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How to tenderize beef?

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Karen C Koki

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May 9, 2001, 6:52:11 PM5/9/01
to
Does anyone out there know what the Chinese restaurants use to tenderize
their meats in for example, beef broccoli, mongolian beef, etc.?

Ginny Sher

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May 9, 2001, 8:03:18 PM5/9/01
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On 9 May 2001 22:52:11 GMT, Karen C Koki
<ko...@uhunix5.its.hawaii.edu> wrote:

>Does anyone out there know what the Chinese restaurants use to tenderize
>their meats in for example, beef broccoli, mongolian beef, etc.?
>

I'm guessing MSG...?

Best regards,
Ginny Sher

Big Bazza

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May 9, 2001, 9:12:53 PM5/9/01
to

"Karen C Koki" <ko...@uhunix5.its.hawaii.edu> wrote in message
news:9dchmr$fhm$1...@news.hawaii.edu...

> Does anyone out there know what the Chinese restaurants use to tenderize
> their meats in for example, beef broccoli, mongolian beef, etc.?
>

I believe they use Bi Carbonate of soda with liquids to tenderise meats.I
do a few chinese dishes myself and a few of them call for 1 hour marinating
ing liquids with a measured amount of Bi Carbonate of soda.I read somewhere
that it helps to break down the meat and tenderise it.Others may know more
about this .If I find any references I will post them.

Barry


Big Bazza

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May 9, 2001, 9:28:16 PM5/9/01
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"Big Bazza" <2big...@bigpond.com> wrote in message
news:3HlK6.23283$482.1...@newsfeeds.bigpond.com...
Further to this I have found a reference in Charmaine Solomon's
"Encyclopedia of Asian Food" Quote..
The Chinese method of tenderising is to marinate thinly sliced meat for at
least 4 hours in a mixture of 1/2 tsp bicarbonate of soda(Baking Soda)in 3
Tblspns water for each 500g(Or say 1Lb) of meat.This transform
cheaper,long-cooking cuts into the equivalent of fillet steak which takes
just a minuit or two of stir frying,but meat tenderised with it aquires a
distinctive flavour and texture.It is a method commonly used in Chinese
restaurants and a good thing for home cooks to knowwhen watching the budget.
I use it all the time and I use Rump Steak for my stir fries. Hope this
helps.

Barry


JLove98905

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May 9, 2001, 9:54:42 PM5/9/01
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I believe MSG is used for some commercial meat tenderizing functions. I think
it may even be available in the grocery store.
-jen
Breaking News: Energizer Bunny Arrested, Charged With Battery


Karen O'Mara

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May 9, 2001, 10:04:44 PM5/9/01
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JLove98905 wrote:

> I believe MSG is used for some commercial meat tenderizing functions. I think
> it may even be available in the grocery store.

Brand name, "Accent."


--
Karen O'
37:23:10 N
122:04:58 W


PENMART01

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May 9, 2001, 10:03:46 PM5/9/01
to
(Ginny Sher) writes:

><ko...@uhunix5.its.hawaii.edu> wrote:
>
>>Does anyone out there know what the Chinese restaurants use to tenderize
>>their meats in for example, beef broccoli, mongolian beef, etc.?
>>
>
>I'm guessing MSG...?

MSG is a flavor enhancer/intensifier, it does not tenderize. What makes you
suspect that Chinese restaurants apply tenderizers to the meat in those
particular dishes... more likely they do not, instead they use particularly
tender cuts of beef, are careful to slice it accross the grain and are
extremely careful to cook the meat very minimally.


Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Ginny Sher

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May 9, 2001, 10:18:51 PM5/9/01
to

I said it was a guess...obviously a wrong one. I knew MSG was an
enhancer. Somehow I assumed it also tenderized. I stand corrected.


