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Meat Tenderizer

Natures own!
 
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Tough meat is tough. Thousands of years of experimentation have come up with all sorts of ways to tenderize tough meat - ageing, marinades, enzymatic tenderizers. I propose that sterilized maggots be used to tenderize tough meat such as wild game birds and lean cuts.

Maggots generate a potent brew of tenderizing proteolytic enzymes. Sterilized maggots are seeing increasing use in medicine - basically for the same reason (to destroy dead/devitalized tissue). Sterilized maggots would be added to a fresh cut of tough, lean meat and allowed to work. Before cooking, the meat would be gently heated from below, encouraging all maggots to evacuate. By which I mean get out of the meat. The supremely tender meat would then be prepared and served. The tunnels left by the maggots would also allow better penetration of sauce / marinade. The diner would never know.

bungston, Nov 13 2003

Medical maggots overview. http://www.smtl.co....aggots/maggots.html
[bungston, Oct 04 2004, last modified Oct 06 2004]

[link]






       Or just cook the maggots.
DrCurry, Nov 13 2003
  

       More maggots means more nutirents [+]
Letsbuildafort, Nov 13 2003
  

       buy better meat, use a hammer, Dont put maggots in my dinner!
krod, Feb 29 2004
  

       imagine if a maggot died and neglected the warning for evacuation. that'd be really gross. yuck.
cardeguy, Feb 29 2004
  
      
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