Which is better to tenderize the pork chop? Baking Soda? Fruits enzymes? Meat Tenderizer?

Описание к видео Which is better to tenderize the pork chop? Baking Soda? Fruits enzymes? Meat Tenderizer?

In this video, Ah Pa will be showing how Ah Pa will tenderise the pork chop without using baking soda or fruits ezymes, through using the thor's hammer and the back of the cleaver. Basically we need to use any equipment to break the texture of the pork chop. Through this, we won't lose the porki flavour while maintain a nice tender texture. One thing to note here, after this process, the pork chop will absort any marination very easily, hence gives lighter marination if not the pork chop will become too salty easily. If u prefer a slightly thicker pork chop, you can use the back of the knife more than the meat tenderizer. You can get the meat tenderiser from here https://shp.ee/2b2rzjg

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