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?


James Silverton
Potomac, Maryland

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

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?
>
Never heard of it myself, but then I have been known to be wrong
Which cut of beef and what recipe was it?
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

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

James Silverton wrote:

>
> 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.

Well fine!

Although I dunno if you should hold your breath Haven't seen her post
anything here since 2006.
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

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

Michael wrote on Mon, 03 Dec 2007 03:49:52 GMT:

??>> On Sun, 02 Dec 2007 19:01:58 GMT, James Silverton wrote:
??>>
??>>> Here's the beginning of the recipe which appeared today.
??>>
??>> Talk about pulling teeth... Just post the whole recipe,
??>> duh!
??>>
??>> Or don't and wait for some non-existent poster to show up
??>> and comment on it.
??>>
??>> -sw

MD> I would not negate her post. As James did I have to ask
MD> about the baking soda.

MD> Michael <- Back to FoodTV

Yes, that was the point of my post. The details of a recipe that
I don't intend to make did not seem relevant and how much
trouble is it to sign on to r.f.recipes if you know the name?

James Silverton
Potomac, Maryland

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

On Sun, 02 Dec 2007 18:38:02 GMT, "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?
>
>
> James Silverton

i haven't tried it, but the use of baking soda as a tenderizer for
beef is pretty common in asian recipes. i might just omit it and
lengthen marination time a bit.

your pal,
blake

ChattyCathy wrote on Sun, 02 Dec 2007 21:09:17 +0200:

??>> 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.

C> Well fine!

C> Although I dunno if you should hold your breath Haven't
C> seen her post anything here since 2006.

She's apparently still posting away in r.f.recipes; today too!
Unfortunately, that moderated group won't accept comments.


James Silverton
Potomac, Maryland

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

Michael wrote on Mon, 03 Dec 2007 23:15:22 GMT:

??>> On Mon, 03 Dec 2007 03:49:52 GMT, Michael "Dog3" wrote:
??>>
??>>> Sqwertz > dropped this
news:9ntztg329sun
??>>> : in rec.food.cooking
??>>>
??>>>> On Sun, 02 Dec 2007 19:01:58 GMT, James Silverton wrote:
??>>>>
??>>>>> Here's the beginning of the recipe which appeared
??>>>>> today.
??>>>>
??>>>> Talk about pulling teeth... Just post the whole recipe,
??>>>> duh!
??>>>>
??>>>> Or don't and wait for some non-existent poster to show
??>>>> up and comment on it.
??>>>>
??>>>> -sw
??>>>
??>>> I would not negate her post.
??>>
??>> Huh? I wasn't negating her post. I just don't think she
??>> reads/posts here.
??>>
??>> Why not just ask the group? Or send her some email if
??>> it's meant to be a private question.
??>>
??>> -sw

MD> I am sorry. I've just not been myself the past few days. It
MD> is definitely not you. Since I made the ribs and kraut
MD> everything has gone to hell in a handbasket.

Sorry about that! I hope you recover soon.

I see from your quotes that Wertz is making obvious and
unnecessary suggestions again. I kill-filed him long ago so
quotes are all I see of him. I remembered that Judy Bolton and I
had a group in common, uk.food+drink.indian, tho' we both live
in the US. The current opinion is that amount is probably not
very critical.

James Silverton
Potomac, Maryland

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

"Michael "Dog3" wrote:

> Sqwertz > dropped this
> : in rec.food.cooking
>
> > On Mon, 03 Dec 2007 03:49:52 GMT, Michael "Dog3" wrote:
> >
> >> Sqwertz > dropped this news:9ntztg329sun
> >> : in rec.food.cooking
> >>
> >>> On Sun, 02 Dec 2007 19:01:58 GMT, James Silverton wrote:
> >>>
> >>>> Here's the beginning of the recipe which appeared today.
> >>>
> >>> Talk about pulling teeth... Just post the whole recipe, duh!
> >>>
> >>> Or don't and wait for some non-existent poster to show up and
> >>> comment on it.
> >>>
> >>> -sw
> >>
> >> I would not negate her post.
> >
> > Huh? I wasn't negating her post. I just don't think she
> > reads/posts here.
> >
> > Why not just ask the group? Or send her some email if it's meant
> > to be a private question.
> >
> > -sw
>
> I am sorry. I've just not been myself the past few days. It is definitely
> not you. Since I made the ribs and kraut everything has gone to hell in a
> handbasket.


Michael, darling, I hope things improve for you fast, e.g. GET WELL SOON...

:-)

--
Best
Greg

On Sun, 2 Dec 2007 22:06:32 -0600, in rec.food.cooking, Sqwertz wrote:

>On Mon, 03 Dec 2007 03:49:52 GMT, Michael "Dog3" wrote:
>
>> Sqwertz > dropped this news:9ntztg329sun
>> : in rec.food.cooking
>>
>>> On Sun, 02 Dec 2007 19:01:58 GMT, James Silverton wrote:
>>>
>>>> Here's the beginning of the recipe which appeared today.
>>>
>>> Talk about pulling teeth... Just post the whole recipe, duh!
>>>
>>> Or don't and wait for some non-existent poster to show up and
>>> comment on it.
>>>
>>> -sw
>>
>> I would not negate her post.
>
>Huh? I wasn't negating her post. I just don't think she
>reads/posts here.
>
>Why not just ask the group? Or send her some email if it's meant
>to be a private question.
>
>-sw

It was posted on rec.food.recipes, which doesn't allow discussion.
Doug
--
Doug Weller --
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk
Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/