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I have been on a quest to find out the best way to tenderize steaks and I have tested quite a
few things, including throwing sparkling water on steaks. And if you have not seen that video I
highly recommend the results were shocking. I have also done what most Asian countries do and that is
to add baking soda to your steaks, now that video the results were not what I expected. You gotta
check it out. But so far the best way to tenderize a steak has always come out to the champion which
is pineapple. The enzymes that comes inside of the pineapple just destroy steaks and yes it
makes them extremely tender. And with all of the experiments I have done with tenderizing steaks
I've always learned something and today is no different because you have suggested I try Sprite.
Many people commenting on those videos said that their grandmother always used sprite to tenderize.
Now i love to drink Sprite but not to tenderize meat. There's something about this lemon lime soft
drink that is awesome but to tenderize steaks well we're gonna find out. But I wanted to go a little
bit beyond, instead of only doing with steaks I decided to tenderize every meat I had available.
This way we'll know once and for all what Sprite does to meat. And the first thing we're gonna
try to tenderize is the toughest one of them all we're talking about the one dollar steaks, aka the
eye round. Usually you do not use this as steaks because it's way too tough. Most people will cook
it as a roast and let me tell you that is okay but as a steak it is like shoe leather. So if Sprite
can do anything on these steaks then we're in for a good treat. There is zero secret to this you just
gotta throw it into a safe container and add the sprite. Notice I did not season the steaks at all
that's because if we do that before the Sprite it will all fall off, so that is not a good idea. And
as you can see after I added a Sprite, check it out. Just like the sparkling water it looks like it's
doing something. I'm wondering if the carbonation is going between the meat. At the same time Sprite
has a lot of sugar, is it gonna make my steak sweet? All of these things are running through my head
and I have no idea what to expect. And that is why I do it so that we can learn what happens. But with
all that being said the only thing left to do now is to let it rest on my refrigerator for two hours.
Hopefully it's gonna make my steak nice and tender. The next meat we're gonna tackle is chicken and as
you can see I chose thighs. To make it even more challenging for the Sprite I left the skin on.
As you already know there's not much to it, I just added all the thighs to the container and threw
in the Sprite. I never really paid attention to the smell of sprite until now, it smells good and
again I definitely think the carbonation is doing something because take a look at it. How can it not?
Well, we're gonna find out real soon and I'm also wondering if the chicken is gonna be sweet. The
only thing left to do now is to cover it up and let it rest in my refrigerator for two hours. The
last and final meat we're going to be tenderizing today is gonna be these beautiful pork chops.
As you can see they have two bones on them that's where baby back ribs comes from. And even though
these are nice and tender I'm wondering if it's gonna make any difference. But most importantly
notice that they are two inches thick, if Sprite can tenderize a meat this thick man this thing is
real good. But again I have no idea what's about to happen like every other one whenever you're adding
Sprite to the meat is extremely satisfying. You can clearly see that this looks like a crazy science
experiment and my hopes is really up for this one because everyone has Sprite on their refrigerator.
Now as you already know the only thing left to do is to cover it up and let it rest on my
refrigerator for two hours. Once the time was up I took them out and look at this. Now that
really looks like a science experiment. It pretty much reminds me of biology class. If you know, you
know. The first one to get uncovered is the steaks, and check it out what happened to the eye round.
The red color is a hundred percent gone. With every tenderizing experiment I do this is a hundred
percent normal and nothing to be alarmed by. If I put a fresh steak right next to it take a look
at it. You would thought one is like a hundred years old, but no it's just Sprite. Holding it in my hand
I can tell you right away that it's not extremely tender. Yes the fibers are separating a little bit
but nothing crazy. But jumping onto the next one we got chicken and I mean take a look at this. Uff That's
biology class right there. It's slightly pale in color but at the same time it's not that much
different. If I put one right next to the other they are almost identical. The interesting thing
is when I hold it in my hand. And I can tell you right away that it feels way more tender.
Yes even though the coloration is different the tenderness is definitely there. It is way softer.
Now jumping onto our last one, we got the pork. Just like the steak it has also lost a little
bit of its color, however unlike the steak it's not that big of a difference. The humongous difference
is actually when you hold it in your hand, it does feel slightly more tender than the fresh one. But
now that all of our meats have been tenderized by Sprite for two hours the next thing to do is to go
ahead and get them seasoned, and for that I wanted to keep it as simple as possible to see if Sprite
added any flavoring to them. So I chose to go with only salt and freshly ground black pepper nothing
else. The only thing I made sure was to season them well and I am actually looking forward to see the
results. But now that we got them fully seasoned the only thing left to do is to go ahead and cook.
For that I'm first going to be putting a beautiful sear in all of them. Once that's
done I'll be cooking them in indirect heat until I reach a desired internal temperature. For chicken
i'm looking at 165 degrees fahrenheit, for the steaks that's 135. The pork on the other hand
is 145. But now I say it is enough talking and it is time to cook them. So let's do it!
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All right everybody here we have our beautiful feast today Maumau.
