Please let me know if there are any other experiments you would like me to try! Also, don't forget to subscribe and turn on the notification bell to stay up to date with all my latest cooking experiments!
Last weekend I did the juice of 1 orange and 1 large lime, followed by a light coating of orange/lemon pepper and season all on a butterflied flank steak for some tacos and I swear this has outdone any combo of marinade/season I've tried. My mother in law gave me the idea for the orange and lime. I can't imagine this wouldn't be amazing on a steak either.
I have to try that combo, sounds like a winner! I really need to get more flank steak in my life, so good, and the tacos, dang now you got me hungry! Thank you for watching, I hope you have a great weekend!
I tried the pineapple a few weeks ago and it made the steak UN-real tender. Today I tried the orange. Sooo tender and absolutely no taste other than the steak. Thank you for your video. I am hooked !!!!
Pineapple contains an enzyme (bromelain) that tenderizes the meat. Papaya also contains an enzyme (papain) that will tenderize a steak, the less ripe the papaya is the more enzyme it contains. It is used in commercial meat tenderizers. Kiwi also contains an enzyme that will also work. Papain also has a useful side effect for people that take cannabinoid drug tests...but that's another discussion.
@@ComparisonCooking Bromelain is readily available in pure form. Most grocery store tenderizers employ it. If you wish to tenderize a strip steak with plant enzymes you're probably better off using the pure enzyme and cooking immediately after tenderizing. Despite what anyone says using fruit juices and pulps to tenderize meat will flavor the meat and not in a pleasant way. Processed fruit juices just as grocery store pineapple juice have no active enzymes in them.
Kevin you have a gorgeous kitchen gorgeous as you.. Aside from tendering your food it gives flavor too.. But never try to use pine apple maybe I will try tomorrow thank you so much for giving us ides I wish your chanel to grow really big time because its really entertaining and educational
eyy will definetely try this. will try to compare too. Thanks for this recipe it really helps nowadays esp.for this circuit breaker here in Singapore. New friend here. Sharing my love and blessing to everyone. Take care
Thankyou I will try it , I have pierced the meat , beat the meat 1950 meat hammer , and Adolphus meat tenderize, hammer and adolescents work but I will definitely try orange pulp
Very interesting experiment (and channel). I'm not crazy about citrus notes on my steak so I've never tried tenderizing with pineapple. I just saw your previous vid too where you tried to turn the $5 steak into a more expensive one via dry brining, but what I would be interested in is to see if a tenderizer like this can save a cheap cut of steak.
That's a really good point, these were better cuts to start off with. I should get a london broil or a tough cut to see if this would salvage it. My channel has changed gears a lot since making this one though, and i do more with an offset smoker now. Thank you for watching and commenting.
Love this comparison and the result is fascinated!! I will definitely need to try out the fresh orange marinade😍😍 For Chinese beef stir-fry, it is very common to use beer or eggwhite as tenderizer. I am not sure if it would work for tenderizer steak as well, but if there is a comparison for the future, i will be super interested to watch it😍
@@ComparisonCooking Yes I have been trying pineapple on a cheap cut of beef. I marinated way too long and it turned the meat to powdery mush. I think you shouldn't marinate for more than an hour with pineapple. I tried it with ribs tonight and it didn't help at all. Back to the drawing board:-)
Hey Kevin.. If your looking for a full time taste tester then put me on the list..! I'll have to try fresh oranges next time I do steaks. Very interesting test here. Great video and Thx for sharing.
All three are good. I did that 3 years ago and haven’t done it since. So it’s cool to try once or twice but for the most part people don’t continue to do it in the long run. Unless you are doing it for an Asian style marinade.
I have done some really crazy stuff with my meat and never have I thought about this with a steak. I love chicken legs, thighs and wings in orange juice or pineapple juice 🤤 I will definitely try this on steak or lamb!
