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.
DH

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.
DH

Papain, an extract of papaya is the main tenderizing ingredient in Adolph's
Meat Tenderizer.

Jack Curry

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

--
Eat Healthy | _ _ | Nothing would be done at all,
Stay Fit | @ @ | If a man waited to do it so well,
Die Anyway | v | That no one could find fault with it.
| \___/ | http://world.std.com/~cpd

"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....

"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....

"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.

"Dirty Harry" wrote in
news:gFfIc.1005045$Pk3.700301@pd7tw1no:


"Wayne" wrote in message
...
"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.

Have you tried any of that powder on red meat? The steaks at the
restaurant always seem just a tiny bit more tender then mine, even
when nice and rare....I wonder if they use tenderizer?

I have papain-based meat tenderizer in the pantry, but I rarely use it.
IMHO, it gives meat a somewhat "mushy" texture. I do use it when I slow-
grill the occasional chuck roast, but would never consider putting it on
steak.

The cheap chain steak restaurants probably do use tenderizer, but I
haven't had a steak from one of those in years. Better restaurants
probably do not use anything like that.

The difference in steak tenderness between a good restaurant and home is
more likely the grade of meat. Steaks in good restaurants are usually
prime grade and most of what you find at the supermarket or meat market
is choice grade.


--
Wayne in Phoenix

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

Wayne wrote:
Bob in socal wrote in

I just picked up one of these at a discount store for $13.00. I've
only used it once on a chuck steak and it worked well. The ad says
that is what resturants use but I couldn't swear to it. I will be
using it more in the future on briskets and butts. It can't hurt. 8^)

Jaccard Meat Tenderizer
http://www.americangrassfedbeef.com/...tenderizer.asp

__

Bob in Socal.


We were speaking of chemical/enzyme tenderizers. However, the Jaccard
gadget is a great device. I've had something similar for years and it
does a good job without negatively altering the texture of the meat.

Or as someone else here has suggested, use two forks facing away from each
other, back to back, insert then lever away from each other by the handle.


--

In article ,
M&M wrote:
On 11-Jul-2004, Bob in socal wrote:

On Sun, 11 Jul 2004 18:28:28 GMT, "Dirty Harry" wrote:


"Wayne" wrote in message
...
"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:

snip


I just picked up one of these at a discount store for $13.00. I've
only used it once on a chuck steak and it worked well. The ad says
that is what resturants use but I couldn't swear to it. I will be
using it more in the future on briskets and butts. It can't hurt. 8^)

Jaccard Meat Tenderizer
http://www.americangrassfedbeef.com/...tenderizer.asp

__

Bob in Socal.

Methinks you got a pretty good buy there. The jaccard was kicked around
here awhile back and I suspect some regular users will kick in with
comments.
It sure as hell wouldn't jump into my basket for $49.95, but at $13.00 it
likely
would.

There are better prices on Ebay, for the 48 blade or the 16 blade
models. I'm talking about "Buy it Now" prices.

Still a bit pricey, but better.


Chuck Demas

--
Eat Healthy | _ _ | Nothing would be done at all,
Stay Fit | @ @ | If a man waited to do it so well,
Die Anyway | v | That no one could find fault with it.
| \___/ | http://world.std.com/~cpd

"Dirty Harry" wrote in message
news:%JZHc.64821$P7.39711@pd7tw3no...
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.
DH

Pan your meat and put a tiny bit of juice in the pan before you seal it for
a half hour. It helps a little.

__Stephen

Wayne wrote:
"Dirty Harry" wrote in
news:gFfIc.1005045$Pk3.700301@pd7tw1no:


"Wayne" wrote in message
...

"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.

Have you tried any of that powder on red meat? The steaks at the
restaurant always seem just a tiny bit more tender then mine, even
when nice and rare....I wonder if they use tenderizer?


I have papain-based meat tenderizer in the pantry, but I rarely use it.
IMHO, it gives meat a somewhat "mushy" texture. I do use it when I slow-
grill the occasional chuck roast, but would never consider putting it on
steak.

The cheap chain steak restaurants probably do use tenderizer, but I
haven't had a steak from one of those in years. Better restaurants
probably do not use anything like that.

