Papain is potent stuff, so with Papain (natural Papaya-based enzymatic meat tenderizer) a little truly goes a long way. Think of it as a light touch, not a heavy hand.

• Use a pinch per pound (roughly 1/4 tsp per lb), rubbed evenly over the surface rather than dumped in one spot.
• Let it sit at room temperature for just 15-30 minutes before cooking; thin cuts should stay on the shorter end of that window.
• For delicate cuts, dilute the papain into a marinade instead of applying it dry, since that gives you more control over strength.
• Rinse off any excess before searing to keep the exterior from over-softening, and never let papain-treated meat sit overnight in the fridge, since it keeps working the whole time it's in contact with the meat.

Get the timing right and you'll land on tender, not mushy, every time.