Bromeline, not acid, is a natural meat tenderizer found in fresh pineapple. Heat kills it, so canned pineapple that has been warmed to seal it doesn't have it.
Bella Capulet yup, that and maybe a good amount of fermentation from bacteria based on his reactions to the smell. It seems it’s the pulp at the bottom that gets to him.
I think not so much pulp, as a residue from concentrate. That's probably why not a whole lot happened, to the best effect he must use freshly squeezed juice from fresh pineapple.
@@Omnishredder Straight from the web : Acids like lemon juice, lime juice and vinegar break down raw meat, allowing the marinade's oil and spices to deeply penetrate
@@SUBZEROinfinity you don't quite understand that there's acid which just corrodes and then there's enzymes what actually break down the structure of a given thing, like saliva breaks down sugar, big difference being the enzymes leave the nutritional value in tact, acid does not, so acid doesn't work as effectively by comparison if using the freshest pineapple possible including the core, now if talking about the juice... Then it's different as pineapple juice is often great treated, so the enzymes are killed off, but the real things no contest
If you didnt see, Tyrell Crosby (the football player, for those that dont know) posted on twitter a list of channels he’s subscribed to on youtube, and Tyler, you made it in! Congrats boi lol
When you eat too much pineapple you get a tingling/stinging in your mouth because the enzymes in the juice start breaking down the tissue in your mouth so when you bite pineapple it bites back
Dude you need to redo this, please take a fresh pinapple, grind it all into a paste and the chemical which tenderizes meat is only found it fresh pineapple, its called Bromelain and yes you need the stem in the mixture, becuase it contains the most Bromelain.
It’s bromelain in pineapples that cause it to break stuff down. It’s the enzyme that makes your mouth feel weird and causes you to not be able to make pineapple jello
It's true lol. People back in the days used to really put anything in jello. Even vegetables and meat. It's pretty gross. But pineapple jello sounds pretty good honestly.
It needs to be the whole pineapple blended up, can't use canned crap as a substitute, because of an enzyme that breaks down the protein structures that the canned crap ain't got
Before I even clicked on this video I asked myself “ is this what my life has come down to watching a guy put things in juice for a month” now I see the answer.
What they are reffering to is an enzymee in the Peel of the Pineapple that disolves connective tissue and makes meat tender. It is commonly used by steak enthusiats to cook tough cuts of meat. Grind up a whole pineapple with peal and marinate the meat in it.
The true difference you can tell when meat is is pineapple juice for a while is when you cook it. I wouldnt recommend you cook that meat tho lol. The enzymes in the pineapple tenderizes the meat basically.
I always marinade steaks in pineapple (typically canned pineapple) for about 30 mins before cooking. Makes for extremely tender steaks. Just don't leave a steak in the pineapple too long, it just gets mushy.
I just got off a 12 hr shift. I come home. Heat my food and it is 3:30am something. First thing that pops in my head is tyler tube. Bro, you made my night. I have to get up at 9am and go back to work later. Keep it up. You help me become relaxed after a long ass day at work. I love you bro.
Pineapple juice doesnt really do anything to meat. Its the skin of the pineapple. Basically grinded pineapple hide completely destroys meat, even if its been in there for 30min to 1 hour, it tenderizes it amazing
Try putting things in jars of carb/choke/throttle body cleaner to see if stuff disolves because carb/choke/throttle body cleaner can melt plastic and some other materials too
These kinds of videos from him have so much potential to be great and very interesting, but after watching a dozen or so of these, I've come to find out this dude is totally clueless about most things.
I know I'm 2 months late but I wish he would do an in shell egg, hardboiled and peeled egg, and a cracked raw egg as a base for these types of videos. It would be interesting to see the differences and he could do more than 5 easily
