Thread: tender goat

Google proteolytic enzymes. Found in kiwifruit, pineapple, ginger, figs, tree tomatoes (I think) and some other fruits etc. Use these as ingredients in a marinade, and they start to break down proteins, causing the meat to become tender. Careful how long you leave it, as it can just make your meat turn to mush. Acidic marinades (like vinegar and lemon juice mentioned above) have a similar but lesser effect, but they require contact throughout the meat (so best when the meat is in smaller parts, like a stew rather than as a whole leg for example)