STEAK TENDERIZER Methods Reviewed - What's The Best Steak TENDERIZER?

this video has been requested so many times already that i lose count so it is time to make it happen today we are reviewing all the different steak tenderizing methods that exist out there to find the myth the fakes and the reels this topic has been requested by many of you guys and even though i like to relay on the quality of the meat i know that tenderizing the meat is a really important topic for the meal lovers like us today we have four different experiments that we want to run in here so let's get into it i think we have all been there a new recipe or an unfamiliar cut of meat that leaves us with a tough chewy meal it feels wasteful and it can be pretty embarrassing if it happened during a dinner party so what is the cost for these kind of things and how can we make a tough meat tender [Applause] normally the marbling in the meat or where the cut is coming from will influence how tender your beef will be any cut from any muscles of the animal normally exercise every day will be tougher than any other section of the animal itself for instance brisket will be tougher than rebuy and chug will be tougher than tenderloin muscles also toughen with age a younger animal yields more than the meat additionally overcooking meat even meat that come from the tendon muscles will be tougher up and that is because heat causes the protein in the meat firm up overcooking also basically squeezes the moist out of the meat making it dry as well as tough tenderizers can be divided in four different types we have the chemical tenderizers the acidic tenderizers the mechanical tenderizers and we have the salt tenderizing so in this case i decided to buy the most regular not impressive steaks from publix and use them for this experiment so let's start with the chemical tenderizer first and for that we're gonna use papaya the papaya fruit contains a natural meat and rhizoctin and the papain enzymes in the fruit will help break down the collagen of the meat leaving you with a tender steak so we will remove the skin and seeds of the papaya cutting into manageable pieces after that we will blend it into a puree and to apply these tenderizers it's really simple just add the papaya puree to the middle on both sides and let it rest for a few hours now it's time to get into the acidic tenderizer for the acidic tenderizer we can use a variety of everyday food enhances we have at home from vinegar to lemon juice it will all work but i heard rumors that the best acidic tenderizer out there would be just plain jerky and that's what we're trying today as you can see here i'm using just plain whole grid jogger as any of those flavored yogurts will contain sugars and all the chemicals we don't need in our recipe this is supposed to be a method used for thousands of years and i doubt that they have vanilla yogurt in the year 500bc baby we're moving fast here let's get into the mechanical tenderizer look at this thing this is a one method i like the least the main problem with this method is that you will be punching holes into the meat and every time you push that lever down you will be successfully transferring any bacteria that is actually living on top of your steak deep into your meat and yes i recognize that we will be cooking this steak real soon so i don't think any material reproduction rate will be as big in just a few hours but you should take this into consideration if you're using this method and then set your meat in your face for a longer period of time and now we get to my favorite method the soul tenderizing i am very familiar with this method as we have run several experiments with salt in this center before this is something we do in our cookings very often but never with the intention of making the meat tender but salt is a tenderizer too when the salt is deposited on top of the meat it will create a chemical reaction on the surface that allows the salt to penetrate deep into the fletching now with all the steaks in the tenderizing stage it's time to put them aside and let it rest for about two hours after two hours i will be removing the tenderizing from the steaks by watching the mix as much as possible if you leave any residue of the tenderizers in the meat that might change the flavors of the beef at the end and that is something we will try to avoid as much as we can okay with all the steaks watch and looking good i can tell you that we can see already some difference here okay for example the papaya one the colas is dark and you can feel that it's very tender this is the one with the yogurt and as you can see again the color change completely it's a wider color now which is not exactly what we have before this one is the mechanized method that is looking good but you know we didn't really do much with it the salt you can feel that the outside of the steak is a little hard but the inside is really tender it's a weird feeling and this is exactly what we always get every time we use salt or we brine with salt or something like that but right now guys it's time to put the spices on these babies and cook them up because that girl is ready to go let's go remember the main thing here is just testing for tenderness so we are not gonna be focused on taste but as i normally do i will be adding only salt and pepper into steaks and let me clarify something if you like your steak with more spices i will be the last person to complain about it in the party so you do you boo boo for the cooking as always when cooking steaks we will be creating the two already famous different hit songs in our grill and let it get up to temperature i'll be sitting the steaks in the cool zone of the grill and allow the internal temperature of the meat to hit the 120 degrees mark and right after that it is time to sear them over the high heat for the perfect finish [Applause] and always allow your steak to rest for at least 10 minutes i have some of you guys asking me why this rule is so important and if you want me to make a video about it just let me know in the comments because it will be my pressure to do it [Applause] [Music] [Applause] [Music] [Applause] [Music] [Applause] well miss ninja we have an amazing test here today that i want you to try that's a lot of meat and tell me your honest opinion okay it's a lot of me yeah that's a lot of meat for two people georgie well let me tell you this all right the test is not about flavor it's not about anything it's about ten minutes okay we're gonna find out which of these is the most standard one we have number eight we got number b number c and number d is the number c number what let me get the pine tree out and we're gonna start with this because it's it's gonna take a long time so let's let's go for it let's do it quick i don't know please for me we have number eight here let's go for it this is extremely tender wow wow it falls apart it does i mean we're gonna talk about flavor here okay but it's really good it's really good and it's really thin there right number b okay i feel it's slightly different it's but it's tender it is tender it is tender but it's different we're gonna get into that after okay let's go for number z it's looking beautiful let's go numbers in okay fills with me the same as number b and c all right all right that was number c number d double number d number d they're really good actually but the tenderness i already have a winning all right we're amazing india for number eight number b number c a number d which is the winner for you number eight number eight is the winner intendedness number eight is the winner for me two guys but i have to tell you this but number this religious brother and sister but you know what b and c very similar very similar exactly the same level of tenderness i mean the winner is number eight i gave the delicious number d because dumbo d has said oh is crazy good but number eight is the winner on 10 and so now you know that papaya puree is the winner for tenderness yogurt yogurt greek yogurt number c the tenderizer the one that you just splash it okay and number d salt papaya is a winner if you want to tenderize your steaks grab a papaya make a puree out of it drop it in there and keep it about two hours and that thing is gonna be falling apart because it is falling apart and it doesn't change the flavor that's amazing it does not i feel well i feel number d has more flavor more consistent in the meat a little bit more bite but overwhelmed the flavor is overwhelmed well guys let me tell you if we made you hungry please hit us with a like lots and lots of likes subscribe to the channel share with your friends and family and share your social networks guys that helped us a lot also if you have any comments any complaint any thing that you want to say about numbers or any advice just put it down there in the comments yes that's all for today but remember that i love you we love you thanks for watching and see you on the next one

Channel: Salty Tales

Views: 16,096

Rating: 4.9272728 out of 5

Keywords: steak tenderizer, steak tenderizer methods, steak tenderizers review, what is the best tenderizer, how to make steaks better, how to make meat tender, hos to cook better meat, how to cook better steaks, what is steak tenderizer, how to use steak tenderizers, should I tenderize steaks, why to tenderize steaks, natural steak tenderizer, organic steak tenderizer, how long to tenerize steak, how to cook tender steaks, fruit tenderizer, healthy tenderizer, steak experiment

Id: ydGVIYxfsVI

Length: 10min 58sec (658 seconds)

Published: Tue Aug 04 2020