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all right...now the question about MSG. Someone who has worked in the food industry extensively told me that MSG is simply sugar and salt mixed together.
I'd never heard that before.
This is patently false. MSG is monosodium glutamate, which means that it is the sodium salt of the glutamate anion. Glutamate is simply the basic form of glutamic acid, which is an amino acid found in protein.
Bromelain is a proteolytic enzyme extracted from a number of plants, most notably pineapple. Pineapple juice does not contain enough bromelain to make much of a difference when tenderizing meat, but there are many ways to break down protein and pineapple juice does help with a few.
Heat, acidity, basicity, and ionic strength (saltiness) all can contribute to 'tenderizing' meat by breaking down the collagen and connective tissue that give it structural toughness. The salt in a meat tenderizing powder is not just filler.
The problem with using fresh pineapple on meat is that you not only tenderize the meat but you turn it into meat mush and use all texture.
I prefer to use heat as a natural tenderizer.
I've had pork that was properly marinated with pineapple juice; the meat was tender and flavorful. I suppose the length of time the meat marinates in the juice is the deciding factor.
I prefer not to use chemical tenderizers; I'm a fan of "low and slow" cooking.
Adolph's and McCormick both have an unseasoned tenderizer. I assume that means salt free. You can use lemon juice on chicken. We have a hand held spring loaded meat tenderizer for beef or pork.
yes,,,,its essentially a jaccard ...they make wonderful gifts too
I purchased one this evening ... first Ebay purchase in nearly seven years.
While I was on the site, I looked up the costs of some pocket thermometers, oven thermometers, and candy thermometers. Those prices, even on the Taylor brand are cheaper than I can get at the US Food's Chef Stores by a good margin.
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