Pineapple have enzymes that cut down proteins, they are called Bromelain. It is known that you can tenderize meat with this enzyme. Today I am pushing the limit to find out how much is too much. This experiment is for 4 steaks cut out of the same loin. They all have been exposed to the pineapple for 1hr, 6hrs, 16hrs and 24hrs. How much is too much? * Watch the EXPLANATION Video *
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#Pineapple #Steak #Tenderize
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