I just read about it earlier that they use baking soda, mix it with the meat, leave for 20 mins and then rinse it off from the meat. And cook it.

On Tuesday, September 19, 2017 at 5:23:35 PM UTC-10, wrote:
> I just read about it earlier that they use baking soda, mix it with the meat, leave for 20 mins and then rinse it off from the meat. And cook it.

Indeed the Chinese will do this. It changes the meat into some kind of soft rubbery substance. It's a very strange thing. I used to do it but these days, I wouldn't think of it because I find that meat treated this way to be disgusting.

On 9/19/2017 11:23 PM, wrote:
> I just read about it earlier that they use baking soda, mix it with the meat, leave for 20 mins and then rinse it off from the meat. And cook it.
>
Who is "they"? LOL

Jill

On 9/20/2017 12:07 PM, U.S. Janet B. wrote:
> On Wed, 20 Sep 2017 13:24:15 GMT, Wayne Boatwright
> > wrote:
>
>> On Wed 20 Sep 2017 05:30:46a, jmcquown told us...
>>
>>> On 9/19/2017 11:23 PM, wrote:
>>>> I just read about it earlier that they use baking soda, mix it
>>>> with the meat, leave for 20 mins and then rinse it off from the
>>>> meat. And cook it.
>>>>
>>> Who is "they"? LOL
>>>
>>> Jill
>>>
>>
>> "They" might be Cook's Illustrated, or other references.
>>
>> https://www.cooksillustrated.com/how...g-meat-with-a-
>> baking-soda-solution
>
> I've never understood how you soak ground beef in baking soda and
> water?
> Janet US
>
I've never understood Google Groupers posting things without any
reference to what they're referring to.

I do think old tenderizers such as Adolphs brand contained baking soda.
Perhaps for very tough cuts of beef.

Jill

Jill

On Wed, 20 Sep 2017 13:24:15 GMT, Wayne Boatwright
> wrote:

>On Wed 20 Sep 2017 05:30:46a, jmcquown told us...
>
>> On 9/19/2017 11:23 PM, wrote:
>>> I just read about it earlier that they use baking soda, mix it
>>> with the meat, leave for 20 mins and then rinse it off from the
>>> meat. And cook it.
>>>
>> Who is "they"? LOL
>>
>> Jill
>>
>
>"They" might be Cook's Illustrated, or other references.
>
>https://www.cooksillustrated.com/how...g-meat-with-a-
>baking-soda-solution

I've never understood how you soak ground beef in baking soda and
water?
Janet US

On Wednesday, September 20, 2017 at 6:08:03 AM UTC-10, U.S. Janet B. wrote:
>
> I've never understood how you soak ground beef in baking soda and
> water?
> Janet US

The Chinese slice beef into thin strips and add baking soda to the meat. They don't soak the meat in any solution nor will they do this to ground or chopped meat. It probably works fine with really awful meat. We don't get really awful meat in America.

On 2017-09-20, jmcquown > wrote:

> I do think old tenderizers such as Adolphs brand contained baking soda.
> Perhaps for very tough cuts of beef.

<https://www.mccormick.com/lawrys/flavors/adolphs/adolphs-seasoned-meat-tenderizer>

Adolf's currently uses Bromelain, an extract from the pineapple
plant. Papain is another tenderizer, extracted from the papaya
plant. Seems to me, some old tenderizer brand used the papaya
extract, but I forget which. No baking soda.

nb

On 9/20/2017 14:27, notbob wrote:
> On 2017-09-20, jmcquown > wrote:
>
>> I do think old tenderizers such as Adolphs brand contained baking soda.
>> Perhaps for very tough cuts of beef.
>
> <https://www.mccormick.com/lawrys/flavors/adolphs/adolphs-seasoned-meat-tenderizer>
>
> Adolf's currently uses Bromelain, an extract from the pineapple
> plant. Papain is another tenderizer, extracted from the papaya
> plant. Seems to me, some old tenderizer brand used the papaya
> extract, but I forget which. No baking soda.
>
> nb
>
That may be the case now but I think in the 1960's Adolphs contained
baking soda. Don't ask me to produce any proof of that. I've never
actually used powdered meat tenderizer. I've beaten the crap out of
beef with a flour mixture and a meat mallet... but not baking soda or
powdered meat tenderizer.

I've marinated meat with pineapple juice. Also mandarin orange juice
and teriyaki sauce. I'm tired of posting that marinade recipe.

