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Enzymes Vs. Acids for marinading tough meats


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Enzymes Vs. Acids for marinading tough meats

TastyJon | Mar 24, 2005 01:15 PM

I caught a glimpse of an Alton Brown show where he mentioned that enzymes were more important than anything else in breaking down tough meats.

I seem to recall him mentioning that Papaya and Pineapple as being Enzyme-rich and good for marinades.

I buy a lot of tough meats for the BBQ to make steak tacos, etc. and would like to verify his info. or seek other thoughts on the subject.


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