I know this was covered awhile back with a brocolli/beef thread, but I'm too
lazy to dig through grougle and it's been long enough to cover it again. So,
the question is, how do you make cheap beef tender for stir fry? Marinate?
Cross-grain slicing? Seems I recall one poster mentioning a 'special'
pre-cook technique, but I forget the term. Can't be the cut, as I doubt
Chinese take-out is using sirloin. What's the secret to tender beef in
brocolli-beef, thai waterfall beef, and other classic beef stir-fry dishes?

nb

"notbob" > wrote in message
...
>I know this was covered awhile back with a brocolli/beef thread, but I'm
>too
> lazy to dig through grougle and it's been long enough to cover it again.
> So,
> the question is, how do you make cheap beef tender for stir fry?
> Marinate?
> Cross-grain slicing? Seems I recall one poster mentioning a 'special'
> pre-cook technique, but I forget the term. Can't be the cut, as I doubt
> Chinese take-out is using sirloin. What's the secret to tender beef in
> brocolli-beef, thai waterfall beef, and other classic beef stir-fry
> dishes?
>
> nb

Soak in bicarbonate of soda and a little water for about 15 minutes. any
longer and the meat starts to get slimy, but it does give that Chinese
restaurant 'fillet steak' texture. It does need a rinse after soaking too.


Sarah

notbob wrote:
> I know this was covered awhile back with a brocolli/beef thread, but I'm too
> lazy to dig through grougle and it's been long enough to cover it again. So,
> the question is, how do you make cheap beef tender for stir fry? Marinate?
> Cross-grain slicing? Seems I recall one poster mentioning a 'special'
> pre-cook technique, but I forget the term. Can't be the cut, as I doubt
> Chinese take-out is using sirloin. What's the secret to tender beef in
> brocolli-beef, thai waterfall beef, and other classic beef stir-fry dishes?

Somebody mentioned velveting, but I've always just used baking soda.
1/2tsp per lb of beef or pork sliced across the grain.

They actually sell a special soda water at the Asian stores for just
this purpose. A waste of money considering the price of baking soda...

-sw

notbob said...

> I know this was covered awhile back with a brocolli/beef thread, but I'm
> too lazy to dig through grougle and it's been long enough to cover it
> again. So, the question is, how do you make cheap beef tender for stir
> fry? Marinate? Cross-grain slicing? Seems I recall one poster
> mentioning a 'special' pre-cook technique, but I forget the term. Can't
> be the cut, as I doubt Chinese take-out is using sirloin. What's the
> secret to tender beef in brocolli-beef, thai waterfall beef, and other
> classic beef stir-fry dishes?
>
> nb


nb,

I routinely got Mongolian beef and Tangerine beef as flank steak pre-sliced
across the grain into paper thin strips before stir fry. It all went very
quick.

Never made it myself but I'd bet it was the oil it was quick stir-fried in
that helped it stay tender. They probably cooked it to before rare and then
let the rest of the stir fry finish it off in the take out carton.

They'd give me a mountain of the finished dishes and I never got tired of
either. I was semi broken-hearted when they demolished the strip mall, 23
years ago.

None since.

Good luck,

Andy

On Jul 30, 11:45 am, notbob > wrote:
> I know this was covered awhile back with a brocolli/beef thread, but I'm too
> lazy to dig through grougle and it's been long enough to cover it again. So,
> the question is, how do you make cheap beef tender for stir fry?

Buy good tender beef when it's on sale.

> Marinate?

Marinades often have tenderizing ingredients, such as pineapple
juice. If by cheap beef you mean bad, low-grade beef, you can use
baking soda on it, but at a cost of both taste and texture.

> Cross-grain slicing?

That certainly helps with those cuts that are particularly grainy,
like flank steak.

> Seems I recall one poster mentioning a 'special'
> pre-cook technique,

There are some dishes (including some shrimp dishes) that call for a
partial pre-cooking in moderately heated oil, then removal and a
finishing stirfry at high heat. It's more to achieve a subtle layer
of texture than it is specifically to tenderize. Some call it
"velveting."

>but I forget the term. Can't be the cut, as I doubt
> Chinese take-out is using sirloin.

Probably not, but I buy top sirloin, usda choice grade, when it's on
sale, cut it up and freeze it in appropriate sizes, then later use it
in stirfries. It works well.

