Enzymes are proteins in all plant and animal tissues that speed up chemical reactions. A lot of enzymes’ work is helpful — ripening fruit, tenderizing meat — and they are essential in making bread, beer, wine and cheese.
However, there are times that enzymes are troublemakers for cooks. They can prevent gelatin from setting and turn custards to soup. These little rascals also discolor cut or bruised fruit to an unappealing brown.
Cooks use heat to deactivate the trouble-causing enzymes in gelatin and custards. Mild acids, especially ascorbic acid (vitamin C), are great to prevent cut fruit from browning. Some cooks squeeze a little lemon juice on the cut surfaces, but I prefer orange juice, which is just as effective but sweeter and milder and does not interfere with the taste of the fruit.
The gelatin problem is much more widespread than you might think. Gelatin is protein made by processing collagen from animals. Some of the same enzymes that break apart muscle and collagen to tenderize meats also attack gelatin.
Experienced cooks know that raw pineapple has an enzyme that attacks gelatin and prevents it from setting. But few know that kiwi, honeydew, figs and papayas also have enzymes that can wreck gelatin.
I had read about all of these fruits, so I was prepared to be alert to any of them in gelatin molds. I had seen kiwi slices that were decorating a ham glazed with aspic actually sink into the aspic as they destroyed the gelatin under each slice.
Just when I was feeling confident and enzyme-aware, I encountered a culprit that was totally new to me. My friend Jeanne Jones, who writes excellent low-fat cookbooks, called one day: “Shirley, what on earth could be in carrots to cause them to wreck my orange gelatin mold?”
We had both used grated carrots in gelatin molds before. Are they growing some new strange strains of carrots? What could be happening? I just couldn’t believe that carrots could do it. So, I was asking Jeanne about containers, about the orange gelatin, and the amount and kind of liquid. I just felt the problem had to be something other than the carrots. Then she remembered that she did have a teaspoon of fine-minced ginger in the mixture. Aha!
Sure enough, when I went to the literature on ginger, I found that it contains a single enzyme that attacks both muscle fiber and gelatin. It suddenly dawned on me — no wonder Chinese chefs add minced ginger when marinating meats. It both flavors and tenderizes. What a great idea.
I had to try it immediately, so I marinated thin strips of beef for a beef and broccoli stir-fry with ginger and a little sherry. It was excellent. So I moved on to chicken and loved it in my Gin and Ginger Tender Chicken Stir-Fry.
On some occasion in my distant past, I was at a party with a member of the British parliament. I was impressed to meet an “MP,” as they called him. And when we were asked for our beverage of choice, I just loved hearing his crisp accent as he ordered a Gin and Ginger. I think that’s gin and ginger ale, which I did not quite have the nerve to try, but I did like the sound. I immediately thought of it as a title for my Gin and Ginger Tender Chicken Stir-Fry.
I love all the contrasts in this dish — the mild chicken and lettuce along with the nip of the chile and ginger. And, I always adore fruit with meats to add a burst of juiciness. Of course, the chicken is wonderfully tender from the ginger and buttermilk marinade.
This recipe shows that minced ginger root acts as a tenderizer. Intensely flavored ingredients like the chile and ginger give great taste. the small Amount of gin dissolves and releases alcohol-soluble flavor components.
Slice each chicken breast across grain into 4 slices. Place chicken in small nonreactive bowl. Rub 3 tablespoons ginger root into chicken. Sprinkle with cayenne and add just enough buttermilk to barely cover. Cover with plastic wrap and marinate overnight in refrigerator.
Rinse chicken, drain well and pat dry. In large skillet or wok over high heat, cook shallots, 2 tablespoons ginger root and chile in oil, stirring constantly. Add chicken and stir and cook briefly, 1 to 2 minutes only. Add gin and cover quickly to let steam 1 minute. Immediately remove chicken with slotted spoon and spread over lettuce.
Add grapes to skillet and stir-fry just to warm, less than 1 minute. Remove with slotted spoon and spread over chicken. Add thyme to skillet and stir, then add cup chicken broth and return to heat. Stir well to loosen any browned bits. Stir in instant bouillon and sugar.
