Comments on: Ever tried baking soda as meat tenderizer?

By: Mananya

Mananya — Tue, 03 Feb 2009 22:06:43 +0000

Kiwi works, too. Kiwis have natural enzymes to break down meat.

By: Maria

Maria — Thu, 15 Jan 2009 20:45:15 +0000

I still say papaya leaves mashed and left for certain period – is effective as a natural tenderizer.

ohter fruits that can do as well are pineapple & Kiwi.

Yogurt or buttermilk (good for chicken) You get a moist tender chicken. Flavour the yogurt or butter milk with dried onions & garlic & paprika. Later remove the marinade, dip the chicken in flour and eggwash, then in seasoned flour & fry.

You could even try whole milk. In fact I use milk to remove blood from liver.

By: soloops

soloops — Thu, 15 Jan 2009 09:15:00 +0000

wow, so the juice from papaya and baking soda really works? To think that I rejoiced when I chanced upon Mccormick’s powdered tenderizer.

Re: papaya juice-perhaps this is why when I cook ginataang chicken with green papaya, the chicken becomes so soft, too soft actually.

A friend of mine used to mix peanut butter into BBQ marinade, as tenderizer.