Best regards,
Ginny Sher

Martha Hughes

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May 10, 2001, 12:04:29 AM5/10/01
to

Karen C Koki <ko...@uhunix5.its.hawaii.edu> wrote in message
news:9dchmr$fhm$1...@news.hawaii.edu...
> Does anyone out there know what the Chinese restaurants use to tenderize
> their meats in for example, beef broccoli, mongolian beef, etc.?
>
Slice the meat thin, then pound it out to make it very thin. Don't cook it
for very long. overcooking can make meat very tough.

Wing Lee

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May 10, 2001, 12:47:09 AM5/10/01
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Baking soda. I usually use about 1 tsp per 2 cups of sliced beef and
marinade for about 2 hrs along with whatever seasonings.

Roseanne

Karen C Koki <ko...@uhunix5.its.hawaii.edu> wrote in message
news:9dchmr$fhm$1...@news.hawaii.edu...

FMathies

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May 10, 2001, 3:27:10 AM5/10/01
to
>
>Does anyone out there know what the Chinese restaurants use to tenderize
>their meats in for example, beef broccoli, mongolian beef, etc.?

I marinade the chicken, beef, etc with a mixture of beaten egg white and
cornstarch. These were instructions from the Chinese cookbooks I learned from.
If I don't use this method, the meat is definitely not as tender. It only
needs 10 or 15 minutes to do the job. Longer if more time is available. I am
not an expert. I just love the stuff.

Florence


Ian Kentish

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May 10, 2001, 3:53:40 AM5/10/01
to
Big Bazza ..............you should try Blade ......not to save money
.......but to avail yourself of more flavour and in a stir fry .......nice
texture .....tip .......freeze the steak ,not too much just till its firm ,
slice 3mm - 4mm thick ......cut to your size and cook fast , don't loose any
juices add to your stir fry


PENMART01

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May 10, 2001, 9:56:52 AM5/10/01
to
(Ginny Sher) writes:

>(PENMART01) wrote:
>
>> (Ginny Sher) writes:
>>
>>><ko...@uhunix5.its.hawaii.edu> wrote:
>>>
>>>>Does anyone out there know what the Chinese restaurants use to tenderize
>>>>their meats in for example, beef broccoli, mongolian beef, etc.?
>>>>
>>>
>>>I'm guessing MSG...?
>>
>>MSG is a flavor enhancer/intensifier, it does not tenderize. What makes you
>>suspect that Chinese restaurants apply tenderizers to the meat in those
>>particular dishes... more likely they do not, instead they use particularly
>>tender cuts of beef, are careful to slice it accross the grain and are
>>extremely careful to cook the meat very minimally.

>I said it was a guess...obviously a wrong one. I knew MSG was an


>enhancer. Somehow I assumed it also tenderized. I stand corrected.

As you've stated, "it was a guess". . . no need to stand corrected.
My intent was not to correct, but to educate. If now you don't forget my MSG
lesson I've been successful. Btw, for the above mentioned dishes the Chinese
often tenderize meats with a tasteless, odorless substance, the enzyme
"papain". Many of their dishes also incorporate fresh pineapple, which also
contains an enzyme (bromelain) which is a potent meat tenderizer, as well as a
delightful flavoring agent... the same enzyme which prevents gelatin from
setting, which is why gelatin desserts warn against the inclusion of fresh
pineapple. I often include pineapple juice in marinades (a more natural
product than the commercially prepared meat tenderizing powders containing
papain) excellent for tenderizing pork spare ribs (and all other pork cuts), a
gadzillion times better than boiled pork, unless you're into head cheese... or
like your man soft... btw, much based-in-truth sci-fi has been written about
flesh dissolving plants. . .

pa*pa*in (noun)

[International Scientific Vocabulary, from papaya]

First appeared circa 1890

: a protease in the juice of unripe papaya that is used esp. as a tenderizer
for meat and in medicine
---

bro*me*lain also bro*me*lin (noun)

[bromelain by alteration of bromelin, from New Latin Bromelia]

First appeared 1894

: a protease obtained esp. from the pineapple
---

meat tenderizers
Hanging and aging is how many meat processors tenderize meat, but the home cook
can easily do so by simple mechanical or chemical methods. Tenderizing meat
mechanically is accomplished by breaking down the meat's tough fibers through
pounding.

