ChattyCathy wrote on Sun, 02 Dec 2007 20:44:50 +0200:

C> James Silverton wrote:
??>> I note that Judy Bolton, a contributor to this news group,
??>> had a post on the subject topic in rec.food.recipes. The
??>> only reason I am mentioning it is because it is the first
??>> recipe I have seen in a very long time using baking soda
??>> as a beef tenderizer and I wonder how much difference
??>> there would be if it was omitted?
??>>
C> Never heard of it myself, but then I have been known to be
C> wrong Which cut of beef and what recipe was it?

Here's the beginning of the recipe which appeared today. I can
post the whole thing if you are interested but I was hoping to
get Judy Bolton to comment.

Tender Beef on Rice

Pretty Quick, Asian Recipe. Prep all the ingredients in advance,
and this
goes very quickly.


>From "The Wisdom of the Chinese Kitchen: Classic Family Recipes
>for
Celebration and Healing" by Grace Young (Simon & Schuster)

Serves 4 to 6

1/2 pound flank steak, well-trimmed
1/4 teaspoon baking soda
2 tablespoons finely shredded ginger
2 teaspoons Shao Hsing rice cooking wine
...............................................


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not