Meat tenderizer contains enzymes that can break down proteins, which may help alleviate pain from jellyfish stings by neutralizing some of the toxins. However, the effectiveness of this remedy is debated, and it's important to note that vinegar or seawater is often recommended to rinse the stung area instead. MSG (monosodium glutamate) is not known to provide any relief for jellyfish stings. For serious stings, seek medical attention.
i dont know about that, but meat tenderizer works
You should use meat tenderizer for a jellyfish sting.
yes, you can get red from a jellyfish sting, and it hurts really bad!! =C it feels like a thousand needles going into one little white dot where the jellyfish actually stung you. the best remedies are vinegar, meat tenderizer, and vodka. (peeing on it does NOT help)
Yes, meat tenderizer can help make tough cuts of meat more tender by breaking down the proteins in the meat.
enzyme papain that it has and which is used as a meat tenderizer enzyme papain that it has and which is used as a meat tenderizer enzyme papain that it has and which is used as a meat tenderizer enzyme papain that it has and which is used as a meat tenderizer
Meat tenderizer alone should not be harmful.
Ice Vinegar Baking soda and enough water to make a paste meat tenderizer honey
The main ingredient in Meat Tenderizer is the chemicals found in a papaya.
The best techniques for using meat tenderizer liquid to enhance the tenderness of meat include marinating the meat for a sufficient amount of time, following the instructions on the tenderizer packaging, and not overusing the tenderizer to avoid making the meat mushy.
To TENDERIZE means to take a meat tenderizer ( found in Wal-Mart) and slam the meat
Nobody is credited with inventing the meat tenderizer. This is a tool that people have used since early civilizations. The first person to patent the meat tenderizer was Walter Dura in 1954.
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.