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In Reply to: Beef Short Ribs Revisited posted by Ray Basso on September 01, 2013 at 04:36:36:
I have not used kiwi, but I have used pineapple, which would go perfectly with an Asian/Korean marinade. Personally I wouldn't waist a whole kiwi.
A note on "tenderizing" People have this belief that marinading meat tenderizes it. In reality all marinating does is make the texture of the meat mushy as the proteins break down. This is very common when the marinade contains a lot of acid or vinegar. In the case of using kiwi or pineapple they do have tenderizing properties since they contain papain, a natural tenderizer. If used in too large a quantity or bathing in it for too long, will result in a mushy and less desirable texture. The "best" way to tenderize a tough cut of meat, is to cook it slowly, and/or with moisture such as braising.
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