Tenderizing meat chemically refers to softening the meat fibers by long, slow
cooking, by MARINATING it in an acid-based MARINADE, or by using a commercial
meat tenderizer.

Most forms of the latter are a white powder, composed mostly of a papaya
extract called papain, an enzyme that breaks down tough meat fibers. The use of
this enzyme is nothing new — cooks have been using papaya juice to tenderize
meat for ages. Powdered meat tenderizer is available at most supermarkets. Most
brands contain salt, sugar (in the form of DEXTROSE) and the anticaking agent
calcium stearate.

© Copyright Barron's Educational Services, Inc. 1995
based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

stanton

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May 10, 2001, 5:00:48 PM5/10/01
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Martha Hughes wrote:
>
> Slice the meat thin, then pound it out to make it very thin. Don't cook it
> for very long. overcooking can make meat very tough.

Yes, slice it thin across the grain, if you're using a big
chinese style cleaver then as you slice each, put the slice
on its flat side and whack it hard on the board with the
broad side of the knife. It's almost like smearing the meat.
Once you get in the groove it's fast... slice smack. It
depends on how you want the cuts too, you can first cut
thin sheets parallel to the surface of the meat and whack
each sheet then slice into skinny strips.

Then massage some cornstarch into the sliced meat at the end and
let it sit for a few hours in the fridge. And (as the poster
also said) don't overcook it... cook it hot in a hot pan with
oil that is hot... but just briefly. It should be very
tender.

I don't use MSG, it's not a tenderizer and too much can give
some people the Crushingly Uncomfortable Neck Trauma Sensation.
Wait, let me rename that.

-stanton

Minh Phan

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May 10, 2001, 5:35:06 PM5/10/01
to

Baking soda.

Minh

Archon

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May 10, 2001, 5:47:59 PM5/10/01
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Minh Phan wrote:
>
> Baking soda.
>

How?

--
-------------------------------------------------------------------
Michael Nielsen Stud. Polyt. in Computer Vision and Graphics at Aalborg
University

E-Mail: arc...@kom.auc.dk
http://mp3.com/archon2
http://www.archonia.dk

Ginny Sher

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May 10, 2001, 7:03:02 PM5/10/01
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>My intent was not to correct, but to educate.

Well then... I stand educated ;-)

Best regards,
Ginny Sher

Marca

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May 10, 2001, 7:19:51 PM5/10/01
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FMathies wrote:

> I marinade the chicken, beef, etc with a mixture of beaten egg white and
> cornstarch. These were instructions from the Chinese cookbooks I learned from.
> If I don't use this method, the meat is definitely not as tender. It only
> needs 10 or 15 minutes to do the job. Longer if more time is available. I am
> not an expert. I just love the stuff.

I do this, too (especially for chicken)-we must have the same cookbooks!
I think the cornstarch or water chestnut powder/beaten egg white mixture
(I also add a little sherry) coats the chicken and seals in the juices
during cooking. Since the chicken doesn't lose internal moisture during
stir-frying, it stays tender.

Marca

UnaBonger

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May 11, 2001, 6:10:42 PM5/11/01
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"PENMART01" <penm...@aol.como> wrote in message
news:20010510095652...@nso-mq.aol.com...
> this enzyme is nothing new - cooks have been using papaya juice to

tenderize
> meat for ages. Powdered meat tenderizer is available at most supermarkets.
Most
> brands contain salt, sugar (in the form of DEXTROSE) and the anticaking
agent
> calcium stearate.
>
> © Copyright Barron's Educational Services, Inc. 1995
> based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
>
>
>
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."


