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Why don't chefs use meat tenderizer?In: Food and Cooking |
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I'm guessing:
Most chefs use "Ajinomoto" - Aji no Moto - "Essence of Taste." The company Ajinomoto Kabushiki-gaisha in Japan produces it and markets it worldwide. In America, we call it monosodium glutamate, or MSG. While this product is primarily a taste enhancer, it also is believed to tenderize the meat. Hence, adding a meat tenderizer after putting MSG on the roast is redundant.
Cathy Williams
First answer by Cathysw. Last edit by Cathysw. Contributor trust: 121 [recommend contributor]. Question popularity: 19 [recommend question]
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