Anyone into using Fab and/or Phosphates in their meat prep? Been playing around with a few different things and it's amazing what it can do to cheap cuts! :-)
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Trisodium Phosphate is a fairly common additive in prepared meats (think deli meats), generally to retain moisture. Too much, or inferior quality can give meat that slick or slimey feel.

And yes, it makes meat sooo good!
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Been digging the Morton's Tender Quick. 20-30 minutes, rinse and season makes a difference. Never had a tender shoulder steak on the grill before. Seriously, buy those 50 cent steaks and no one will any different!

Especially important for fish as that loses so much moisture before cooking.
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TSP?? Say what you will about slippery meat, but that $hi+ works great on mold, mildew and other exterior house filth.
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Just to add: I assume you're creating your own solution, injecting and massaging it in. A good rule of thumb (and max that is effective) is one half of one percent of the weight of the meat. Three tenths of one percent by weight of salt if you are using just phosphate. Be sure you're using a food grade phosphate, seems the better (at least more expensive ones) are from German sources.

TSP doesn't really tenderize, but allows the proteins to bond with more water, resulting in a "juicier" product. This can make lesser, tougher cuts more appealing. Crappy dried out meat, with a poor mouthfeel :-) Old dairy cow, properly injected, and then prepared :-)

Seafood applications are popular as well. Plumped up shrimp are more appealing (and weigh more) :-)
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