OhioTom76
Guru
- Joined
- 11 Sep 2013
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These were some interesting articles on how to tenderize meat, without resorting to pre-made marinades or tenderizer powder packets.
http://tipnut.com/tenderizers-work/
http://voices.yahoo.com/natural-ways-tenderize-meat-870893.html
I'm sure there are more too. I've tried some of these in the past, such as crushed pineapple, which does work. While others, such as yogurt, imparted an odd taste and texture (it made the surface of the meat kind of waxy when cooked, and the sourness it gave the meat made it taste rotten/stale).
The Cola and also the Baking Soda methods have piqued my interest though. I've long heard that Baking Soda will help expedite the Maillard Reaction which will cause the meat to brown, but I was always worried it would make everything too salty. The Cola method sounds interesting because it seems like it would leave a nice crispy glaze on the meat. I would probably stick to grilling if I did the Cola method, because pan frying may cause the sugars in it to burn too much.
http://tipnut.com/tenderizers-work/
http://voices.yahoo.com/natural-ways-tenderize-meat-870893.html
I'm sure there are more too. I've tried some of these in the past, such as crushed pineapple, which does work. While others, such as yogurt, imparted an odd taste and texture (it made the surface of the meat kind of waxy when cooked, and the sourness it gave the meat made it taste rotten/stale).
The Cola and also the Baking Soda methods have piqued my interest though. I've long heard that Baking Soda will help expedite the Maillard Reaction which will cause the meat to brown, but I was always worried it would make everything too salty. The Cola method sounds interesting because it seems like it would leave a nice crispy glaze on the meat. I would probably stick to grilling if I did the Cola method, because pan frying may cause the sugars in it to burn too much.