Hello,
Has anyone used papaya skins for tenderizing?
How to? How long?
Thanks in advance..
David

"David" wrote in message
ews.com...
Hello,
Has anyone used papaya skins for tenderizing?
How to? How long?
Thanks in advance..
David


I'm not sure they'd work well at all most marinades-tenderizers esp. with
fruit juices work in the breaking down of the meat fibers from the acidity
in the marinde-tenderizer. Papaya contains very little of that type of
acidity. I myself would not even mess with it, but if ya do, please let us
know what transpired.

On Wed, 10 Aug 2005 07:18:36 -0500, Iowahorse wrote:



I'm not sure they'd work well at all most marinades-tenderizers esp. with
fruit juices work in the breaking down of the meat fibers from the
acidity
in the marinde-tenderizer. Papaya contains very little of that type of
acidity. I myself would not even mess with it, but if ya do, please let
us
know what transpired.


Actually, papaya does contain an enzyme which is known to tenderize meat.
Here's some information about it:

"In 1961, a technique for tenderizing beef was patented. It involved
injecting papain, an enzyme made from papaya, directly into the
bloodstream of living animals.

The white powder sold as "Meat Tenderizer" is composed mainly of an enzyme
extract from the papaya, called papain, usually with added salt, sugar and
anticaking agents. The enzyme papain breaks down tough meat fibers. Papaya
juice has been used for centuries in South America to tenderize meat."

I do not know if Papaya in fresh form has enough of this enzyme to have an
effect if used in a marinade. It would be interesting to try it out though.


--
//ceed ©¿©¬

"Iowahorse" wrote ...

"David" wrote in message
ews.com...
Hello,
Has anyone used papaya skins for tenderizing?
How to? How long?
Thanks in advance..
David


I'm not sure they'd work well at all most marinades-tenderizers esp. with
fruit juices work in the breaking down of the meat fibers from the acidity
in the marinde-tenderizer. Papaya contains very little of that type of
acidity. I myself would not even mess with it, but if ya do, please let us
know what transpired.



http://www.foodreference.com/html/fmeatttenterizer.html
MEAT TENDERIZER
In 1961, a technique for tenderizing beef was patented. It involved
injecting papain, an enzyme made from papaya, directly into the bloodstream
of living animals.

The white powder sold as "Meat Tenderizer" is composed mainly of an enzyme
extract from the papaya, called papain, usually with added salt, sugar and
anticaking agents. The enzyme papain breaks down tough meat fibers. Papaya
juice has been used for centuries in South America to tenderize meat.

--
lynn

Iowahorse wrote:

I'm not sure they'd work well at all most marinades-tenderizers esp. with
fruit juices work in the breaking down of the meat fibers from the acidity
in the marinde-tenderizer. Papaya contains very little of that type of
acidity. I myself would not even mess with it, but if ya do, please let us
know what transpired.

I agree, at least that it's not worth doing. The problem is that
it does work and the results are not very good.

If you use fresh papaya or any of papain/bromelin products you
end up with a horrid, mushy texture, not just simply "tender".
A simple marinade containing an acid (vinegar, lemon juice,
white wine) is better, though still minimally effective. You'll
end up with some flavoring effect and a marginal amount of
tenderizing at the surface.

If tender is what you're after, better to just buy high quality,
tender meat in the first place. Chemistry won't help much here.

Here's a good example of the "meat eating enzyme" effect.

http://forums.egullet.com/index.php?...pic=40548#acid

--
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