Have you ever wanted to prepare juicy and tender meat, but never quite succeeded?
When preparing meat, many people encounter challenges. How to prepare the perfect juicy and tender meat?
You may have already tried it different recipes and methods, but the results were not always what you wanted.
No problem, because we present to you simple trick, which will change your culinary experience and give the meat that incredible softness, which is the key to complete pleasure with every bite.
All you need is a kiwi!
Kiwifruit for softer meat. Kiwifruit contains an enzyme called actinidin, which helps break down the proteins in the meat. This process makes the meat more tender and juicy.
Peeled kiwi it can be added to a meat marinade or directly on the meat or used in a puree to spread on the meat.
Kiwi, known for its juiciness and exotic taste, hides a very special feature. Proteolytic enzymes in this greenish-brown fruit, they play a key role in tenderizing the meat. They are able to break down the connective tissue in the meat, leading to an extraordinary softness.
The trick is simple!
Before baking or cooking, add a few slices of kiwi to the meat and allow the enzymes to do their work. However, be careful with the timing, as too long exposure to kiwi can cause the flesh to become too soft and fall apart during preparation.
For those who may not have kiwi on hand, the same result can be achieved with pineapple. This tropical fruit also contains meat tenderizing enzymes that can provide similar effect.
Or pineapple!
Pineapple for delicious meat. Pineapple contains the enzyme bromelain, which has similar properties to actinidin in kiwi. This enzyme also breaks down proteins and helps tenderize the meat. The sweetness of the pineapple also adds a unique flavor to the meat.
Fresh pineapple you can add it to the marinade or use it to make a sauce that will add a delicious flavor to the meat. As with the kiwifruit, it is important not to exceed the recommended cooking time to avoid excessive softness.
