ملين للحوم (غير متبل)

My chicken came out so much more tender after just a light dusting of this—the papain really does the work without altering the flavor. It cut my usual simmer time by a solid ten minutes.

Sprinkled this on a chuck roast before braising and the meat was fork-tender in about twenty minutes less than usual. Papain does the work without any weird aftertaste, and the salt level is just right so I didn't have to adjust my rub. Definitely my new go-to for weeknight chicken thighs.

I was skeptical about using MSG in a tenderizer, but the papain enzyme really made this cheap chuck steak fork-tender. Even my picky kid asked for seconds.