Jill

On Wed, 20 Sep 2017 09:52:23 -0400, jmcquown >
wrote:

>On 9/20/2017 12:07 PM, U.S. Janet B. wrote:
>> On Wed, 20 Sep 2017 13:24:15 GMT, Wayne Boatwright
>> > wrote:
>>
>>> On Wed 20 Sep 2017 05:30:46a, jmcquown told us...
>>>
>>>> On 9/19/2017 11:23 PM, wrote:
>>>>> I just read about it earlier that they use baking soda, mix it
>>>>> with the meat, leave for 20 mins and then rinse it off from the
>>>>> meat. And cook it.
>>>>>
>>>> Who is "they"? LOL
>>>>
>>>> Jill
>>>>
>>>
>>> "They" might be Cook's Illustrated, or other references.
>>>
>>> https://www.cooksillustrated.com/how...g-meat-with-a-
>>> baking-soda-solution
>>
>> I've never understood how you soak ground beef in baking soda and
>> water?
>> Janet US
>>
>I've never understood Google Groupers posting things without any
>reference to what they're referring to.
>
>I do think old tenderizers such as Adolphs brand contained baking soda.
>Perhaps for very tough cuts of beef.
>
>Jill
>
>Jill
No, they used bromeliad

On Wed, 20 Sep 2017 10:07:55 -0600, U.S. Janet B. >
wrote:

>On Wed, 20 Sep 2017 13:24:15 GMT, Wayne Boatwright
> wrote:
>
>>On Wed 20 Sep 2017 05:30:46a, jmcquown told us...
>>
>>> On 9/19/2017 11:23 PM, wrote:
>>>> I just read about it earlier that they use baking soda, mix it
>>>> with the meat, leave for 20 mins and then rinse it off from the
>>>> meat. And cook it.
>>>>
>>> Who is "they"? LOL
>>>
>>> Jill
>>>
>>
>>"They" might be Cook's Illustrated, or other references.
>>
>>https://www.cooksillustrated.com/how...g-meat-with-a-
>>baking-soda-solution
>
>I've never understood how you soak ground beef in baking soda and
>water?
>Janet US

The best way to tenderize beef is to own a meat grinder.

On Wed, 20 Sep 2017 10:45:30 -0700 (PDT), dsi1 >
wrote:

>On Wednesday, September 20, 2017 at 6:08:03 AM UTC-10, U.S. Janet B. wrote:
>>
>> I've never understood how you soak ground beef in baking soda and
>> water?
>> Janet US
>
>The Chinese slice beef into thin strips and add baking soda to the meat.

Hawaii Ignoranus, actually the Chinese tenderize meats with corn
starch, called velveting.
http://www.seriouseats.com/2011/04/v...ornstarch.html
ALL Hawaiins are dumber than a pile of shit... should never
been permitted to become a state... has no valuable natural resources,
has a lot of very ugli native ignoranus people who contribute nothing.
Contrary to most advertisements native Hawaain women are not in any
way attractive, they look like baboons.

On Wednesday, September 20, 2017 at 4:10:49 PM UTC-10, Sheldon wrote:
> Hawaii Ignoranus, actually the Chinese tenderize meats with corn
> starch, called velveting.
> http://www.seriouseats.com/2011/04/v...ornstarch.html
> ALL Hawaiins are dumber than a pile of shit... should never
> been permitted to become a state... has no valuable natural resources,
> has a lot of very ugli native ignoranus people who contribute nothing.
> Contrary to most advertisements native Hawaain women are not in any
> way attractive, they look like baboons.

Give me a break, pal! I've used this technique since the early 70's. I rejected it because it was gross. Marinating the meat in cornstarch is before frying is a basic technique that I consider important but it's not "velveting." Yoose guys should stick with making spaghetti.

On 9/20/2017 8:10 PM, wrote:
> Contrary to most advertisements native Hawaain women are not in any
> way attractive, they look like baboons.

Huh?

http://3shqw4169sd63714s5302bi8.wpen...waii-15633.jpg

On 9/21/2017 12:17 PM, Sqwertz wrote:
> The
> heat treatment kills

Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

https://www.centraltexasfoodbank.org...ntation-057jpg

Hide the Ho Ho's!!!!!!!!!!

On 9/21/2017 1:00 PM, Sqwertz wrote:
> it gives pork a weird flavor and is
> useless on chicken.

Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

https://www.centraltexasfoodbank.org...ntation-057jpg

Hide the Ho Ho's!!!!!!!!!!

> wrote in message
...
>I just read about it earlier that they use baking soda, mix it with the
>meat, leave for 20 mins and then rinse it off from the meat. And cook it.

"They"?

On Thursday, September 21, 2017 at 10:39:54 PM UTC-10, Julie Bove wrote:
> > wrote in message
> ...
> >I just read about it earlier that they use baking soda, mix it with the
> >meat, leave for 20 mins and then rinse it off from the meat. And cook it.
>
> "They"?

The OP's post:

"Does anyone out there know what the Chinese restaurants use to tenderize
their meats in for example, beef broccoli, mongolian beef, etc.?"

That's what "they" do! The seriouseats link cited is mostly there to make the gwailo look dumb.

On Wednesday, September 20, 2017 at 9:05:24 AM UTC-10, U.S. Janet B. wrote:
> No, they used bromeliad

I read an account of life in Hawaii during the war. A club in Waikiki would lay their steaks on beds of pineapple peels as a way of tenderizing them. While they were waiting for the meat to come around, they drank. My guess is that they drank a lot.

As it goes, pineapple juice works great as a tenderizer. What won't work at all is canned pineapple juice. The canning process destroys the enzyme that works on the meat. You have to use fresh pineapple or you can use green papaya. The Koreans use kiwifruit or Korean pear in marinade to tenderize meat. These days the Koreans mostly use it for taste or tradition. They don't really need to tenderize their meat in these times.

