What Is a Meat Flavor Stabilizer? A Restaurant Guide

The problem it solves

Put 50 kg of meat on to cook and you take out noticeably less. Meat loses juice and weight as it cooks, and the longer it cooks the more it loses. Part of the taste goes with it: the spices stay on the surface while the centre tastes flat. In a restaurant that means a higher plate cost than planned and a taste that changes from batch to batch.

What it is

Meat flavor stabilizer is mixed with the meat seasoning before marinating. It carries the marinade liquid inside the meat instead of leaving it on the surface, so it locks the taste in, makes the meat more tender and helps it keep its weight during cooking.

Which meat it is for

Meat that is not cooked over charcoal:

Meat shawarma, mixed with meat shawarma seasoning
Stews and tagines
Oven roasts
Boiled meat and soup meat
Fried kofta served in tomato sauce

For charcoal grills, ask the Al Laith team for the right product.

Dose and use

250–300 g stabilizer per 50 kg meat — about 5–6 g per kilo.
Mix it with the meat seasoning first for even spread.
Marinate as usual, then cook as usual.

For 25 kg of meat that is about 125–150 g.

Stabilizer or tenderizer?

They are two different Al Laith products. The stabilizer mainly locks in taste and keeps weight, and also tenderizes. If your main goal is tenderizing tough cuts, see meat tenderizer powder and ask the team which suits your dish.