daryl_r
Assistant Cook
simple question really, what is the secret to do this right? A paste i believe, but what ratio of water[?] and soda? Every time i dine at asian restuarants i get tender beef envy....... Any knowledge would be fab, thanks...
mignon said:...Has anyone heard of braising?...
daryl_r said:Ironchef i thank you for your insight into tenderising meat using bcos, re the paste though, would it make B.B.Q's style cuts tender. i.e: melt in the mouth tender or should i just keep practising?????
daryl_r.
Andy M. said:Yes, braising works but not if you plan to do a stir-fry with the meat. The use of baking soda will tenderize the meat and then you can cook it the way you want.
I have seen no evidence that baking soda effects the nutrients in meats. Could you post your sources?
bubblygal said:actually you can use 7-up/spirte or coke
it works the same work
mignon said:It seems everyone and his father knows about using baking soda to tenderize beef but me.
jennyema said:Edited to add that baking soda has such an unappetizing taste .... I would worry about picking any of that taste up in the meat.
Constance said:Ironchef, I'm mainly interested in tenderizing sirloin tip steaks about 1-1/4 inches thick.
I love the taste and leanness of this cut, but it's really too tough to cook like a steak.
mignon said:Do you know what I've concluded from all this? I've decided to give vegetarianism a shot
Constance said:Thanks, Ironchef! I'm going to give this a try.
I'm assuming that one would wash the baking soda off before cooking the meat?