Cooking For Engineers

[jwhooper]

I read that certain marinades do tenderize meat, but the trouble is that they only tenderize the surface. It was suggested that injecting meat with the marinade would work.

Following the advice in the book, I used vinegar and fruit enzyme tenderizer, along with flavorings. I injected a roast with great zeal, in hundreds of places. The holes alone should have tenderized the meat somewhat.

The meat came out tougher than usual, not more tender. It did not taste better, either.

I have since read that vinegar actually toughens meat.

My next experiment will follow the advice that DAIRY is the superior meat tenderizer.

To date, the best meat tenderizer is my smoker and 8-12 hours.

[Dilbert]

this would be of interest:

http://www.finecooking.com/articles/marinades-flavor-tenderize.aspx