The difference in steak tenderness between a good restaurant and home is
more likely the grade of meat. Steaks in good restaurants are usually
prime grade and most of what you find at the supermarket or meat market
is choice grade.


I agree but add the fact that for the MOST part you can not get to
"searing" temp at home. I got a Sunshine grill and it can sear a steak.
So can a BGE. I can not comment on other grills as I have heard that
most can not but I do not know.

Closest you can get to searing a steak in your kitchen is to use a cast
iron pan, put it on a gas burner turned up high for about 20 min., and
butter your steak.

In any event, never turn the meat more than once, sealit by searing, and
never underestimate the flavor of a marinade. It can tenderize meat, but
it WILL change the flavor.

Hope this helps.

Gene

Gene wrote in :

Wayne wrote:
"Dirty Harry" wrote in
news:gFfIc.1005045$Pk3.700301@pd7tw1no:


"Wayne" wrote in message
...

"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.

Have you tried any of that powder on red meat? The steaks at the
restaurant always seem just a tiny bit more tender then mine, even
when nice and rare....I wonder if they use tenderizer?


I have papain-based meat tenderizer in the pantry, but I rarely use
it. IMHO, it gives meat a somewhat "mushy" texture. I do use it
when I slow- grill the occasional chuck roast, but would never
consider putting it on steak.

The cheap chain steak restaurants probably do use tenderizer, but I
haven't had a steak from one of those in years. Better restaurants
probably do not use anything like that.

The difference in steak tenderness between a good restaurant and home
is more likely the grade of meat. Steaks in good restaurants are
usually prime grade and most of what you find at the supermarket or
meat market is choice grade.


I agree but add the fact that for the MOST part you can not get to
"searing" temp at home. I got a Sunshine grill and it can sear a
steak. So can a BGE. I can not comment on other grills as I have heard
that most can not but I do not know.

My current grill is not a high-end unit, but I can preheat to about 700°
F, which seems hot enough to for searing. I can get exceptionally good
choice and, occasionally, prime grade steaks at a local butcher shop.
They are almost always excellent on this grill.

Closest you can get to searing a steak in your kitchen is to use a
cast iron pan, put it on a gas burner turned up high for about 20
min., and butter your steak.

In any event, never turn the meat more than once, sealit by searing,
and never underestimate the flavor of a marinade. It can tenderize
meat, but it WILL change the flavor.

If I marinate, I usually just use a mixture of EVOO, fresh lemon or lime
juice, and cracked black pepper. More flavor than that I would probably
not care for on a decent steak.


Hope this helps.

Yes, it does. I want to try a steak in a cast iron pan. Never done it
before.


Gene


Cheers!

--
Wayne in Phoenix

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

"Wayne" wrote in message
...
Yes, it does. I want to try a steak in a cast iron pan. Never done it
before.

Expect to burn one or two. But nothing's better to cook a steak with on a stove.
Also the only thing to use for blackened fish.

Tyler Hopper wrote:
"Wayne" wrote in message
...
Yes, it does. I want to try a steak in a cast iron pan. Never done it
before.

Expect to burn one or two. But nothing's better to cook a steak with on a
stove. Also the only thing to use for blackened fish.

Heh! Yep, blackened fish in a cast iron skillet. Disconnect all the smoke
detectors first! Wimpy home-owner exhaust fans can't keep up at all.
Another reason to have a turkey fryer in the yard. Fill the neighborhood with
the smoke, not the house. But blackened fish is really hard to beat.

BOB

Tyler Hopper wrote:
"Wayne" wrote in message
...
Yes, it does. I want to try a steak in a cast iron pan. Never done it
before.

Expect to burn one or two. But nothing's better to cook a steak with on a
stove. Also the only thing to use for blackened fish.

Heh! Yep, blackened fish in a cast iron skillet. Disconnect all the smoke
detectors first! Wimpy home-owner exhaust fans can't keep up at all.
Another reason to have a turkey fryer in the yard. Fill the neighborhood with
the smoke, not the house. But blackened fish is really hard to beat.

BOB