Friday, November 26, 2010

Why is Pork and Pineapple Bad?

I was watching the Next Iron Chef on the tele and one of the judges (Simon Majumdar) keeps complaining about having pork marinaded or in association with pineapple. While I understand that pineapple contains bromelain and bromelain is a powerful meat tenderizer, bromelain can be denatured by heating it before marinading the meat with it.

I wonder if the chefs used papin (from papaya), ficain (from figs), or actinadain (kiwi), would the judges complain as loudly.  Conversely if they were marinading a tougher cut of meat instead of the prime grade cuts, would the judges react with such harsh words as "the meat was mushy."

I like mixing some sweet with my meats when I stir fry or make salads; grilled pineapple is very high on my favourite additions, and figs in the top five.  Granted, in grilled pineapple, the bromelain has been denatured, and I don't use "tender" cuts of meat for stir fries, but I'm not a world famous food critic, or chef.

I'll continue eating tacos al pastuer, sweet and sour pineapple pork, I like the flavour, and can accept what ever minor textural change there might be....

More Later....

No comments:

Post a Comment