How can you use papaya as a meat tenderiser?

Question

How can you use papaya as a meat tenderiser?

Answer 1

the papaya can give bad smell, use the leaves instead of the fruit. Wrap the meat inside it and keep for 15 minutes at room temperature.

Answer 2

You have to buy raw papaya from asian grocery stores. peel off the skin, cut it in small chunks and add it to you meat (lamb, beef, goat) while cooking. Pectin from raw papaya adds a nice flavour and helps to tenderise especially if you are not cooking in a pressure cooker.

Answer 3

I am a former chef and what I learned in Jamaica was to take the seeds/peels of the ripe papaya and soak them in vinegar (some Jerk huts use this for a pork marinade), often 2 papaya is nessessary, the enzymes in the peels and seeds will leach into the vinegar (in a jar or non metal vessel for 2-3 days) and use add it to your wet marinade to help soften a tougher cut of meat.

Even taking the same ingredients and mixing them in some salt and letting them sit for a 2 days or 3 often helps, then sift them out and add the salt to you regular marinading spice mix.

Answer 4

you soak the meat in this juice

Answer 5

Squeeze grated green papaya. Marinate the meat in papaya juice, using a fork to pierce the meat to get the juices into the flesh.

Green papaya juice does not have an overpowering flavor of its own.

I tend to rub a lot of spices on steaks and roasts, which take care of "killing" thepapaya taste.

Answer 6

I would buy meat tenderizer already powdered.

Answer 7

You should use unripe papaya. The papaya leaves, bark and fruit contain papain, which is a type of enzyme that breaks down meat protein. This website shows you how to prepare a papaya tenderizing paste.

http://www.indiacurry.com/faqhints/papay...