Tenderising
Have you ever cooked calamari only to find it’s chewy or cooked a steak that ends up with the texture of an old boot? Geoff Jansz has a great tip from mother nature that will turn the less tender cuts into melt in your mouth delights. Use kiwi fruit or paw paw which both contain an enzyme which tenderises meat, seafood, poultry or any protein. Peel and slice the kiwi fruit or paw paw and place the fruit and peel over the meat or calamari, cover with cling wrap on a plate and put it in the fridge. Leave it for two to six hours depending on how tender you want the meat and remember to remove the fruit before cooking it.
Warning: This method really does work. If left for too long (24 hours) the kiwi fruit would turn the calamari to mush.