Ever used the Papain (Papaya) based meat tenderizer?
I should know better than experimenting when I have more than 20 people coming over, but what the heck.
Among other meats, I've got 6 tri tips marinading in a mixture of soy, worsh, wine, garlic, onion, and seasoned meat tenderizer. I'm looking for tri tip that will literally melt like butter.
Ever used Papain based meat tenderizer on beef? Your experiences?