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G McCrea 06/01/07 |
what company markets the unsalted papaya meat tenderizer and/or where can I get it. I haven't found any local source that even knows what I am talking about. |
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ellen 06/02/07 |
it is papain and the most common name is adolph's meat tenderizer. Usually stocked next to the salt in the spice section. |
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G McCrea 06/06/07 |
The original recommendation was salt Free papaya meat tenderizer. The primary ingredient in Adolph's is salt. Then sugar, starch and last is the papain. |
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ellen 06/07/07 |
Adolphs does make a salt free, and you may be able to find other salt free options at your local natural foods grocery. You can also use straight papaya puree from a bottle- wonderful with chicken or pork- and you might look in the vitamin section for papaya enzymes or digestive enzymes. The enzyme is also present in pineapple. |
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pervez 09/12/07 |
You can find these in Pakistani/Indian stores. The brand of spice mixes called "Ahmeds" from pakistan makes these. It is not available in all cities and stores. Of late the Brand "National" also has these papaya based meat tenderizer. You can make your own which is much better than dry and powdered version. Just look for unripe papaya wash its skin and peel. make a paste of the skin. This would be the most powerful meat tenderizer this is how it is used in India and Pakistan commonly. The whole raw papaya would also make a decent tenderizer. Alteratively you can use the skin of the regular Papaya available in grocery stores which is usually part ripened. Chinese, Vietnamese stores usally have unripe or least ripe papayas.
A raw papaya skin paste is a tenderizer like none you would have ever experienced any other tenderizing method simply doesnt compare to it. The small variety papaya is the strongest in tenderizing action. |
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ellen 09/13/07 |
Thanks Pervez, for taking the time to share this information. |
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Rose 11/03/07 |
How do you make a paste out of the papaya peelings? Thanks |
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ellen 11/03/07 |
The peel is thin and tender. You can put it in the blender with just a little water and make a goosh out of it to pour over and under the meat. You can also just pound it with a pestle, the old-fashioned way. |
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matt 05/24/08 |
ADolph's unsalted version is no longer available. |
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suz54 09/14/08 |
i have done it with green papaya and also with pineapple pulp. great natural meat tenderizers without the salt. |
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dianne 09/15/08 |
hi..i am doing a Science Investigatory Prpject about meat tenderizers..and in my research..it's better to use langka leaves as meat tenderizer than papaya as meat tenderizer..because..papaya has too much papain that is harmful for the body..it seperates the upper part of the meat..and i fond out..that it contains carcinogen that is not needed for the body..i hope you appreciate this..thanks for the time..hope this helps someone.. |
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ellen 09/15/08 |
Thank you Dianne. Langka leaves are not common here in Texas, papayas are. |
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Joy 10/12/08 |
Just moved to Panama City, Panama and heard about papaya as a meat tenderizer. The beef here is TOUGH, TOUGH, TOUGH. I have read the comments but could you be a little specific in the amounts used? Do you spread the papaya paste on the meat. I understand that the papain must be activated by heat. So do you put the meat in the oven at a low heat or a skillet? |
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ellen 10/12/08 |
Yes, that is some tuff taco meat. You will be able to tenderize cooked low and slow in the oven, not in the pan. High heat always toughens. |
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Linda 05/09/09 |
Have not found Adolph's meat tenderizer available as it was in Safeway supermarkets. Could this papain ingredient be in a KCMasterpiece marinade? |
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ellen 05/09/09 |
You can order online: lawrys.elsstore.com/view/category/182-adolph-s/ |
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Jeff 05/20/09 |
The same enzyme is in kiwi, pinapple, (papaya) and maitake mushrooms. Leave meat in a blended pulp of this stuff for two hours and cook. The enzymes break down the tough connective tissue in the muscle of the meat, if you marinate too long (like overnight) the meat will actually start to liquify. |
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Maria 07/23/09 |
thank you for the information.....i am from Philippines and i really appreciate it....it helps me a lot in my studies....!!!!!! |
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Maria 07/23/09 |
