New answers tagged

1

Being a hospital, where food safety is even more important than otherwise, I'd imagine they step away from the more elaborate methods of tenderizing meat. The first thing I thought of was the industrial version of slow cooking. The may have used something like this Alto Shaam cook and hold oven: Manufacturer touts: Halo Heat tenderizes even the ...


1

Maybe the meat was made with transglutaminase, a clotting agent that has the ability to bind protein-containing foods together. As I understand it, the results are very tender, often being served as filet. This from http://www.mirror.co.uk/news/weird-news/you-eating-fake-steak-customers-5856558 I have been served some very questionable filet, soft, mushy, ...


0

I found if you wish to tenderize cheap tough meat, gravy beef before you cube it, lay first layer in bowl, cover in lots of salt, place next layer and so on till all is covered. Then leave for an hour, pull out meat and thoroughly rinse off all salt. Cube it and crock pot the stuff in a thick gravy sauce. You will be pleasantly surprised how tender cheap ...


0

Don't forget to let your meat warm up to room temperature before you cook it. Imagine it's just like a tense muscle when cold. Then simply brown it, about 30s each side and I always opt for slow cooking, like 130°C for >3 hours. If it's a lean cut, such as silverside, I wrap it in foil and add about 1cm of water in the containing pan, with the lid on.


0

I golden brown the roasts after seasoning with steak or roast seasoning. put in oven or crockpot. add a little water, cover and cook until about half way. then I remove while the roast is still firm to cut through, making about 3/4 in slices. lay them back in the broth after tasting the broth and see if it needs more of something. by cutting, the juices ...


-1

I just checked my America's Test Kitchen pressure cooker cook book, which I consider the gold standard. ...cuts from the shoulder and boneless shortribs could both work since they have plenty of intramuscular fat and collagen to keep the meat moist. We use shortribs here since they are easy to cut into even size pieces. When shopping, I wouldn't get ...


1

So, understand that MANY recipes were developed to make poor choices of food products chew and taste much better. Stew is one of these that allows a tougher cut of meat and some older veg stored in the root cellar to be made tender and tasty. However, all other things being equal, no matter why a recipe was developed, using the highest quality of meats and ...



Top 50 recent answers are included