Have you ever heard of the trick of putting a metal fork or spoon into boiling meat to make it tender faster? Many people consider it just a kitchen myth, but it turns out there is a scientific explanation behind this practice.
According to Dr Tuti Suryati, a lecturer at the Faculty of Animal Science at IPB University, this is indeed true. She explains that using metal spoons or forks in meat broth can accelerate the tenderizing process. This is related to metal’s ability as a heat conductor.
“The presence of a spoon in the boiling water can increase and maintain the heat of the water and air in the pot more quickly and stably. This heat is then transferred to the meat tissue, making the meat tenderize faster compared to not using a metal spoon or fork,” she explained.
In addition to this method, Dr Tuti also shared other ways to speed up the tenderization of meat without using a pressure cooker. One of them is the 5-30-7 boiling technique.
“This technique involves boiling the meat for 5 minutes in boiling water over medium-high heat with the pot covered, then turning off the heat and letting it sit for 30 minutes. After that, the heat is turned back on and the meat is boiled again for 7 minutes,” she explained.
According to her, this method keeps the heat trapped in the meat constantly and not excessively. This allows the muscle degradation process to continue without producing excessive meat protein shrinkage, thereby reducing the risk of meat shrinkage that causes the meat to become drier and tougher or chewier.
Dr Tuti also recommends using natural meat tenderizers such as papaya leaves, pineapple, kiwi, or ginger. These ingredients contain enzymes such as papain (papaya leaves), bromelain (pineapple), and zingibain (ginger) that can degrade meat proteins. However, their effectiveness depends on how they are used and the amount of ingredients used.
“For example, applying grated or juiced pineapple to the meat for 10-15 minutes before boiling is sufficient to prevent the meat texture from breaking down,” she explained.
Additionally, using papain enzyme extract powder available on the market is also a practical method. “Simply coat the meat with one tablespoon of papain powder per 1 kg of meat, let it sit for 20-30 minutes, then rinse and boil,” he added.
The combination of the 5-30-7 boiling technique with the use of natural tenderizers and enzyme powders is also said to be effective in accelerating the meat tenderizing process.
Dr Tuti added that the length of time required to boil meat depends greatly on the type, cut, and size of the meat. Meat from the back, such as loin and tenderloin, tenderizes more quickly than meat from the thigh or shank, which has more connective tissue.
Regarding the practice of boiling and discarding the first boiling water, Dr Tuti reminded that this action can reduce the nutritional content of the meat, as fats and proteins that are easily soluble can be lost along with the boiling water. (dh)(IAAS/RWA)
IPB University
