Just as you would with any other homemade marinade recipe, it's important to control how strong of a tenderizing substance you're applying to your meat. Firstly, don't overdo it with the fruit juice.

The nicest thing happened to me one day as I rifled through the mail. I got a letter from Dr. C. Eugene Allen, a professor and food scientist at the University of Minnesota who just happened to be a ...

As much as a good steak comes down to the way it's cooked the right marinade can also go a long way to improving your ...

A bourbon-infused barbecue sauce offers a special flavor profile, but if you're in need of a substitute for this liquor, ...

There are several types of meat tenderizers on the market, including mallets, blades, and marinades. Each type has its own benefits and drawbacks, so it’s essential to consider your needs when ...

Meat contains muscle fibers and proteins that can give it a tough consistency. Tenderizing meat helps ... allow it to cool and use it to marinade meat in the refrigerator for up to 24 hours ...

but in the refrigerator as part of a marinade, fresh ginger is very effective in tenderizing even the toughest meat -- more effective than pineapple, papaya and figs, all of which do contain ...

but in the refrigerator as part of a marinade, fresh ginger is very effective in tenderizing even the toughest meat — more effective than pineapple, papaya and figs, all of which do contain ...