On Tuesday, February 13, 1990 at 1:47:39 AM UTC-5, David McKenzie wrote:
> sriv...@batcomputer.tn.cornell.edu (Sanjeev Srivastav) writes:
> >In article <29...@phred.UUCP> ea...@phred.UUCP (choo choo earl) writes:
> >>If memory serves me right, the enzyme in pineapple is named papan(sp?) and
> >>is the same thing used in meat tenderizer and soft contact lens cleaner.
> >Did you know that raw papaya is an excellent meat tenderizer?
> >Not too many grocery stores carry it, though.
> >So if we made a Hawaiian meat dish (with pineapple and papaya) (yuk!),
> >it would come out really tender.
>
> A company called 'Adolph's' does market a 100% Natural Tenderizer which
> is a combination of salt, sugar and papain. The stuff works like a
> charm, and it should be available in almost any supermarket.

The yellow mustard and Worcester sauce combo marinade for 12 hours tenderizes beef or pork wonderfully for the grill. It makes the barbecue look very reddish too, when done.

On Tuesday, December 20, 2022 at 9:55:20 AM UTC-10, bruce bowser wrote:
> On Tuesday, February 13, 1990 at 1:47:39 AM UTC-5, David McKenzie wrote:
> > sriv...@batcomputer.tn.cornell.edu (Sanjeev Srivastav) writes:
> > >In article <29...@phred.UUCP> ea...@phred.UUCP (choo choo earl) writes:
> > >>If memory serves me right, the enzyme in pineapple is named papan(sp?) and
> > >>is the same thing used in meat tenderizer and soft contact lens cleaner.
> > >Did you know that raw papaya is an excellent meat tenderizer?
> > >Not too many grocery stores carry it, though.
> > >So if we made a Hawaiian meat dish (with pineapple and papaya) (yuk!),
> > >it would come out really tender.
> >
> > A company called 'Adolph's' does market a 100% Natural Tenderizer which
> > is a combination of salt, sugar and papain. The stuff works like a
> > charm, and it should be available in almost any supermarket.
> The yellow mustard and Worcester sauce combo marinade for 12 hours tenderizes beef or pork wonderfully for the grill. It makes the barbecue look very reddish too, when done.

During WWII, pineapple peels were used to tenderize meat at some Waikiki club. It might have been a military club.
The Koreans used to use kiwi fruit or Korean pear in their marinade to break down meat. Why not just use fresh pineapple? Beats me. These days, I use salt. Just apply liberally to meat and let it sit for while. Before you cook the meat, wipe off the surface until dry. There you go.

On Tuesday, December 20, 2022 at 5:28:45 PM UTC-5, dsi1 wrote:
> On Tuesday, December 20, 2022 at 9:55:20 AM UTC-10, bruce bowser wrote:
> > On Tuesday, February 13, 1990 at 1:47:39 AM UTC-5, David McKenzie wrote:
> > > sriv...@batcomputer.tn.cornell.edu (Sanjeev Srivastav) writes:
> > > >In article <29...@phred.UUCP> ea...@phred.UUCP (choo choo earl) writes:
> > > >>If memory serves me right, the enzyme in pineapple is named papan(sp?) and
> > > >>is the same thing used in meat tenderizer and soft contact lens cleaner.
> > > >Did you know that raw papaya is an excellent meat tenderizer?
> > > >Not too many grocery stores carry it, though.
> > > >So if we made a Hawaiian meat dish (with pineapple and papaya) (yuk!),
> > > >it would come out really tender.
> > >
> > > A company called 'Adolph's' does market a 100% Natural Tenderizer which
> > > is a combination of salt, sugar and papain. The stuff works like a
> > > charm, and it should be available in almost any supermarket.
> > The yellow mustard and Worcester sauce combo marinade for 12 hours tenderizes beef or pork wonderfully for the grill. It makes the barbecue look very reddish too, when done.
> During WWII, pineapple peels were used to tenderize meat at some Waikiki club. It might have been a military club.
> The Koreans used to use kiwi fruit or Korean pear in their marinade to break down
> meat. Why not just use fresh pineapple? Beats me. These days, I use salt. Just apply
> liberally to meat and let it sit for while. Before you cook the meat, wipe off the surface until dry. There you go.

I've heard that adding one part sugar to two parts salt is a good tenderizer, too. Then again, outside of outdoor grilling, i'm really not a chef. Trust me.