What if we combine pineapple and papaya as meat tenderizer? is it okay.......does it have bad effects in our bodies? hope for your response!!! thanks a lot..... |
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ellen 07/23/09 |
No, it gets cooked so all the enzymes are denatured/ inactive. Anything that is safe to eat raw is going to be OK for a marinade. Just remember, don't use the marinade as a sauce after it has been on raw meat, unless you boil it after it has been on the raw meat. |
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irene 07/24/09 |
Can you give me a recipe for papaya leaves as meat tenderizer. i heard that papaya leaves is rich in papain........ thanks a lot!!!!! |
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christine 07/24/09 |
how to use the papaya leaves as meat tenderizing? |
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ellen 07/24/09 |
These leaves are edible raw or cooked, the most common way to use them is simply to wrap or layer thin pieces of meat in the leaves and let sit (refrigerated, please) overnight. |
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Jvannesic 07/25/09 |
Is there a significant difference between the meat cooked with and without using papaya in terms of tenderness and taste? Thank you....! |
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ellen 07/25/09 |
Tenderness, yes, it can actually get mushy if left in the tenderizing mix too long. |
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Matilde 08/23/09 |
All of this is great information... thank you! Now, my question. I have a papaya tree full of papayas.... so I want to make some tenderizer and store it to use in the future. How would you do it? blend the skin with some salt and bottle it in the fridge? would it survive some time? |
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ellen 08/23/09 |
The enzyme action that makes it a good tenderizer is a real challenge for storage. I believe I would freeze it in small, single use packages, and only expect it to hold about 3 months in the freezer. You can puree it to freeze, which would let you freeze it in freezer baggies. Then when you want to use it, just pop the meat in the day before and put it in the fridge. |
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malik 09/24/09 |
hi, would you use whole kiwi or just the pulp.thanks |
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ellen 09/24/09 |
I just use the pulp. the shell doesn't have the enzyme as far as I know. |
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maninder 09/25/09 |
why or how raw papaya makes meat tender? why or how raw papaya makes meat tender? |
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Bill 09/25/09 |
I have heard that meat tenderizer can be used as a salt substitute (papain based). If so what is the source of this product? |
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ellen 09/25/09 |
Bill, I do not recommend. There are plenty of more successful salt substitutes, starting with potassium chloride ("NuSalt", for example) and ranging through many herbal blends such as Mrs Dash and McCormicks herbal lemon blend. Maninder, this is discussed further up this thread, it is an enzyme reaction on the proteins and connective tissue. |
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Ana Medina 10/10/09 |
Have you heard of meat tenderizers containg or causing carcinogens? |
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ellen 10/10/09 |
What are you referring to or looking to learn? |
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ivan 10/14/09 |
Hi, what part of the pineapple is used? pulp or shell? and how to prepare it? |
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ellen 10/15/09 |
pulp or juice,best if fresh as canning deactivates the desired enzymes. soak the meat in the juice or mash. |
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Coleene Tan 11/08/09 |
What are the complete materials in tenderizing meat by the use of papaya leaves? |
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ellen 11/08/09 |
Papaya leaves. It is not tricky. |
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Dave 12/03/09 |
Does whatever fruit you use leave a real fruity taste cause I would like to keep the natural taste of the meat? Does it work well with elk? |
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ellen 12/03/09 |
No, it does not leave a lot of flavor, and the bit of taste would probably be an asset with elk or any other game. I would start my experiment with kiwi for the least flavor; papaya or pineapple for coplementary. |
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ando 01/14/10 |
HAHAHA, the 2 year papaya conversation, i like it. I have a recipie for chicken soola that specifies marinadeing chicken in papya paste for 12 hours. reading this it would make me think the chicken will be liquad at the end of that time. anyone done this with chicken before? |
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ando 01/14/10 |
oh BTW here is the recipie, looks really nice,I will update after I try www.khanapakana.com/Chicken/chicken-soola.html |
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ando 01/14/10 |
