Almond milk is a popular plant-based milk alternative made from ground almonds and water. Some people use almond milk in marinades as they believe it can help tenderize meat. But does almond milk actually have any meat tenderizing properties?
The Claims Behind Almond Milk and Meat Tenderizing
There are a few reasons why some claim that almond milk can help tenderize meat:
- Acidity – Almond milk has a slightly acidic pH which could help break down muscle fibers.
- Enzymes – Some think the enzymes naturally found in almonds could aid in tenderizing.
- Marinating – Allowing meat to marinate in any liquid can help it absorb flavors and moisture.
The idea is that the acidity and enzymes found in almond milk can help breakdown tough muscle fibers in meat, resulting in a more tender texture after cooking. And like any marinade, allowing meat to soak in almond milk can allow it to absorb subtle flavors and moisture.
What the Science Says on Almond Milk and Meat Tenderizing
When looking at the scientific evidence, almond milk on its own does not appear to have significant meat tenderizing abilities:
- pH Level – While acidic, almond milk has a pH around 6-7 which is not high enough to effectively tenderize tough cuts of meat.
- Lack of Proteolytic Enzymes – Almond milk does not contain enough proteolytic enzymes like papain or bromelain that break down proteins.
- No Significant Marinating Benefit – Plain almond milk does not penetrate into meat and provide a major tenderizing benefit like other marinades.
Research shows that the most effective marinades for tenderizing meat contain acids like vinegar or lemon juice to denature proteins. They also contain proteolytic enzymes found in ingredients like pineapple, papaya, and ginger that break down tough collagen and connective tissues.
Table Comparing Meat Tenderizing Ability
| Marinade Ingredient | Tenderizing Ability | Reason |
|---|---|---|
| Vinegar or Lemon Juice | High | Acidity denatures proteins |
| Pineapple Juice | High | Contains bromelain enzyme |
| Almond Milk | Low | Lacks acidity and enzymes |
Based on the evidence, plain almond milk may provide some mild tenderizing by allowing marinating time, but does not contain the right bioactive properties to significantly break down tough meats.
Tips for Using Almond Milk for Meat Tenderizing
While plain almond milk may not be the most effective at tenderizing meat, there are some tips to enhance its marinating ability:
- Use acidified almond milk – Add a tablespoon of vinegar or lemon juice per cup of almond milk before marinating.
- Combine with pineapple juice – The bromelain in pineapple can provide a tenderizing boost.
- Use in long marinates – Letting meat soak for hours, or even overnight, allows more time for moisture to permeate.
- Salt meat before marinating – Salting draws out moisture, allowing better absorption of the almond milk.
- Use thinner cuts of meat – Almond milk will work better on thinner cuts that marinate faster.
By using an acidified almond milk marinade, combining it with a tenderizing enzyme, and marinating for an extended time, you can achieve better results. But plain almond milk alone will likely only have a mild impact.
The Bottom Line
Based on the available evidence, plain almond milk does not contain the right combination of acidity and proteolytic enzymes to significantly tenderize meats.
It may provide some benefit when used as part of a lengthy marinade by allowing moisture and subtle flavor to permeate into the meat. But on its own, almond milk should not be relied upon when trying to break down tough muscles and connective tissues.
For best results, almond milk should be combined with more tenderizing ingredients like vinegar, lemon juice, pineapple, or commercial meat tenderizers. With the right supporting ingredients and technique, almond milk can play a role in a marinade, but should not be used alone with the expectation of major tenderizing effects.
Frequently Asked Questions
Does almond milk tenderize meat as well as pineapple juice?
No, almond milk does not tenderize meat as well as pineapple juice. Pineapple juice contains the proteolytic enzyme bromelain which breaks down tough proteins in meat. Almond milk does not contain any significant meat tenderizing enzymes.
Can I use just almond milk to marinate steak?
You can use almond milk to marinate steak, but it will not tenderize the meat well on its own. For best results, the almond milk should be acidified with an ingredient like vinegar or lemon juice to help tenderize the meat proteins.
Is almond milk a good substitute for buttermilk in marinades?
Almond milk is not the best substitute for buttermilk in marinades because it does not have the same tenderizing ability. Buttermilk contains lactic acid which helps break down tough muscle fibers. Almond milk has a neutral pH and does not tenderize as effectively.
Does almond milk have enzymes that tenderize meat?
No, almond milk does not naturally contain enough proteolytic enzymes to significantly tenderize meat. While almonds contain small amounts of enzymes, the level in almond milk is too low to break down tough proteins and connective tissues in meat.
Should I use sweetened or unsweetened almond milk for marinades?
For marinading meat, unsweetened almond milk is the better choice as the sugar in sweetened varieties can burn at high cooking temperatures. The subtle almond flavor of unsweetened milk also allows other marinade flavors to shine.
Key Takeaways
- Almond milk does not contain enough natural acidity or enzymes to significantly tenderize meat on its own.
- It can provide mild tenderizing when used in a long marinade to allow flavor and moisture absorption.
- For best results, almond milk should be combined with an acid like vinegar or tenderizing enzyme from pineapple.
- Almond milk works better in marinades for thinner, quicker cooking cuts of meat.
- Unsweetened almond milk is the variety of choice for meat marinades.