Meat tenderizer is considered to be derived from enzyme powder naturally. Most commonly the use of enzymes is in papain which comes either from bromelain or papayas. The powder is sprinkled on the meat and the meat fibres are broken through the meat tenderizer.
The same result is acquired after marinating meat with pineapple juice. You can purchase meat tenderizer with or without seasonings according to your preference. Most people use it without seasoning.
How does this powder work?
Just like enzymes help in the digestion of food in the human body. A tenderizing power would help in breaking down the rubber-like fibres made of elastic. It becomes swallowed after it is tenderly cut. Elastic fibres help in holding the strands of muscle tissue to keep the meat together. They are regarded as collagen since they are made up of protein. Gelatinis considered to be derived from the same protein.
How to make a homemade meat tenderizer?
It is very easy to make homemade meat tenderizers. You just have to add 1-2 tablespoons of white vinegar to the cooking liquids which you are using. After you have sprinkled white vinegar your steaks, roasted and stew meats would become juicy.
Many people pierce meat using a fork and then with the help of vinegar they soak it for 1-2 hours before cooking it. Irrespective of the method you choose, your meat should always be cooked in a non-reactive dish or pan. Although cast iron as well as some other metals can have an unfavourable reaction with the acid present in the tenderizer. The non-stick pans which are coated and glass baking dishes are considered ideal for this purpose. Meat fibres are broken down with the help of the acetic acid present in the vinegar which makes it quite tender and flavorful.
What is the advantage of a tenderizer?
Tenderizer helps you to have protein-rich meals at a very reasonable cost. Since the consumption of excessive red meat is harmful to your cholesterol level or the waistline. The fat is marbled throughout the entire cuts of meat which makes them softer so if you want to save calories as well as fat you can cook them leaner. The chemicals present in meat tenderizer saves time since several lean cuts demand 1-2 hour of braising. You can even cook it slowly using a liquid for breaking down the hard muscle fibres to gelatinize the collagen.
