To use tenderizer powder, moisten the cut lightly with water and sprinkle it evenly over the meat. Pierce the surface a few times with a fork to help the tenderizer absorb into the meat and break down the fibers.
Tenderizing meat involves breaking down the tough proteins that make it difficult to chew. Not only does this improve the texture, but also adds flavor and juiciness to the dish.
Tenderizing meats and poultry can be achieved through either mechanical (pounding) or chemical methods, such as using enzymatic tenderizers.
Papaya-based enzymes like papain have been around for centuries and are now easily accessible in powder form.
Best Alternative to Meat Tenderizer Powder
Baking soda
Baking soda can help tenderize meat by replacing salt in a brine solution. A solution of 1/4 teaspoon baking soda per 12 ounces of meat will provide enough soaking time for 15 minutes, giving your cut an added layer of flavour and moisture.
This technique works best with various cuts of meat, such as ground beef. Baking soda’s high pH prevents proteins in the meat from adhering excessively, creating more tender pieces of meat.
Wine
Many cheap cuts of meat can be tough to chew, but with some tenderizing they become much easier to enjoy. Tenderizing can be accomplished through a dry rub or marinating the meat in an acidic liquid such as vinegar, wine or citrus juices for extra flavor and tenderness.
Wine, for instance, helps break down protein in meat to make it more tender. Vinegar also helps retain moisture within the meat to make it even tastier and tender.
Citrus juices
Oranges are one of the world’s most beloved juices, and their acidity helps break down tough meat fibers for a tender texture when cooked. This makes citrus an ideal marinade choice when time is short – great for quick meals on the grill or in the oven!
Other fruit juices, such as figs, pineapple, yogurt and vinegar can also be used to tenderize meat with similar results.
Furthermore, these fruit juices are highly versatile; they can be combined with spices and oils to create an irresistible marinade.
Tomato-based sauces
Tomato-based sauces are another great way to tenderize tough meat. Tomatoes contain naturally acidic compounds which help soften and flavorful meat without oversalting it.
Tomato-based sauces are typically made from tomato paste, which is a concentrated pureed form of tomatoes. These thicker preparations tend to have more spices added for flavor than just tomato juice alone.
Beer
Beer is often used for meat tenderizer powder, as it breaks down proteins in the meat to make it softer and more flavorful.
Make the most of beer as a meat tenderizer by substituting it for regular tenderizer powder in your favorite recipes. You’ll be amazed at what a difference it can make!
Figs
One of the most effective meat tenderizers is made from figs. Figs contain “ficin,” a proteolytic enzyme which denatures proteins by fragmenting them into smaller pieces.
Utilizing this powder is simple; simply sprinkle it on your meat and pierce it with a fork to evenly distribute the enzyme. You can use it on virtually any type of meat, though tougher cuts such as brisket tend to benefit from its use.
Pineapple
Pineapples contain an enzyme called bromelain that can be used to tenderize meat. Unlike other commercial tenderizers, this natural ingredient doesn’t need to be left on for too long and doesn’t add any chemicals to the food.
Boiling pineapple juice breaks down proteins in meat, making it more tender. However, note that bottled or canned pineapple won’t do the same job because they have undergone pasteurization which inactivates bromelain enzyme.
Kiwis
Kiwis are a widely used ingredient in marinades and other dishes. These refreshing fruits boast plenty of vitamins and minerals like vitamin C and potassium that make them an ideal addition to any menu.
These nutrients help regulate blood pressure, break down fats and lower the risk of chronic diseases. Furthermore, they promote wound healing as well as strengthening the immune system.
Kiwis contain actinidin, a natural enzyme which makes them an excellent meat tenderizer powder. It can be used to soften proteins such as collagen and gelatin by breaking down their bonds.
Meat Tenderizers: What’s Their Main Ingredient?
The main ingredient in meat tenderizer is bromelain. Bromelain is a naturally derived enzyme that breaks down proteins, making the meat more tender and flavorful.
It is often found in powdered form and can be combined with other ingredients such as salt, dextrose, and calcium silicate. Homemade meat tenderizers may also use acetic acid from vinegar to break down the meat fibers.
How Should You Use Tenderizer Powder?
Tenderizing your meat before cooking it makes all the difference when it comes to creating a delectable dish. Tenderizing involves breaking down tough muscle fibers in meat to soften it and make it easier to chew and digest.
There are several methods for tenderizing meat, including using a mallet or Jaccard strike with it and using chemical meat tenderizer. The latter approach works better as it breaks down connective tissue which makes muscles difficult to chew.
Chemical tenderizers work differently than the pounding method, using enzymes to break down muscle fibers. They typically come in powder form or can be added to marinades.
Use meat tenderizer powder to tenderize beef, pork, poultry or seafood. Simply sprinkle the powder onto your cut of meat and let sit for 30 minutes up to several hours before cooking.
Quick tip to prevent mess: cover your cutting board with plastic wrap before tenderizing. This will keep any juices from splashing everywhere and stop meat from drying out during the process of tenderizing.
Meat tenderizers can usually be found in the spice section of most grocery stores. They’re perfect for tenderizing thicker cuts of meat like ribs and chuck roasts.
Tenderizers can also come in the form of a liquid marinade that contains other ingredients like vinegar, beer or citrus juices. The acid in these mixtures breaks down tough fibers in meat for an incredibly tender, tasty meal.
