It contains alpha acids and tannins which add the flavour and tenderise the meat. It takes less time to tenderising the meat with just an hour.
Best and natural tenderiser which also add flavours in meat. Brew a strong pot of coffee; marinate meat for up to 24 hours before preparation.
Wine, Citrus juice or Vinegar
These all are acidic liquids that decrease the meat muscle fibres and protein and add flavour to meat. For citrus juice use lemon, lime or
Cola not diet coke also help to soften the meat. Marinate meat in cola for minimum 30 minutes and up to 24 hours. pineapple and for vinegar try balsamic or apple cider.
It is a rhizome of the plant Zingiber officinale. It contains proteolytic enzyme which lower downs the meat protein.
It break down the protein of the meats just like salt. There are two ways to do this – first Sprinkle baking soda all over, rub it in a bit and then let sit (refrigerated) for several hours or make a baking soda/water paste and slather it over the meat.
Marinade meat in apple juice for a few hours before preparation, it will give sweet and tangy flavour and soften the meat.
Buttermilk and Yogurt
Buttermilk have acetic acid bacteria that activates the meat enzymes that helps to lower down the meat protein. Yogurt is a dairy product, produced by bacterial fermentation of milk.
Tea contains tannins, an astringent, bitter plant polyphenol compound that binds to a precipitates proteins. Take a cup or two of strong black tea, let it to cool and then use it to soften the meat.
Salt is one of the best way to soften the meat, and in salt sea salt is most valuable. It lower downs the meat protein and increase the taste of meat.