On 9/27/2011 11:00 AM, Janet Wilder wrote:
> I have a bulgogi recipe that calls for a piece of kiwi fruit to
> tenderize the meat. It works.
>

It sure does. I read about a popular club in Waikiki that used to layer
their steaks with green papaya and let that sit for a while to tenderize
the meat. It was a pretty good recollection of Hawaii during WWII.

Oddly enough, the enzyme derived from the papaya, called "papain" is a
popular ingredient in meat tenderizer. I sometimes use fresh pineapple
in marinade but the truth his that meat these days should hardly ever
need to be treated in this way.