The Surprising 1-Ingredient Hack For Incredibly Tender Meat

Pineapple Juice: Contains bromelain, an enzyme that breaks down proteins and tenderizes meat.

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Buttermilk: Its acidity helps to break down proteins, making meat tender and flavorful.

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Yogurt: Contains lactic acid which tenderizes meat while adding a subtle tangy flavor.

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Beer: Its acidity and enzymes help to break down meat fibers for extra tenderness.

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Vinegar: The acidity helps to soften meat fibers, making it more tender.

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Baking Soda: Increases the pH level, making meat more tender by affecting protein structure.

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Papaya: Contains papain, an enzyme that helps to break down meat proteins for tenderness.

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Salt: When used as a dry brine, it helps to break down muscle fibers and retain moisture, making meat tender.

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