Definitely going to try the fresh minced orange now...we have freezer beef and I'm always looking for a better way to tenderize since our beef is grass fed. I saw the pineapple tenderizer but as much beef as we eat I never wanted to try and keep that much fresh pineapple around. We always seem to have a bag full of oranges though.
I just got freezer full of meat for the first time, I'm excited! What cuts do you normally try and tenderize? I agree, pineapple is impossible to keep.
@@ComparisonCooking granted I don't put much effort into it, but I do try to tenderize my steaks with a tenderizer mallet and then a salt brine if I've had enough time before hand. But I've been wanting to take my grilling more serious here of late and have turned to TH-cam University to research the best options.
I have used OJ in my marinade but not an orange very cool. Thanks for the sub, I have not my channel up yet. Next time I do a steak going to try this whole orange. Stay safe & take care of you. Thanks for sharing eh :))
I dd my own comparison test on three cheap Chuck steaks using Kosher salt, Adolph's Meat Tenderizer and Fresh orange pulp. The ones coated and marinated for 1 hr in Kosher salt and Meat Tenderizer were moderately tender but - despite being washed in cold water beforehand - were excessively salty for my taste. The one marinated in the orange pulp however was incredibly tender - on the order of a ribeye - and lacked no discernable fruit taste - and seemed tastier and more succulent and jucier. You are to be commended on this discovery. Bravo!
Thanks for watching 🙌. I thought the pineapple was going to be really flavorful and overwhelming, but i think it just failed with breaking down to much. Fun stuff, trying to think of my next cook, and i'm out of ideas🙄🤔🤔
Probably didn’t have a lot of flavor because they had it marinade for an hour instead of overnight. I use orange juice and put it in a bag with the steak and some seasonings and it tastes sooooo good
Howdy from colourful Colorado! I would not disagree with our good Gio Flores on the searing portion of your video. If you are going to pan sear like that either do it on a proper flat grill or a cast-iron skillet placed in the oven at a much higher temperature than I'm sure you're getting from your oven surface burners, they never get hot enough. Lacking that, employing a more powerful searing torch with direct flame up close to the steak itself allows you both more precise control of your cosmetic searing effects, whilst ensuring a well rounded and overall Maillard effect on your chosen meat. Regarding your use of Oranges as an effective tenderizer. I've used those for decades in my prep work, but agree there is a lack of proper use of the method here on TH-cam. Perhaps it's time to change that. Additionally, Very THOROUGH rinsing of the tenderized meat (especially when using any form of citric acid) is absolutely essential in ensuring a successful outcome when it comes to neutralizing any and all pre-tastes. (there's also a method to reuse the residual natural juices in the process but, I digress). So make sure you apply proper 'scientific' control of your excellent culinary experiments. : - ) And, in closing, don't be afraid of finishing butters. They can be your friend. Thanks for taking the time to share your hard work (and delicious steaks) with All of us.
There is definitely a lot of science and process that goes into properly marinading. I have only done it 3 times when it comes to steaks, i'm more of a dry aged or dry brine steak person. Thank you for watching and sharing your knowledge!
Please let me know if there are any other experiments you would like me to try! Also, don't forget to subscribe and turn on the notification bell to stay up to date with all my latest cooking experiments!
responded youtube
Does beating the hell out of a steak help with tenderness?
I use sour orange juice and sea salt
I'm using pineapple/juice too for marinating meats and combine them with local lime called calamansi.Wow😲the steak looks so tasty💖
Calamansi, will have to look that up, sounds good! Thanks for watching! Have a great week!
Last weekend I did the juice of 1 orange and 1 large lime, followed by a light coating of orange/lemon pepper and season all on a butterflied flank steak for some tacos and I swear this has outdone any combo of marinade/season I've tried. My mother in law gave me the idea for the orange and lime. I can't imagine this wouldn't be amazing on a steak either.
Correction: flank steak was marinated for about an hr and a half then seasoned right before hitting the grill.
