The Best Way to Tenderize Tough Meat

welcome back once again to how to cook great food calm if you haven't already please click that button and subscribe to our Channel what we're going to look at today is a to tenderize or to help tenderize stewing or kind of tough meat how about a few emails about this I just what I'd sort of run through a few things that you can do so as you can see I've got some that's doing me as you can see is quite gristle II I mean it's perfectly fine it's just not a nice fill it is it so but even see lots of fat in there and you know it's it's going to take a while to cook basically what you need to do is the first thing you need to do is obviously if you're making a stew need to cook it for quite a long time several ways what you can do is put a little bit of liquid in that and get it into a pressure cooker pressurize it for a while that will really kind of tenderize it but as a marination and a natural marination this is not using a powdered chemical the best thing I like to use is this guy papaya which is just wonderful it's got something in it called papain I'm going to drop a little sort of text here in there so you guys can see it a bit of a chemistry lesson but there's something in that that really really tenderizes meat so well so simply what we're going to do is I've got a I've got a PC and I've just taken all the seeds out you see those black seeds that I've taken them out now with the skin on but you can grate this if you want just grate it or you can pop it into a food processor the whole thing and then pour that in and leave it for you know this amount I'd leave that in there for about three or four hours I wouldn't leave it longer not inside your refrigerator keep it at room temperature and it will work absolutely wonders I mean it is incredible that there's nothing else like it really the only other thing that comes near to it is pineapple pineapple has a different chemical compound that works in the same way but I find that papaya is it's definitely definitely the way forward so like I said I'll pop up a few little bits of text a little down about it but this is the way to go so what I'm going to do is I'm just going to either great that I'm not sure I'm going to do yet great it or put it in my food processor and then pop it in there mix it see in a moment just one more thing I'm apparently unripened green papaya works best but I find that any papaya you can get long as it's fresh will work there's a something in the skin of the papaya and the leaves funding that I think the leaves also have the same chemical compound in and it will work really well so let me I'm actually gonna go and grate that let me go and break that papaya we'll get it on there in a minute okay then we go upgrated that all together including the skin the skin is really important it's really important to use the skin so in it goes and we're just going to throw that around in there like I said this is for like a tough round or Chuck you know mysterium type of beef it works on any meat by the way of course it'll work on scope and pork on anything but it really does work I mean it's not a joke of this stuff it's like there's a real kind of science going on here now apparently I didn't know this but I sort of done a bit of research it only works at certain temperature so you know so basically that's why you don't want to put it in your refrigerator if it's too cold it doesn't work and yeah if you start cooking with it as well immediately it won't work I'll pop that text up as well so yeah he has to be not too cold and not too hot basically so that is it that is what we're going to do I'm going to cover that with some shrink wrap cling film or plastic wrap whatever you call that I'm going to leave that for about three to four hours outside room temperature and that is going to be fantastic I hope that helps and answered some questions give it a go and like I say it's not a myth this one it's not a kind of like one of those sort of urban myths this stuff really really works and like I said again the green papaya works great basically if you if you scrape the skin or even the bark of the tree you'll get a kind of a white goo a liquid will come out and that is papain apparently and that's that's the actual enzyme that that does this so hope that helps don't forget to subscribe to our Channel and we see you soon bye bye

Channel: How To Cook Great

Views: 758,351

Keywords: Tenderizing, Meat (Food), Food (TV Genre), papaya, pineapple, papain, chuck, stewing, beef, lamb, Cooking, Way, Kitchen, Lamb And Mutton (Food), Best, Always, Recipe, TENDERIZE, braising, veleting, pressure coooker, cooking, stew, dutch pot, slow cooker, tough meat, pork, sirlion, rump, steak, chemical, Chicken, chemistry, Recipes, Restaurant, Bbq, Dinner, Cuisine, Barbecue (Cuisine), fruit, Sauce, grill, grilled

Id: O9vBVohEOh0

Length: 5min 38sec (338 seconds)

Published: Tue Aug 11 2015