master-cooks | The Underrated Fruit You Should Use To Tenderize Your Meat

In the culinary world, tenderizing tough cuts of meat is often achieved through mechanical means or chemical tenderizers. However, a natural and underrated method involves using a common fruit found in many kitchens: the kiwi. This vibrant green fruit contains an enzyme called actinidin, which effectively breaks down proteins in meat, making it tender and juicy. Unlike other fruits like pineapple or papaya, which also contain tenderizing enzymes, kiwi imparts a subtle flavor, allowing the natural taste of the meat to shine through without overpowering it. To use kiwi as a tenderizer, simply peel and mash the fruit, then apply it to the meat. Let it marinate for about 15 to 30 minutes. Be cautious not to leave it on too long, as the enzyme is quite potent and can overly soften the meat if left for extended periods. This technique is particularly useful for tougher cuts such as flank or skirt steak. Besides its tenderizing properties, kiwi also adds a nutritional boost, being rich in vitamin C and antioxidants. Incorporating kiwi into your meat preparation not only enhances texture but also introduces a refreshing twist to your cooking repertoire.

How to tenderize meat with kiwi

There are two primary methods for tenderizing meat with kiwi: marinating or using the kiwi skin. These techniques are preferred over directly slicing kiwi onto the meat because the enzyme actinidin can have adverse effects if overused, potentially turning your meat into a mushy texture if not applied carefully.

To prevent overly soft meat, you can peel the kiwi and use the skin instead. Some kiwi may remain attached to the skin during this process. Simply take the kiwi skins and rub them over the entire surface of the meat. The actinidin in the skin will be sufficient to initiate the tenderizing process, yielding an ideal texture with minimal effort.

Alternatively, you can marinate the meat in a sauce or dressing made from kiwi. A simple option is to mix the kiwi flesh with a bit of olive oil and vinegar; the flesh is soft enough to be mashed by hand or blended. However, be cautious with the quantity; for a five-pound piece of meat, half a kiwi should suffice. Also, be mindful of marination time; it only takes about 15 minutes for the kiwi to start breaking down the meat too much. Before cooking, make sure to remove any excess kiwi and moisture to achieve a good sear.

How the actinidin in kiwi tenderizes meat

Not all types of meat require tenderizing, but tougher cuts such as beef brisket or chuck roast can greatly benefit from a little relaxation. Tenderizing involves breaking down the tough connective tissue on the meat's surface, resulting in a melt-in-your-mouth texture.

Actinidin, a cysteine protease, operates through a process known as proteolytic degradation. To keep it simple, this process breaks down specific bonds within the tough proteins in the meat using water, transforming them into softer amino acids and making the meat significantly more tender than in its original form. While both green and SunGold kiwis have high levels of actinidin, the green variety is generally more effective at breaking down proteins.

Ultimately, the key takeaway is that this method not only tenderizes the meat but also adds a delightful flavor before cooking. Just be cautious to use a small amount of kiwi to avoid compromising the texture.

The Underrated Fruit You Should Use To Tenderize Your Meat

How to tenderize meat with kiwi

How the actinidin in kiwi tenderizes meat

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