How to tenderise beef – easily!Sprinkle 3/4 tsp baking soda (bi-carbonate soda) on 250g / 8oz sliced economical beef cuts.Toss with fingers, leave for 30 minutes.Rinse,
Cutting meat against the grain is very important to yield nice tender pieces in your stir-fry dishes. Again, the “grain” refers to the long strands of muscle running through the beef parallel to each other. Cuttingagainstthe grain means cutting across those strands, so the long strands of ...
Chinese stir fry always gives people the impression that it involves so much prep work and so many steps that you need an extra pair of hands. You might find that it is a challenge to get the seasoning right. And more than often, you may realize that you don’t have all the ingredien...
Velveting is a critical Chinese cooking technique. Meat or seafood is marinated and pre-cooked in oil (or sometimes poached in boiling water). Then, the cook adds it to a stir-fry with other ingredients. In this post, we will teach you how to velvet chicken to yield the most tender and...
Stir-fry denser vegetables like carrots, bell peppers, and broccoli that take longer to cook until crisp-tender or bring green, about 1 to 2 minutes. You can transfer vegetables to the plate with the proteins if you want more browning of the quick-cooking vegetables, or push them to the ...
To dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been fried, sauteed or roasted. To do this, add liquid and stir and scrape over high heat, thereby adding flavor to the liquid for use as a sauce. ...
The trick to using the microwave is toadd just enough liquid moistureback into the steak to tenderize it without adding so much moisture that the meat turns soggy and flavorless. If possible, when cooking steak at home,try to save the juicesfrom when you first cooked the steak. Sore in...
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but let me assure you that it’s not as difficult as it may appear. I hesitated for years. When I finally tried it… I wondered why I waited so long. With the right knowledge and a few simple steps, you’ll be canning meat too. It saves freezer space, tenderizes tough wild meats...
example. There’s some salt, some sugar, some acid to tenderize the meat, and essentially it’s doing what brining would do. But, of course, there’s a lot more flavor being added. You could try the marinade I used in theseKorean Tacos, or the what I used for mybeef satay recipe...