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Will PINEAPPLE Completely DISINTEGRATE a STEAK? | Guga Foods

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Pineapple have enzymes that cut down proteins, they are called Bromelain. It is known that you can tenderize meat with this enzyme. Today I am pushing the limit to find out how much is too much. This experiment is for 4 steaks cut out of the same loin. They all have been exposed to the pineapple for 1hr, 6hrs, 16hrs and 24hrs. How much is too much? * Watch the EXPLANATION Video * https://youtu.be/Ep-c26Y31P0 SUBSCRIBE to this Channel https://www.youtube.com/gugafoods?sub_confirmation=1 ----------------------------------------------- Subscribe to my Other Channel https://www.youtube.com/SousVideEverything?sub_confirmation=1 ----------------------------------------------- * Guga MERCH * Cups & Boards: https://www.etsy.com/shop/GugaStuff ----------------------------------------------- My SOCIAL MEDIA, Let's...
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