Thank you for doing this experiment with a tough cut of meat. I've been searching for this for a while now and all the ones I found were people tenderizing an already tender cut of meat. Good job.
You hit the nail on the head with the doneness, I agree it was that they were tented while resting. I'd suggest pulling them early if you want to tent them. Thanks for doing that for us.
I was super surprised by the papaya. It didn’t look good but it did tenderize it. I actually tried salt and papaya for a third time and the salt was just A smidgen more tender, however Papaya is a great option if someone doesn’t mind the ugliness of the color. Lol. Thanks for the support and watching brother.
Nice job Chris. It looks like it’s true then what I’ve been hearing the last couple of years. A dry brine of a salt mixture is the best. Thanks for taking the time to do this comparison.
Very good video. I had a friend who did pineapple and soy sauce, years ago, and my family won’t let me grill steaks without marinating this way: 12 0Z soy sauce 13 Oz sugar 6 0Z pineapple juice 6 0Z apple cider vinegar 1/2 teaspoon garlic 1/2 teaspoon ginger Place all ingredients in a saucepan and get it hot but not boiling. Let it completely cool, and then pour over four fillets or ribeyes, or cheaper cut, if you desire. * let it marinade for 24 hours Get a good hot, quick sear, and then move to indirect heat since the sugar contents can cause it to burn. The most tender steak you will ever eat ! Cheers!
you should get a thermapen mk4. im unsure of the temps. otherwise. thanks for the video. it's a very interesting experiment. great video! the salt, you should see Good Eats reloaded about steaks. seems that Salt and 24 hours works great. papaya seems interesting.
I'm blown away you did this vid at this time. I just tried a 24 hour salt brine uncovered in the frig for 24 hours. The steaks were a couple of ratty looking, on sale sirloin steaks (or so they said). As old as I am, I've consumed probably over 100 cows and these steaks were some of the most tender I have eaten ! Please keep the vids coming, love 'um all. Later my man.
"The powder" as you call the Adolph's Meat Tenderizer, uses bromelaine, the enzyme found in pineapple. To just sprinkle it on damp meat and then compare it to meat immersed in liquids is not equivalent.
Shoulda thrown the meat mallet in there. Maybe try combination of different tenderizing techniques, see which combo not only tenderizes better but also tastes better. Good vid 👍
Slice raw papaya in very small pieces(not the skin, only the inner part after removing the seeds) and use it as a tenderizer. You will get better results with it. In india, professional chefs use this technique to tenderize Goat, Lamb and Beef meat to make Bihari kebabs, Mutton tikka, Mutton kebab etc.
Do lemon with some seasoning of you're choice over night. Add sauces in with those like bbq sauce, pepper and salt and chill over night. Cook them at a lower temp, and you have a perfect steak. I like mine medium as well.
Thank you Chris for sharing. Personally, I prefer to use salt on red meat and I never used it over-the-counter soda. That to me is a no, no, but could use it on fresh ham for roasting. People, just keep it simple, simple. Oh, Try buttermilk on Poultry or Pork as a tenderizer.
Although I've never tried coke, I was surprised to hear that it didnt at least hit top three on the list. Nice experiment man.. looking forward to the next. Cheers
You should of taken the steaks off at 120 degrees and let it carry over since steaks have no fat even though you used different methods to tenderize it
hi. just a newbie question. can i do that to tenderizing to my pork belly before boiling it? coz i want to make crispy pork belly using boil to water to cook and become tender then deep fry. no oven at all. hope to hear from you. thank you in advance. 🙂
Just keep it in the water, covered, simmer for as long as it needs until it’s tender. We cube ours (usually like 2x2 or smaller if we want to just spoon it over white rice) and simmer it with a chines sauce (sugar, star anise, soy sauce, rice wine, msg, whole green onions, ginger & garlic) for 2-3 hours depending on how big our chunks are & how tender we want it! It literally melts down into the most tender delicious bites you’ve ever had! Probably want to take a little time off from that since you want the fat to remain more solid but everyone I know boils/simmers theirs before making it crispy. Good luck! 👌🏼
That was pretty interesting. You could try the dry brining in combination with different types of mechanical tenderization, like forkin' them (which you did on the other steaks), a Jaccard or "knife-type" tenderization, and maybe beating the snot out of it with a meat mallet. Please try it on something not known for being awful as a steak, but not top-shelf either. I nominate chuck steaks. They're tasty, but generally tough. The absolute best chewing gum I ever had started out as chuck steak.
