Best methods to TENDERIZE STEAK tested! Papaya, Kiwi, Baking Powder, Onion & Honey! 

I just wanna hang out with this dude and eat steak all the time

This dude emits the same energy as crazyrussianhacker

Guga's wife : Honey let's make love Guga: Lezdewettt

I have never cooked even an egg in my life, but after watching like 20 of your videos, I'm really thinking about starting cooking. Thanks for the "motivational" videos.

I did the pine Apple on a cheap cut and it was so tender. I haven't told my friends what I did. They think I spent big money on the them.

** WARNING!! ** DO NOT WATCH THIS WHEN HUNGRY OR LATE AT NIGHT!! Great review!

Love from India! Papayas are one of the key ingredients when it comes to tenderising meats in the south east Asia. If you have had the chance of trying some kebabs you'll know. The best that I have come across is the " Galauti Kebab" from Lucknow, India. The mutton turns into butter and leaves you with memories for life. I love your videos. God bless you.

Showed my wife this video and she got inspired so a grabbed a few packs of big steaks that were sadly not on sale. She did the papaya and honey marinades then grilled them...those steaks were amazing! Even my dad like them and I gained a gut and probably a few pounds overnight but it was worth it.

Acid experiment: Lemon (citric acid) Apple (malic acid) Sour cream (lactic acid) Vinegar (acetic acid) Pineapple (tartric acid)

Let me explain: Papaya is great as a tenderizer because it contains an enzyme called papain that breaks down peptide bonds. In turn this denatures the long strands of proteins that make up tough meat fibers in effect making them softer and easier to chew. Pineapple contains bromelain, digests protein, softening the tissues in meat. I know that papaya is the best tenderizer. Because papain is stronger in some chemical way. Now you know :)

Awesome videos, and I'm learning things along the way! Which is my favorite thing about food channels.

This is enjoyable and wow you have come along way with your presentation. Keep going!

Not sure if anyone said it below, but the ripe papaya is not the way to go. Try using a green one.. we also use pineapple at times, especially with pork. (in the Caribbean)

After watching this, I decided to buy some top shelf ribeyes, marinate them in onion and papaya for 1 hour, add salt, pepper, and mushroom powder, them smoke them in hickory for 45 minutes(thanks to another video you made), then finish them with avacado oil at 400 degree's on a griddle. My mother in law said it was some of the best steak she'd ever had, then ate the extra one I made so no steak breakfast burrito's for me tomorrow :( Thanks for making these video's, I've learned a lot!

Me watching Guga: "Nice, he has marinated everything nicely, bet he is gonna just rinse them off nicely in the kitchen si-" Guga: GARDEN HOSE Love your vids bro!

What a great video from start to finish. Thank you for sharing invaluable content!

“Les dew eht”

You washed out a whole lot of flavor buy rinsing with so much water pressure. The control has most flavor (myoglobin) because it was not washed out. Scrape off excess marinate then lightly rinse (4seconds max each side under light water stream) while rubbing off excess marinate. Pat dry thoroughly. This will make all the difference in flavor intensity!

So informative! I cook food for my self since i live alone and this is helpful. Do we have a video for pork as well?

This was good, but looking at your newer stuff, it is amazing how far you have come.

Hi Guga, your videos are great! I subscribed to both your channels because you make informative videos and you seem like a good person. It’s so hard to find family friendly content. Keep it up buddy.

Green (unripe) papaya works best. Has more tenderizing properties (more enzymes) than the ripe one, and will impart almost no additional flavor to the meat (so less rinsing necessary) as green papaya is almost tasteless. Little warning - avoid prolonged contact with your fingers as your fingertips may become ever so slightly blistered.

Great energy, positive vibe...love for grilling...subscribing for sure 👌

Watching this and then watching a newer video you can really tell the growth of this Channel.

Production value alone deserves a thumbs up

Guga, I commented on your video with hiro. I was joking around about how you added nothing to that video other than providing that beautiful lobster, which was huge. Just wanted to say thank you for teaching me and others so much about cutting, preparing, dry aging, and cooking beef, among other forms of preparing beautiful barbecue. Thank so much, you’ve made my cooking and eating experience so much better with this great channel and sous vide everything. Guga, you’re the man.

Shout out to your excellent editing choices!

One of the best food videos I have seen. And I see them every day, looking for good recipes.

Oh Also.. Damn Guga! Your video production is pretty damn awesome these days!

Man my dream job at this moment would be to be your apprentice. You get to work with such good food.

Thank you for testing all the options 😊

Hey Guga love the channels and love your work. Have you ever used onion juice as a marinade or a FIG fruit as a marinade??

Yes, definitely interested in Papaya vs Pineapple! Great video guys!

