Has it ever happened to you that you’re responsible for making roast beef, but you don’t want to use tenderizers? Here we have the solution.
Implementing red meat as a source of protein in the human diet is a common practice in many families around the world.
Animal protein offers a variety to prepare delicious dishes, however, there are circumstances that can be an unpleasant experience for diners, the most common of which is that the meat is tough and contains a large amount of fiber, which makes it difficult to eat.
We know there’s nothing quite like the taste of a good steak and it’s soft when you chew it, so we’ll show you an excellent trick to make your animal protein tender, and best of all, without using processed tender stuff, by using fruits instead.
What fruits tenderize meat and what is the science behind it?
Papaya and pineapple are two types of delicious fruits that are commonly served for breakfast. The juiciness and acidity of the pineapple combined with the texture and sweet flavor of the papaya make the perfect pair.
But there are other benefits about this fruit that will surprise you and make you shine with your New Year’s meal.
First of all, you should know that papaya and pineapple contain enzymes that soften the meat and separate its fibers.
papaya (Carica Papaya Lynn), a fruit frequently used by humans, according to the Food and Agriculture Organization of the United Nations (FAO), “The peel gives colour, the fruit for consumption and the latex to soften the flesh.”
The latex of this fruit, also known as papain, is a proteolytic enzyme made up of 4 enzymes: Chymopapaya A and B, Papain, and Papaya peptidase A.
Papain can digest proteins from muscle fibers and connective tissue found in meat, achieving better meat quality, and unlike chemical tenderizers, this alternative does not accumulate toxins.
Meanwhile, the pineapple (Comosus pineapple) contains an enzyme called bromelain that is able to break down protein.
Bromelain is a proteolytic enzyme found in the bromelain family to which pineapple belongs. This enzyme is also found in pineapple by-products (the core, peel, and leaves), though in smaller quantities than in the stems and fruits. “Proteolytic enzymes present in the fruit can hydrolyze the myofibrillar proteins and collagen in meat and thus have beneficial effects on tenderness” via an agreement to the studio.
How to tenderize meat with papaya and pineapple?
Wash the papaya well and remove the skin, trying to get long slices out of it.
Once you have all the cuts, form a bed with the skin, leaving the part attached to the pulp facing up, making sure it touches the meat; Repeat the process on the top, but this time the pulp part will be facing down, creating a kind of sandwich.
If the pieces of meat are not suitable for conditioning, you can grind the papaya pulp and pour it into a bowl, making sure that you have enough animal protein.
Either way, let it rest for at least an hour and then strain for 10 minutes before cooking, you’ll notice that the flavor won’t change and you’ll get excellent results.
In the case of pineapples, all you need to do is wash the fruit well and remove the skin. Once this is done, grind the pulp with your favorite spices and see for yourself a casserole next to the meat.
Let it rest for at least an hour and then drain for 10 minutes before cooking. If you don’t want it to be sweet, you can remove the extra pineapple and cook the meat as usual, enjoying its wonderful benefits.
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