know any science to back me up. Depending on what you are tenderizing, plain yogurt, buttermilk, or leftover whey are also wonderful for tenderizing.
Two great, safe options for meat tenderizing are 1) long, slow, low heat cooking and 2) pounding with a pronged/beveled mallet. I agree with imadok, acidic fruits such as papaya have natural enzymes that break down connective tissue, but unless you are using those fruits for long marinades, my preference is to work with and understand the cut of meat rather than try to change its characteristics.
HalfPint is a trusted home cook.
Yes, it's safe use meat tenderizer, which is powder form of the enzyme, Papain. In the amounts used for cooking it is safe. It's used in a wide variety of products, http://www.webmd.com/vitamins...
It is only unsafe in large dosages, for example supplements for pain and inflammation.
If you would rather not chance it, vinegar is a good tenderizer as is baking soda.
Hello Everyone, Papaya enzyme papain is scientifically safe to use as tenderizer. We manufacture same. Any one can email us on [email protected] to learn or have any query.
After this post, I have received so many emails. Thanks to everyone who have taken interest in knowing something.
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