INTERACT FORUM
More => Music, Movies, Politics, and Other Cheap Thrills => Topic started by: KingSparta on December 03, 2013, 06:01:07 pm
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Ever Wonder How Asian restaurants get that that tender beef mushy texture?
I was talking to a Asian lady two months ago when I was working on her car, and I asked her about it.
she looked both ways and whispered to me "Baking soda"
After doing a bit of research and experiments I have perfected the art of tenderizing with baking soda.
I did make beef pepper steak and fried rice for dinner tonight.
Yummy.
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After doing a bit of research and experiments I have perfected the art of tenderizing with baking soda.
Sounds good. How do you do it?
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I put 16 ounces of water in a large bowl
add one pound of sliced thin beef
add two tablespoons of baking soda
allow to set 30 to 60 mins
Pour out water
rinse meat three times, and pour out the water each time
then put the meat in a strainer and rinse again, and drain, make sure you press all the water out of the beef.
now that you have some nice spongy meat, with no flavor you have to add some flavor back in.
put the meat back in the bowl with 2 cups of beef broth (I normally use better than bouillon, beef stock paste), and two tablespoons of soy sauce, and marinate 30 to 60 mins