Tenderize & Marinate Meat with Green Kiwifruit
Did You Know
Kiwifruit are many things: delicious, healthy, low-cal, nutrient-dense — fun! If you’ve spent any time around kiwis, you already know this. But what many don’t know is that kiwifruit can also be used to marinate and tenderize meat!
The tenderness of meat is often equated with its quality. In reality, the texture of meat has more to do with how it is handled before and during being cooked. There are three main ways to tenderize meat: mechanical, thermal, and enzymatic.
Three Ways to Tenderize Meat
Mechanical. The most common way to tenderize meat is by pounding or piercing the meat. This very physical method acts like the equivalent of “pre-chewing” the meat. While being the most common tenderizing method, it’s not the most preferable by many.
Thermal. Cooking in a slow-cooker has always been a popular choice for serving fork-tender meats. This “low-and-slow” heating method of cooking the meat does a great job of breaking down connective tissues in meat. The end result is tender meat that melts in your mouth.
Enzyme. While nearly everyone knows how to tenderize meat using the mechanical and thermal methods, very few people know about the enzymatic process. The natural enzymes in meat can help break down the collagen of its connective tissues over time. This method creates tender meat without altering the structure of the meat’s fibers — like mechanical or thermal tendering does.
Ideally, enzymatic tenderization is the perfect method for tenderizing meat. It’s a completely natural process that happens gradually over time. The problem?
It can take nearly 3 weeks for the process to occur naturally!
Fortunately, there’s a quicker way!