> What's the secret to tender beef in
> brocolli-beef, thai waterfall beef, and other classic beef stir-fry dishes?

There's no secret. You just have to rid yourself of the traditional
American perception of Chinese food as "cheap." Use good ingredients
to begin with and the dish will be good. I've been known to buy
economy sale-priced packs of New York strip steaks for use in
stirfries. It's still relatively cost-effective because you use less
than when you're eating steak. -aem

"aem" > wrote

>>but I forget the term. Can't be the cut, as I doubt
>> Chinese take-out is using sirloin.
>
> Probably not, but I buy top sirloin, usda choice grade, when it's on
> sale, cut it up and freeze it in appropriate sizes, then later use it
> in stirfries. It works well.

Once you use sirloin, there is no going back.

Sarah wrote:
>
> Soak in bicarbonate of soda and a little water for about 15 minutes. any
> longer and the meat starts to get slimy, but it does give that Chinese
> restaurant 'fillet steak' texture. It does need a rinse after soaking too.

I've seen sodium borate (peng sha in Mandarin,
pung sah in Cantonese) for sale in Asian food stores
which I believe is used for tenderizing meat.
However, I sure wouldn't use it for this purpose.
Especially if you are pregnant, because exposure
to borates is known to cause birth defects.
This may be a concern when eating out at Chinese
restaurants while pregnant.

About 10 years ago, I noticed that the packages
of sodium borate started to be labelled "for
external use only" or something like that.
Like the mustard oil sold in Indian food markets,
which is similarly marked, everybody knows that
it's all going to be used in food.

Sqwertz wrote:
>
> Somebody mentioned velveting, but I've always just used baking soda.
> 1/2tsp per lb of beef or pork sliced across the grain.
>
> They actually sell a special soda water at the Asian stores for just
> this purpose. A waste of money considering the price of baking soda...

I was in an Asian food store just a few minutes ago,
and I saw the product of which you speak. It's not
just baking soda and water. It also contains
potassium carbonate. I don't know how that changes
its action, but I don't think they'd put it in
if it didn't do something good. There were at
least two brands of the product.

I brought a pen and paper to copy down the bizarre
label I saw on a bottle of "cooking liquor". It
gave instructions like "soak meat and fish to remove
stench" or something like that. But it was gone!
This is a new store, only opened about a month ago.
I suppose this item was identified as a slow mover,
and taken out of the inventory.

<snip>
I have had good success using citric acid (orange, lemon, lime juice) in the
marinade. Along with soy sauce, honey, garlic, ginger, and some peanut oil.
.. . .If one over-marinades, the beef tends to become slimy and black. But
it is not noticed in the dish after stir frying. Sure is tender though.


** Posted from http://www.teranews.com **

Mark Thorson wrote:

> I brought a pen and paper to copy down the bizarre
> label I saw on a bottle of "cooking liquor". It
> gave instructions like "soak meat and fish to remove
> stench" or something like that. But it was gone!
> This is a new store, only opened about a month ago.
> I suppose this item was identified as a slow mover,
> and taken out of the inventory.

After a month? More likely it was sold out.

nancy

Nancy Young wrote:
>
> Mark Thorson wrote:
>
> > I brought a pen and paper to copy down the bizarre
> > label I saw on a bottle of "cooking liquor". It
> > gave instructions like "soak meat and fish to remove
> > stench" or something like that. But it was gone!
> > This is a new store, only opened about a month ago.
> > I suppose this item was identified as a slow mover,
> > and taken out of the inventory.
>
> After a month? More likely it was sold out.

When I was in the store today, they were reorganizing
the shelves, moving items around. At first, I thought
they were just restocking, but then I noticed some of
the shelves were bare. Entire sections are being moved.
I suspect they are analyzing what sells, and adjusting
their inventory to optimize sales. When they opened,
they sure had lots of weird stuff I'd never seen before,
even though I frequently shop at the other two Asian
food stores nearby. I guess I better go back there
and buy those weird dried fruit I was thinking of
trying before they drop it.

On Wed, 30 Jul 2008 15:05:12 -0700, Mark Thorson >
wrote:

>When I was in the store today, they were reorganizing
>the shelves, moving items around.

There is nothing that makes me madder than when Kroger, Meijer, at the
central office "decide" that they are going to relocate the entire
stock of the grocery. I have spent years learning where items are
and then some damn new "marketing agent" is hired and they move
everything.

