Notify me via e-mail if anyone answers my comment. We made beef with lo-mein noodles and your methodology was simple and yielded excellent results. We opted for flat iron steak. Can this be done to lamb shoulder if I wanted to use it in a stir fry instead of slow cooking it? If you use a lamb shoulder you need to velvet for hours. Pls advise. Quite funny actually- waiting on take out to be delivered as I speak. The sauce was still incredible, despite the strange red-looking beef strips that were seared in bicarb!
Your advice to apply soda bicarb worked like magic, thank you so much. Everyone enjoyed the dish. I made this and the beef turned out beautifully but the broccoli broke down right before the dish was finished to almost a soup. Could the baking soda have done this? I cooked the beef first then added the broccoli and cooked it together. Can I ask what beef you used, how long you tenderised it for and did you rinse it too? After I sis the baking soda for 30 min I washed the beef and tried a sample on the stove but it turned out tough.
Can I redo the process and sprinkle baking soda one more time? Mass production has ruined the quality of both taste and texture. Should the bi-carb amount be increased accordingly doubled or tripled, etc if you are tenderizing 1, 1. Please advise. Hi Nagi! WOW — this helped me turn a good piece of rump into a great dish.
I sliced it into thin strips against the grain, did the bicarb bit, fried it up with red onions, mushrooms and capsicum and the meat was so tender it was a delight to eat. Love your site! Hi Nagi, thankyou so much for this idea. Then just threw it on the grill — it was awesome xx. Skip to primary navigation Skip to footer navigation Skip to main content Skip to primary sidebar.
Home Beef Recipes. How do Chinese restaurants get their beef so tender?? The secret is tenderising the meat. How to tenderise beef — easily! Author: Nagi. Here's how to make a cheap and easy meat tenderizer. Just add 1 to 2 tablespoons of white vinegar to your cooking liquids and your roasts, stew meats, and steaks will come out tender and juicy every time. Another option is to pierce your meat all over with a fork and then soak it in vinegar for 1 to 2 hours before you cook it.
Whichever method you choose, be sure to cook your meat in a non-reactive pan or dish. Cast iron and some other metals can react unfavorably with the acid in the tenderizer. Coated non-stick pans or glass baking dishes are ideal. The acetic acid in the vinegar breaks down meat fibers, making them more tender and flavorful. If you don't have any white vinegar on hand or would prefer to use something else, you can also use wine, citrus juice lemon, lime, or orange , tomato sauce, beer, pineapple juice, soda, coffee, tea, buttermilk, yogurt, or any other type of vinegar apple, balsamic , red wine, or white wine.
The acid in these foods will tenderize the meat just like white vinegar. So choose a tenderizer with a flavor that appeals to you and complements the dish that you're making.
Actively scan device characteristics for identification. Special tenderizer tools made up of dozens of sharp needles or points that pierce the meat like this KitchenAid meat tenderizer or this Jaccard meat tenderizer are a more delicate way of mechanically tenderizing your meat.
This does less damage to the meat fibers. Acids can help break down tough meat. Soaking meat in a marinade made with lemon or lime juice, vinegar, buttermilk or even yogurt can help tenderize tough proteins. The key is to not leave the meat in the marinade for too long, as acids can weaken the protein structure of the meat too much, making it too soft and mushy.
Aim for 30 minutes to two hours, but check periodically to see if the meat is starting to look cooked around the edges. Several fruits, such as papaya , pineapple, kiwi and Asian pear, contain enzymes that help tenderize meat. Bromelain, the powerful enzyme found in this fruit, can work a little too well. Heavily salting a tough cut of meat and letting it sit an hour or two before you cook it is an effective way to break down tough muscle fibers, no fussy marinade needed.
There are a couple of clever knife tricks that can make meat seem more tender. One is scoring.
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