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Subject:
Tenderizing meat
From:
krosenth <[log in to unmask]>
Reply To:
Paleolithic Eating Support List <[log in to unmask]>
Date:
Tue, 24 Feb 2004 11:47:14 -0700
Content-Type:
text/plain
Parts/Attachments:
text/plain (15 lines)
From another list I am on:


 An article in today's Pioneer Press tells about tenderizing meat with some
food items.
>
 Fresh ginger root was listed as one of the best ways to tenderize meat.
>
 Other items on the list were pineapple, papaya, and citris. The acid
ingredient serves to break down the meat's connective tissue.
>
 If you have no time at all, the article says to simply add balsamic vinegar
(1 tablespoon per pound of meat) to the liquid for cooking the meat.
>

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