oh BTW here is the recipie, looks really nice,I will update after I try www.khanapakana.com/Chicken/chicken-soola.html |
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ellen 01/14/10 |
This recipe is probably traditional, for the tough little chickens that run around and scratch for a living and get eaten only after they stop laying eggs. I would start with 4-6 hours on our young supermarket chickens. |
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Catherine 04/18/10 |
I use the meat tenderizer for bee stings. Mix with a little bit of water to make a paste, apply to sting and it immediately takes the pain away! I know it is the papain in it, and wonder if a papaya or the skin would work the same way? |
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ellen 04/19/10 |
That is a common treatment in places where papaya is easily available. |
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jocie 07/02/10 |
do pineapples work as well as papaya? and do they make the meat less chewy? :) thanks |
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ellen 07/02/10 |
Pineapple works as well for pork and chicken not as tasty on beef It tends to make it less chewy Long SLOW cooking is the main secret for tenderizing the tougher cuts. |
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jocie 07/03/10 |
sorry, but what does it mean by chewy? :) thanks |
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jim 11/14/10 |
Is there any papain in the meat of the fruit or is it all in the skin and leaves? |
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ellen 11/15/10 |
Yes, the fruit has some tenderizing quality. |
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shirley 02/11/11 |
I use to be able to buy Ground Papaya and it tasted just like salt. This really works as a subsitute for salt. Is there anyone now who sells it? I appreciate you help. Shirley |
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ellen 02/12/11 |
Haven't seen this. Hope you can find it. |
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krizia 02/14/11 |
which is more effective the papaya pulp, papaya peel or the papaya leaves as meat tenderizer??? the best one. thanks! |
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ellen 02/14/11 |
Peel with some meat still on it is a good choice. |
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Lubna 02/24/11 |
How much papaya paste can be used for one ounce meat? |
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ellen 02/25/11 |
Don't have an answer for this- enough to cover- depends on the size and shape... |
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Shalini 05/10/11 |
I marinated lamb in yogurt and other spices overnight. Can I add raw papaya now to tenderize it further ? If yes, how much would be suggested for 3 pounds of lamb ? |
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ellen 05/10/11 |
Not any more help than the yogurt has already been, I think... |
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Mike 06/03/11 |
Hi Ellen, I read one of your earlier posts on papain. I was dated 6/7/07. You said that the same enzyme in papaya is present in pineapple. I was recently looking at something totoally different, but read that the enzyme in pineapple that tenderizes meat is called bromelain. Further down this thread, Jeff said kiwis have the same enzyme, but what is in kiwis from what I read is actinidin. Just thought I'd toss that in. |
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jenny 08/20/11 |
hi, i'd like to know, if i marinate the pork in pineapple juice with my marinate mix overnight will it be ok? or will it be too tender? |
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ellen 08/21/11 |
If you are planning this for a large party, do a small batch. It depends in part on the size of the pieces. |
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maria 09/12/11 |
How much does the taste of the meat alter when you use freshly made green papaya paste as meat tenderizer? I live India where not a lot of people eat beef. As a result the beef is almost always horribly tough. If i bought a 1 pound piece of what they call "undercut" here and want to use it for a stir fry, would you recommend that I marinate it before or after i cut it into thin strips? And for how long? It's for a Chinese recipe, so please also tell me about how the taste will change as well. |
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ellen 09/12/11 |
It does not particularly change the taste. I would marinate after slicing, for about 4 hours. |
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julia 09/27/11 |
Hi Ellen I was just wondering, if you're using a recipe that calls for a marinade and you're supposed to be marinating the sliced beef overnight, would you just add the green papaya to the marinade, or would you marinate the beef separately in the tenderizer first, and then add all the other marinade ingredients? |
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ellen 09/28/11 |
If it were thin slices, I would do it separately, first. |
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Jay 10/14/11 |
