Tenderizer for meats

In the Modernist Techniques Forum
Hello people!
I want to ask if you can suggest me any kind of tenderizer that softens meats beford sous vide them. For example i bought some pieces of picanha of a beef about 18 months old and after 5 hours at sous vide was still tough. Can you suggest me something that i can use? I know about papaine or vromelin but it makes a kind of mud at the surface of the meat. Is there any synthetic tenderizer dust?


1 Reply So Far

Hi Kos, I don't know of a tenderizer specifically, but with sous vide you can just cook it longer until it is tender. For instance Chuck is best after 36 to 48 hours, and short ribs are great after 72 hours.


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