Most of us are familiar with the powdered meat tenderizer we buy in the grocery store, but you can make your own meat tenderizer at home. Depending on which type of meat you are cooking, and which method you implement, you might be surprised at the results of what a little extra time in the kitchen can do for your meal.
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Prepare of the meat. For thick steaks, poke the meat deeply all over with a fork and then pound it out with a meat pounder. Sprinkle on meat tenderizer, and soak it in the liquid.
Preparing the meat tenderizer. Mix all ingredients together. You can play around with it to determine which ingredients you prefer. Different ingredients will work better with different meats.
The first common mistake people make with using meat tenderizers is that they don't add a liquid in order to help soften the meat. It's important to use a meat tenderizing powdered formula in conjunction with a liquid or oil. Vinegar and lemon will help to tenderize the meat, but if you're cooking with pork, try pineapple juice. Remember, the longer you marinade the meat, the more tender it will be. Allow it to soak for at least 3 to 4 hours.
After you've prepared your meat tenderizer, and you've got it soaking in a good mixture of liquid and seasonings, cover the meat in a bowl and refrigerate. Don't allow your soaking meat to sit at room temperature, because bacteria can grow on it.
Drain the liquid just before it's time to cook your meat. Cook immediately to the correct temperature, and serve hot. Always pack up your food as soon as everyone is done eating, and refrigerate if you plan on having leftovers.