Great long lasting thread. I have read that this papain or papaya paste does not work if you do not apply heat. So in my example, if I would marinate lamb leg cubes in the fridge for 3 hours with the rest of the spices, would it not tenderize the lamb? |
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ellen 10/14/11 |
First you marinate, then you cook. |
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Jay 10/15/11 |
Thanks, this would be for a biryani that I would only be cooking for about half hour to forty five minutes. I hope that is enough time for it to tenderize. |
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Gerry 10/30/11 |
papain for freezer-food prep Is it true that meat tenderizers containing papain are good to use to preserve freshness on fresh fruit and veggies before storing them in one's freezer? If so, how much tenderizer (like Adolf's) should one use? |
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ellen 10/31/11 |
Can't answer that; it doesn't make chemical sense. It does help to blanch most vegetables before freezing, as this quiets the enzymes. |
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Kent Aderes 11/07/11 |
If I use the paste from fresh papaya skin/fruit, do I have still to activate the papain enzyme by manipulating the temp by 65c??? Some reading suggest to activate first before using for marination. |
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ellen 11/07/11 |
The enzyme has to have something to act on, or it just piddles away its energy. Also, if you get it too hot, it stops completely. If you are thinking of heating, then applying, it would have to go on right away. |
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pk 01/04/12 |
Is there a difference between using a raw papaya pulp versus ripe papaya pulp? |
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ellen 01/04/12 |
It has to be raw. If you mean green versus ripe, I don't know- |
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Debbie 02/05/12 |
Just read ingredients changed in Adolph's Meat Tenderizer i.e.- sodium increased from 380 mg to 540 mg and changed papain to bromelain. Wonder why? |
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ellen 02/06/12 |
Bromelain is the similar enzyme in pineapple, so no big deal, but that is too bad about the sodium. |
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rizwan 02/09/12 |
sir i have chicken mutton raw business how can i mix pappaya in raw chicken mutton for tendering it please guide me |
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ellen 02/10/12 |
Rizwan, this is usually added shortly before cooking, not before sale. I would suggest offering a small packet with your name, address, and a small ad, along with the meat. |
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kn 02/25/12 |
i would like to know the difference when tenderizing meat with papaya and pineapple juice...why? |
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ellen 02/25/12 |
Differet taste. Both work by enzyme action on the proteins in the meat.n |
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star 06/02/12 |
if v use pineapple or kiwi, should v rinse it after marinating ti remove the fruity flavour or go ahead an marinate with spices? |
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ellen 06/03/12 |
Either way, depends on the flavor wanted in the final dish. |
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sheikhu 06/26/12 |
can we freeze papaya paste for future using.thnx |
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ellen 06/26/12 |
The enzyme does not hold when frozen. |
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Rick 07/28/12 |
I already cooked and sliced some tri-tip. Could I still make it more tender by adding some papaya puree when I warm it up for guests? Also it seems odd that consumers must purchase 95% salt to get a little meat tenderizer from commercial providers like Adolph's. If some company would leave out the filler and provide straight tenderizer, they would have a big winner. |
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ellen 07/28/12 |
If thin sliced, it should not be tough. The puree will alter the flavor. |
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Gary 08/27/12 |
Bromelain is slightly less effective than papain as a protein enzyme. Papain is harvested by scoring the surface of green papaya fruit on the tree, which then oozes a latex that is collected, containing a high proportion of papain. Salt is added to commercial preparations for several reasons. Salt is cheap, and makes the price of the product more attractive. The average person likes the taste of salt, and they generally are unconcerned about salt intake. What the manufacturer will tell you though, is that the salt aids the penetration of the enzyme into the meat. Like brining, salt first brings juices out of the meat by osmotic pressure towards the denser salty solution, and then the process reverses, and brings the juices (along with the enzyme) back into the meat. Otherwise, you would just have a mushy surface and tough interior. |
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Gary 08/27/12 |
