It is not uncommon to find pineapple present in desserts, salads and jellies. However, the fruit also combines with heavier proteins. Although it's great for sweets, it can go further and be useful for something else: tenderizing meat! That's because the fruit has a specific enzyme, capable of making the meat more palatable and smooth. Not to mention that it is able to increase the flavor and give more life to your protein.
In this article, we will talk more about this. Check out!
see more
Is it better to eat boiled eggs for lunch or dinner? Find out here
With me-no-one-can: Meet the plant capable of warding off evil eyes
Read more: Pineapple flavored water: Learn how to make it and discover its benefits.
According to a note in the survey by Global ResearchOnline, bromelain is largely responsible for making the pineapple tenderize the meat. This is a typical fruit enzyme that has specific effects when it comes into contact with the meat, being able to attenuate its flavor and also make it softer.
Thus, a chemical reaction of the enzyme takes place on the collagen fibers of the meat, which makes it softer and tastier. There are even effects of bromelain on our body when we eat pineapple directly. For example, that strange sensation of numbness that we have on the tongue after eating a few pieces of fruit is a direct result of this enzyme in our body.
This fact is not new in large restaurants, which usually use the fruit to prepare animal proteins. In this case, concentrated pineapple juice is used, still with fibers, in direct contact with the meat. That is, it will be necessary to marinate the cut you want to use, leaving it submerged in this juice for approximately 4 hours. But remember not to let the marinade last longer than 12 hours, as pineapple is also acidic.
Another important tip is to make thinner cuts in the meat, so that the pineapple juice penetrates throughout the piece. On the other hand, the larger cuts can prevent the proper suction of the juice into the protein. In addition, marinating involves, whenever necessary, changing the juice and pouring the liquid directly onto the meat, which will ensure greater tenderness.
