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PostPosted: 10 Dec 2011, 08:46 
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It was suggested to me a couple of weeks ago to tenderise octopus overnight in kiwi juice. Somebody else then said to me to cut a kiwi in half and leave it on top of abalone in the fridge over night. Apparently it breaks downs the enzymes to tenderise it.

Has anyone ever tried it?

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PostPosted: 10 Dec 2011, 13:36 
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Close but no cigar.

It has enzymes in it which break down proteins. Pineapple and paw paw also work well.

I once marinated some steaks with pineapple over night and the next day it was hard to pick them up without putting your thumb through them.

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PostPosted: 10 Dec 2011, 13:41 
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yeah it works well. ive just pulped it up and mixed it through and washed it off the next day. however if you get the abs fresh enough and shuck/hit them correctly then i find they dont really need much more tenderising.

you can also use citrus fruits like lemon or orange. i prefer doing this, especially when preparing kingfish or trevally for sashimi for a little bit of extra flavour and tenderness


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PostPosted: 11 Dec 2011, 17:19 
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depending on how much occy your trying to tenderise, you can dilute the kiwi in milk, mash it all up and break down all the chunky bits
of kiwi and submerge your occy/calamari ect... for 2hrs or longer in the fridge and it will be like butter once cooked, our family never cooks squid without this technique


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PostPosted: 12 Dec 2011, 10:50 
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I'll be putting it to the test so.

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PostPosted: 16 Jun 2012, 22:49 
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Yeah. Paw paw leaves work extremely well and won't alter the taste of the meat. Just ruffle them up a bit then put then in with the your $10/kg chewtastic meat overnight. The next day the meat will be rediculously tender. It's an easy way to save money if you have to entertain a hoard of 40 or more people.


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