With that said..I find the most nutritious foods and goods are always
located on the perimeter of the store.

Mark Thorson wrote:
> Nancy Young wrote:
>>
>> Mark Thorson wrote:
>>
>>> I brought a pen and paper to copy down the bizarre
>>> label I saw on a bottle of "cooking liquor". It
>>> gave instructions like "soak meat and fish to remove
>>> stench" or something like that. But it was gone!
>>> This is a new store, only opened about a month ago.
>>> I suppose this item was identified as a slow mover,
>>> and taken out of the inventory.
>>
>> After a month? More likely it was sold out.
>
> When I was in the store today, they were reorganizing
> the shelves, moving items around. At first, I thought
> they were just restocking, but then I noticed some of
> the shelves were bare. Entire sections are being moved.

Ah. I think they moved the stuff.

> I suspect they are analyzing what sells, and adjusting
> their inventory to optimize sales. When they opened,
> they sure had lots of weird stuff I'd never seen before,
> even though I frequently shop at the other two Asian
> food stores nearby. I guess I better go back there
> and buy those weird dried fruit I was thinking of
> trying before they drop it.

Good idea ... I guess. Depends on what weird fruit it
was.

nancy

Billy wrote:
> On Wed, 30 Jul 2008 15:05:12 -0700, Mark Thorson >
> wrote:
>
>> When I was in the store today, they were reorganizing
>> the shelves, moving items around.
>
> There is nothing that makes me madder than when Kroger, Meijer, at the
> central office "decide" that they are going to relocate the entire
> stock of the grocery. I have spent years learning where items are
> and then some damn new "marketing agent" is hired and they move
> everything.
>
> With that said..I find the most nutritious foods and goods are always
> located on the perimeter of the store.

Two local Stop & Shops have recently reorganized. It all is part
of some plan by the parent company. In their infinite wisdom,
they widened the aisles and got rid of many products. FB/FW, they
also got rid of the salad bar. (Those can be useful for
stir-fries, etc.) It appears that my daughter's favorite bread is
gone, and it is hard to find her milk. I have been shopping there
less and less as they have gotten rid of more and more or the
things I shop for. Surely, with those cards and the tracking of
purchases, they might put two and two together....

Of course, all of the interior aisle contents have also been
shuffled. Sometimes, I think this is just a make-work project--or
an attempt to get the customers eying everything they sell as they
try to locate items--thus, perhaps boosting sales.

If all this wasn't enough, prices are higher. I will try the
less-spiffy cheaper store (in addition to my shopping at WF.)

--
Jean B.

Nancy Young wrote:
>
> Good idea ... I guess. Depends on what weird fruit it
> was.

This one.

http://en.wikipedia.org/wiki/Siraitia_grosvenorii

"Jean B." wrote:
>
> Of course, all of the interior aisle contents have also been
> shuffled. Sometimes, I think this is just a make-work project--or
> an attempt to get the customers eying everything they sell as they
> try to locate items--thus, perhaps boosting sales.

That's right. By shuffling things around, they force
you to look at more stuff.

When the first supermarkets were created, some of them
actually had a single aisle that would snake through the
whole store, so you had to at least pass by everything.

Hey, I've got an idea for a new invention. Self-propelled
supermarket shelves. They would move very slowly, like
a snail. You wouldn't notice them moving if you just
stood in front of one for a few minutes. But if you
come back the next day, the store has completely
reorganized itself. The shelves could be on a belt,
which also moves, so what's on a top shelf one day
could be on a bottom shelf the next day.

"Mark Thorson" > wrote in message
...
> "Jean B." wrote:
>>
>> Of course, all of the interior aisle contents have also been
>> shuffled. Sometimes, I think this is just a make-work project--or
>> an attempt to get the customers eying everything they sell as they
>> try to locate items--thus, perhaps boosting sales.
>
> That's right. By shuffling things around, they force
> you to look at more stuff.
>
> When the first supermarkets were created, some of them
> actually had a single aisle that would snake through the
> whole store, so you had to at least pass by everything.
>
> Hey, I've got an idea for a new invention. Self-propelled
> supermarket shelves. They would move very slowly, like
> a snail. You wouldn't notice them moving if you just
> stood in front of one for a few minutes. But if you
> come back the next day, the store has completely
> reorganized itself. The shelves could be on a belt,
> which also moves, so what's on a top shelf one day
> could be on a bottom shelf the next day.

Wouldn't work.

