meat tenderizer, is it safe? I dont use it for some reason cause it is not a seasoning yet it stays on.?

Question

I happen to be a little scared of using meat tenderizer cause it is like a chemal i guess and it stays on. For about a pound beef houw much should i put and for how long before cooking?

Answer 1

Meat tenderizer, for general purposes, is a chemical that is activated by either heat or acidity. Simply putting tederizer on meat will not, in-and-of-itself, tenderize anything. You should use apprx.2 tbspns per pound. Try going to foodnetwork.com for any further cooking questions.

Answer 2

Is Meat Tenderizer Safe

Answer 3

Accent Meat Tenderizer

Answer 4

This Site Might Help You.

RE:
meat tenderizer, is it safe? I dont use it for some reason cause it is not a seasoning yet it stays on.?
I happen to be a little scared of using meat tenderizer cause it is like a chemal i guess and it stays on. For about a pound beef houw much should i put and for how long before cooking?

Answer 5

Stay away from chemical meat tenderizers...I wouldn't trust them.

Instead use a meat thenderizer that pierces the meat...not the one that looks like a hammer (you end up venting your frustrations on that poor little cutlet and it's paper thin before you realize it!) I got my meat tenderizer at www.qvc.com K2810

Try this!

Chicken Fried Steak and Mushroom Gravy
Yield: 4

2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
3 whole eggs, beaten
1/4 cup vegetable oil
2 cups chicken broth
1/2 cup whole milk
1/2 teaspoon fresh thyme leaves
2 (4 oz cans) Sliced Mushrooms, drained

Preheat oven to 250 degrees F.

Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10-15 minutes before cooking.

Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.

Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5-10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

Answer 6

you don't need alot of tenderizer. for a pound of meat you can use 1/2 a table spoon or less that also depends what other seasoning you plan to use.

Answer 7

I never use meat tenderizer - too much MSG & it gives me a migraine for days. For much better flavor, sprinkle with Montreal Steak Seasoning or just some fresh ground pepper & garlic salt. I usually let that sit for at least 30 minutes before grilling ( we almost always grill any type of meat - keeps it's flavor better )

Answer 8

MSG is not good for you but you can try to find meat tenderizers that contain a derivative from papaya they works pretty good

Answer 9

i just bought the most amazing gadget!! it's a chef master professional meat tenderizer. no chemicals, it just has like 20-30 tiny blade things that get pressed into the meat, separating all of the connective tissue. we had a low grade of meat last night that turned out awesome with some marinade. i highly recommend it- i bought mine at a restaurant supply store, but you can get one on e-bay, or at a kichen store. their kinda pricey though. ours was $39.99.

Answer 10

What meat tenderizer are you using? Its not a CHEMICAL it is enzymes that soften the meat. The more you use, the more tender the meat. Read the directions on the bottle.