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Re: tenderizing beef

Posted By: Joe Ames
Date: Thursday, April 26, 2001 at 5:53 a.m.

In Response To: Re: tenderizing beef (Bill Arnold)

Bill,

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?

Joe

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Messages In This Thread

tenderizing beef
Bill Arnold -- Tuesday, April 24, 2001 at 7:11 p.m.
Re: tenderizing beef
Joe Ames -- Tuesday, April 24, 2001 at 8:32 p.m.
Re: tenderizing beef
Bill Arnold -- Wednesday, April 25, 2001 at 10:36 p.m.
Re: tenderizing beef
Joe Ames -- Thursday, April 26, 2001 at 5:53 a.m.
Re: tenderizing beef
Bill Arnold -- Sunday, April 29, 2001 at 10:51 a.m.
Sure glad to hear that Bill. :-)
Joe Ames -- Sunday, April 29, 2001 at 11:20 a.m.

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