0
I'm guessing: Most chefs use "Ajinomoto" - Aji no Moto - "Essence of Taste." The company Ajinomoto Kabushiki-gaisha in Japan produces it and markets it worldwide. In America, we call it monosodium glutamate, or MSG. While this product is primarily a taste enhancer, it also is believed to tenderize the meat. Hence, adding a meat tenderizer after putting MSG on the roast is redundant. Cathy Williams
What else can I help you with?
Where can you watch Anne B Real online for free without download?
tvshack.net (dont add www)
Can I put water in my tattoo ink to make it lighter?
it doesn't lighten the color necessarily, but it does make it more transluscent. to lighten the colors, you add white. please dont be tattooing if you dont know the simple logic in it.
How do you make scoopable soy wax?
Add soybean oil to it. 60% wax to 40% oil.
What major debate began when delegates tried to fix the articles of confederation?
dont no
You are going for a dance competition in school and you need some good dances to use Please give you a sentence to add on to your dance moves?
i dont understand what you need. Rephase it and im sure i can answer it.
Does Adolph's meat tenderizer require refrigeration?
NO.Meat tenderizer makes a great poultice for insect stings.Just add a little water to make a paste.Pain and swelling go away immediately.
Why do people add MSG to their food?
Monosodium Glutenate (MSG) is a flavor enhancer for most dishes and also a tenderizer for meat.
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.
Speedy Swiss Steak?
Ingredients1 1/2 lb round steak (1/2 thick)3/4 ts meat tenderizer, unseasoned1 tb oil2 tb flour1 ts onion powder15 oz tomato sauce1 x celery stalk, chopped1 ts sugar1/8 ts garlic powderCut meat into serving sized pieces. Moisten meat, lightly, with water. Sprinkle meat with tenderizer on each side of the steak; allow to stand 10 to 15 minutes. Heat oil in a large skillet. Sprinkle meat with flour. Add meat to hot oil and brown 2 to 3 minutes. Turn meat and add onion. Cook 2 to 3 minutes more or until meat is well browned. Add all remaining ingredients and reduce heat. Cover and simmer 30 minutes or until meat is tender.
I braised tri-tip strips accidentally to 157 degrees. Now they are rubbery and inedible. How much longer should I braise them to tenderize them. Should I add meat tenderizer?
No. You have overcooked them and broken and burned the proteins. Further cooking will only make it worse. Start again.
How does a fat act as a tenderizer?
No. It will moisten and add flavor to things you add it to. That's why you're wasting you're time buying the 95% lean ground beef. Get the 80/20- it will be much juicier. It you want to tenderize something, use salt, vinegar, freeze it, or smash it with a hammer (seriously). Salt and vinegar take the proteins apart and start cooking your meat chemically. Freezing it and smashing it will manually tenderize your meat.
Can use leeks in french onion soup recipe?
of course you can all the best chefs add their little signature to their dishes im a qualified chef and leek will give the soup more flavor................dont forget to add your seasoning.............happy cooking.....................
How do you cook chicken liver as tender as if you pressure cooked them?
You need to add a tenderizer. Usually the powdered form or lemon juice is ideal.
When do you add meat into a macaroni cheese?
If you want to add meat you can depending how you like it.
What jobs use the hcf and the LCM?
Chefs, carpenters, anyone who has to add, subtract or simplify fractions.
Why marination meat?
Meat is marinated generally to tenderize the meat and to add flavor and moisture.
Venison-Beef Stew?
Ingredients1 lb Venison1 lb BeefAdolph's meat tenderizer Water 2 7.6 oz. cans stew starter4 Carrots, chopped1 8.5 oz. can sweet peas1 md Onion, diced5 md Potatoes, diced4 Celery stalks, chopped4 tb Butter2 Beef bouillon cubes1 Bay leaf2 ts Kitchen Bouquet1 Garlic clove, minced1 ts Worcestershire sauceCut up venison and beef into bite size pieces. Sprinkle with Adolph's meat tenderizer. Let set for 10 minutes; then brown meat. Add water and rest of ingredients and bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours or until meat and vegetables are tender. Use large 4-quart pot.