Think of all the Placement Money the Super Market chains would lose. They
would go out of business then we would all end up shopping daily at Uncle
Mahmud's Grocery and Camel supply.


--
Old Scoundrel

(AKA Dimitri)

Dimitri wrote:
>
> "Mark Thorson" > wrote in message
> ...
> >
> > Hey, I've got an idea for a new invention. Self-propelled
> > supermarket shelves. They would move very slowly, like
> > a snail. You wouldn't notice them moving if you just
> > stood in front of one for a few minutes. But if you
> > come back the next day, the store has completely
> > reorganized itself. The shelves could be on a belt,
> > which also moves, so what's on a top shelf one day
> > could be on a bottom shelf the next day.
>
> Wouldn't work.
>
> Think of all the Placement Money the Super Market chains would lose.
> They would go out of business then we would all end up shopping daily
> at Uncle Mahmud's Grocery and Camel supply.

They wouldn't move randomly. Payments would be factored
into their movements, so producers could pay for "dwells"
in the prime locations. In fact, now there would be an
even finer division of product placement opportunities.
For example, products that sell mostly on weekends or
during special events could now buy prime space during
those times. Chocolates on Mother's Day, beer during
the Superbowl, wine and latte during Obama's convention,
etc.

notbob > wrote in
:

> I know this was covered awhile back with a brocolli/beef thread, but
> I'm too lazy to dig through grougle and it's been long enough to cover
> it again. So, the question is, how do you make cheap beef tender for
> stir fry? Marinate? Cross-grain slicing? Seems I recall one poster
> mentioning a 'special' pre-cook technique, but I forget the term.
> Can't be the cut, as I doubt Chinese take-out is using sirloin.
> What's the secret to tender beef in brocolli-beef, thai waterfall
> beef, and other classic beef stir-fry dishes?
>
> nb


Apart from the bicarb 'trick'...... you can also use sliced Kiwifruit, or
sliced paw-paw (papaya??).


http://www.enzymedevelopment.com/htm...s/protein.html


http://www.kiwifruit.org/Recipes-i-24-24.html

--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

"Mark Thorson" > wrote in message
...
> Dimitri wrote:
>>
>> "Mark Thorson" > wrote in message
>> ...
>> >
>> > Hey, I've got an idea for a new invention. Self-propelled
>> > supermarket shelves. They would move very slowly, like
>> > a snail. You wouldn't notice them moving if you just
>> > stood in front of one for a few minutes. But if you
>> > come back the next day, the store has completely
>> > reorganized itself. The shelves could be on a belt,
>> > which also moves, so what's on a top shelf one day
>> > could be on a bottom shelf the next day.
>>
>> Wouldn't work.
>>
>> Think of all the Placement Money the Super Market chains would lose.
>> They would go out of business then we would all end up shopping daily
>> at Uncle Mahmud's Grocery and Camel supply.
>
> They wouldn't move randomly. Payments would be factored
> into their movements, so producers could pay for "dwells"
> in the prime locations. In fact, now there would be an
> even finer division of product placement opportunities.
> For example, products that sell mostly on weekends or
> during special events could now buy prime space during
> those times. Chocolates on Mother's Day, beer during
> the Superbowl, wine and latte during Obama's convention,
> etc.

They already do - End Cap & floor displays not to mention check-out lane &
counter card placements. Display contests, Spiff's PM'S (Push Money)

I truly believe the Super Market companies are among the most sophisticated
merchants in the world. The need to be to survive.
--
Old Scoundrel

(AKA Dimitri)

Mark Thorson wrote:
> Nancy Young wrote:
>>
>> Good idea ... I guess. Depends on what weird fruit it
>> was.
>
> This one.
>
> http://en.wikipedia.org/wiki/Siraitia_grosvenorii

Oh, dried they must be very sweet, no? Let me know how
it turns out, if you find them.

nancy

Dimitri wrote:
>
> They already do - End Cap & floor displays not to mention check-out lane &
> counter card placements. Display contests, Spiff's PM'S (Push Money)
>
> I truly believe the Super Market companies are among the most sophisticated
> merchants in the world. The need to be to survive.

Maybe my proposal was too radical. But perhaps
a toned-down version would make sense. How about
slow-moving display shelves that would roam the
aisles. That would get somebody's attention,
for example when you have to walk around them.
They'd always be in a different place, so they'd
provide that element of novelty which attracts
notice.