I believe you've educated the masses with that one... Even I (a veritable
nobody), learned something there...

Una

blake murphy

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May 12, 2001, 8:55:30 PM5/12/01
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On Thu, 10 May 2001 16:19:51 -0700, Marca <ma...@mostlyNOSPAM.com>
wrote:

i thought the egg white/cornstarch was to better enable the meat to
hold on to the sauce.

your pal,
blake

FMathies

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May 12, 2001, 9:12:34 PM5/12/01
to

That may be the case but it definitly makes it more tender. I don't know why
but it does.

Florence

Jerri White

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May 13, 2001, 12:28:44 AM5/13/01
to
I do the cornstarch and beaten egg thing
too! I didn't think of it as tenderizing
since I have only done this with chicken.
Usually with beef it is cut a certain way
as instructed in the recipes and then
marinated in particular liquids depending
on the recipe.

Jerri White

humber

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May 13, 2001, 2:57:45 PM5/13/01
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I thought that baking soda destroys Vitamin B. So if you soak e.g. dried
beans with baking soda, you kill off a lot of the goodness.

Never heard of it being used for meat before, well, you learn something
every day :-)

Papaine is the stuff I use, an enzyme made from paw-paw/papaya. Buy a
paw-paw, chop it up and soak your meat in that - but not too long, or it
gets mushy.

humber

"Minh Phan" <minh...@sympatico.ca> wrote in message
news:3AFB173C...@sympatico.ca...

PENMART01

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May 13, 2001, 6:32:00 PM5/13/01
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"Knuckles" Corletti <oddj...@lycos.com> writes:

>penm...@aol.como says...


>> I often include pineapple juice in marinades
>>
>

>Pass along your marinade using pineapple juice..sounds great.

Into blender, place one cup Dole pineapple juice, one quarter cup Goya coconut
milk, juice of one lime, six ice cubes and four ounces Planters rum; blend on
high for thirty seconds, pour into large chilled goblet, add one large red ripe
strawberry and go marinate yourself... repeat as necessary.

NASC...@webtv.net

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May 13, 2001, 6:19:40 PM5/13/01
to
yes, I know. I am a chef, and my partner was oriental, the secret is
corn starch. I dont feel like giving the whole thing on how until
another time. so if you want to know further, get in touch another time
with me.
Chef Cheryl

Fudge

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May 14, 2001, 7:10:25 AM5/14/01
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There is always the Australian method. Use a tire iron.

Farmer John

"Minh Phan" <minh...@sympatico.ca> wrote in message
news:3AFB173C...@sympatico.ca...
>

Brian

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May 14, 2001, 9:54:11 PM5/14/01
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They buy the laziest cats they can find... they are really tender from
laying around and not using their muscles.


"Karen C Koki" <ko...@uhunix5.its.hawaii.edu> wrote in message
news:9dchmr$fhm$1...@news.hawaii.edu...

dkaree...@gmail.com

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Sep 19, 2017, 11:23:35 PM9/19/17
to
I just read about it earlier that they use baking soda, mix it with the meat, leave for 20 mins and then rinse it off from the meat. And cook it.

dsi1

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Sep 20, 2017, 12:23:51 AM9/20/17
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On Tuesday, September 19, 2017 at 5:23:35 PM UTC-10, dkaree...@gmail.com wrote:
> I just read about it earlier that they use baking soda, mix it with the meat, leave for 20 mins and then rinse it off from the meat. And cook it.

Indeed the Chinese will do this. It changes the meat into some kind of soft rubbery substance. It's a very strange thing. I used to do it but these days, I wouldn't think of it because I find that meat treated this way to be disgusting.

jmcquown

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Sep 20, 2017, 8:31:00 AM9/20/17
to
On 9/19/2017 11:23 PM, dkaree...@gmail.com wrote:
> I just read about it earlier that they use baking soda, mix it with the meat, leave for 20 mins and then rinse it off from the meat. And cook it.
>
Who is "they"? LOL

Jill

Wayne Boatwright

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Sep 20, 2017, 9:24:24 AM9/20/17
to
On Wed 20 Sep 2017 05:30:46a, jmcquown told us...
"They" might be Cook's Illustrated, or other references.

https://www.cooksillustrated.com/how_tos/6707-tenderizing-meat-with-a-
baking-soda-solution

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

**********************************************************

Wayne Boatwright

U.S. Janet B.

