Mamta's Kitchen - A Family Cookbook





meat tenderiser

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On 27/05/2010 06:05pm, nancy wrote:

Whilst out food shopping ( one of my favorite hobbies) , I came across

Meat Tenderising Powder by Rajah, I bought it but wondered if anyone has

used and liked this?

If so, does it make any difference to recipes and can it be used to add

to any dish? Or was it a waste of Money!

Comments please.

On 27/05/2010 09:05pm, Mamta wrote:

I have never come across it, though I am sure it exists. You tell us how it is, when you have used it. In Indian cooking, marinades, baking soda and sometimes raw papaya are used to tenderize things.

On 27/05/2010 10:05pm, Askcy wrote:

I've spotted it in Indian Shops but not really had a look at it... my head is saying citric powder but I could be confused...

Steve

On 27/05/2010 10:05pm, Askcy wrote:

ah wrong.. just googled...

rajah meat tenderiser

says its - salt, modified starch and papain

papain being the enzyme from papaya...

Steve

On 28/05/2010 12:05pm, Rajneesh wrote:

I had used this product last year, but I didnt find it was that effective, rather use raw papaya if I am so desperate.

Interestingly while going through "Spices of India" site I came across gurkha curry,(their original site is - gurkhafinefoods),I am going to give it a try on their Khukra (chicken) curry sauce and Moola achar (radish pickle).

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