|
papaya meat tenderizer
|
G McCrea
06/01/07
|
what company markets the unsalted papaya meat tenderizer and/or where can I get it. I haven't found any local source that even knows what I am talking about.
|
ellen
06/02/07
|
it is papain and the most common name is adolph's meat tenderizer. Usually stocked next to the salt in the spice section.
|
G McCrea
06/06/07
|
The original recommendation was salt Free papaya meat tenderizer. The primary ingredient in Adolph's is salt. Then sugar, starch and last is the papain.
|
ellen
06/07/07
|
Adolphs does make a salt free, and you may be able to find other salt free options at your local natural foods grocery. You can also use straight papaya puree from a bottle- wonderful with chicken or pork- and you might look in the vitamin section for papaya enzymes or digestive enzymes. The enzyme is also present in pineapple.
|
pervez
09/12/07
|
You can find these in Pakistani/Indian stores. The brand of spice mixes called "Ahmeds" from pakistan makes these. It is not available in all cities and stores. Of late the Brand "National" also has these papaya based meat tenderizer.
You can make your own which is much better than dry and powdered version. Just look for unripe papaya wash its skin and peel. make a paste of the skin. This would be the most powerful meat tenderizer this is how it is used in India and Pakistan commonly. The whole raw papaya would also make a decent tenderizer.
Alteratively you can use the skin of the regular Papaya available in grocery stores which is usually part ripened. Chinese, Vietnamese stores usally have unripe or least ripe papayas.
A raw papaya skin paste is a tenderizer like none you would have ever experienced any other tenderizing method simply doesnt compare to it. The small variety papaya is the strongest in tenderizing action.
You can look for Indian stores in the city you live on google search or in Sulekha.com an Indian website.
|
ellen
09/13/07
|
Thanks Pervez, for taking the time to share this information.
|
Rose
11/03/07
|
How do you make a paste out of the papaya peelings? Thanks
|
ellen
11/03/07
|
The peel is thin and tender. You can put it in the blender with just a little water and make a goosh out of it to pour over and under the meat. You can also just pound it with a pestle, the old-fashioned way.
|
matt
05/24/08
|
ADolph's unsalted version is no longer available.
|
suz54
09/14/08
|
i have done it with green papaya and also with pineapple pulp. great natural meat tenderizers without the salt.
|
dianne
09/15/08
|
hi..i am doing a Science Investigatory Prpject about meat tenderizers..and in my research..it's better to use langka leaves as meat tenderizer than papaya as meat tenderizer..because..papaya has too much papain that is harmful for the body..it seperates the upper part of the meat..and i fond out..that it contains carcinogen that is not needed for the body..i hope you appreciate this..thanks for the time..hope this helps someone..
|
ellen
09/15/08
|
Thank you Dianne. Langka leaves are not common here in Texas, papayas are.
|
Joy
10/12/08
|
Just moved to Panama City, Panama and heard about papaya as a meat tenderizer. The beef here is TOUGH, TOUGH, TOUGH. I have read the comments but could you be a little specific in the amounts used? Do you spread the papaya paste on the meat. I understand that the papain must be activated by heat. So do you put the meat in the oven at a low heat or a skillet?
|
ellen
10/12/08
|
Yes, that is some tuff taco meat. You will be able to tenderize cooked low and slow in the oven, not in the pan. High heat always toughens.
|
Linda
05/09/09
|
Have not found Adolph's meat tenderizer available as it was in Safeway supermarkets. Could this papain ingredient be in a KCMasterpiece marinade?
|
ellen
05/09/09
|
You can order online:
lawrys.elsstore.com/view/category/182-adolph-s/
|
Jeff
05/20/09
|
The same enzyme is in kiwi, pinapple, (papaya) and maitake mushrooms. Leave meat in a blended pulp of this stuff for two hours and cook. The enzymes break down the tough connective tissue in the muscle of the meat, if you marinate too long (like overnight) the meat will actually start to liquify.
|
Maria
07/23/09
|
thank you for the information.....i am from Philippines and i really appreciate it....it helps me a lot in my studies....!!!!!!
|
Maria
07/23/09
|
What if we combine pineapple and papaya as meat tenderizer? is it okay.......does it have bad effects in our bodies? hope for your response!!! thanks a lot.....
|
ellen
07/23/09
|
No, it gets cooked so all the enzymes are denatured/ inactive. Anything that is safe to eat raw is going to be OK for a marinade. Just remember, don't use the marinade as a sauce after it has been on raw meat, unless you boil it after it has been on the raw meat.
