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Is meat tenderizer consist of salt?
Yes, tenderizing is possible in brine.
Should you use meat tenderizer in your Turkey brine recipe?
No, the salt will do that.
How is MSG the same as meat tenderizer?
MSG and meat tenderizer are not the same , nor even related. Meat tenderizer is an enzyme that breaks down the connective tissue in meat and makes it more tender. MSG (monosodium glutamate) is a chemical, which like table salt (sodium chloride) adds flavor to food. In other words, no amount of MSG is the same as meat tenderizer.
How do you do meat tenderizer?
There are actually two types of meat tenderizer: one an enzyme (typically, "meat tenderizer powder"), and the other a tool ("a meat tenderizer"). If you are talking about the tool (which looks like a hammer with spikes on one or both sides), you just beat the cut of meat with it until it covers about twice the area it did before you smashed it. If referring to meat tenderizer powder, you sprinkle it liberally on the desired cut of meat and then use a fork or a meat tenderizer (the tool) to force the enzyme further into the meat immediately before cooking. The powder may also be used in marinades.
Is there any side effect in humans health if you put too much meat tenderizer?
Most meat tenderizers are basically salt, so salt sensitive people shoudn't eat alot of it.
Can meat tenderizer be used on cooked meat?
Meat tenderizer helps make the meat tender and the way to use it is to just sprinkle it on the meat like seasoning. Meat tenderizer is mainly like salt but for tenderizing meat. Tenderizers containing papain, a papya enzyme work well. For cut-up chicken,soak covered in the fridge in milk for 1-2 hours. The lactic acid will tenderize it without making it mushy.
Do jackfruit leaves have an enzyme that can tenderize meat?
according to the wikipedia it has jackvin is that true
What is a natural chicken tenderizer?
Use fresh yogurt with salt
How do you dry papaya to make it meat tenderizer?
yes.there is a component in it called papain that breaks down fibers in the meat..Making the Papaya Meat TenderizerAll you need to make your own meat tenderizer at home is one medium-sized papaya fruit and ¼ teaspoon of salt. Rinse the papaya under warm water, then cut into the papaya about ¼" deep and peel off the skin. You should be left with a slightly soft, fleshy fruit.Chop the papaya fruit into small cubes and place it in a small bowl. Add ¼ teaspoon of salt, and then mash the papaya with a fork or the back of a spoon. You want to make a thick paste, so keep mixing until all the lumps are out of the mixture. You will need about one tablespoon of papaya mixture or every half pound of meat (all types).Tenderizing Meat with PapayaAfter you're prepared your meat tenderizer, you will need to activate the enzymes. This requires heating the meat to at least 140 °F, so all you need to do is heat the meat with the tenderizer on the stove, or in the oven. Different types of meat require different heating times, but you want to raise the temperature to no more than 160 °F or the tenderizer will become inactive. According to EnzymeDevelopment.com, Papain becomes completely inactive at a temperature range of 170-185 degrees Fahrenheit.Check the temperature regularly when cooking the meat using your preferred method so you don't burn the meat, or lose the effects of the tenderizer.
What is a recipe for jerky that is good with any meat?
A recipe for jerky that is good with any meat includes salt, pepper, onion powder, garlic powder, and Lawry's Season Salt. Complete recipes are available at All Recipes.
Why shouldn't you salf meat when you are cooking it?
Not the best thing to do. Do salt your meat unless you are on a salt-restricted diet under doctor's orders. Salt your meat and let it sit for a short rest. It first draws out liquid which quickly gets reabsorbed and takes the salt back in. The process makes the meat taste better. Some meats, mostly poultry, benefit from brining before cooking. Do not salt certain processed meats, like hams.
What is the role of meat tenderizer in the extraction of DNA?
The ingredients for meat tenderizers is: salt, dextrose, bromelain, tricalcium phosphate, hydrogenated soybean and cottenseed oil. According to "Yahoo Answers" meat tenderizers contain proteases which help that break down proteins, histones. Today, we did a lab in our biology class. In the lab we used oninons to extract DNA. Luckily, my group did really well this time - WITHOUT messing the labs (as we usually do). *clap clap - cheer* Anyhow, we are also trying to answer our lab quesitons, and happened to stumble upon your question - or this quesiton rather as i don't know who posed the question. Once again, refer to "Yahoo Answers" as it has a detailed answer to the question. :)
