Tag: Tenderizer

A staple in traditional Japanese cuisine, liquid shio koji is a powerful, fermented seasoning and marinade celebrated for its deep umami flavor. Created by filtering the solid grains from traditional shio koji paste, this golden liquid harnesses beneficial enzymes to tenderize meat and heighten the savory profile of any dish.

Traditional soy sauce is fermented for months, creating a complex, umami-rich flavor profile that deeply enhances dishes. This article explains what does soy sauce do for meat, including its role in tenderizing, flavoring, and retaining moisture.

The origins of soy sauce date back thousands of years in ancient China, where it was developed as a way to preserve food, particularly meats. Today, this tradition continues as soy sauce remains a staple ingredient in countless beef jerky recipes, prized for its complex flavor, preservative qualities, and tenderizing effects.

According to the US Food and Drug Administration, sodium tripolyphosphate is a 'Generally Recognized as Safe' (GRAS) food additive, often used to improve the quality of meat products. It functions primarily by increasing the meat's water-holding capacity, which leads to a more juicy and tender final product after cooking.

Dairy-based marinades have been used for centuries across many cultures to tenderize meat. This practice raises the question: **Does milk help break down meat?**, both in cooking and digestion? The science reveals a fascinating distinction between the two processes.