|
irene
07/24/09
|
Can you give me a recipe for papaya leaves as meat tenderizer. i heard that papaya leaves is rich in papain........
thanks a lot!!!!!
|
christine
07/24/09
|
how to use the papaya leaves as meat tenderizing?
|
ellen
07/24/09
|
These leaves are edible raw or cooked, the most common way to use them is simply to wrap or layer thin pieces of meat in the leaves and let sit (refrigerated, please) overnight.
|
Jvannesic
07/25/09
|
Is there a significant difference between the meat cooked with and without using papaya in terms of tenderness and taste? Thank you....!
|
ellen
07/25/09
|
Tenderness, yes, it can actually get mushy if left in the tenderizing mix too long.
|
Matilde
08/23/09
|
All of this is great information... thank you!
Now, my question. I have a papaya tree full of papayas.... so I want to make some tenderizer and store it to use in the future. How would you do it? blend the skin with some salt and bottle it in the fridge? would it survive some time?
|
ellen
08/23/09
|
The enzyme action that makes it a good tenderizer is a real challenge for storage. I believe I would freeze it in small, single use packages, and only expect it to hold about 3 months in the freezer. You can puree it to freeze, which would let you freeze it in freezer baggies. Then when you want to use it, just pop the meat in the day before and put it in the fridge.
|
malik
09/24/09
|
hi, would you use whole kiwi or just the pulp.thanks
|
ellen
09/24/09
|
I just use the pulp. the shell doesn't have the enzyme as far as I know.
|
maninder
09/25/09
|
why or how raw papaya makes meat tender?
why or how raw papaya makes meat tender?
|
Bill
09/25/09
|
I have heard that meat tenderizer can be used as a salt substitute (papain based). If so what is the source of this product?
|
ellen
09/25/09
|
Bill, I do not recommend. There are plenty of more successful salt substitutes, starting with potassium chloride ("NuSalt", for example) and ranging through many herbal blends such as Mrs Dash and McCormicks herbal lemon blend.
Maninder, this is discussed further up this thread, it is an enzyme reaction on the proteins and connective tissue.
|
Ana Medina
10/10/09
|
Have you heard of meat tenderizers containg or causing carcinogens?
|
ellen
10/10/09
|
What are you referring to or looking to learn?
|
ivan
10/14/09
|
Hi, what part of the pineapple is used? pulp or shell? and how to prepare it?
|
ellen
10/15/09
|
pulp or juice,best if fresh as canning deactivates the desired enzymes. soak the meat in the juice or mash.
|
Coleene Tan
11/08/09
|
What are the complete materials in tenderizing meat by the use of papaya leaves?
|
ellen
11/08/09
|
Papaya leaves. It is not tricky.
|
Dave
12/03/09
|
Does whatever fruit you use leave a real fruity taste cause I would like to keep the natural taste of the meat? Does it work well with elk?
|
ellen
12/03/09
|
No, it does not leave a lot of flavor, and the bit of taste would probably be an asset with elk or any other game. I would start my experiment with kiwi for the least flavor; papaya or pineapple for coplementary.
|
ando
01/14/10
|
HAHAHA, the 2 year papaya conversation, i like it. I have a recipie for chicken soola that specifies marinadeing chicken in papya paste for 12 hours. reading this it would make me think the chicken will be liquad at the end of that time. anyone done this with chicken before?
|
ando
01/14/10
|
oh BTW here is the recipie, looks really nice,I will update after I try
www.khanapakana.com/Chicken/chicken-soola.html
|
ando
01/14/10
|
oh BTW here is the recipie, looks really nice,I will update after I try
www.khanapakana.com/Chicken/chicken-soola.html
|
ellen
01/14/10
|
This recipe is probably traditional, for the tough little chickens that run around and scratch for a living and get eaten only after they stop laying eggs. I would start with 4-6 hours on our young supermarket chickens.
|
Catherine
04/18/10
|
I use the meat tenderizer for bee stings. Mix with a little bit of water to make a paste, apply to sting and it immediately takes the pain away! I know it is the papain in it, and wonder if a papaya or the skin would work the same way?
|
ellen
04/19/10
|
That is a common treatment in places where papaya is easily available.
|
jocie
07/02/10
|
do pineapples work as well as papaya?
and do they make the meat less chewy? :)
thanks
|
ellen
07/02/10
|
Pineapple works as well for pork and chicken not as tasty on beef It tends to make it less chewy Long SLOW cooking is the main secret for tenderizing the tougher cuts.
