Sunday, April 4, 2010
Did you know that Pineapple can be used to marinate your meat?
Another option for tenderizing beef is with the use of a marinade. Soaking various cuts of beef in a marinade is a good method for adding flavor as well as to help tenderize the meat.
A proper marinade should contain an acidic ingredient such as vinegar or wine, oil such as olive oil, and seasonings such as herbs and spices. Citrus fruit juices may be used in place of the vinegar or wine to provide the acidic ingredient that is necessary to soften the tissues of the meat.
Fresh pineapple juice is an excellent ingredient for a marinade because it contains one of the most powerful natural tenderizers, the enzyme bromelin, which is very efficient in breaking down protein. This enzyme is destroyed if it is heated, so when using pineapple juice for the purpose of tenderizing meat, the juice must be fresh. (Any previously cooked or canned pineapple juice has no effect on tenderization.)
There are several important points to remember when using a marinade:
* Quantity: The marinade should totally cover the meat in order for it to work effectively.
* Soaking Time: When using tender cuts of beef, a soaking time of 2 hours or less is all that is required because the marinade is used basically to flavor the meat. Tougher cuts of beef should be soaked in the marinade for several hours or overnight in order to tenderize the meat as well as flavor it.
* Refrigeration: Always marinate beef in the refrigerator.
* Proper Containers: Since the marinade contains an acidic ingredient, reactive containers such as metal bowls should not be used. It is best to use containers such as glass or plastic bowls or plastic bags that can be sealed.
* Reuse: The marinade should not be reused for any other purpose because of the bacteria that may be present from having been in contact with the raw meat. The only way the marinade can be reused is to boil it thoroughly to be used as a basting liquid or as part of a sauce for the meat.
(for more tips go to: www.recipetips.com/kitchen-tips/t--351/tenderizing-beef.asp)