I love how Guga is just that one artisan who does amazing stuff and his family loves it, but their super uncomfortable at the same time when he puts on his 'We on camera now! Let's scream!' mode xD I love this channel, the food and Guga are awesome!

Love all your vdo's, I've learned so much about cooking Sous Vide, Love to see more of Angel too!

first time watching this channel, I love the food, and your family is beautiful, god bless.

Kiwi is used in the marinade for Korean ribs. You need to try it. When mixed with the other ingedients it is the most amazing thing ever. Neighbors pop their heads over the fence wanting one every time i make them.

I love food experiments like this! Awesome and fun to watch! It makes sense that Pineapple and Papaya created tender steaks. They both contain natural powerful enzymes and are acidic. That's why they are used in skincare products. Thank you for doing these!

I thought I knew a bit about cooking. Guga, you just taught me about Ribeye Cap. Thanks!

First time coming across this video! The meats look delicious! Im going to try the honey and the papaya marinate. The guys are cute! Great video!

This vid is amazing! This is how you really scientifically find the best version in a row of... Keep up the good work!

Hey Guga, those steaks looked great. I love how the baking powder stopped everyone right in their tracks. How about different types of booze? Keep up the great work my friend

Esse cara é top!!! Só dicas boas. Muita expertise. Parabéns pela qualidade dos vídeos!

Love your show. Have a couple of suggestions: 1 As far as flavor, try using a palate cleanser fore moving to the next steak 2 how about a mix of papaya and pim

This is quality content

Totally agree with papaya and pineapple, use both juice to marinade meat 🍖

@gugafoods... thank you so much for this review . I tried the pineapple marinate and my steak was super tender . Love the videos n keep em coming!! Thanks!

Thank you for doing this and getting real reactions. I read Kiwi had enzymes but wasn't sure it would work. I have tried pineapple and papaya and they work. But I only had a kiwi on hand.

I love the filming my man keep it up! And damn those steaks look great

There are always dairy tenderizers. Buttermilk, whey, or yogurt do amazing things to meat and vegetables when marinating before cooking, particularly for frying, this is the way to go, as with Onion Rings or other fried and/or battered vegetables or seafood fritters. Depending on the use of your meat, the thickness, how tender you want it, etc... the length of time you want to marinate varies. This method is best for tough meats, like all of the various cuts of the round, rump, plate, flank, arm, and sirloin. These are some of the BEST flavored, but quite tough. I usually marinate 48 hours for top-round, but only overnight for top-sirloin. Rinse and dry the meat very well. If you feel you can take the time, salt heavily on both sides with kosher flake salt and leave uncovered in the refrigerator for 1-2 hours. Afterward, rinse again in cold water, dry very well, season and grill or cook in the way you choose. This is the method I use for a 3/4" to 1" cut of top round or top sirloin that I am going to make Chicken Fried Steak of, rather than cubing, which I do not like to do for tenderizing, but for Chicken Fried or Country Fried Steak, it is nice to do after tenderizing in dairy, so that the coating stays on better. As well, if you cube and then tenderize in dairy, you lose a lot of beef flavor, which is so common in Chicken Fried Steak recipes. I like a thicker, meatier, beefy flavored cut of steak for Chicken Fried Steak, so I use the thicker cut, but I will often cube after tenderizing (to maintain a more beefy flavor) so that I have the iconic, well stuck on, bumpy, crispy outer coating. For anyone that has ever eaten Chicken Fried/Country Fried Steak, the typical thinner, heavy coating to thin meat ratio, without distinct beefy flavor, mostly depending on the gravy for flavor, is not good-eats to me You mentioned lemon or lime juice; I am sure you know people also use apple cider vinegar the same way. People also use steak sauces or barbecue sauces the same way. I am sure it is because of the vinegar and/or tamarind in them. Tamarind will work like the papaya and pineapple. I was shocked to find that a very tough round steak, marinated three days in barbecue sauce, was actually tender and pleasant to eat. I never expected that. *Dry your papaya seeds, grind and use as an interesting peppery seasoning. For Angel, marinate some chicken breast, steak, beef or pork ribs, brisket in honey, pineapple, and papaya (I also use guava), add any other spices or herbs you want (such as garlic, red pepper flakes, onion, mustard, tarragon, rosemary, coriander powder, cumin, dried or fresh chopped sage, achiote, etc...) then grill for a fantastic Island flavor that does not remove the flavor of the meat, but adds the flavor of the marinade to the meat in a much more pleasant way than dipping in sauce. I also use the marinade (that has not been on the meat) to brush and coat with during cooking. With coconut rice, a good fruit salsa, avocado, some ceviche, tortillas and chips, amazing! *Also, I agree with what Soutern Star Guitar, just below, says about the rinsing method.