|
jocie
07/03/10
|
sorry, but what does it mean by chewy? :)
thanks
|
jim
11/14/10
|
Is there any papain in the meat of the fruit or is it all in the skin and leaves?
|
ellen
11/15/10
|
Yes, the fruit has some tenderizing quality.
|
shirley
02/11/11
|
I use to be able to buy Ground Papaya and it tasted just like salt. This really works as a subsitute for salt. Is there anyone now who sells it? I appreciate you help. Shirley
|
ellen
02/12/11
|
Haven't seen this. Hope you can find it.
|
krizia
02/14/11
|
which is more effective the papaya pulp, papaya peel or the papaya leaves as meat tenderizer??? the best one. thanks!
|
ellen
02/14/11
|
Peel with some meat still on it is a good choice.
|
Lubna
02/24/11
|
How much papaya paste can be used for one ounce meat?
|
ellen
02/25/11
|
Don't have an answer for this- enough to cover- depends on the size and shape...
|
Shalini
05/10/11
|
I marinated lamb in yogurt and other spices overnight. Can I add raw papaya now to tenderize it further ? If yes, how much would be suggested for 3 pounds of lamb ?
|
ellen
05/10/11
|
Not any more help than the yogurt has already been, I think...
|
Mike
06/03/11
|
Hi Ellen,
I read one of your earlier posts on papain. I was dated 6/7/07. You said that the same enzyme in papaya is present in pineapple. I was recently looking at something totoally different, but read that the enzyme in pineapple that tenderizes meat is called bromelain. Further down this thread, Jeff said kiwis have the same enzyme, but what is in kiwis from what I read is actinidin. Just thought I'd toss that in.
|
jenny
08/20/11
|
hi, i'd like to know, if i marinate the pork in pineapple juice with my marinate mix overnight will it be ok? or will it be too tender?
|
ellen
08/21/11
|
If you are planning this for a large party, do a small batch. It depends in part on the size of the pieces.
|
maria
09/12/11
|
How much does the taste of the meat alter when you use freshly made green papaya paste as meat tenderizer? I live India where not a lot of people eat beef. As a result the beef is almost always horribly tough. If i bought a 1 pound piece of what they call "undercut" here and want to use it for a stir fry, would you recommend that I marinate it before or after i cut it into thin strips? And for how long? It's for a Chinese recipe, so please also tell me about how the taste will change as well.
|
ellen
09/12/11
|
It does not particularly change the taste. I would marinate after slicing, for about 4 hours.
|
julia
09/27/11
|
Hi Ellen
I was just wondering, if you're using a recipe that calls for a marinade and you're supposed to be marinating the sliced beef overnight, would you just add the green papaya to the marinade, or would you marinate the beef separately in the tenderizer first, and then add all the other marinade ingredients?
|
ellen
09/28/11
|
If it were thin slices, I would do it separately, first.
|
Jay
10/14/11
|
Great long lasting thread. I have read that this papain or papaya paste does not work if you do not apply heat. So in my example, if I would marinate lamb leg cubes in the fridge for 3 hours with the rest of the spices, would it not tenderize the lamb?
|
ellen
10/14/11
|
First you marinate, then you cook.
|
Jay
10/15/11
|
Thanks, this would be for a biryani that I would only be cooking for about half hour to forty five minutes. I hope that is enough time for it to tenderize.
|
Gerry
10/30/11
|
papain for freezer-food prep
Is it true that meat tenderizers containing papain are good to use to preserve freshness on fresh fruit and veggies before storing them in one's freezer? If so, how much tenderizer (like Adolf's) should one use?
|
ellen
10/31/11
|
Can't answer that; it doesn't make chemical sense. It does help to blanch most vegetables before freezing, as this quiets the enzymes.
|
Kent Aderes
11/07/11
|
If I use the paste from fresh papaya skin/fruit, do I have still to activate the papain enzyme by manipulating the temp by 65c??? Some reading suggest to activate first before using for marination.
|
ellen
11/07/11
|
The enzyme has to have something to act on, or it just piddles away its energy. Also, if you get it too hot, it stops completely. If you are thinking of heating, then applying, it would have to go on right away.
|
pk
01/04/12
|
Is there a difference between using a raw papaya pulp versus ripe papaya pulp?
|
ellen
01/04/12
|
It has to be raw. If you mean green versus ripe, I don't know-
|
