Rajah Meat Tenderiser - Seasoning

Rajah Meat Tenderiser

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Description

Every good cook knows the secret to melt-in-your-mouth meat isn't luck — it's preparation. Rajah Meat Tenderiser softens tougher cuts while seasoning them through, so your stews, grills, and pepper soups come out tender every time.

Sprinkle on both sides, let it work for a few minutes, then cook as usual. A little goes a long way.

Gluten-free
Not a seasoning. The working ingredient is papain, an enzyme from papaya, and it makes up a tenth of one percent of the tin.

Papain breaks down the connective tissue that makes cheap cuts chew tough. Cooks across West Africa and the Caribbean have done the same thing for generations by wrapping meat in green papaya leaves; this is that trick in powder form.
Iodised Salt, WHEAT Flour, Papain Powder (0.1%).

Allergens are shown in capitals. Recipes change, so check the pack you receive.
Sprinkle lightly over both sides of the meat, pierce it a few times with a fork, and leave 30 minutes at room temperature before cooking. Use it sparingly and do not leave it on for hours — papain keeps working, and overdone meat goes mushy rather than tender. Best on goat, stewing beef and tough cuts.
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