I have to try that combo, sounds like a winner! I really need to get more flank steak in my life, so good, and the tacos, dang now you got me hungry!
Thank you for watching, I hope you have a great weekend!
@@ComparisonCooking likewise, bud!
I tried the pineapple a few weeks ago and it made the steak UN-real tender. Today I tried the orange. Sooo tender and absolutely no taste other than the steak. Thank you for your video. I am hooked !!!!
Awesome to hear! I was so happy with the way this turned out and sharing it with people!
Nice video 👍. I've tried pineapple before with similar results, just kind of off a bit. Definitely going to give orange a try!
Yeah, was not overly impressed with pineapple and have not used it since. Have done orange juice again! Thanks for watching 👍
Wow I feel hungry can I get one...
YUMMY... Such a good chef
Thank you! Hope you have a great weekend!
looking so good the way you prepare it and i can almost smell it! It’s lovely to be here. Come by I’ll wait for you. Stay safe!
Thank you, I will
the enzymes in Pineapple, Papaya, and Kiwi are protein consuming.. that is why they work faster at tenderizing than citric acid.. love the experiments
Thank you!
With the orange, do you have to peel it or it is okay to blend it with skin?
I peeled it so no bitterness from the skin would kick over.
Never thought about using orange juice, but it makes sense with the citric acid to break down the meat. Very interesting test. Thanks-Phil
Thank you!
Pineapple contains an enzyme (bromelain) that tenderizes the meat. Papaya also contains an enzyme (papain) that will tenderize a steak, the less ripe the papaya is the more enzyme it contains. It is used in commercial meat tenderizers. Kiwi also contains an enzyme that will also work. Papain also has a useful side effect for people that take cannabinoid drug tests...but that's another discussion.
Very good information! Thank you for watching!
@@ComparisonCooking Bromelain is readily available in pure form. Most grocery store tenderizers employ it. If you wish to tenderize a strip steak with plant enzymes you're probably better off using the pure enzyme and cooking immediately after tenderizing. Despite what anyone says using fruit juices and pulps to tenderize meat will flavor the meat and not in a pleasant way. Processed fruit juices just as grocery store pineapple juice have no active enzymes in them.
Wow! It looks so tasty friend... Thanks for sharing... Be good and safe❤❤❤❤❤❤
Thank you! You too!
I will be following this channel, love to see more experiments in your kitchen!
Thank you, have a great week!
YESSSS!!!! Good job honey. Love it!!!
🍊 🍍 🥩 Lol 😂 (btw. Great job on the cutting. You did it perfectly) 🙌🏻💗
Thank you, I definitely had to stop half way to ask my better half 🤣
Comparison Cooking LOL 🤫
Kevin you have a gorgeous kitchen gorgeous as you.. Aside from tendering your food it gives flavor too.. But never try to use pine apple maybe I will try tomorrow thank you so much for giving us ides I wish your chanel to grow really big time because its really entertaining and educational
Thank you!
Amazing marinade tenderizer ...loved it... em gonna try this soon
Thanks you, appreciate the compliment and support! Have a great weekend!
Wow... Nice experiment.... Good result... True friend keep
Thank you for the support! Have a great week!
eyy will definetely try this. will try to compare too. Thanks for this recipe it really helps nowadays esp.for this circuit breaker here in Singapore. New friend here. Sharing my love and blessing to everyone. Take care
Thanks so much, appreciate the support, definitely supporting back!
@@ComparisonCooking thanks and more cooking recipes to watch
Really interesting experiment!
Great video!!
Thanks for watching. It was definitely something i wanted to try for myself!
I'll have 3 all by myself and bottle of red! Tasty stuff!
Haha, Thank you, appreciate the compliment and support! Have a great weekend!
very interesting channel l love ur experement witch one works. I want to try.Nice twist.watched ol.L254
Thank you! Have a great week!
Thankyou I will try it , I have pierced the meat , beat the meat 1950 meat hammer , and Adolphus meat tenderize, hammer and adolescents work but I will definitely try orange pulp
Wonderful ❣️❤️ sharing
Thank you!
