Anyone have recommendations for all natural, non- chemical options for meat tenderizer? I can get beef top round steak really cheap from the commissary, but it is a bit tuff just sliced and stir fried. I don't want to use Adolph's or any things with additives, preservatives, long long names, or other possible toxins.
ditto on the meat mallet, or tenderizer. pounding it out helps break down the meat fibers. the end result is a thinner slice of meat, but much more tender. you might also consider various marinades that will help break down the toughness.
If you live around where you can find Paw-Paw leaves (paw paw is a succulent tropical fruit), wrap steak in it for an hour max. It tenderises gently without mis-shaping your steak. Its the best natural i know of because i use it.
You can try one of those tools which you can pound the piece of meat to dead or try to buy Flank Steak which it isn't that much more. Think quality, not quantity.I will share some recipes with you if you ask me to. I grew up with stir-fry. Good luck.
I'm in BlueDog's camp. Pounding and/or marinades do help. Marinades work best on flat cuts of meat like flank steak, and the marinade should contain some acid (citrus juices, vinegar, beer, wine, papaya, tomato, etc.) and I prefer adding EVOO (since it contains monoglycerides).
I haven't used Adolph's in a while, but it contains papain which is extracted from the papaya and is a natural tenderizer. You can also buy papain in powder or tablet form at most health food stores.
Tim-Tim, I don’t know why I haven’t tried flank steak. Pretty sure it’s usually on hand in the commissary too. I’d love to see your stir fry recipes, but why not do a hub? There are many great food/recipe hubs. Why not let yours be one of them?
To all who suggested a mallet, skillet, tenderizer etc. I do indeed have the flat and spiked mallet as well as one of those piercer tools.
Thanks for the tips on papain/papaya/Paw Paw. There are lots of Asian markets in San Antonio. Do you think they would have the Paw Paw leaves?
Thanks Irohner for the other info on marinades. I usually have most of those ingredients on hand. I think the acid piece is kinda key to what I was looking for.
Hammers work too. Or maybe you can try slowcooking. It ends up shredded, or pulled, but still works well in a stiry fry. Throw it in the crock pot in the am, with whatever seasoning you want and a slight bit of water..or broth, and leave it. By the time your ready to put together your stir fry, it weill be falling apart. I usually have venison, cheap beef is a luxury for us..this works!! Oh, if you dont have a crockpot, use a stew pot, but for less time, like an hour or two, on low.
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