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Sep 20, 2017, 12:08:03 PM9/20/17
to
On Wed, 20 Sep 2017 13:24:15 GMT, Wayne Boatwright
<waynebo...@xgmail.com> wrote:

>On Wed 20 Sep 2017 05:30:46a, jmcquown told us...
>
>> On 9/19/2017 11:23 PM, dkaree...@gmail.com wrote:
>>> I just read about it earlier that they use baking soda, mix it
>>> with the meat, leave for 20 mins and then rinse it off from the
>>> meat. And cook it.
>>>
>> Who is "they"? LOL
>>
>> Jill
>>
>
>"They" might be Cook's Illustrated, or other references.
>
>https://www.cooksillustrated.com/how_tos/6707-tenderizing-meat-with-a-
>baking-soda-solution

I've never understood how you soak ground beef in baking soda and
water?
Janet US

jmcquown

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Sep 20, 2017, 1:26:03 PM9/20/17
to
I've never understood Google Groupers posting things without any
reference to what they're referring to.

I do think old tenderizers such as Adolphs brand contained baking soda.
Perhaps for very tough cuts of beef.

Jill

Jill

dsi1

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Sep 20, 2017, 1:45:33 PM9/20/17
to
On Wednesday, September 20, 2017 at 6:08:03 AM UTC-10, U.S. Janet B. wrote:
>
> I've never understood how you soak ground beef in baking soda and
> water?
> Janet US

The Chinese slice beef into thin strips and add baking soda to the meat. They don't soak the meat in any solution nor will they do this to ground or chopped meat. It probably works fine with really awful meat. We don't get really awful meat in America.

notbob

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Sep 20, 2017, 2:28:09 PM9/20/17
to
On 2017-09-20, jmcquown <j_mc...@comcast.net> wrote:

> I do think old tenderizers such as Adolphs brand contained baking soda.
> Perhaps for very tough cuts of beef.

<https://www.mccormick.com/lawrys/flavors/adolphs/adolphs-seasoned-meat-tenderizer>

Adolf's currently uses Bromelain, an extract from the pineapple
plant. Papain is another tenderizer, extracted from the papaya
plant. Seems to me, some old tenderizer brand used the papaya
extract, but I forget which. No baking soda. ;)

nb

jmcquown

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Sep 20, 2017, 2:38:23 PM9/20/17
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That may be the case now but I think in the 1960's Adolphs contained
baking soda. Don't ask me to produce any proof of that. I've never
actually used powdered meat tenderizer. I've beaten the crap out of
beef with a flour mixture and a meat mallet... but not baking soda or
powdered meat tenderizer.

I've marinated meat with pineapple juice. Also mandarin orange juice
and teriyaki sauce. I'm tired of posting that marinade recipe.

Jill

U.S. Janet B.

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Sep 20, 2017, 3:05:24 PM9/20/17
to
On Wed, 20 Sep 2017 09:52:23 -0400, jmcquown <j_mc...@comcast.net>
wrote:
No, they used bromeliad

penm...@aol.com

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Sep 20, 2017, 9:45:17 PM9/20/17
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On Wed, 20 Sep 2017 10:07:55 -0600, U.S. Janet B. <J...@nospam.com>
wrote:
The best way to tenderize beef is to own a meat grinder.

penm...@aol.com

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Sep 20, 2017, 10:10:49 PM9/20/17
to
On Wed, 20 Sep 2017 10:45:30 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:

>On Wednesday, September 20, 2017 at 6:08:03 AM UTC-10, U.S. Janet B. wrote:
>>
>> I've never understood how you soak ground beef in baking soda and
>> water?
>> Janet US
>
>The Chinese slice beef into thin strips and add baking soda to the meat.