That fruits looks so fresh and the food delicios
Thank you so much, have a great weekend!
This sounds AMAZING 😍 I bet it had the best Flavor
So good! You would definitely enjoy it!
@@ComparisonCooking 😊Thanks for the Tips
Nice recipe friend😊😍😍 thanks for sharing friend
THE KITCHEN TV thanks for watching, I look forward to checking out your channel, new sub 🙌 here
wow friend! I like the way you prepared the meat!! I'll do it!! Have a great day!!❤️👍
Thank you so much 👍
Very interesting experiment (and channel). I'm not crazy about citrus notes on my steak so I've never tried tenderizing with pineapple. I just saw your previous vid too where you tried to turn the $5 steak into a more expensive one via dry brining, but what I would be interested in is to see if a tenderizer like this can save a cheap cut of steak.
That's a really good point, these were better cuts to start off with. I should get a london broil or a tough cut to see if this would salvage it. My channel has changed gears a lot since making this one though, and i do more with an offset smoker now. Thank you for watching and commenting.
@Comparison Cooking
Did you have any trace of orange at all with the pulpy orange?
Surprisingly not.
very good, I'll try it. Thanks so much
Thank you! Hope you have a great weekend!
*Delicious yummy,bravooo!❤*
Thank you 😋
Love this comparison and the result is fascinated!! I will definitely need to try out the fresh orange marinade😍😍 For Chinese beef stir-fry, it is very common to use beer or eggwhite as tenderizer. I am not sure if it would work for tenderizer steak as well, but if there is a comparison for the future, i will be super interested to watch it😍
Thank you!
Wah very yummylicious and healthy new frnd here 👍
Thank you for compliment and support!👍
these marinades are very interesting, to try. I'm here like#240 and registered
Thank you so much 😊
Wonderful comparison!
Glad you liked it!
The food looking very delicious , thanks for your sharing nice video- a new friend glad to connect with you.
Thanks for stopping by, sorry i missed this!
Very nice and delicious.
Thank you, appreciate the support!
Thanks for the video. Looks like at 5:25 you mixed the pieces of steak up.
It does appear that way 😬 but luckily it didn’t happen. The pineapple texture was so different!
@@ComparisonCooking Yes I have been trying pineapple on a cheap cut of beef. I marinated way too long and it turned the meat to powdery mush. I think you shouldn't marinate for more than an hour with pineapple. I tried it with ribs tonight and it didn't help at all. Back to the drawing board:-)
New Friend here. Nice video. Very delicious recipe. Thank you for sharing. Stay connected☺
Thanks so much, appreciate the support!
Hey Kevin.. If your looking for a full time taste tester then put me on the list..! I'll have to try fresh oranges next time I do steaks. Very interesting test here. Great video and Thx for sharing.
You might want to make the trek to MD because I have 30 dry aged ribeyes on deck 😎
Awesome video man, I’m gonna have to try the orange tenderizer, I never even thought about trying it.
Thank you!
Nice experiment my friend! Cheers
Thank you!
Hello my friend 🙋♂️I wish you good luck, your videos are very useful👏👍🤝🎁
Thank you so much 🙂
Thanks for sharing / thats great
Something a little different, thought i would give it a try! Thanks for watching Chef!
Cool...this is amazing 🤗keep tubing. .
Thank you, hope you have a great day!
Big lykee 👌 thanks
Thank you!
I have done pineapple recipe from my channel. and yours is so cool
THank you so much, it was a cool experiment!
Have you tried asian pears? They use that In Korean bbq for tenderizing.
I have not, but that sounds amazing!
Love it! Super informative!
Thank you, it was a tasty!
Good job friend 👍✅
Thank you 👍
I've never heard of tenderizing with oranges! Great comparison!
