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It's time to think about what's for dinner again
and i'm making pork chops tonight
and
i thought i would make a video on tenderizing meat
I'm, by no means
an expert cook
so, take everything I say with a grain of salt
and in this case
baking soda
uh...
the pork chops i have
is not that lean
you might get away with not tenderizing it at all
my wife likes
her meat to be more tender
it's easier to chew on
so
I'm tenderizing it
with a bit of papaine
this is i think uh... vietnamese
brand
although i think it's made in taiwan
says here, papaya powder
so, that's what it is
papaya powder
and you don't have to use much
all you have to do actually have to do
is just sprinkle a little bit
on the meat
on both sides
the meat should be moist, usually I rinse the meat under cold water
and then i
i let it drain and then i would put the uh...
papain powder on
and
on both sides and then I mix it
well
and I let it
uh...
tenderize
naturally in the refrigerator for maybe three hours or so
if you add a lot of this
your meat will turn into
a mushy kind of thing
it's not uh...
the texture is not good at all, so
err on the side of
adding too little
you can use baking soda to tenderize meat
it could be chicken, or pork
mostly
meat would be
beef
it has more of a need to be tenderize
so you can use baking soda
and use no more then
this much and for a pound
beef or chicken
because if you use too much
then hey
sort of like uh... maybe a soapy taste or bitter taste
in your food
what you could do
is just
add a little bit of water
I'm going to
so you add
may be this much water
and you mix
your baking soda well
and then you cut up your meat
and then you
put your
solution
into your meat
and again you mix it well
and let that
uh... marinade or let that
uh...
baking soda work for few hours
overnight would be better
again like I said
don't use too much baking soda
try with
little first
and if the meat if not tender, add a little the next time
each time
until you know the right amount to
add
otherwise,
your meat will taste funny
the difference between using
papain
and baking soda is
with papain, the meat
will become mushy
and
sort of like
more like a decaying kind of texture
baking soda is the opposite
the meat is actually more bouncy
and the texture is
definitely different
with chicken or with beef
it's a different texture
it will
feel different in your mouth
start with a little to begin with
now of course you can also tenderize
your meat
with the back of your cleaver
put your meat on the chopping block
and
pound it
senseless
okay what else
of course you can
coat your meat with flour
so I have in a video on teriyaki chicken
using
chicken ***
and chicken breast is very lean
and if you cook it without tenderizing it
either with four
or
pounding it with a knife
with the back of your knife to tenderize
it becomes
very chewy, coat your chicken with flour
shake off excess flour
and then cook it
cook with
fresh pineapple pieces
like uh...
papaya
pineapple also has
enzymes in it
that will tenderize your meat
for pineapple
you have to make sure
you use fresh
pineapple that you're using
you cannot use
like a canned
uh...
pineapple chunk and put them
in to cook your dish
and expect
the meat to be tenderized, it doesn't work
it's the enzymes
you need from a fresh
pineapple
that would tenderize your meat
that's what I'm cooking
tonight
I will let the pork chops
marinate
now
i forgot to tell you if you using baking soda
don't put in any extra salt
you can use other flavorings, pepper, etc.
don't use
and extra salt because
remember
baking soda is sodium bicarbonate
sodium
is what's in salt
you don't want
extra salt in there
especially if you on some kind of medication
medication
to lower your blood pressure
so
you can see
the meat is moist. If it's dry, it won't absorb the
papain easily
uh... that you put a
so
that's better for the me to be moist
and with baking soda
I stir the powder
into maybe 2 or 3 tablespoon of water
and then you soak the meat for a few hours
so
that is how
i tenderize
my meat