Powdered meat tenderizer?
JW
form, with no instructions. Can anyone give me some advice on how to
use it. I hava a lot of round steak to chew on.
sf
Sprinkle it on. Just remember, it won't turn round steak into
tenderloin... but it will make shoe leather chewable. Why don't you
learn how to cook meats the way they should be cooked instead of
trying to make a silk purse out of a pig's ear?
Here is a page with some recipes appropriate for round steak
http://www.worldfamousrecipes.com/steak-recipes.html
--
Forget the health food. I need all the preservatives I can get.
K
Is the main ingredient papaya? If so, google on tenderize with papaya. If
not, get a papaya, discard the seeds, scoop out the flesh and run it thru a
blender, and spread on your steaks. They will be tender in an hour. You
can leave the papaya on or rinse it off. Either way, you can add your
intended seasonings and grill to tender perfection.
There is a dish in northern Mexico called arrachera - it's skirt steak
cooked exactly this way. You can now find it throughout Mexico with many
variations in seasoning. There aren't really any bad ones, but I like
garlic and lime juice the best, with the papaya left on.
Keith
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Food Snob®
> JW wrote:
> > I was given some "Spice Cargo" meat tenderizer in a white powdered
> > form, with no instructions. Can anyone give me some advice on how to
> > use it. I hava a lot of round steak to chew on.
>
> Is the main ingredient papaya? If so, google on tenderize with papaya. If
> not, get a papaya, discard the seeds, scoop out the flesh and run it thru a
> blender, and spread on your steaks. They will be tender in an hour.
And they will be mushy, and taste like crap.
>
> Keith
--Bryan
dsi1
Attack that steak with a fork and puncture the meat surface many times
on both sides. Hold the steak under running water to get the surface
wet. Apply meat tenderizer liberally on both sides. Let it sit no longer
than 20 minutes. You can then dry the surface and season the meat and
cook that son-of-a-gun. Fresh pineapple added to marinade will have much
the same effect. This works great with teriyaki sauce but I suppose you
could add a couple of teaspoons of meat tenderizer. Just remember that
you have to make sure you don't let it sit too long or you'll get pasty
meat - yummy!
piedmont
news:f7olr5l1ki4ln05qj...@4ax.com...
>I was given some "Spice Cargo" meat tenderizer in a white powdered
> form, with no instructions. Can anyone give me some advice on how to
> use it. I hava a lot of round steak to chew on.
Hey JW,
Here is a snippet from Wikipedia about Round Steak,
A round steak is a steak from the round primal cut of a beef carcass, known
as a rump steak, snip, This is a lean cut and it is moderately tough. Lack
of fat and marbling makes round dry out when cooked with dry-heat cooking
methods like roasting or grilling. Round steak is commonly prepared with
slow moist-heat methods including braising, to tenderize the meat and
maintain moisture. The cut is often sliced thin, then dried or smoked at low
temperature to make jerky.
Round steak is taste-y but requires a different cooking technique than what
you'd think about when you hear the word 'steak'. Personally I would give
the Spice Cargo to someone else as a gift! ha, ha.
Tenderize with the typical cooking technique for that particular cut, time,
temperature, braising rather than something that 'dissolves' the flesh so's
to speak. Come back and tell us how it went!
regards,
piedmont
James Silverton
> Round steak is taste-y but requires a different cooking
> technique than what you'd think about when you hear the word
> 'steak'. Personally I would give the Spice Cargo to someone
> else as a gift! ha, ha. Tenderize with the typical cooking
> technique for that particular cut, time, temperature, braising
> rather than something that 'dissolves' the flesh so's to
> speak. Come back and tell us how it went!
What's actually wrong with enzyme tenderizers? I'll admit that slow
cooking might be best but papain does a pretty good job somtimes.
--
James Silverton
Potomac, Maryland
Email, with obvious alterations: not.jim.silverton.at.verizon.not
brooklyn1
wrote:
There are different cuts of "round", and of course different grades
Bottom round is best braised/pot roasted, but USDA Choice top round is
what's typically labled "London Broil" and makes an excellent steak,
grilled, broiled or pan fried... top round also makes a fine oven
roast. All round naturally makes great burgers. Without knowing
exactly what's contained in that white powder I'd toss it in the
trash. Chemical meat tenderizers (enzymes) typically tenderize by
digestion, which gives meat an awful slimey texture. I think it's
best to tenderize tougher cuts by marinating with mild acids, like
vinegar, wine, and citrus, as one would a London broil or
sauerbratten. I would also tenderize tougher cuts mechanically, by
cubing, or grinding... NEVER pound any meat or you'll make it tougher
by driving out its natural juices... only foodtv moroons pound meat to
make it thinner, because they are incapable of using cutlery. I would
definitely toss that powder in the trash. If you still want to
tenderize with enzymes/protase I'd strongly recommend using fresh
pineapple/papaya (contains bromelain/papain) in your marinade instead
of those powders, and still be aware of the marinating time.
sf
<not.jim....@verizon.net> wrote:
> What's actually wrong with enzyme tenderizers? I'll admit that slow
> cooking might be best but papain does a pretty good job somtimes.
Choose an appropriate piece of meat for the cooking method.
Tenderizer might make a piece of standard grade NY steak chew more
like choice, but it's not going to turn a rump roast into tenderloin.
piedmont
news:hphva3$nf8$1...@news.eternal-september.org...
> piedmont wrote on Wed, 7 Apr 2010 08:44:34 -0400:
>
>> Round steak is taste-y but requires a different cooking
>> technique than what you'd think about when you hear the word
>> 'steak'. Personally I would give the Spice Cargo to someone
>> else as a gift! ha, ha. Tenderize with the typical cooking
>> technique for that particular cut, time, temperature, braising
>> rather than something that 'dissolves' the flesh so's to
>> speak. Come back and tell us how it went!
>
> What's actually wrong with enzyme tenderizers? I'll admit that slow
> cooking might be best but papain does a pretty good job somtimes.
>
> --
>
> James Silverton
to mush, than put it in your mouth, not appetizing. Same thing for cola's,
there is phosphoric acid in cola's, phosphoric acid is used in toilet bowl
cleaner
, you can use cola for meat tenderizer also.
--
regards, piedmont (Mike)
The Practical BBQ'r - http://sites.google.com/site/thepracticalbbqr/
(mawil55)
sf
wrote:
>
> , you can use cola for meat tenderizer also.
You can *try* to use cola as a meat tenderizer. It flavors, actual
tenderizing is in the mind of the beholder.