Question

In Indian cuisine, sometimes a papaya is added to make meat cook faster. Why does this method work?

Answer 1

There's an enzyme that's naturally found in unripe papayas, called "papain."

For many years, people have used it as a meat tenderizer,
because it breaks down tough muscle fibers, in meat.

When we tenderize meat, we soften it.

And tender meat cooks faster than tough meat.