On Wednesday, December 21, 2022 at 12:28:37 PM UTC-5, bruce bowser wrote:
> On Tuesday, December 20, 2022 at 5:28:45 PM UTC-5, dsi1 wrote:
> > On Tuesday, December 20, 2022 at 9:55:20 AM UTC-10, bruce bowser wrote:
> > > On Tuesday, February 13, 1990 at 1:47:39 AM UTC-5, David McKenzie wrote:
> > > > sriv...@batcomputer.tn.cornell.edu (Sanjeev Srivastav) writes:
> > > > >In article <29...@phred.UUCP> ea...@phred.UUCP (choo choo earl) writes:
> > > > >>If memory serves me right, the enzyme in pineapple is named papan(sp?) and
> > > > >>is the same thing used in meat tenderizer and soft contact lens cleaner.
> > > > >Did you know that raw papaya is an excellent meat tenderizer?
> > > > >Not too many grocery stores carry it, though.
> > > > >So if we made a Hawaiian meat dish (with pineapple and papaya) (yuk!),
> > > > >it would come out really tender.
> > > >
> > > > A company called 'Adolph's' does market a 100% Natural Tenderizer which
> > > > is a combination of salt, sugar and papain. The stuff works like a
> > > > charm, and it should be available in almost any supermarket.
> > > The yellow mustard and Worcester sauce combo marinade for 12 hours tenderizes beef or pork wonderfully for the grill. It makes the barbecue look very reddish too, when done.
> > During WWII, pineapple peels were used to tenderize meat at some Waikiki club. It might have been a military club.
> > The Koreans used to use kiwi fruit or Korean pear in their marinade to break down
> > meat. Why not just use fresh pineapple? Beats me. These days, I use salt. Just apply
> > liberally to meat and let it sit for while. Before you cook the meat, wipe off the surface until dry. There you go.
> I've heard that adding one part sugar to two parts salt is a good tenderizer, too. Then again, outside of outdoor grilling, i'm really not a chef. Trust me.

Its just something about about grilling on a cold winter night with a beer or three keeping you company. That's what brings me to cooking groups like this.

On Wednesday, December 21, 2022 at 7:28:37 AM UTC-10, bruce bowser wrote:
> I've heard that adding one part sugar to two parts salt is a good tenderizer, too. Then again, outside of outdoor grilling, i'm really not a chef. Trust me.

I've never tried sugar and salt. I'll give it a try. Mostly, I use salt as a pre-treatment on meat and fish. It works great.

On 12/21/2022 12:28, bruce bowser wrote:
> On Tuesday, December 20, 2022 at 5:28:45 PM UTC-5, dsi1 wrote:
>>
>> During WWII, pineapple peels were used to tenderize meat at some
>> Waikiki club. It might have been a military club. The Koreans used
>> to use kiwi fruit or Korean pear in their marinade to break down
>> meat. Why not just use fresh pineapple? Beats me.
>
> I've heard that adding one part sugar to two parts salt is a good
> tenderizer, too. Then again, outside of outdoor grilling, i'm really
> not a chef. Trust me.

LOL, I trust you ;)

On 12/21/2022 9:04 PM, Michael Trew wrote:
> On 12/21/2022 12:28, bruce bowser wrote:
>> On Tuesday, December 20, 2022 at 5:28:45 PM UTC-5, dsi1 wrote:
>>>
>>> During WWII, pineapple peels were used to tenderize meat at some
>>> Waikiki club. It might have been a military club. The Koreans used
>>> to use kiwi fruit or Korean pear in their marinade to break down
>>> meat. Why not just use fresh pineapple? Beats me.

Pineapple juice is a very good tenderizer. Don't ask me why "they" used
pineapple peels some Waikiki club in WWII. Ask Korean cooks why they
use kiwi fruit or Korean pears in their marinade rather than fresh
pineapple. I doubt anyone here can answer that question.

>> I've heard that adding one part sugar to two parts salt is a good
>> tenderizer, too.  Then again, outside of outdoor grilling, i'm really
>> not a chef.  Trust me.
>
Sugar and salt. Uh... no.

