tenderizing meat with kiwi
I often throw in a pureed kiwi with meat (usually top round or sirloin) while it is marinating to tenderize. I know it helps with beef that is fairly lean. However, I plan to make a similar dish but with chicken. Do you think I should also include the kiwi in the marinade (plan to marinate overnight)? Thanks.
I would think Kiwi would make chicken very soft in a bad way...like mush. When acid is added to chicken recipes, it's usually only for a short time, not overnight. I'm sure there are exceptions, but I would only add acids for taste, not texture. Dark meat is already tender. It's the white meat that can become dry and tough from overcooking. For tender white meat, I suggest pounding instead.