Best way tenderize steak tenderizing fruit kiwi pineapple papaya Harry Soo seasoning

hey folks it's harry from daddy bbq today i'm going to show you a technique on how to tenderize tough cuts of steak using fruit enzymes there are several different ways you can tenderize tough meat one of them is to use a fruit enzyme you can use heat such as use a smoker or crock pot you can also use a oil like a mayo or oil you can use also a salt like salt and baking soda but today's episode we're going to show you guys how we tenderize some tough steaks using a the enzyme from three different kinds of fruit the first fruit i have is the pineapple there is an enzyme in there called bromelain and it will tenderize your steak second one is kiwi fruit that contains actinin and the third one is the green papaya skin which has a tenderizer copper paint all three techniques work we'll talk you through the process on how to use them to create some wonderful tender steaks from less expensive cuts of meat if you're on a modest budget like i was when i was a poor college student in texas these are some quick easy ways to get a tender steak at the same time you can also use the fruit for dessert afterwards so you get two pluses all right we cooked the uh four different steaks here and the control sample followed by the propane pineapple the actinin kiwi and then the pineapple for the bromelain so here we go piece of control first there's two samples so i'm gonna eat one piece here one piece here same okay so as i expected the top shell line kind of chewy all right let me try the second piece here all right also chewy i'm gonna try the papaya one the uh caffeine all right merely more tender not bad one on this side okay much more tender than the control this is the papaya the pain all right next one is the kiwi activated so we'll try that one here not as tough as a control with no enzyme but the papaya is better second piece yep this is uh very tender delicious tough this is okay all right work all right so the last one is the pineapple the bromelain pretty good okay so that's the enzyme work the answer is yes in terms of effectiveness using the control as the one that's tough what i notice is that the most tender after one hour of marination is the green papaya skin which is the propane second most tender is the pineapple romalin and the third most tender is the kiwi so most tender second tender least tender and this one is just tough alright so there you have it another episode from slap your daddy and remember as harry ups his game he's gonna up your game so please like subscribe and share this video see you in the next video i have some volunteers today and mark and kevin who are also friends and who'll be tasting the food and they've been given a randomized sample from sample one two three four they're going to eat the meat and then taste it for the tenderness and rank one two three four uh i have a master judge here she will not allow me to have on camera but she her opinion matters because he's my food scientist who tells me how all this protein stuff works with the covalent bonds and all that what are they called you see covalent bonds it's not kobe and bond thing okay too technical for me but uh i'm having my group eat it right so overall impression uh they are they all time for tender no i think one's more tender than the other then okay so we have papaya kiwi and pineapple so these are enzymes that are present in fruits these enzymes break down the protein and not explain it much more than i could sometimes like d nature protein covalent bond thingy but basically all these fruit purees have a tenderizer built into them and you can use it to make a lesser cut of meat a more of lower priced meat taste really really good so when i was in texas tech i didn't have a lot of money i eat a lot of ramen and when i wanted to treat myself to occasional steak i would buy steak that probably is not the same quality i would buy today but we all made it work it's all good great memories but today we have the luxury of buying the best meat in the world from wagyu to prime but this is just a top sirloin grass-fed typically fairly tough so we applied the enzyme treatment to see if my audience and test subjects here can tell the difference between the different enzymes versus the one that was not treated within the four here there's a hidden one it's a control sample here and uh i'll let them right now get spores everybody got its course yes super let's let me know let me have the data scientists interpret this for it all right test testers taste testers when you're ready point to the one that you think is least tender one so kevin says one mark says two and i say four wow okay all right so that's a mixed result here okay but i have four as my second least ten ten okay cool all right so four is not very tender right so so four or four is the culprit for being the least tender back right yes okay all right so when i go say one two three point to the one that is the most tender okay right one two three three two so mark and down i agree that it's three and uh kevin thinks that it's two two okay i could have gone either way unleashing i could have gotten there [Music] okay all right so now harry will drop the placard so you can see what it is okay here's the results here of the test so papaya is the winner so control was the voted by two other three as least tender right and then the most tender was what papaya right so that is the general consensus that the propane was the most powerful enzyme among the tests i did they were soaked for about one hour no no what did we say was the least tender i said one i said either this one or that one yes i could i could easily be convinced that that you said it was pineapple right right but are these matching up four or one three on two i mean doesn't mean it's already i don't think the numbers are the same [Music] i could easily see this as the i had a small piece of that one okay so that's not clear so the problem is is that every kind of meat is different i gave you i gave you one from each side not the same kind of meat no it's the same kind of meat okay well there are four they're the same piece of meat but you cut them into little pieces but from one portion of a muscle to another portion it's different and so that's that's a variation you've got to take the same steak it is the same thing it's the same the same part of each steak right well it is just one one steak and cut into four pieces okay that's it so it's the same homogeneous piece of meat so it's not like i took four sticks and gave you for it's one steak cut four ways and treat it four ways i do see the point she's trying to make though well yeah you're gonna have variations yeah you if you eat one side versus the end yeah okay slight variation but the general consensus is that i noticed that the control was rated least tender by two out of three of you right and then the the papaya was rated high in terms of tenderness so in terms of ranking papaya was the most effective after one hour of silk and then the control and then the other the kiwi and pineapple is sort of a toss up right so i don't think that the judgment you made earlier was valid because you knew what each one was and you had an expectation about what the control should taste like when you had an expectation with the competition so i think if you run it again on yourself you'll get some different results potentially but we were we were doing it straight blind yeah yeah right because i didn't think we were all gonna point at one it wasn't gonna be the case well the idea was uh that one was two or two of you thought that number one was the hardest my correct and then i think most of you decided that number two right the papaya was was tender right yeah okay cool so i think that generally i mean such a small sample size of three people right we have somewhat some conclusions that if you want if you're one hour you should use papaya because the kiwi and the piper are okay but papaya is the strongest and then they all taste better than the non the non-enzyme am i correct that's a general consensus so if you have a tough steak you don't have a lot of money you can uh what they call use the papaya skin and then eat the papaya so you have dessert and you have tender meat how cool is that right so you get you'll get a two for one special which is not bad if you're on a budget so you eat the steak with your ramen right so save money and then you you have some papaya for dessert how cool is that right that's good okay cool

Channel: Harry Soo

Views: 29,043

Keywords: harry, harry soo, slapyodaddy, slap yo daddy, steak, steak experiment, tenderizer, fruit tenderizer, pineapple, kiwi, papaya, papain, Actinidin, Bromelain, Papain, how to tenderize, tenderizing steaks, best way to tenderize steaks, weber, kettle, grill, weber smokey mountain, grill grates, beef, wagyu a5

Id: irLauL_N6Cw

Length: 28min 51sec (1731 seconds)

Published: Fri Jul 13 2018