I always wanted a tender meat so that I will never have to contend in chewing it. The reason is that I can't chew with my current teeth condition now plus I hate tough meat for that matter and I know that no one does.
I do not know that often even the chicken is tough enough to make me spit them out. It is just unfortunate that my mother can't cook, she also is making this particular meat dish not the way that she does it before.
Anyway there is this kind of way to tenderize meat, you do not even have to tenderize it for longer than two hours. It is called tenderizing with Pineapple and or Papaya, not the pineapple from the can but a whole fresh pineapple with skin because pineapple or Papaya from the can already had the particular enzymes destroyed because they cook them before or after canning.
It is because that we needed the enzymes that is called Bromelein and Papain as the tenderizers for the meats that we wanted to cook.
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I saw this video where they just marinated some tough cuts of meat in some separate time period and depending on how much you would like the tough cuts of meat to get tenderized from very good to like mushy you can do it with putting some pineapple fruit with skin but without the leaves and then soaking the meat in it maybe for about an hour or two.
The reason for such tenderizing effect was the substance called Bromelein in the pineapple fruit and skin of the pineapple. So that is just a very good information that I had learned now and will apply it later. The second option also is to use fresh Papaya fruit ripe or unripe and then blended with skin and seeds included which also does the same results as well. The enzyme that is used was the Papain enzyme in the Papaya fruit.
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I might do that later when we plan to cook tough (always tough) meat without using much boiling or pressure cooking process. The bad news is that we do not have a blender to make a puree out of it so I just have to solve that issue first.
Maybe I can just juice the said fruits and reserve some for future use. But I am happy to ever discover these tenderizing techniques so that I can make sure that whenever there is an occasion to make the meats tender then I know already what to do.