_beef To Tenderize Recipes
_BEEF: TO TENDERIZE
Number Of Ingredients 0
Steps:
- Dissolve 1 teaspoon baking soda in 2 tablespoons water. Spread over beef. Let stand 1 hour.Or: Combine 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon peanut oil, a pinch of sugar and a dash of pepper. Add mixture to beef shreds or slivers and toss. Let stand 1 hour. Or: Pound stewing beef lightly with the side of a cleaver blade or bottom of a glass, and pierce all over with a fork. Combine 3 tablespoons soy sauce, 2 tablespoons sherry and 1 teaspoon salt. Rub into meat. Let stand 1 hour, then braise. Or: Add 1 tablespoon brandy for every 2 cups of liquid in which red-simmered beef will cook.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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HOW TO TENDERIZE ANY CUT OF BEEF | MYRECIPES
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- Physically break tough muscle fibers. This is called mechanical tenderizing and there are a few ways to do it. Use a meat tenderizer or small mallet to break tough muscle fibers, by literally pounding the beef (you can wrap the cut in pieces of plastic wrap to keep this from getting messy).
- Marinate the meat. A marinade is the best way to utilize acids and enzymes for your benefit in tenderizing. Acids assist in breaking down proteins, while enzymes relax and break down proteins.
- Let meat rest and account for carryover cooking. Always let your beef rest after cooking and before slicing. We’ve all noticed that when we cook a piece of meat, it shrinks in size.
- Cut against the grain. This is the simplest, smartest trick. Always make sure you cut against the grain (grain meaning the direction of the muscle fibers).
- Invest in high-quality steak knives. Do yourself, and your company, a favor and purchase sharp, serrated knives. This makes beef easier to slice, which makes it seem more tender, if nothing else.
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