Might be a problem for blind customers, but so
are people who might be standing in the way.
Come to think of it, I can't remember ever
seeing a blind customer in a supermarket.

It could have a second function, for example
it could clean the floor as it roams, like
a Roomba.

"notbob" > wrote in message
...
>I know this was covered awhile back with a brocolli/beef thread, but I'm
>too
> lazy to dig through grougle and it's been long enough to cover it again.
> So,
> the question is, how do you make cheap beef tender for stir fry?
> Marinate?
> Cross-grain slicing? Seems I recall one poster mentioning a 'special'
> pre-cook technique, but I forget the term. Can't be the cut, as I doubt
> Chinese take-out is using sirloin. What's the secret to tender beef in
> brocolli-beef, thai waterfall beef, and other classic beef stir-fry
> dishes?
>
> nb

Cross grain cutting into thin strips. Then marinate in soy sauce and corn
starch with possibly some oyster sauce.

Paul

"Paul M. Cook" wrote:
>
> Cross grain cutting into thin strips. Then marinate in soy sauce
> and corn starch with possibly some oyster sauce.

My mom would always put slices of ginger
in that type of marinade.

Mark Thorson wrote:

> Dimitri wrote:
>>
>> They already do - End Cap & floor displays not to mention check-out lane
>> & counter card placements. Display contests, Spiff's PM'S (Push Money)
>>
>> I truly believe the Super Market companies are among the most
>> sophisticated merchants in the world. The need to be to survive.
>
> Maybe my proposal was too radical. But perhaps a toned-down version would
> make sense. How about slow-moving display shelves that would roam the
> aisles. That would get somebody's attention, for example when you have to
> walk around them. They'd always be in a different place, so they'd provide
> that element of novelty which attracts notice.
>
> Might be a problem for blind customers, but so are people who might be
> standing in the way. Come to think of it, I can't remember ever seeing a
> blind customer in a supermarket.

For a while, I was helping a blind gal from my church one night a week;
mail reading and grocery shopping, mostly.

I know, that's not very sharkly. Don't blab this all over the school.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

Mark Thorson wrote:

> "Paul M. Cook" wrote:
>>
>> Cross grain cutting into thin strips. Then marinate in soy sauce and
>> corn starch with possibly some oyster sauce.
>
> My mom would always put slices of ginger in that type of marinade.

Just for the marinade, or would they make it to the plate?

--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

Blinky the Shark wrote:
>
> Mark Thorson wrote:
>
> > "Paul M. Cook" wrote:
> >>
> >> Cross grain cutting into thin strips. Then marinate in soy sauce and
> >> corn starch with possibly some oyster sauce.
> >
> > My mom would always put slices of ginger in that type of marinade.
>
> Just for the marinade, or would they make it to the plate?

Just for the marinade.

"notbob" > wrote in message
...
>I know this was covered awhile back with a brocolli/beef thread, but I'm
>too
> lazy to dig through grougle and it's been long enough to cover it again.
> So,
> the question is, how do you make cheap beef tender for stir fry?
> Marinate?
> Cross-grain slicing? Seems I recall one poster mentioning a 'special'
> pre-cook technique, but I forget the term. Can't be the cut, as I doubt
> Chinese take-out is using sirloin. What's the secret to tender beef in
> brocolli-beef, thai waterfall beef, and other classic beef stir-fry
> dishes?
>
> nb

I've had good luck following Barbara Tropp's instructions: cutting across
the grain, marinating, then pre-cooking (I think she calls it "velveting" ).

"cybercat" > wrote in message
...
>
> "aem" > wrote
>
>>>but I forget the term. Can't be the cut, as I doubt
>>> Chinese take-out is using sirloin.
>>
>> Probably not, but I buy top sirloin, usda choice grade, when it's on
>> sale, cut it up and freeze it in appropriate sizes, then later use it
>> in stirfries. It works well.
>
> Once you use sirloin, there is no going back.

Unfortunately, I think you are correct! <G> Lean round can be okay, but
sirloin is without a doubt better.

Corn flour, or what you call corn starch is certainly very widely used in
Asian recipes to tenderize meat and has the bonus of thickening the final
sauce too.

The secret to tender Thai waterfall beef is to cook the whole steak first
pretty rare and then let it rest before slicing across the grain.

"Paul M. Cook" > wrote in message
...
> Cross grain cutting into thin strips. Then marinate in soy sauce and corn
> starch with possibly some oyster sauce.