On 9/22/2017 1:01 PM, dsi1 wrote:
> On Wednesday, September 20, 2017 at 9:05:24 AM UTC-10, U.S. Janet B. wrote:
>> No, they used bromeliad
>
> I read an account of life in Hawaii during the war. A club in Waikiki would lay their steaks on beds of pineapple peels as a way of tenderizing them. While they were waiting for the meat to come around, they drank. My guess is that they drank a lot.

South African BBQ uses pineapple juice to tenderize too.

http://www.instructables.com/id/How-...h-African-way/

To "braai" or barbeque (Bar-B-Q) meat is a South African tradition. We
usually do it once or twice a week, probably more. It's a chance to get
your friends and/or family together, sip some wine or down a couple of
cold ones.

In this Instructable, I am going to show you how, with a little
preparation and some scientific genius, you can "braai" like an expert
and serve up the most succulent meat.

What you will need:
Some red meat, preferably rump, fillet or sirloin. I got rump.
Some Pineapple juice
Some Balsamic Vinegar
Salt
Pepper
Coriander
Other Spices

Even cheap chuck steak is awesome done this way!

> As it goes, pineapple juice works great as a tenderizer. What won't work at all is canned pineapple juice. The canning process destroys the enzyme that works on the meat. You have to use fresh pineapple or you can use green papaya. The Koreans use kiwifruit or Korean pear in marinade to tenderize meat. These days the Koreans mostly use it for taste or tradition. They don't really need to tenderize their meat in these times.
>

That Asian pear is good stuff - as is almost everything Korean.

On Friday, September 22, 2017 at 9:49:49 AM UTC-10, Casa de Masa wrote:

>
> That Asian pear is good stuff - as is almost everything Korean.

It's a most wonderful fruit whose, by its very existence, proves that there is a God.

On Fri, 22 Sep 2017 13:26:11 -0700 (PDT), dsi1 >
wrote:

>On Friday, September 22, 2017 at 9:49:49 AM UTC-10, Casa de Masa wrote:
>
>>
>> That Asian pear is good stuff - as is almost everything Korean.
>
>It's a most wonderful fruit whose, by its very existence, proves that there is a God.

Bleah, give me a mango anytime.

On 2017-09-22 4:29 PM, Bruce wrote:
> On Fri, 22 Sep 2017 13:26:11 -0700 (PDT), dsi1 >
> wrote:
>
>>>
>>> That Asian pear is good stuff - as is almost everything Korean.
>>
>> It's a most wonderful fruit whose, by its very existence, proves that there is a God.
>
> Bleah, give me a mango anytime.
>

My sentiments exactly. I would love to have access to nice, ripe mangoes.

On 9/22/2017 2:26 PM, dsi1 wrote:
> On Friday, September 22, 2017 at 9:49:49 AM UTC-10, Casa de Masa wrote:
>
>>
>> That Asian pear is good stuff - as is almost everything Korean.
>
> It's a most wonderful fruit whose, by its very existence, proves that there is a God.
>

Tee hee!

So what does the Durian prove?

On Friday, September 22, 2017 at 4:05:05 PM UTC-10, Casa de Masa wrote:
> On 9/22/2017 2:26 PM, dsi1 wrote:
> > On Friday, September 22, 2017 at 9:49:49 AM UTC-10, Casa de Masa wrote:
> >
> >>
> >> That Asian pear is good stuff - as is almost everything Korean.
> >
> > It's a most wonderful fruit whose, by its very existence, proves that there is a God.
> >
>
> Tee hee!
>
> So what does the Durian prove?

We don't talk about that fruit...

On 9/22/2017 8:31 PM, dsi1 wrote:
> On Friday, September 22, 2017 at 4:05:05 PM UTC-10, Casa de Masa wrote:
>> On 9/22/2017 2:26 PM, dsi1 wrote:
>>> On Friday, September 22, 2017 at 9:49:49 AM UTC-10, Casa de Masa wrote:
>>>
>>>>
>>>> That Asian pear is good stuff - as is almost everything Korean.
>>>
>>> It's a most wonderful fruit whose, by its very existence, proves that there is a God.
>>>
>>
>> Tee hee!
>>
>> So what does the Durian prove?
>
> We don't talk about that fruit...
>

Hey now!

Maybe a cashew then?

On Fri, 22 Sep 2017 19:31:45 -0700 (PDT), dsi1 >
wrote:

>On Friday, September 22, 2017 at 4:05:05 PM UTC-10, Casa de Masa wrote:
>> On 9/22/2017 2:26 PM, dsi1 wrote:
>> > On Friday, September 22, 2017 at 9:49:49 AM UTC-10, Casa de Masa wrote:
>> >
>> >>
>> >> That Asian pear is good stuff - as is almost everything Korean.
>> >
>> > It's a most wonderful fruit whose, by its very existence, proves that there is a God.
>> >
>>
>> Tee hee!
>>
>> So what does the Durian prove?
>
>We don't talk about that fruit...

And never buy 666 of them!