when I was placing an order (to be picked up) trying to avoid dish
where onion is the main ingredients (because he's alleregic to it), I
was suggested "Beef with Green beans". Later I was asked whether I
wanted to it spicy and I said yes. So there was this ish w/o onion
and with blean bean sauce in it.

I can make that dish easily except ..how would I marinade the meat so
that if'd be as soft as the one form this great Chinese restaurant?

mm > wrote in news:1178060833.574732.315260
@n76g2000hsh.googlegroups.com:

> when I was placing an order (to be picked up) trying to avoid dish
> where onion is the main ingredients (because he's alleregic to it), I
> was suggested "Beef with Green beans". Later I was asked whether I
> wanted to it spicy and I said yes. So there was this ish w/o onion
> and with blean bean sauce in it.
>
> I can make that dish easily except ..how would I marinade the meat so
> that if'd be as soft as the one form this great Chinese restaurant?
>
>

This thread had a lot of suggestions, although I haven't tried them yet:
http://groups.google.com.au/group/re.../thread/c2814a
e987dfa00f

K

Make sure the marinade has the following ingredients in addition to whatever
you will be using as a flavoring. Acid, like vinegar or wine and 1/2
teaspoon baking soda. Cut thinly across the grain before marinading and do
it for 24 hours before quick cooking. I do all my oriental meats this way
and include these steps in addition to what the recipe calls for if these
ingredients are not included. I have chewing problems and the meat is
always eatable without teeth if required.

Dennis.

"mm" > wrote in message
oups.com...
> when I was placing an order (to be picked up) trying to avoid dish
> where onion is the main ingredients (because he's alleregic to it), I
> was suggested "Beef with Green beans". Later I was asked whether I
> wanted to it spicy and I said yes. So there was this ish w/o onion
> and with blean bean sauce in it.
>
> I can make that dish easily except ..how would I marinade the meat so
> that if'd be as soft as the one form this great Chinese restaurant?
>

Steve Wertz wrote:

> On Wed, 2 May 2007 01:56:24 -0400, No One wrote:
>
>
>>Make sure the marinade has the following ingredients in addition to whatever
>>you will be using as a flavoring. Acid, like vinegar or wine and 1/2
>>teaspoon baking soda.
>
>
> The baking soda is the key. Optional is cornstarch.
<snip>

What's the point of adding acid then neutralizing it with baking soda?

Kathleen wrote:

> Steve Wertz wrote:
>
> > On Wed, 2 May 2007 01:56:24 -0400, No One wrote:
> >
> >
> >>Make sure the marinade has the following ingredients in addition to
whatever
> >>you will be using as a flavoring. Acid, like vinegar or wine and 1/2
> >>teaspoon baking soda.
> >
> >
> > The baking soda is the key. Optional is cornstarch.
> <snip>
>
> What's the point of adding acid then neutralizing it with baking soda?
>

Sqwertz prolly got that "tip" from the folks at his local Social Disease
Clinic, lol...

--
Best
Greg

On May 2, 8:52 am, Steve Wertz > wrote:
> On Wed, 2 May 2007 01:56:24 -0400, No One wrote:

> The baking soda is the key. Optional is cornstarch.
>
> Use 3/4 teaspoon for each lb of thinly sliced beef. I buy a whole
> tri-tip and slice it all up at once, making 3-4 pouches I can
> freeze for when I do Chinese (or Vietnamese) stuff.
>

Baking soda in a marinade? Is this added for the chewing
disadvantaged? Or for all thin-sliced beef or pork in stir fry?
Explicacion, bitte.

On May 4, 11:48 am, Steve Wertz > wrote:

> >>> The baking soda is the key. Optional is cornstarch.
> >> <snip

> I never said I added vinegar/acid. I personally use Shaoxing wine
> and a little soy or oyster sauce to marinate red meat.
>
> Although I suspect the baking soda still works when mixed with an
> acid.
>
> -sw

Still curious about the baking soda in a marinade. What do you
suspect
that it does? I'm hearing that it makes beef and pork so tender you
don't need teeth to eat it. Am I mis-hearing?