On 2008-07-31, Janet > wrote:

> the grain, marinating, then pre-cooking (I think she calls it "velveting" ).

I'm sure "velveting" is the mystery term I was looking for, but on
researching it on the web, it appears velveting is universally meant as a
basic eggwhite and cornstarch coating:

"A technique widely used in China with delicate meats such as seafood and
chicken breast, to prevent them drying out during cooking."

I did this once on a sweet/sour shrimp dish. Nice, but I don't think it
actually tenderizes anything and you don't usually see it utilized for beef,
although I did find one variation that added rice wine, which would
definitely tenderize.

nb

notbob wrote on Thu, 31 Jul 2008 16:20:04 GMT:

>> the grain, marinating, then pre-cooking (I think she calls it
>> "velveting" ).

> I'm sure "velveting" is the mystery term I was looking for,
> but on researching it on the web, it appears velveting is
> universally meant as a basic eggwhite and cornstarch coating:

> "A technique widely used in China with delicate meats such as
> seafood and chicken breast, to prevent them drying out during
> cooking."

> I did this once on a sweet/sour shrimp dish. Nice, but I
> don't think it actually tenderizes anything and you don't
> usually see it utilized for beef, although I did find one
> variation that added rice wine, which would definitely
> tenderize.

Marinading in baking soda solution does tenderize beef. I'm told it is
used in less reputable Chinese restaurants but I don't know what it does
to the flavor. Overall, I think an enzyme tenderizer might be best.



--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Thu, 31 Jul 2008 16:20:04 GMT, notbob > wrote:


>I'm sure "velveting" is the mystery term I was looking for, but on
>researching it on the web, it appears velveting is universally meant as a
>basic eggwhite and cornstarch coating:
>
>"A technique widely used in China with delicate meats such as seafood and
>chicken breast, to prevent them drying out during cooking."
>
>I did this once on a sweet/sour shrimp dish. Nice, but I don't think it
>actually tenderizes anything and you don't usually see it utilized for beef,
>although I did find one variation that added rice wine, which would
>definitely tenderize.
>
>nb

That is partially it. The other part of it, is that you precook it in
either hot oil or boiling water for a few seconds.
>http://www.melindalee.com/recipearch...24&item_id=374

I think it can be done with beef too. I first heard about it in
Barbara Tropp's classic The Modern Art of Chinese Cooking. It is a
two stage process, with the marinating being only the first step.

Christine

notbob > wrote:
> I know this was covered awhile back with a brocolli/beef thread, but I'm too
> lazy to dig through grougle and it's been long enough to cover it again. �So,
> the question is, how do you make cheap beef tender for stir fry? �Marinate?
> Cross-grain slicing? �Seems I recall one poster mentioning a 'special'
> pre-cook technique, but I forget the term. �Can't be the cut, as I doubt
> Chinese take-out is using sirloin. �What's the secret to tender beef in
> brocolli-beef, thai waterfall beef, and other classic beef stir-fry dishes?

No trick. Most any cut of beef will work... actually the less tender,
leaner cuts work best.. top round is excellent for stir fry. There
are many cuts of sirloin, some are okay for stir fry, most are best
for stew/braise, burger. Slice *thin* accross the grain, I mean THIN,
like no more than 3/64". Never use previously frozen beef for stir
fry, and do NOT partially freeze to aid slicing, freezing meat (any
meat) extracts moisture... instead use a well sharpened carbon steel
blade, and learn to use it with the precision of a skilled
reconstructive surgeon. Then marinate, for imparting flavor (never
use tenderizer or mechanically tenderize meat for stir fry, those
methods rupture cells and moisture is depleted)... add some cornstarch
to seal the meat as it hits the heat to retain moisture (velvetizing),
that constarch will also aid in thickening the sauce. To ensure
tenderness do NOT over cook... pull off heat whille still nicely
pink.... do not overload your pan (stir fry is not stew). Stir fry
veggies and make the sauce, with minimal thickening starch (remember
the starch on the meat), only then add back the meat and cook just
long enough to reheat, perhaps 30 seconds... serve and eat
immediately.

Forget baking soda, that's for folks with foul smelling maws who have
never cooked anything edible.