That’s good too. I had a suggestion that I’m probably going to roll with, which is covering a steak in salt and let it sit in the fridge for a week, rinse, then sear. I am going to probably start that tomorrow. What cha think of that? Thanks for the support and watching brother.
@@meatcranium4280 It will probably make it much more tender, but it may yield a steak that is inedible due to saltiness. Maybe do two, or cut a larger one in half; just rinse one and rinse the other and soak it in clear water overnight to get some of the salt back out of the meat. That's how I've done smoked pork chops and ham in the past, and it worked well. I know those are wet-brined, but it seems like it would help.
Yeah there is about a thousand different things to use, but I wanted to use some things that I have never done before. Pineapple juice is what I inject in my Pork butts as well as Apple juice and they are awesome. I had someone suggest covering the steak with salt and place in the fridge for a week then rinse and cook, that sounds interesting too. Thanks for the support and watching brother
@@maddawgnoll I actually haven't even filmed anything after those that are posted. It didn't seem that there was too much interest in them and Life just got the better of me. I do still get to fish and hunt occasionally. I took a 215#(dressed) 9-point with a 22.25" spread about 120 yards from my house on Election Day. I plan on getting the fly rods out by mid-April, but I don't know about filming anything.
@@maddawgnoll I've heard that blacktail aren't near as large, on average. Out of 60-plus deer that I've taken and recovered, only the one of mine had a larger rack than that, though. As a meat hunter, I don't usually wait long enough to get to the big bucks. Around here, the deer basically eat like the cows would, if left to their own devices. Hunter density is high, so the limiting factor to their size is generally age.
Great video MC. I have noticed salting a steak does an excellent job tenderizing . While I was freezing my butt off in Houston, I was wondering who turned off the global warming ... lol
I bet there was a lot of people wishing that global warming would come for a visit. Lol, God has a sense of humor. My next video is going to be 1 day vs 7 days salted Ribeyes. Thanks for the support and watching.
@@meatcranium4280 Actually the milky sap when you prick an unripe papaya is 100% Papain which are added to most of the commercial meat tenderizers and meat processing and Papase tablets/capsules as medicines. Papain is an enzyme available from all parts of the papaya tree and fruit. Actually I use the unripe green papaya peels and mix some of it on my steak but not too much and let it stand for arnd 15 minutes but not over 30 minutes depending on the amount of papaya peels and my steak turned out perfect tender steak. I found out when I added too much of papaya peels and soaked it for arnd 30 minutes or more my steak would turn out too soft and fell apart which I dont find it palatable to my taste. So depending on how tender you want your steak is you have to adjust the amount of peels and the soaking time before cooking. This is so far my experience with unripe green papaya peels as tenderizer. The steak color will never change and it won't change the taste of the steak at all. And the steak will remain tender even after it went cold or even as leftover. Thank you for sharing. I enjoyed your video and looking forward for more of your bright ideas.
Acid is what cooks meat, or seafood, without using heat. Ceviche is made with that process. The grey, or beige colours didn't look to appealing. Papaya has some naturally occurring enzymes that break down the meat. Eye of round is ideal for making beef jerky, or for longer cooking methods. Cheers, Chris! ✌️
I’ve made ceviche before and it’s a really interesting process. I’m just giving a wide variety of options, but yeah they looked gross. If you can tenderize them steaks then anything can get tenderized. Thanks for the support and watching.
@@patricksnyder3446 It's not for steak, it's for marinating small beef cubes. Cube size approx 1 inch x 1 inch x 1 inch. So how long do you recommend marination.. 1 kg beef, how much pineapple is required?
Lol!! I’m going to try different days to see what works best. My channel isn’t growing any longer and views have dried up so I need to change some things around. Thanks for the support and watching.
There's something in papaya called papain that is supposed to be what tenderizes the meat. I would probably just wash the papaya and leave the skin and seeds on it and put the whole thing in the blender then your meat will get the vitamins and all the other good things in the skin and it will all be soaked up into the meat and its much less work as well. It's kinda l Iike they say about a baked potato skin. All your be vitamins and minerals are in the skin.
Most of the enzyme is in the skin. He discarded the skin and used the meat of the papaya. The skin works so well you only need 1-2 hours in the marinade, then wash, pat dry, and dry season.
The skin of the papaya is where it’s at! The green papayas are the ideal ones to use. I remove the seeds, purée for usage but the purée can then be dehydrated and powdered for longer usage (or frozen). Great experiment as beef has gotten so expensive that buying the cheaper cuts requires a good tenderizer for good eats.
weird thing Chris is chemically speaking your wifes powder active ingredient (Bromelain) is the main enzyme of the papaya (and pineapple) that actually tenderize the meat. Try backing soda and for the love of God dont do a 24h marinade... 15-30 min is enought. Bon appetit!
