Wash the pineapple and cut off the green top and the bottom by laying the pineapple on its side and applying pressure on the knife. Amino acids join by forming peptide bonds, a link that connects one amino acid's amino group with the carboxyl group of another amino acid. but this seems to say that the citric acid in food may have less of an effect than that of the digestive enzymes in them. Literature & Lore . By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy. Just give the pineapple a quick rinse after soaking. http://www.henriettesherbal.com/eclectic/usdisp/ananas.html, "Tenderizing Meat." Anything that comes in a can has been cooked. Want to make ketchup from scratch - do I need an immersion blender? If you do not have any of these appliances, you can cut the pineapple into small pieces to marinate the meat. Well, that teaches me for title skimming. Ananas sativa." Since the acids in pineapple are strong, do not marinate the meat more than 12 hours, or the acids themselves will start to cook the meat. The remains are rich with this corrosive substance, which is then extracted. "Tenderizing meat with explosives." Pineapple juice contains enzymes which help to break down the different tough fibers of the meat, which helps to make the meat tender. Most sources say that it does so due to proteases (specifically bromelain). You consent to our cookies if you continue to use our website. Thanks for contributing an answer to Seasoned Advice! They claimed the pineapple marinated, Oh yeh it was fresh, and it did tenderize, but it destroyed the, I had a similar situation once where I tried to make bulgogi and marinated the, It was close to 1". Yeah, a lot of cooking books say "fresh" this or "fresh" that simply to be poetic and sound sophisticated. You must log in or register to reply here. Excerpt from "The Dispensatory of the United States of America, 1918." http://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1010&context=animalscidiss, http://www.brainromania.ro/uploads/papers/effect-of-marination-with-proteolytic-enzymes-on-quality-of-beef-muscle-2012-409.pdf, http://science.howstuffworks.com/innovation/edible-innovations/pineapple-enzyme-tenderize-steak.htm, MAINTENANCE WARNING: Possible downtime early morning Dec 2/4/9 UTC (8:30PM…, “Question closed” notifications experiment results and graduation. Fox paid 7-figure settlement over bogus conspiracy story, Crucial new data on the efficacy of cloth masks, 'Voice' singer's tough night in Knockout Rounds, Snubbed former Nike exec auctioning rare Jordan shoes, David Maas, NBA halftime showman, dies of COVID-19, Education Dept. The canned pineapple isn't really pineapple anymore. How does the altered Extra Attack feature of the Bladesinger (Tasha's Cauldron version) interact with Fighter's additional Extra Attacks? The acidity and flavor is gone, so it won't tenderize your steaks.That's why it's a fruit that should never be canned. You can sign in to vote the answer. Adventurous cooks can even place the meat underwater and tenderize it with shock waves produced by underwater explosives. "pieces of meat marinated in a composition consisting of 15 g of pineapple pulp, 200 mL dry red wine, 2 tablespoons honey, 2 tablespoons grated horseradish, 2 teaspoons garlic, 1 tablespoon thyme, 1 tablespoon marjoram, salt and pepper" -- I guess they really wanted to be able to eat the results... and were really confident there's no significant enzymes in wine, honey, horseradish, or garlic?? Stand the pineapple back up and use the knife to remove the skin. Fresh pineapple juice contains Bromelain, an enzyme which breaks down meat proteins. Some prepared meat products, such as meatballs … These proteins can carry out numerous functions in the structure and operation of cells, tissues and organs.
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