In 1947, when Lloyd Rigler and Larry Deutsch discovered a Santa Barbara restaurant that served tender steaks much cheaper than anywhere else, they bought the name and formula from the chef of the restaurant, Adolph Rempp. And when they discovered how well it sold, they suspended marketing, hired chemists, nutritionists, and built a laboratory to perfect the product. Over the years, they continued to improve the tenderizer and eventually it became a household name. They sold the company in 1974, and it was recently purchased by McCormick, which explains why Adolph's tenderizer sucks now. This company is obviously trying to perfect their profit instead of their product, I'm sorry to say. |
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ellen 08/28/12 |
Really enjoyed your notes- thanks. |
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Frank Banman 08/28/12 |
Just wondering if I have cut the meat dice small how do I tenderize it with papaya then? |
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ellen 08/29/12 |
The same- mush it all up together... |
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Christine 09/01/12 |
How long do you suggest tenderizing with Adolphs prior to cooking? |
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Cindy 09/02/12 |
outside babyshower for 100 on 9/29 looking for suggestions..this is what i have planned thus far..baked rigatoni,sweet and sour meatballs,subway sanwiches and wraps,potato salad,green salad,baked beans and barbeque ham sliders |
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ellen 09/02/12 |
You don't need the sliders if you have meatballs and sandwiches. I would add fruit trays. |
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Bilkish Bolton 09/09/12 |
I have used the papaya tenderiser ,it's just great,the meat is cooked so moist,just comes off the bone.....not chewy at all. Doesn't take long to cook,saves sooooo much time! I for one,would be lost without my papaya paste ;) |
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Dr.Arun 11/14/12 |
Try Paste of Supari for 6hrs, you will be amazed. |
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som 01/18/13 |
Papain in papaya and Bromlain in pineapple does great work when in combination. Makes meat really tasty |
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Alpesh 01/26/13 |
Dear Sir/Madam, Good Morning,
we are papain manufacturer,our products are papain refine powder 1000 Any information about our products,kindly feel free to contact us.
Regards, |
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Alpesh 01/26/13 |
Dear Sir/Madam, Good Morning,
we are papain manufacturer,our products are papain refine powder 1000 Any information about our products,kindly feel free to contact us.
Regards, |
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Judy Pilette 04/20/13 |
Please make a salt free tenderizer. Thanks pa make it in a powder form pe grain. Judt Pilette |
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ellen 04/20/13 |
Judy, that's not from Ellen's Kitchen- you could go to their website and talk with them... |
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Nephemmy 07/01/13 |
At what level/quality wil papaya pulp, leaves and peel tenderize meat |
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ellen 07/01/13 |
Not sure what the question is. As I understand it, the enzymes can penetrate 1/4 to 1/2 inch into the meat... |
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Margie 07/25/13 |
Can I use papaya nectar from a can? Will it work as well as the papaya paste? |
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ellen 07/25/13 |
NOPE, it has been pasteurized and all the little tenderizing enzymes are killed by the heat. It has to be fresh, raw papaya. |
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mishe 08/01/13 |
hi while i was scrolling down i caMe across a thread about how to store papaya as meat tenderizer here is the recipe grind the papaya together wirh the skin now in a pan, add two tablespansferoon oil and fry the grinded pspaya for a little while let it cool down transfer to ice cubes tray and freeze take out the cubes and put in zipper bag u can store in freezer for one year hope u like |
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cormac 11/09/13 |
working on perfecting a jerky recipe, do you have a suggestion for helping marinade make the meat more tender, I do marinade for a number of days to get a more intense flavor ( it's a sweet hot sort of teriyaki flavor with habanero) Thanks |
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ellen 11/09/13 |
Cormac, do you mean jerk, seasoned BBQ, or jerky, leathery dried meat strips? |
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cormac 11/09/13 |
the dried meat strips, I use a dehydrator |
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ellen 11/09/13 |
If you want terrifically hot, try using Scotch bonnets instead of habenero. With these thin strips, 1 day marinating is best for texture. Thin cut for tenderness. |
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Mohammed 04/06/14 |
Greetings, My grandmother back in the Middle East used papaya mixed with a little urine from the beast you are going to cook, for instance for beef use one tablespoon of cow urine blend with five tablespoons of papaya, Do not be afraid of using a little urine in the marinade, even Dr Oz says urine is completely sterile, and here in NYC where my mom cannot get cow urine a little human urine blended with the papaya works great, now you know the secret to why middle east meat dishes are so tender. |
