Adolph's meat tenderizer?

13 years ago

Does this stuff work? If so, is it at the expense of flavor and/or texture?

RB

Featured Answer

annie1992

13 years ago

Yes, I think the papain in meat tenderizer breaks down the proteins in bee venom/stings. I know it helps, as does a paste made of baking soda.

When we owned the bar, we used to buy a liquid meat tenderizer and used that on the steak, and it made them very tender.I thought it was actually "mushy", customers loved it.

Because I'm so strange about texture, I don't use meat tenderizers, I do think it changes the texture (otherwise, how would it be more tender?). Dad loved the stuff, though, and I attributed that to the fact that I still have all my teeth and Dad had dentures which occasionally made his mouth sore.

I do have a handy little gadget that has a bunch of metal spikes that is used for tenderizing meat, but it changes the texture too. I don't necessarily find the changed texture to be offensive, but it's more like cubed steak.

As usual, to each his own. I don't think you'll know if it's offensive unless you try it. If you don't like it, take it from the kitchen and put it in the bathroom for bug bites and bee stings.

Annie

Comments (11)

sushipup1
13 years ago
Here's a thread full of info from 3 years ago!

Here is a link that might be useful: Adolph's
Rusty
13 years ago
Adolph's is available here,
In S Texas.
I use it quite regularly.

Some posters in the linked thread say it affects the texture and flavor of the meat.
Personally, I find this only happens if too much is used.
Used according to the directions,
It works very well.

Some of us, as we age,
Tend to develop a few problems with chewing,
With dentures. etc.
Meat tenderizer is a God send!
Much easier (and cheaper)to keep on hand,
Than pineapple juice is.
Doesn't change the flavor of your meat.
Also allows for 'last minute' decisions about what to cook.

Just remember to adjust amounts of any other seasoning
(that contains salt)
You might be using.

Rusty
Related Discussions
yay sprouts
Q
Comments (4)
This might help with the squirrels... Southern Squirrel Stew Submitted by Robert Kitchenmaster. ~ 2 - 3 squirrels ~ salt ~ pepper ~ Adolph's meat tenderizer ~ oil ~ 1 bag frozen mixed vegetables ~ 1 - 18 oz jar Heinz chicken gravy ~ 1 - 2 cans Pillsbury buttermilk biscuits Heat the oil in a large skillet. Rub the squirrel with the Adolph's. Season to taste with the salt and pepper. Add to the skillet and cook on high until browned on all sides. Flip as needed. Remove the meat and place in a crock pot. Add 1 inch of water and cook on high 3 - 4 hours or until meat starts to fall off the bone. Remove the meat and allow to cool. Save the water/broth if you want thinner gravy. Remove the meat from the bones and return to crock pot. Add the veggies, gravy and broth if desired. Stir together. Cook on high 1 1/2 hours or until hot. Serve over buttermilk biscuits. Enjoy. HEHEHE!!! -B
...See More
How to get a dog from eating, ummmm poop
Q
Comments (8)
The most effective tool for this is to be vigilant, and carry a small tube of travel size toothpaste or a small bottle of tobasco sauce with you. The second your dog moves towards the poopp, command your dog to leave it. If he continues, does him with a msall amount of the toothpaste or the tobasco sauce (some dogs like the taste of toothpaste). I suggest start working on some training because this is often how dogs are poisoned or get very sick, by eating something they shouldn't. Dogs who are more food oriented need more training in this area. I dont mean to scare you or sound harsh, but our neighbors refused to train their dog, and let it run around freely, it was poisoned and that was a horrible horrible thing to witness. The dog survived only because we were able to rush it to the vet within minutes of the dog getting the poison. We often rely so much on leashes and having the dogs at home or in crates all the time that many people forget training. I think training and daily walking is paramount towards having a healthy happy dog. Good luck with your furbaby, hope everything works out. If not post again...
...See More
My dog is eating it's pooh.............
Q
Comments (22)
My dog, a Jack Russell Terrier, was doing the same thing and we tried the Adolf's Meat Tenderizer and she wouldn't eat the food, and also tried other store bought pills and they would work for a couple of months then she would start eating it again. I changed her food to Iams and started feeding her baby carrots everyday, on the request of my vet. This seemed to start working for a bit, she loves the carrots, and they work nice to keep her teeth clean. I did some research and found that adding canned pumpkin and sweet potatoes (can use fresh also) is supposed to make the poop taste bad to them. I asked the vet and he agreed, so we have been doing this for about 3 weeks now and she has stopped eating her poop. She is litter trained, because she is scared of outside and people. Shortly after I got her from a rescue place I found out she was a puppy mill dog. In the mills the dogs keep their young clean as well as their cage. This is something she has been doing her whole life (she just turned 5 in February). It's a hard habit to break and takes work to do so. She now gets her Iams dog food for small dogs, about a cup of baby carrots a day, as well as about 2 tablespoons of pumpkin, sweet potatoes, squash or carrots a day mixed with a little applesauce. This is working great and she seems to be healthier and happier to be getting her "treats" everyday.
...See More
Bee Sting
Q
Comments (7)
My husband is sensitive to bee and wasp stings, and we keep a tube of super Benedryl cream with us when we are working the hives. Yes, you read that right, we have two bee hives manned by my husband who looks like the Michelin Man when he gets stung. That, and some Adolph's Meat Tenderizer applied immediately helps keep the swelling down, as well as the pain.
...See More
lindac
13 years ago
If you aren't using the seasoned stuff, there is no salt....it's just papyin, an enzyme that breaks down the fibers in the meat.
As said in the thread linked, I don't like what it does to the texture of the meat....even if you only use a little. I don't like the mouth feel of "partially pre-digested meat"....because that's what it does.
But It's great for bee stings!
Linda C
Rusty
13 years ago
Read the label.