On Wed, 30 Jul 2008 14:14:07 -0500, Sqwertz >
wrote:

>notbob wrote:
>> I know this was covered awhile back with a brocolli/beef thread, but I'm too
>> lazy to dig through grougle and it's been long enough to cover it again. So,
>> the question is, how do you make cheap beef tender for stir fry? Marinate?
>> Cross-grain slicing? Seems I recall one poster mentioning a 'special'
>> pre-cook technique, but I forget the term. Can't be the cut, as I doubt
>> Chinese take-out is using sirloin. What's the secret to tender beef in
>> brocolli-beef, thai waterfall beef, and other classic beef stir-fry dishes?
>
>Somebody mentioned velveting, but I've always just used baking soda.
>1/2tsp per lb of beef or pork sliced across the grain.
>
>They actually sell a special soda water at the Asian stores for just
>this purpose. A waste of money considering the price of baking soda...
>
>-sw

i've been meaning to try this. do you rinse? do you add anything as
flavoring? at the same time, or afterwards?

your pal,
blake

On Wed, 30 Jul 2008 19:42:44 -0700, Blinky the Shark
> wrote:

>Mark Thorson wrote:
>
>> Dimitri wrote:
>>>
>>> They already do - End Cap & floor displays not to mention check-out lane
>>> & counter card placements. Display contests, Spiff's PM'S (Push Money)
>>>
>>> I truly believe the Super Market companies are among the most
>>> sophisticated merchants in the world. The need to be to survive.
>>
>> Maybe my proposal was too radical. But perhaps a toned-down version would
>> make sense. How about slow-moving display shelves that would roam the
>> aisles. That would get somebody's attention, for example when you have to
>> walk around them. They'd always be in a different place, so they'd provide
>> that element of novelty which attracts notice.
>>
>> Might be a problem for blind customers, but so are people who might be
>> standing in the way. Come to think of it, I can't remember ever seeing a
>> blind customer in a supermarket.
>
>For a while, I was helping a blind gal from my church one night a week;
>mail reading and grocery shopping, mostly.
>
>I know, that's not very sharkly. Don't blab this all over the school.
>

hmph. what's she look like?

your pal,
blake

On Thu, 31 Jul 2008 13:44:40 +1000, "Michael"
> wrote:

>Corn flour, or what you call corn starch is certainly very widely used in
>Asian recipes to tenderize meat and has the bonus of thickening the final
>sauce too.
>

i thought corn starch in the marinade was to allow the other
ingredients to adhere a bit and give a better 'char,' not so much to
tenderize.

your pal,
blake

blake murphy wrote:

> On Wed, 30 Jul 2008 19:42:44 -0700, Blinky the Shark >
> wrote:
>
>>Mark Thorson wrote:
>>
>>> Dimitri wrote:
>>>>
>>>> They already do - End Cap & floor displays not to mention check-out
>>>> lane & counter card placements. Display contests, Spiff's PM'S (Push
>>>> Money)
>>>>
>>>> I truly believe the Super Market companies are among the most
>>>> sophisticated merchants in the world. The need to be to survive.
>>>
>>> Maybe my proposal was too radical. But perhaps a toned-down version
>>> would make sense. How about slow-moving display shelves that would
>>> roam the aisles. That would get somebody's attention, for example when
>>> you have to walk around them. They'd always be in a different place, so
>>> they'd provide that element of novelty which attracts notice.
>>>
>>> Might be a problem for blind customers, but so are people who might be
>>> standing in the way. Come to think of it, I can't remember ever seeing
>>> a blind customer in a supermarket.
>>
>>For a while, I was helping a blind gal from my church one night a week;
>>mail reading and grocery shopping, mostly.
>>
>>I know, that's not very sharkly. Don't blab this all over the school.
>>
>>
> hmph. what's she look like?

Fat. Unattractive. Weird eyes.

And a crack smoker.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

blake murphy wrote:
>
> On Thu, 31 Jul 2008 13:44:40 +1000, "Michael"
> > wrote:
>
> >Corn flour, or what you call corn starch is certainly very
> >widely used in Asian recipes to tenderize meat and has the
> >bonus of thickening the final sauce too.
>
> i thought corn starch in the marinade was to allow the other
> ingredients to adhere a bit and give a better 'char,' not
> so much to tenderize.

That's what I was thinking when I read that.
How exactly can starch accelerate the breakdown
of meat?

On 2008-07-31, Sheldon > wrote:

> Forget baking soda....

Yeah, I ignored that one right outta the gate.

nb