Hawaii Ignoranus, actually the Chinese tenderize meats with corn
starch, called velveting.
http://www.seriouseats.com/2011/04/velveting-meat-asian-cooking-technique-cornstarch.html
ALL Hawaiins are dumber than a pile of shit... should never
been permitted to become a state... has no valuable natural resources,
has a lot of very ugli native ignoranus people who contribute nothing.
Contrary to most advertisements native Hawaain women are not in any
way attractive, they look like baboons.

dsi1

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Sep 20, 2017, 10:51:05 PM9/20/17
to
On Wednesday, September 20, 2017 at 4:10:49 PM UTC-10, Sheldon wrote:
> Hawaii Ignoranus, actually the Chinese tenderize meats with corn
> starch, called velveting.
> http://www.seriouseats.com/2011/04/velveting-meat-asian-cooking-technique-cornstarch.html
> ALL Hawaiins are dumber than a pile of shit... should never
> been permitted to become a state... has no valuable natural resources,
> has a lot of very ugli native ignoranus people who contribute nothing.
> Contrary to most advertisements native Hawaain women are not in any
> way attractive, they look like baboons.

Give me a break, pal! I've used this technique since the early 70's. I rejected it because it was gross. Marinating the meat in cornstarch is before frying is a basic technique that I consider important but it's not "velveting." Yoose guys should stick with making spaghetti.

Casa de Masa

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Sep 20, 2017, 11:55:06 PM9/20/17
to
On 9/20/2017 8:10 PM, penm...@aol.com wrote:
> Contrary to most advertisements native Hawaain women are not in any
> way attractive, they look like baboons.

Huh?

http://3shqw4169sd63714s5302bi8.wpengine.netdna-cdn.com/wp-content/uploads/2016/06/TGIF-miss-hawaii-15633.jpg

Sqwerts

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Sep 21, 2017, 5:24:22 PM9/21/17
to
On 9/21/2017 12:17 PM, Sqwertz wrote:
> The
> heat treatment kills

Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
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<i6x4dy0h0232$.d...@sqwertz.com>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

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Hide the Ho Ho's!!!!!!!!!!

Sqwerts

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Sep 21, 2017, 5:24:40 PM9/21/17
to
On 9/21/2017 1:00 PM, Sqwertz wrote:
> it gives pork a weird flavor and is
> useless on chicken.

Julie Bove

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Sep 22, 2017, 4:39:54 AM9/22/17
to

<dkaree...@gmail.com> wrote in message
news:cfb1f236-6f6f-4698...@googlegroups.com...
>I just read about it earlier that they use baking soda, mix it with the
>meat, leave for 20 mins and then rinse it off from the meat. And cook it.

"They"?

dsi1

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Sep 22, 2017, 1:12:12 PM9/22/17
to
The OP's post:

"Does anyone out there know what the Chinese restaurants use to tenderize
their meats in for example, beef broccoli, mongolian beef, etc.?"

That's what "they" do! The seriouseats link cited is mostly there to make the gwailo look dumb.

dsi1

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Sep 22, 2017, 3:01:24 PM9/22/17
to
On Wednesday, September 20, 2017 at 9:05:24 AM UTC-10, U.S. Janet B. wrote:
> No, they used bromeliad

I read an account of life in Hawaii during the war. A club in Waikiki would lay their steaks on beds of pineapple peels as a way of tenderizing them. While they were waiting for the meat to come around, they drank. My guess is that they drank a lot.

As it goes, pineapple juice works great as a tenderizer. What won't work at all is canned pineapple juice. The canning process destroys the enzyme that works on the meat. You have to use fresh pineapple or you can use green papaya. The Koreans use kiwifruit or Korean pear in marinade to tenderize meat. These days the Koreans mostly use it for taste or tradition. They don't really need to tenderize their meat in these times.

