You can go high tech with electric meat tenderisers or use hand powered manual machines or just go with the good ” old fashioned hammer type of Meat mallet. The hammer type of Meat Mallet has spikes on it’s base which helps break down the meat fibers as you pound the meat. Personally I think it’s an excellent way to get some frustrations out too, pounding away …. can be therapeutic , like a punching bag!
An easy way to tenderise meat is to use ready made meat tenderisers , great option for those of us who like things easy in a box. A store bought Meat tenderiser will typically have either papain ( enzyme from papaya) or Bromelain ( enzyme from pineapple) , salt and a host of other preservatives. I myself use a papaya based tenderiser that I have created myself with all natural ingredients. I cook a lot of venison which is a tough sort of meat and find it turns out incredibly tender and flavorful when I use my brand of meat tenderiser. I discovered this growing up in India at my grandmother’s home surrounded with papaya trees, when an uncle of mine would just pick raw papaya and throw chunks of it into a meat dish which would always be deliciously tender. I then incorporated it into my “Cook Routine” and found it worked great. I have a created a recipe card that you may print or share with others.My recipe is simply just blending up green papaya with lemon and some added spices if you wish and then using it in recipes. You may freeze the papaya blend into cubes and use a cube or two when you need to. Remember the greener the papaya , the more papain power … so pick green and use liberally ! Enjoy !
Personalize a free digital recipe page |
For more recipes visit me http://www.nutritionlink.net/ Will be downloading some new recipe card soon . |
Aw, this was a very nice post. In concept I would like to put in writing like this moreover – taking time and actual effort to make an excellent article… however what can I say… I procrastinate alot and certainly not appear to get something done.
I think you would make a video of your cook, but I can’t find it in the smilebox 🙂
In my place, the greener of papaya, the bitter of the taste, in other word, it’s raw 🙁
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