"Original" has salt listed as the first ingredient.
"Seasoned" has several different spices in it.

I stand by my original statement.

I've added a link to their web site,
You don't have to take any one's word for it,
You can check it out yourself.

And no, I have no connection with Lawry's, Adolph's,
Or any one else.
Just setting the record straight.

Rusty

Here is a link that might be useful: Inhgredients
ann_t
13 years ago
Bob, you would be better off using a particular cooking method suited for tougher cuts of meat than to use meat tenderizers. Or you can also pound meat to tenderize. Just depends on the cut.

Linda's "partially pre-digested meat", is the perfect description and why I made the above suggestions.

Ann
susancol
13 years ago
Having worked in a steakhouse where we got the primal cuts of meat and then cut them into steaks ourselves, I can tell you that most commerically processed meat is tenderized before you buy it. We would soak the steaks in tenderizer before serving and it was a BIG problem if we ran out of the stuff, because everyone's steak would come back as tough. Lately, I've been purchasing meat from a Korean grocery store chain here in Atlanta. Was enjoying their lower prices alot until I bought some filet mignons for the holiday. They were tough as could be. I finally figured out that they probably don't tenderize the beef before selling the way we are used to. So I use Adolphs for this. Works great. I do use less salt when I have used this, and agree that you can use too much which makes a mealy texture on the meat surface.

Susan
cookebook
13 years ago
Many, many years ago when my mom and grandmother were teaching me how to make pot roast I remember being taught to use Adolph's. I don't remember when or why I stopped using it but I haven't used it in over 20 years I'll bet. I don't think mom uses it anymore either. I don't remember a bad texture from it though, only delicious pot roast. Now yall have made me hungry for pot roast.
foodonastump
13 years ago
Annie - Are you talking about a jaccard? I've been tempted to buy one and experiment. Do you use it much?
jpeterson8_juno_com
12 years ago
I have used Adolf's meat tenderizer and Adolf's original meat marinade for 30 years. Swear by it. Makes all meats more tender and flavorful. Trouble is, it is very hard to find in our local grocery stores. I now buy cases online in one year supplies so I have it on hand when I am grilling steaks and roasts. We like to marinade the meat overnight in the refrigerator in a vacuum bag to infuse it well. Then to the grill next day. Beef just does not get better than a tri-tip roast cooked medium well on the BBQ after first marinading overnight in Adolfs.

Read the label. No real worrisome ingredients. Papaya extract "papain" is the active one. But, since salt is prominent as well, we don't add additional salt to the meat. The marinade supplies all that is necessary for flavor.
arlinn
12 years ago
I've used Adolf's meat tenderizer for for 25 years at least. It does a fine job. The only time I had a problem was when I put it on the meat too far ahead. That time, it did mess up the texture of the meat. It's not something to be left on marinating over night. I just tenderize about a hour before grilling. Adds great flavor. After the tenderizer is on, then I rub the meat with Gravy Master. Makes a fine steak!

Adolph's meat tenderizer?

annie1992

Comments (11)

sushipup1

Rusty

Related Discussions

lindac

Rusty

ann_t

susancol

cookebook

foodonastump

jpeterson8_juno_com

arlinn

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US