Adolph'sUnseasoned Tenderizer, 44.5 oz (Pack - 2)

This is one of those things that are frequently out of stock. Got lucky and caught the 2-pack in stock @ $27 and did in fact receive 2 of the 44 oz. containers. This is (IMHO) the absolute best meat tenderizer. Yes, it is mostly salt - so don't use plain salt when using this. If allowed to get damp it will clump, and the Bromelain will also start to breakdown. I put this in 5" plastic spice bottles with 11 hole sifters for easy application. I use pressure activated seals that are sold especially for the spice bottles so my Adolph's stays "fresh" and dry until I need it. But there is no MSG (for those who have negative reaction to it this is a true benefit) and the "crystal" size is perfect to get a good flow from a standard spice shaker. I have been using this stuff for over 40 years, it has (thankfully) never changed. Just don't leave your marinating meats over night or you may end up with what my wife calls ''instant meat''

What is velveting? It is a process for tenderizing meat in Asian stir fry. After a lot of research and actual cooking: here is my recipe.Ever wonder why the meat in a Chinese restaurant is so tender? It’s called velveting!! And here’s how it’s done.Ingredients for Velveting Meat1 tsp Rice wine, I just use any white wine (Piano Noir works well)1 tsp Oil, I use grape seed oil for health and high heat in the wok also½ tsp Sugar½ to 1 tsp Salt, I use unseasoned Adolph's meat tenderizer which is basically salt and papain/bromelain1 Egg white¼ tsp Soy sauce1 tsp. Corn starch1 tsp Baking soda (sodium bicarbonate)Baking powder is essentially cornstarch and baking soda so you can substitute 2 tsp of baking powder forth baking soda and cornstarch but be aware that baking powder will foam up a little for some reason.Mix all together and ad to 1lb of thinly sliced or chopped meat mixing well so all the meat has a thin coating.Set the meat aside in a covered dish in the fridge for up to 24 hours but my best results are at least 3-5 hours.There is a lot of different Americanized variations of velveting, but the internet recipes always try to simplify or over complicate things (some even pre-boil the meat “yuck”.) When I research Chinese cooking or for that matter any Asian, Indonesian or Indian recipes I go for street cooking styles. This is always the most original and the freshest.Generously oil your wok, under high heat, wait for it to start to smoke. At this point ad your meat and break it up by stirring quickly and immediately add your chopped vegetables and spices. Cook until the meat is done and vegies still crisp. At this point turn off the heat and stir in your sauce mixture and serve over rice or noodles in a bowl with chopsticks.If I am cooking for a larger party than my wok will handle, I do cook the meat first and set it aside then start the vegies and ad the meat back in before the vegies are completely done.Fresh Spices to add to your vegies can be smashed and chopped garlic, peeled and very thinly sliced fresh ginger, nuts, etc. I like halved baby brussel sprouts (they stay crisp) and pasticciosSauces, just about any spice can be added to make a quick sauce. The base I use is a tablespoon of flower mixed well with a 1/2 cup of water. Then add 1 tbsp. of oyster sauce, some soy sauce to taste, curry powder, 5 spice powder etc. It’s endlessI have also found you can use this velveting technique for other thin fillets (fast cooked in oil) for just about any dish such as veal or chicken marsala. For the marsala I take each fillet out of the marinade, drag both sides through flower and panko mixed with several tablespoons of granulated parmesan cheese and seer both sides.

It does help your meet stay tender the only thing that I don't like is I have to rinse it off before adding my seasonings or salt. It gives it a salty flavor that can be overpowering. Rinsing it definitely helps alot

This meat tenderizer does NOT have all the extra seasonings added and NO MSG. It is a straight forward product. My mother used this, I have used it for over 50 years and my son uses it in his home. There is just no other choice for us.

I prefer the larger containers of spices, seasonings, etc., and these are so much better than those tiny bottles you see in the store. Highly recommend.

Been using this for years but never could find a large bottle.Great meat tenderizer.

Been using it for years wouldn’t use anything else.

Just not happy with quality’s