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?


3 Replies 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.
How thick was the meat, laid flat on the cutting board, at its thickest point? What temperature did you cook at? What was your desired result: rare, medium rare, medium or well done etc?

Sorry to ask all this..... sous vide is a whole new ball game in cooking.

These are things we need to know, to help.
BTW, what Jason said is correct. The longer the cook the more tender the meat. But if you cook at 65+ deg c, you will seriously risk dry red meat.


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