Andy M.
Certified Pretend Chef
mignon said:... case you suffer dyspepsia...
A case of Pepsi???
mignon said:... case you suffer dyspepsia...
ironchef said:Marm, it's a really common method to use in Chinese cooking. A lot of China was/is very poor, so they looked for other ways to make the cheaper cuts of meat more tender.
Constance, it depends on the application. I've seen it used more in marinades that included other things like soy, sherry, oyster sauce, etc. I've never applied it directly to the meat without a liquid marinade. There's probably some info on Google about that though. I've always used a mallet or other type of physical tenderizer for meats that will not have a wet marinade.
jennyema said:I see corn starch called for all the time in recipes for marinades, but i have never seen baking soda called for.
Still, my question: baking soda=yuck. Won't the marinade impart that to the meat?
Andy M. said:A case of Pepsi???