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Re: tenderizing beef
Posted By: Joe Ames In Response To: Re: tenderizing beef (Bill Arnold)
Date: Thursday, April 26, 2001 at 5:53 a.m.
In Response To: Re: tenderizing beef (Bill Arnold)
Accent is pure MSG.. NOT a tenderizer.
Adolph's is the common brand of meat tenderizer, altho' a restaurant supply house may have different brands available. If you have a commecial meat processor near you, maybe you can get some there, tenderizers are also availble in liquid form that can be injected for better distribution.
The most common active ingredient in most tenderizers is PAPAIN, look for that in the ingredient statement. There are other active ingredients that may be used instead of papain, such as BROMELIN, FICIN or an ASPERGILLUS. All of these do the same job.. making tough meat more tender.
Follow the directions closely (time & temperature) or you may end up with mushy meat. Basically, what they do is accelerated rotting. ;-)
Let us know how you make out?
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