Thanks for stopping by, appreciate it! Glad I stumbled upon this experiment!
very good recipe
looks very tasty
new friend here
Thank you so much 🙂
Wow very nice thanks for sharing
Thank you!
Nice recepi dear friend.
Thank you!
Hello new friend here very nice very well explained and so yummy
Thank you! Appreciate the compliment and support!
Would it lose nutrition after tenderizing, I know over cooking will, but tenderizing?
I actually don’t know the answer to that. I would imagine if it did lose any nutritional value it would be very minimal.
Nice! A controlled expirament in the kitchen. If you ever need some blind tasters let us know cause those steaks all look delicious!
Might have to take you all up on that! I think my wife is getting tired of all the beef 🤣😂
Too much nice cooking
Aoa i am your new friend keep it up
Thank you, appreciate the kind words! Looking forward to seeing your channel!
do you still recommend orange over pineapple or kiwi ? I need to try ! thank for the video :)
All three are good. I did that 3 years ago and haven’t done it since. So it’s cool to try once or twice but for the most part people don’t continue to do it in the long run. Unless you are doing it for an Asian style marinade.
I have done some really crazy stuff with my meat and never have I thought about this with a steak. I love chicken legs, thighs and wings in orange juice or pineapple juice 🤤 I will definitely try this on steak or lamb!
It makes it so tender, and no leftover flavor. Lamb sounds really good. Thanks for watching!
Love love pineapples ❤❤🍽
Very tasty treats!
Looks yummy
Thank you 😋
Look so delicious 😋
I’m new here to support you dear
Take care
🌸🌸🔔👍
Thank you!
Awesome
Thank you!
Teste will be good.
Thank you! Have a great week!
What product did he cook the steaks in ?
amzn.to/43xqFrO
So different ,nice recipe
Thank you!
Orange chicken, would the fresh orange work for pork & chicken?
I think so!
Delicious yummy
Thank you so much
956 Done just now best of luck dear friend thanks alot
Stay safe and healthy. Very healthy and yummy recipe. 👏👍👌❤
Thank you, appreciate the compliment and support! Have a great weekend!
Looks so yummy💕💕💕 I’m so hungry now👍
Haha, thanks for the compliment and support! Have a great day!
😀👍258 Hi your new friend here🙋♀️ delicious recipe keep sharing 😋 joined stay connected 🤝
Sure 👍
Wow that’s some good meat and well cooked ❤️❤️👍👍😋😋
Thank you, appreciate the support!
great job guys, you rule
Thank you so much, let us know if their is another experiment you want me us to try!
Definitely going to try the fresh minced orange now...we have freezer beef and I'm always looking for a better way to tenderize since our beef is grass fed. I saw the pineapple tenderizer but as much beef as we eat I never wanted to try and keep that much fresh pineapple around. We always seem to have a bag full of oranges though.
I just got freezer full of meat for the first time, I'm excited! What cuts do you normally try and tenderize? I agree, pineapple is impossible to keep.
@@ComparisonCooking granted I don't put much effort into it, but I do try to tenderize my steaks with a tenderizer mallet and then a salt brine if I've had enough time before hand. But I've been wanting to take my grilling more serious here of late and have turned to TH-cam University to research the best options.
The only way I have learned is through a couple friends and TH-cam. Best education you can get!
I have used OJ in my marinade but not an orange very cool. Thanks for the sub, I have not my channel up yet. Next time I do a steak going to try this whole orange. Stay safe & take care of you. Thanks for sharing eh :))
Looking forward to you trying it! Have a great weekend!
Thank you, enjoy yours stay safe@@ComparisonCooking
Orange & Pineapple Marinade Tenderizer New York Strip - Why hasn’t anyone TRIED this YET?
#Comparison Cooking
✌🙏👍🔔🤝
Must try, so tender!
Were you steaming it in the plastic bags?
Thanks for sharing 👍
Thank you, appreciate you watching!
Please let me know if there are any other experiments you would like me to try.
