These elastic fibers, which hold the strands of muscle tissue in meat together, are made up a protein called collagen — the same protein from which gelatin is derived from. Papain — found in papaya — and bromelain , found in pineapple — are two common anti-collagen enzymes used in many of the tenderizing powders you can buy in the grocery store. Sign up for the best of Food Republic, delivered to your inbox Tuesday and Thursday. Home Recipes Drink Travel.
Too much red meat is not good for your cholesterol levels or your waistline, but less expensive meats also tend to be leaner. It is the marbling of fat throughout the more expensive cuts that make them naturally tender, so cooking leaner meats saves calories and fat.
Tenderizing meat chemically saves time because many lean cuts require an hour or more of braising — being slow-cooked in a liquid — to break down the tough muscle fibers and gelatinize the collagen. Many commercial meat tenderizers contain monosodium glutamate and large amounts of sodium. Monosodium glutamate, according to Columbia University's health advice service, is the most studied food additive in the United States.
It has been pronounced safe for consumers by the U. Food and Drug Administration, but a certain portion of the population — usually those with asthma — report side effects including headaches, nausea and flushing of the neck and face. Large amounts of sodium can contribute to and exacerbate high blood pressure, so read the labels on commercial meat tenderizers before purchasing. Asked 7 years, 7 months ago. Active 2 years, 1 month ago. Viewed 74k times. Wikipedia says Tenderizing meat with the mallet softens the fibers, making the meat easier to chew, and easier to digest.
Improve this question. Dacio Dacio 2 2 gold badges 4 4 silver badges 14 14 bronze badges. As an aside, I think the site could benefit from a tenderize tag.
Add a comment. Active Oldest Votes. The home version looks like this, with many small pointy blades or needles to penetrate the meat: Picture from Chef's Catalog They are used to create many, many small cuts in the meat, physically severing the connective tissue and making it more tender.
The many small holes may also help the steak absorb some seasoning from a marinade. Yes, eventually you will reduce it to shreds, or make to thin and unattractive. Improve this answer. Community Bot 1. It's worth noting that acidic marinades can actually make meat tougher if the acid is strong enough to denature the proteins.
I think your response about tenderizing the meat that it had been done with a Jacquard was incorrect. From the description he gave when he opened the package sounds more like the butcher ran it thru a cuber.
I've tried both micro-cut jacquard-style tenderized chuck steak, and pounded chuck steak, and I am of the firm believe that the small bits of meat never get tenderized. The downside is that it can actually work too well, turning your meat into mush.
Special tenderizer tools made up of dozens of sharp needles or points that pierce the meat like this KitchenAid meat tenderizer or this Jaccard meat tenderizer are a more delicate way of mechanically tenderizing your meat. This does less damage to the meat fibers. Acids can help break down tough meat. Soaking meat in a marinade made with lemon or lime juice, vinegar, buttermilk or even yogurt can help tenderize tough proteins. The key is to not leave the meat in the marinade for too long, as acids can weaken the protein structure of the meat too much, making it too soft and mushy.
Aim for 30 minutes to two hours, but check periodically to see if the meat is starting to look cooked around the edges. Several fruits, such as papaya , pineapple, kiwi and Asian pear, contain enzymes that help tenderize meat.
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