Tough meat? Harness natural enzymes. **Pineapple**: Bromelain in fresh pineapple juice breaks down proteins—marinate chicken or pork for 20-30 minutes (over-marinating turns meat mushy). **Yogurt**: Its lactic acid tenderizes lamb or chicken. Mix with spices for tandoori-style marinades. **Baking soda**: For stir-fries, coat beef slices in baking soda (1 tsp per pound) and water for 15 minutes—rinse before cooking. **Kiwi puree**: Contains actinidin; spread on meat for 10 minutes. Always pair tenderizing agents with acidic ingredients (lemon, vinegar) to enhance effectiveness
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