Not only are you a good cook, but you are a good scientist!

First time here

The music when he is cutting and marinating the steaks gives me hard vibes of some 80s Kung Fu Training Montage

Why hasn't this guy gotten a mil subs yet? He's channel quality looks like it

So glad to learn new strats for my chewing issues. Happy to try out fresh pineapple and papaya knowing its justified contributing to my steak protein emergency recovery intake.

Love this. The reaction is helpful. I saw this vid when looking up how to tenderize beef

The bi carb does work but you need to thinly slice the steak and add with Soya sauce etc. The Chinese use this method in Takeaways/restaurants very successfully.

Guga is so sweet. As a person he is so wholesome.

Ok now I think I need to make more cooking videos! This just gave me a LOT of ideas! :)

Hey guga I love your videos always binge watching and trying your recipes for my family, but I was wondering have u ever tried to do wing stop fries I cant find a good simple recipe..

Came here because of Shokugeki no Soma When Soma Tenderizes his steak with Onions and the iconic Honey ;)

Tenderize with fish sauce and warm age sous vide. Marinated fish sauce for 3 days then warm age process sous vide at 104 degrees for an hour.

I loved this, will do same experiment with my students. Thanks

One of best things is that the videos (prt 1 & 2) are focused and without boring side tracks

When he said, "Oinion" I felt that

I tested all of these from both of your videos years ago on very tough meat - pineapple does good, but green (unripe) papaya is the undisputed KING of tenderizing!

Wow ,i live off the grid and your grinder is amazing. I need one of this no electic grinder Greatings from italy

I saw this some time ago and went out to the store to try the papaya. I’m sure it’s going to be great! 😋

Nice video . Nutra bullet or ninja works good for various things never seen a string pulled chopper lol.

Yes. Papaya vs pineapple on a cheap cut of beef.

This was a very informative and useful video.

Production is helpful on my research thank u man

Guga, you should do a video on tenderizing steak with Papaya and Pineapple head-to-head to crown the king of tenderizers!

I love how Guga has top of the line bbq equipment but uses a pull cord food processor. Awesome!

Exelente Guga eres el mejor y la edición de tus vídeos son buenísimas 👍👍👍👍👍👍👍👍👌

Love the video. Slow motion does makes everything better.

What about dry aging with Bourbon or other alcohols ?

it miɡht seem silly but I really like that tool you are usinɡ to chop up fruit and veɡies, that it is manual and not electric. Its better for the enviroment.

That was really fun to watch. I have been wanting to try papaya and kiwi. Wondering about rinsing the meat off b4 cooking, tho'. I think I'll just scrape it off. Thnx

Yeah, Guga I'm with Angel to do a competition between Pineapple and Papaya. Love your videos presentations they're very well done just the right amount of banter and good information. Keep it up.

As someone previously commented it should have been baking soda not baking powder!

Try marinating with Ginger and Lemon mixture.

I found my new favorite channel thank you

Love you guys! My son and I love your videos

Thank you for explaining how each type of treatment affects the tenderness and flavor. Your video has helped me understand what to expect in my meat tenderizer lab for Food Science class. For my lab, I have to compare 4 flat iron steaks to the control. The treatment methods include the following: pulverized fresh pineapple, marinade, commercial meat tenderizer and mechanical tenderizer. Thanks to your video, I imagine the pineapple will be the most tender. Thanks again!

I love this guy. A fat man cooking with a friendly accent. Glad I found this channel⚡

The video was funny and it was so hilarious to see you guys taking the bite of each steaks. 😍😊. But I'm telling you, you made me wanna eat a steak right now! 🤣🤣

great unik experiment. thanks for sharing

TASTE THE “CONTROL” FIRTS! So you have something to compare!!! A baseline.

Papaya is being used as meat tenderize for centuries in an Indian dish known as hyderabadi mutton dum birayani.

Nice work man

Great experiment, I use green papaya as tenderizer when I am cooking goat, works great

Yogurt is my favorite tenderizer

green papaya is better.. it has more Papain than the ripe yellow/ orange one.. i did a comparative study way back in high school on my science investigatory project.. :D

I wounder how long till one of the best chefs out there see guga and makes a video with him lol

Good work, keep it up

I think u bought too good quality steak for the test. Those beauty does not need any tenderizer. Can u do tenderizing test on a hard meat which is the main reason for tenderizing

Am I the only one that loves when he says “let’s do it”

That cap-coil looks CRAZY delicious

Guga, can you try tenderizing using sourdough starter?! I think it has a great potential since the enzymes present in sourdough starter should do the trick! Cheers!