I'm trying this today. I love me a good steak
Great . . 👍video
Thank you!
Nice video guys...
Appreciate you watching 🤙
Yep, you have to redo number B. 1 hour room temp then cook.
Thank you!
I left brisket marinated with kiwi overnight and all the meat dissolved 😂
Hahahaha, I definitely believe that!
I dd my own comparison test on three cheap Chuck steaks using Kosher salt, Adolph's Meat Tenderizer and Fresh orange pulp. The ones coated and marinated for 1 hr in Kosher salt and Meat Tenderizer were moderately tender but - despite being washed in cold water beforehand - were excessively salty for my taste. The one marinated in the orange pulp however was incredibly tender - on the order of a ribeye - and lacked no discernable fruit taste - and seemed tastier and more succulent and jucier. You are to be commended on this discovery. Bravo!
Thank you, and sorry i did not reply earlier! Thanks for watching, i am still surprised no one talks about oranges more.
Great video! Any citrus works good to break down tissue! But who doesn't love the flavor of orange!
Thank you!
Nice video 😍😍
Many many thanks
Love it
Thank you, appreciate the support!
Interesting experiment. I’m surprised that the flavors weren’t that strong. I was expecting them all to have a sweet note.
Thanks for watching 🙌. I thought the pineapple was going to be really flavorful and overwhelming, but i think it just failed with breaking down to much. Fun stuff, trying to think of my next cook, and i'm out of ideas🙄🤔🤔
Probably didn’t have a lot of flavor because they had it marinade for an hour instead of overnight. I use orange juice and put it in a bag with the steak and some seasonings and it tastes sooooo good
You should try ginger root.
I like your ok test--however, I would like to see salt tenderizer in the test with the oj.
How so? Salt vs OJ or add salt to the OJ?
@@ComparisonCooking salt one steak, oj the other
nice video!
Thank you, appreciate the compliment and support! Have a great weekend!
omg these pieces of meat looks so damn good! omg i need some steak now lol
Thank you! Wait till you see the Wagyu videos!
Interesting expirements :)
Btw , done my part here. See you :)
Thank you! Hope you have a great weekend!
My Korean cousin has been using orange to marinade beef for Korean BBQ for over 40 years.
your cousin is way ahead of the curve. 👍
I would like to see some flavorings added to blended oranges.
That would probably be really tasty!
Like your experiments..good job..
New friend here..pls stay connected..
Thank you!
Would canned pineapple work ?
Howdy from colourful Colorado! I would not disagree with our good Gio Flores on the searing portion of your video. If you are going to pan sear like that either do it on a proper flat grill or a cast-iron skillet placed in the oven at a much higher temperature than I'm sure you're getting from your oven surface burners, they never get hot enough. Lacking that, employing a more powerful searing torch with direct flame up close to the steak itself allows you both more precise control of your cosmetic searing effects, whilst ensuring a well rounded and overall Maillard effect on your chosen meat.
Regarding your use of Oranges as an effective tenderizer. I've used those for decades in my prep work, but agree there is a lack of proper use of the method here on TH-cam. Perhaps it's time to change that. Additionally, Very THOROUGH rinsing of the tenderized meat (especially when using any form of citric acid) is absolutely essential in ensuring a successful outcome when it comes to neutralizing any and all pre-tastes. (there's also a method to reuse the residual natural juices in the process but, I digress). So make sure you apply proper 'scientific' control of your excellent culinary experiments. : - )
And, in closing, don't be afraid of finishing butters. They can be your friend.
Thanks for taking the time to share your hard work (and delicious steaks) with All of us.
There is definitely a lot of science and process that goes into properly marinading. I have only done it 3 times when it comes to steaks, i'm more of a dry aged or dry brine steak person. Thank you for watching and sharing your knowledge!
Never tried orange. Could you please redo the pineapple vs orange?
I think that’s a great idea, I’ll use better steaks this time around too!
@@ComparisonCooking Thank you!