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ellen 04/07/14 |
Hmm, not likely to be taken up widely. Dilute lemon juice, perhaps. |
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Dee 06/19/14 |
Hi, Pls tell me how to make a dry powder from a raw papaya. Can it be stored for later use...thanx |
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ellen 06/19/14 |
No help here; possibly the standard dehydrator would make chewy papaya leather slices, but powders are MUCH harder. Pureeing and freezing would be an option. |
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Thr 06/26/14 |
After using the raw papaya, how long can it hold in the fridge before it loses all its enzymes |
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ellen 06/27/14 |
Usual recommendation is to hold no more than 48 hours chilled, once cut. |
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Bedtimes 07/21/14 |
Adolph's That I found in the stores no longer uses papain, but it now uses Bromelain. It also no longer calls itself all natural as it once did. |
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ellen 07/22/14 |
Bromelain is the enzyme found in pineapple, ahs a similar action to papaya. Thanks for the heads up on this! |
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Zikos 10/12/14 |
I'm using pork shoulder and the meat is very tough. How I can tenderize it using papaya. I've heard papaya powder, papaya paste... No one has said how to use it. What is the best method . Your help is much appreciated |
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ellen 10/12/14 |
The best tenderizer for shoulder or chuck is long slow cooking. What will it be used for and how big is the cut? |
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tasha 04/08/15 |
Hello am doing a experiment st school and i was wondering if papain works best at room temperature or in high heat |
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ellen 04/09/15 |
It is an enzyme and is broken down by heat. Will it work better or worse in high heat? |
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iffi 04/10/15 |
How to use papaya paste for tendering meat?I mean at what stage should i add papaya paste,i need whole procedure |
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ellen 04/11/15 |
You put it all over the raw meat and bring to temp 140-160 Farenheit. It works best if the meat is sliced less than 1 inch thick. This off site article tells all about it: www.indiacurry.com/faqhints/papayatenderizemeathow.htm |
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anna 10/29/15 |
hi i just wanted to ask you what would happen to the meat after it has been cooked with the papaya tenderizer what would you expect to happen |
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ellen 10/30/15 |
If it has been correctly marinated, it cooks normally and has just a slightly "mushier" texture. It takes both marinating and correct cooking to tenderize tough meat. |
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harry 04/12/16 |
is this forum still active ? |
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ellen 04/12/16 |
yes |
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Max 12/04/16 |
I have read through this forum with great interest. My mother used pawpaw leaves regularly to tenderise steak in Western Samoa during the 60's. I don't remember much about this except that she put down layers of steak with pawpaw leaves in between. No idea for how long or if the leaves were crushed, but I doubt additional heat was applied to activate the enzymes as meat needs to be looked after very carefully in the tropics. I do remember the cooked steak (BBQ'd) was exceptional, very tender and everybody wanted more. I would be interested to hear any details on a simple fool-proof method of using the leaves. From previous writers it seems marinating under refrigeration suppresses the enzymes. Heating to 140-160F does not sound wise from a health perspective. |
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ellen 12/10/16 |
Over 140 is safe range for beef, not chicken or pork. I use refrigerator and allow extra time. |
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JULIUS DANKER 11/22/17 |
Can I activate the papain of a papaya PRIOR to placing on meat, then place in fridge? |
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ellen 11/22/17 |
Once a fresh papaya is cut, the enzyme begins to act. Better to get it on the meat soon. |
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jorine 02/28/18 |
can you preserve papaya leaves as meat tenderizer? |
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janine 02/28/18 |
how can you preserve papaya as meat tenderizer? |
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janine 02/28/18 |
how can you preserve papaya as meat tenderizer? |
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ellen 02/28/18 |
Sorry, but preserving with heat kills the enzyme action. |