turnpike Posted March 4, 2007 Share Posted March 4, 2007 i've heard it's possible to take a tough steak which it would normally take a hacksaw to cut and turn it into a mouth watering peice of meat where the knife falls through by itself, only by placing green papaya slices on it. ok, exaggerating slightly, but does green papaya actually tenderize meat? thnx for any replies TP Link to comment Share on other sites More sharing options...
Rinrada Posted March 5, 2007 Share Posted March 5, 2007 I put the G.P next to the meat and then bash it (the meat ) with a hammer (or similar)...seems to work...... Link to comment Share on other sites More sharing options...
pumpuiman Posted March 5, 2007 Share Posted March 5, 2007 (edited) Most definitely works. You have to be careful of the amount of papaya and marinating time......too long and the papaya enzymes will turn your meat to mush. Experiment with amounts and time. I've also been told that the way the papaya is cut will determine it's effectiveness.....as in small chunks will "work" faster than a large slice of the same weight. And I stress marinating with some liquid, not just placing papaya directly on the meat. I've never tried that.....perhaps it works....just haven't tried. Edited March 5, 2007 by pumpuiman Link to comment Share on other sites More sharing options...
cathyy Posted March 5, 2007 Share Posted March 5, 2007 I too can verify that it works, having used it for tenderizing before. Link to comment Share on other sites More sharing options...
Naam Posted March 6, 2007 Share Posted March 6, 2007 And I stress marinating with some liquid, not just placing papaya directly on the meat. I've never tried that.....perhaps it works....just haven't tried. having lived in Africa for a few years i always wondered how our cook converted the meat of old cows into the most tender filet which nearly melted on the tongue. his secret was to keep the meat in layers (sliced papaya in between, no liquid added) in a pot for two days but not in the fridge. by the way, all meat tenderizers you buy in shops have as main ingredient "papain". Link to comment Share on other sites More sharing options...
goski Posted March 6, 2007 Share Posted March 6, 2007 Tamarind works very well also when it comes to tenderizing big steaks or other chunks of meat. Link to comment Share on other sites More sharing options...
suegha Posted March 6, 2007 Share Posted March 6, 2007 Pineapple juice also works if the meat is left to soak in it for a min of 3-4 hours. It does give the meat a sort of sweet taste though. Link to comment Share on other sites More sharing options...
sceadugenga Posted March 7, 2007 Share Posted March 7, 2007 Pineapple juice also works if the meat is left to soak in it for a min of 3-4 hours. It does give the meat a sort of sweet taste though. It would go well with pork, can't say I'd fancy it with beef though. Link to comment Share on other sites More sharing options...
tutsiwarrior Posted March 7, 2007 Share Posted March 7, 2007 (edited) just finished making some beef stew using green papaya tenderized beef...checked the rice cooker after 1.5 hrs of cooking and could cut the beef easily with a fork, really nice... Edited March 7, 2007 by tutsiwarrior Link to comment Share on other sites More sharing options...
pampal Posted March 9, 2007 Share Posted March 9, 2007 You can also try Kiwi or Onion Juice, both work great Link to comment Share on other sites More sharing options...
ProThaiExpat Posted March 10, 2007 Share Posted March 10, 2007 The tenderizing qualities of papaya led to the use of papaya enzimes in the reduction of slipped discs in the back without surgery. Link to comment Share on other sites More sharing options...
pumpuiman Posted March 10, 2007 Share Posted March 10, 2007 The tenderizing qualities of papaya led to the use of papaya enzimes in the reduction of slipped discs in the back without surgery. I remember an article about that....somewhere in Mexico I believe, but I had read it was no longer used. Have you heard of it being used recently? I'm awaiting surgery on my back now, and would be interested to read about it. Link to comment Share on other sites More sharing options...
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