#20: What Is This Insanity?
I was skeptical about this one until I found the scientific reasoning on why this works: kiwifruit has actinidin, which quickly breaks down meat protein and easily tenderizes your steak. In fact, this compound is often used in commercial tenderizers. You can use either the skin after scooping out the fruit or the pulp!
provided by diynhacks.com
While this poster suggests applying it for thirty minutes, many chefs say anywhere from fifteen minutes to three hours. The overall consensus, however, is to be sure not to overdo it! Longer than three hours and your meat will start to lose the battle against the enzymes, breaking it down too much for an enticing meal.
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