Question

In Indian cuisine, sometimes a papaya is added to make meat cook faster. Which of the following is a plausible explanation of why this method speeds the chemical changes that occur during cooking?

Answer 1

I think so since I am half Indian...I know it makes food especially meat tender :)
hoped that helped...

Answer 2

In papaya, there is an enzyme in it called papain. Papain breaks down tough muscle fibers, which makes the meat more tender. Tender meat cooks faster than tough meat, which is why papaya helps. :)