On Dec 2, 11:01 am, "James Silverton" >
wrote:
> 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
> ....
> >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
> ..............................................

This cookbook is a compendium and reminiscence of cooking in Cantonese-
American kitchens, the recipes are from grandmothers and aunties and
so on. Baking soda was used as a tenderizer when beef was of not so
good quality. As more tender beef became available baking soda fell
out of use. Maybe now that the supermarkets mostly sell lousy Select
grade or worse beef it makes sense to start using it again. You
wouldn't want to use more than a little bit, and you wouldn't want to
marinate for too long with it. Else you'll get mushiness. Myself, I
prefer to start with tender beef in the first place, figuring I can
pay more per pound because the nature of the dish requires less
quantity. -aem