Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Anyone have any experience with bromelain or Pineapple?


FeChef

Recommended Posts

Bromelain is a natural ingredient in Pineapple. I ordered some pure bromelain since i didn't want to add any added salt or other ingrdients they use to "cut" bromelain in retail meat tenderizer. But i am having a hard time finding information on how much to use as a injection solution. The best info i could find was studies, and one of them suggested 1% of total weight. I could not tell if it was 1% of total weight of solution, or total weight of solution + meat. And i am not even sure if 1% is too much, or not enough. Hoping for some Professional chefs, or anyone else in the meat processing field that has any advice.

 

Thanks in advance

Link to comment
Share on other sites

×
×
  • Create New...