"Dirty Harry" wrote in
news:BT%Hc.998946$Pk3.788073@pd7tw1no:



"Charles Demas" wrote in message
...
In article %JZHc.64821$P7.39711@pd7tw3no, Dirty Harry

wrote:
I just read the post that talked about pineapple being a super
tenderizer. Going to put that to the test and make a pork loin
marinated
in
pineapple, onions, garlic etc, etc. What are other tenderizers and
how
do
they work? Thanks
PS I've been using stuff like lemon juice and red wine vinegar in my
marinated so far.

Fresh papaya works too.

Remember to use fresh pineapple; IIRC, the canned doesn't work.


Chuck Demas

ahh crap, why doesn't the canned work? oh well these things are
always tender anyhow, don't have to worry about leaving it too long
now....

The enzymes in fresh papaya and pineapple are destroyed by the canning
process. It is the enzymes which tenderize. Having said that, powdered
or granulated papain, the enzyme found in papayas, is commonly available
as a tenderizer.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.