> LOL, I trust you ;)

I trust that, too. ;)

Jill

On Wednesday, December 21, 2022 at 9:04:00 PM UTC-5, Michael Trew wrote:
> On 12/21/2022 12:28, bruce bowser wrote:
> > On Tuesday, December 20, 2022 at 5:28:45 PM UTC-5, dsi1 wrote:
> >>
> >> During WWII, pineapple peels were used to tenderize meat at some
> >> Waikiki club. It might have been a military club. The Koreans used
> >> to use kiwi fruit or Korean pear in their marinade to break down
> >> meat. Why not just use fresh pineapple? Beats me.
> >
> > I've heard that adding one part sugar to two parts salt is a good
> > tenderizer, too. Then again, outside of outdoor grilling, i'm really
> > not a chef. Trust me.
> LOL, I trust you ;)

As a matter of fact .. just for the effect. Here: put "sugar", "salt" and "tenderizer" into a Google search engine.
(Hint: you'll see its not just me)

On 12/22/2022 12:34, bruce bowser wrote:
> On Wednesday, December 21, 2022 at 9:04:00 PM UTC-5, Michael Trew wrote:
>> On 12/21/2022 12:28, bruce bowser wrote:
>>>
>>> I've heard that adding one part sugar to two parts salt is a good
>>> tenderizer, too. Then again, outside of outdoor grilling, i'm really
>>> not a chef. Trust me.
>> LOL, I trust you ;)
>
> As a matter of fact .. just for the effect. Here: put "sugar", "salt" and "tenderizer" into a Google search engine.
> (Hint: you'll see its not just me)

Yes, there's that... but I meant I trust you that you *aren't a chef*
.... if it's any consolation, I'm not a chef, either.

On 2022-12-23, Michael Trew <michael.trew@att.net> wrote:
> On 12/22/2022 12:34, bruce bowser wrote:
>> On Wednesday, December 21, 2022 at 9:04:00 PM UTC-5, Michael Trew wrote:
>>> On 12/21/2022 12:28, bruce bowser wrote:
>>>>
>>>> I've heard that adding one part sugar to two parts salt is a good
>>>> tenderizer, too. Then again, outside of outdoor grilling, i'm really
>>>> not a chef. Trust me.
>>> LOL, I trust you ;)
>>
>> As a matter of fact .. just for the effect. Here: put "sugar", "salt" and "tenderizer" into a Google search engine.
>> (Hint: you'll see its not just me)
>
> Yes, there's that... but I meant I trust you that you *aren't a chef*
> ... if it's any consolation, I'm not a chef, either.

Sugar and salt won't tenderize meat the way papain or bromelain will.
They'll help keep the moisture in the meat, though, which is usually
sufficient. There are limits. If you cook meat past well done, the
proteins will ball up and squeeze out the moisture anyway.

Yes, there's a point past "well done". You often achieve it when
making pot roast, but the gravy hides the fact that the moisture
has been squeezed out of the meat fibers.

--
Cindy Hamilton

Cindy Hamilton wrote:
....
> Yes, there's a point past "well done". You often achieve it when
> making pot roast, but the gravy hides the fact that the moisture
> has been squeezed out of the meat fibers.

can't say we get to that point ever, but we don't dry
roast either.

songbird

On Friday, December 23, 2022 at 12:16:07 AM UTC-10, Cindy Hamilton wrote:
> On 2022-12-23, Michael Trew <michae...@att.net> wrote:
> > On 12/22/2022 12:34, bruce bowser wrote:
> >> On Wednesday, December 21, 2022 at 9:04:00 PM UTC-5, Michael Trew wrote:
> >>> On 12/21/2022 12:28, bruce bowser wrote:
> >>>>
> >>>> I've heard that adding one part sugar to two parts salt is a good
> >>>> tenderizer, too. Then again, outside of outdoor grilling, i'm really
> >>>> not a chef. Trust me.
> >>> LOL, I trust you ;)
> >>
> >> As a matter of fact .. just for the effect. Here: put "sugar", "salt" and "tenderizer" into a Google search engine.
> >> (Hint: you'll see its not just me)
> >
> > Yes, there's that... but I meant I trust you that you *aren't a chef*
> > ... if it's any consolation, I'm not a chef, either.
> Sugar and salt won't tenderize meat the way papain or bromelain will.
> They'll help keep the moisture in the meat, though, which is usually
> sufficient. There are limits. If you cook meat past well done, the
> proteins will ball up and squeeze out the moisture anyway.
>
> Yes, there's a point past "well done". You often achieve it when
> making pot roast, but the gravy hides the fact that the moisture
> has been squeezed out of the meat fibers.
>
> --
> Cindy Hamilton

It depends on the cut of meat. Some collagen rich meat like beef chuck and short ribs will just loosen up the longer you cook it. A cut like beef cheeks will reach the consistency of a marshmallow. I found it to be unpleasant.

https://photos.app.goo.gl/RNQxPxE3Q83vZLpC7