-Big feast banquet over here. -Yeah all kinds of meats. We got steak, we got chicken, we got also pork chops. We got everything obviously
we got an experiment Maumau. I'm excited about this experiment. I don't even need to tell
you anymore. -Don't need to tell me. -I even need to tell him, I need to tell him about anything he already knows the
drill. Which one would you like to go first? -Let's go with the chicken. -Chicken? -Yes. Why? -Get a bad one
out of the way already. Get it over with? -Yes! -As you can see I made it nice and pronounced. -You gave it
some extra love. -Extra char over there everybody. Enough talking you ready for this Maumau? -Let's do
this. -All right I'm not excited about chicken, I gotta be honest. All right cheers everybody!
But you see you do it on the grill it tastes good man. -It's good. -That's what happens
when you do it on the grill. -Wow. -It makes the chicken taste good with only salt and pepper
and charcoal that's all you need. -The Guga hating on the chicken, the chicken is good!
-That damn chicken is good everybody. Allright Maumau. -All right. -So bottom line is we're
testing tenderness Maumau, that's what we're testing all right. So if it's more tender I
want to know because flavor-wise it should be exactly the same. Second one, cheers everybody!
-It is more tender. -It is more tender everybody you heard it from him not for me. -It is more tender.
-What's going on over here? -Wow not like a filet mignon and uh an eye round. -No, no, no, no, no. -But
it is a little more tender. -It is more tender I would say it is also juicier. Would you agree?
-It's juicier it's more tender. The verdict did it work? -It worked! -On chicken thumbs up.
All right Maumau let's go for the next one before you actually finish the whole chicken all right. -Alright.
-So the same exact scenario. That one is yours all right, this one will be mine.
-All right. -Slightly pink, juicy just the way I like it everybody. Cheers everybody!
Salt and pepper man and smoke. It is amazing, I'm telling you right now
not that much things on this thing and it still taste incredible. -Its still good. -You ready for the second
one? -I'm ready for the second one. -Let's see if he works on this one. Cheers everybody!
Are you serious? -What the hell did you do here? Wow there's a huge difference everybody. -Big,
big difference. -Huge huge difference I'm excited for this one Maumau that's amazing. Absolutely
amazing! -Now it's funny? The first one is very thin the second one is a little bit chunkier, the
second one is still easier to chew than the first one. -I know right, it is amazing. It's more tender
and it is juicier the flavor is very similar. -The pork I can taste a little bit of difference in
the flavor but it's not a lot. -Nothing crazy. -No it's not going to make me stop eating the other one.
-But it's definitely more tender and juicier. This is going really really good for the experiment. Huh Maumau?
Maumau has no idea what it is. -I don't know I know it's good, that's all I care about. -It
is good everybody and it does work. Enough talking let's go for the next one. You ready? -All right. -All
right let's go. Let's try the very first one oh man I can tell you right now it's like. - Hold on, this one I'm
going to get the middle. -Maumau tried to cut the edge and it was like a shoe leather Maumau.
-It's not cutting and it's not because of the knife. -That's what happened with me everybody. All right
Maumau are you ready for some shoe leather? -Let's do this. -All right let's try it. Cheers everybody.
You're gonna get a little uh soreness on your mouth, I just keep chewing. -It's tasty but it's
thank you for the meat flavor gum. -It is kind of like a chewing gum that's exactly what it is.
Oh man hold on this is gonna take a while everybody. It tastes wonderful
but there's no tenderness. It's the same thing as if you're chewing gum. Let's go for the next one Maumau
are you ready for this? -Alright let's go for the next one and feels a little bit tender already. -Oh I cut it right in the
middle and it does feel tender yep I agree with you a hundred percent. Cheers everybody. -Cheers.
-It's still chewing gum! -Um hum. -Huh Maumau? You still chewing? -It feels softer. -It does. -But it's still chewy.
-No it's no of course it's chewy yeah it's an eye round Maumau, but I would say that it is softer,
it is softer. it definitely worked in every single meat that we worked on. Now here's the deal, you
know what I used for this? Sprite, sprite. A lot of grandmothers use Sprite in many different
countries, I did not know about this, but they do it. All the grandmothers out there you are
right. It works! -You just marinate them? -Just put it in marinade for a sprite for two hours and that's it.
Does not give any off flavor. -No. -It does not taste sweet, it does not change the flavor profile
almost nothing. Slightly different but not that much and if all you have is sprite to tenderize
your meat it works. Now I will say this, it works a lot better on the chicken and also
the pork than the steak, because the steak is hard everybody, that thing is a shoe leather. -That steak is tough.
Anyway guys these are the results. I hope you guys enjoyed this video, if you do enjoy it make sure
you give it a thumbs up. If you're not a subscriber be sure to subscribe for future videos. Remember if
you are interested in anything I use everything is always in the description down below. Thank you so
much for watching and we'll see you guys on the next one. And if there's anything in your country
that they use to tenderize meat let me know I would like to try it. Maumau is still chewing.
See you guys on the next one. Take care everybody bye bye.