Combine cornstarch with cup broth. Stir cornstach mixture into skillet and cook, stirring constantly, until thickened. Pour immediately over chicken. Garnish with scallions and cilantro, if using. Serve immediately. Makes 4 to 6 servings.
Per serving: 326 calories, 42 percent calories from fat, 32 grams protein, 14 grams carbohydrates, 1 gram total fiber, 15 grams total fat, 83 milligrams cholesterol, 362 milligrams sodium.
Fresh ginger, on the other hand, not only adds flavor but is also a very effective meat tenderizer. Ginger breaks down the collagen connective tissue. “This is because it contains a proteolytic enzyme named ‘zingibain,’ which was discovered in my laboratory in the early 1970s,” Dr. Allen wrote.
I love all the contrasts in this dish — the mild chicken and lettuce along with the nip of the chile and ginger. And, I always adore fruit with meats to add a burst of juiciness. Of course, the chicken is wonderfully tender from the ginger and buttermilk marinade.
Experienced cooks know that raw pineapple has an enzyme that attacks gelatin and prevents it from setting. But few know that kiwi, honeydew, figs and papayas also have enzymes that can wreck gelatin.
This recipe shows that minced ginger root acts as a tenderizer. Intensely flavored ingredients like the chile and ginger give great taste. the small Amount of gin dissolves and releases alcohol-soluble flavor components.
Just when I was feeling confident and enzyme-aware, I encountered a culprit that was totally new to me. My friend Jeanne Jones, who writes excellent low-fat cookbooks, called one day: “Shirley, what on earth could be in carrots to cause them to wreck my orange gelatin mold?”
Sure enough, when I went to the literature on ginger, I found that it contains a single enzyme that attacks both muscle fiber and gelatin. It suddenly dawned on me — no wonder Chinese chefs add minced ginger when marinating meats. It both flavors and tenderizes. What a great idea.
The paper was one of three Suman presented at the congress, and he subsequently won the 2009 International Meat Secretariat Prize for Meat Science and Technology. The prize recognizes meat scientists younger than 40-years-old for their contributions that have the most impact on either knowledge or application for the industry or the furtherance of meat science and technology.
“I think the general public would be surprised to know that ginger can successfully be used as a natural source of meat tenderizing enzymes and a source of antioxidants as well,” Suman said. “We worked with funding from the Kentucky Beef Council on this project and found its quite useful to use ginger to improve meat tenderness as well as other beef quality attributes.”
As part of his prize, Suman will receive $5,000 and travel expenses toward his attendance at the 18th World Meat Congress, in Buenos Aires, Argentina in 2010. There he will deliver a keynote presentation about his research.
Often in meat processing, certain cuts of beef go unused. University of Kentucky College of Agriculture researchers have been looking at ways to make those cuts more palatable and therefore, more profitable for meat processors.
Suman originally is from India where he studied veterinary medicine at Kerala Agricultural University. He then earned a doctorate from the University of Connecticut prior to joining UKs faculty in 2006.
Steak TENDERIZING Experiment!
FAQ
Can ginger soften meat?
What is the purpose of ginger in cooking?
Does ginger soften chicken?
What happens when you cook with ginger?
What is ginger & why should you eat it?
Spicy, earthy, and pungent, with a lingering sensation of heat, ginger has worked its flavorful magic for centuries. Fresh or ground, alone, or blended with spices, this superfood transforms countless dishes from the ordinary to the sublime.
How to cook ginger?
For the tea, cut ginger into pieces of approximately two centimeters and place with water in the fire. Let it boil for eight to ten minutes. The proportion varies, but you can use 5 grams for each liter.
How do you eat Ginger?
Ginger is fibrous, so it can be a challenge to chop. Be sure to use a very sharp knife. Sliver or slice it: Larger pieces of ginger are great for steeping — either in a broth or liquid for tea (add a small slice to this apple cider tea) or other beverages. You can cut ginger into coins or matchstick-size pieces.
What is ginger used for?
Ginger has a long history of use in various forms of traditional and alternative medicine. It’s been used to aid digestion, reduce nausea, and help fight the flu and common cold, to name a few of its purposes. The unique fragrance and flavor of ginger come from its natural oils, the most important of which is gingerol.