There’s nothing more delicious than juicy, tender meat fresh off the grill, but getting your hands on the tenderest cuts can cost a small fortune. While buying poor-quality meat will never work out for you, buying meat that would be a bit tough on its own and using a tenderizer can lead to savings and a great meal. There are several ways to tenderize meat, including, of course, the classic “pound it with a mallet” method. However, marinating is the best option because it also makes the meat tastier, juicier and healthier because it prevents the formation of HCA. which are believed to be carcinogenic when meat is cooked.
When it comes to making a marinade for meat that really tenderizes it and adds great flavor, plain papaya is a fantastic choice. Papaya is known for its delicious flavor as well as its many health benefits, but it’s also one of nature’s best softening agents.
How does papaya work as a meat tenderizer?
Papaya contains an enzyme called papain, which breaks down collagen and various other connective tissues in the meat. The meat becomes tough and stringy due to these connective tissues, which prevent you from being able to bite into it easily and chew it without having to work too hard. Papaya will gently destroy these tissues, leaving you with nothing but the tender, juicy meat you want to enjoy when you throw it on the grill or put it in your other dishes. Papaya also has a delicious fruity tropical flavor that is a good addition to flavored marinades.
How to use papaya in a marinade
There are many ways you can use papaya in your food to tenderize your meat. You can add grated papaya to a mixed marinade with other ingredients of your choice. Using a little oil, such as olive oil, will help the marinade penetrate the meat and allow you to tenderize it even if you have thicker steaks or other cuts. It will also make the meat taste juicier. Mixing a wet mixture of oil, grated papaya, and other seasonings of your choice and steeping steaks or other meats in it for a few hours is the easiest way to reap the flavor and tenderization benefits.
You can also use grated papaya in a dressing for meat. Mix it with the herbs and spices of your choice and it will make a kind of paste that you should massage into the meat. Again, this should be done a few hours before cooking to give the papain a chance to work.
Timing your marinade
The enzyme papain doesn’t activate when it’s very cold, so you’ll need to leave the meat at room temperature in the marinade or with the dressing applied for three to four hours before cooking to work its magic. If you prepare the meat well in advance, for example by applying the marinade the day before, leave it in the refrigerator (until the tenderizing action begins, the meat will still absorb flavor) until a few hours before the time. to cook it