Casa de Masa

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Sep 22, 2017, 3:49:49 PM9/22/17
to
On 9/22/2017 1:01 PM, dsi1 wrote:
> On Wednesday, September 20, 2017 at 9:05:24 AM UTC-10, U.S. Janet B. wrote:
>> No, they used bromeliad
>
> I read an account of life in Hawaii during the war. A club in Waikiki would lay their steaks on beds of pineapple peels as a way of tenderizing them. While they were waiting for the meat to come around, they drank. My guess is that they drank a lot.

South African BBQ uses pineapple juice to tenderize too.

http://www.instructables.com/id/How-to-braai-meat-the-South-African-way/

To "braai" or barbeque (Bar-B-Q) meat is a South African tradition. We
usually do it once or twice a week, probably more. It's a chance to get
your friends and/or family together, sip some wine or down a couple of
cold ones.

In this Instructable, I am going to show you how, with a little
preparation and some scientific genius, you can "braai" like an expert
and serve up the most succulent meat.

What you will need:
Some red meat, preferably rump, fillet or sirloin. I got rump.
Some Pineapple juice
Some Balsamic Vinegar
Salt
Pepper
Coriander
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Even cheap chuck steak is awesome done this way!

> As it goes, pineapple juice works great as a tenderizer. What won't work at all is canned pineapple juice. The canning process destroys the enzyme that works on the meat. You have to use fresh pineapple or you can use green papaya. The Koreans use kiwifruit or Korean pear in marinade to tenderize meat. These days the Koreans mostly use it for taste or tradition. They don't really need to tenderize their meat in these times.
>

That Asian pear is good stuff - as is almost everything Korean.

dsi1

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Sep 22, 2017, 4:26:18 PM9/22/17
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On Friday, September 22, 2017 at 9:49:49 AM UTC-10, Casa de Masa wrote:

>
> That Asian pear is good stuff - as is almost everything Korean.

It's a most wonderful fruit whose, by its very existence, proves that there is a God. :)

Bruce

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Sep 22, 2017, 4:29:10 PM9/22/17
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On Fri, 22 Sep 2017 13:26:11 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:

>On Friday, September 22, 2017 at 9:49:49 AM UTC-10, Casa de Masa wrote:
>
>>
>> That Asian pear is good stuff - as is almost everything Korean.
>
>It's a most wonderful fruit whose, by its very existence, proves that there is a God. :)

Bleah, give me a mango anytime.

Dave Smith

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Sep 22, 2017, 6:33:57 PM9/22/17
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My sentiments exactly. I would love to have access to nice, ripe mangoes.

Casa de Masa

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Sep 22, 2017, 10:05:05 PM9/22/17
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Tee hee!

So what does the Durian prove?

dsi1

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Sep 22, 2017, 10:31:53 PM9/22/17
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We don't talk about that fruit...

Casa de Masa

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Sep 22, 2017, 10:33:22 PM9/22/17
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Hey now!

Maybe a cashew then?

Bruce

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Sep 22, 2017, 10:37:53 PM9/22/17
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On Fri, 22 Sep 2017 19:31:45 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:

>On Friday, September 22, 2017 at 4:05:05 PM UTC-10, Casa de Masa wrote:
>> On 9/22/2017 2:26 PM, dsi1 wrote:
>> > On Friday, September 22, 2017 at 9:49:49 AM UTC-10, Casa de Masa wrote:
>> >
>> >>
>> >> That Asian pear is good stuff - as is almost everything Korean.
>> >
>> > It's a most wonderful fruit whose, by its very existence, proves that there is a God. :)
>> >
>>
>> Tee hee!
>>
>> So what does the Durian prove?
>
>We don't talk about that fruit...

And never buy 666 of them!
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