No fruit tree. One is a sago palm and I have no idea about the other one. Lol. I don’t have a botanist bone in my body. Lol. Thanks for the support and watching
Here’s the thing, not everyone can afford the good cut and need to go with cheaper cuts for there budget, but if you can afford it, absolutely. Thanks for the support and watching
@@meatcranium4280 My Dad refers to it as "Gore-bal" warming, since Al Gore milked that subject so much while trying to get elected and for a time thereafter.
@@handcannon1388 funny thing is , is that people that believe in the Religious Cult that is Global Warming, hear someone mention Al Gorelioni, they get all bent out of shape. Lol
Put some herb season salt and Mrs dash and basil leaves spice and black pepper and Italian seasoning and lemon and lime juice squeezed a bit over meat and don't forget an onion chopped over the meat and let it sit for a few hours before cooking it in a pan .
@@ricardoseales6501 that’s not what this was about. Its about tenderize toon and flavor of just the meat with no seasoning, of course I. A Normal cook I would season but not in an experiment It has to be less variables. Thanks for the support and commenting.
WINK WINK 😉!! I like how Global Warming didn’t fit the agenda so the changed the name. Global Warming is called- THE SUN Climate Change is called - SEASONS LOL. Thanks for the support and watching
The fact that you call it global warming and not the correct terminology of climate change has me questioning this whole video. Those steaks look flavorless too. Who buys steaks with no marbling?
You are a young moron. Before “climate Change” it was called global warming. These schisters and con men could get any traction peddling that scam with that term do they changed the name to be a lot more indirect and paint with a wider brush. Global warming is called the sun, and Climate change is called seasons. Who the hell wants to spend big money on steaks to experiment? You truly are not a bright one kid.
@@meatcranium4280 I would love to know the google link you searched to reply to my comment. You must not believe in science either. Never in the history of man have we exhausted and used as many of Earth's resources as we do today. If you think this doesn't have an effect on the environment then you are blind, or you're just choosing to ignore facts. Who are the stakeholders in this scam? Lmao it would benefit no one to lie about climate change. Is the earth flat too? Also, the marbling in meat helps to keep the meat tender, which was the basis of your whole "experiment". If you are legitimately trying to run a successful youtube channel why are you skimping on your production costs? Good luck to you though, hope whatever you're trying to do with this channel works out for you lol.
You do realize that the term "global warming" refers to the overall rise in temperature on the GLOBAL scale? I'd bet this isn't the first time you've needed someone to explain to you that climate change includes areas seeing warmer temperatures as well as areas seeing cooler temperatures... I guess you will also deny that the ocean levels are rising, extreme weather systems are becoming more common and powerful, like you said "2 feet of snow in Texas" I guess the scientific community spends their entire lives researching and building models that best describe our world because they need to fool people into believing in climate change cause... Liberals? fyi, the buybull condones slavery. I can list specific passages in the buybull that support my claim if you don't believe me If you have any supporting evidence that Climate change is a hoax I would love to see it and make a joke out of it lol Your sources probably include OAN or some shit lol
Only evidence that you psycho environmentalist have are lines on paper. The ocean levels are not rising, polar ice caps are thicker than scientists thought they were, and government funded scientists tell you that the ice caps are melting but they only say half the truth. If the ice caps are melting on the western side of the ice caps there is record ice growth on the eastern side I’ll break it down for you so you can understand. The earth is tilted on an axis. If the western side is tilted towards the part of the earth that is have summer then yes the ice caps on that side will melt, and the side that is in the east will freeze and have record ice growth. Look up where Scientists drilled into the polar ice caps and collected samples, at the bottom of the samples they have found grass, daisies, and plant life which means the earth use to be much hotter. Why is it when there is a weather record they always say that on this day in 1928, or sometime years ago that it was either hotter or colder on that year. Ah I know, there were more Cows Farting and SUVS , back then. You have drank the koolaide and are will to surrender your freedoms and Liberty’s at the cost of the environment. The earth heals itself and if the Earth’s temperatures increase by 1degree in the next 100 years, GOOD!! Higher temperatures mean more Lush plant Life and more oxygen for me to breath, because here is another news flash Carbon Dioxide is not a pollutant it’s a natural substance that Plants breath, thus producing more oxygen. In closing, you can believe all the hocus pocus, VOO Doo, lines on paper evidence you want, I know that that Earth is not as fragile as you Wackos make it out to be.
