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2

Three concepts apply here: 1) cooking the meatballs -- 20-30 minutes should be enough to properly cook the meatballs; 2) flavoring the sauce -- you can leave the meatballs in a gently simmering sauce for up to 90 minutes to flavor the sauce; 3) texture of the meatballs -- there is a split of preference between those who like to brown the meatballs in a ...


4

Salting, fermenting and drying render these products safe. Always salting (including sodium nitrite, also known as pink salt) and always drying. This creates an inhospitable atmosphere for unsafe organisms. That would cover dried/cured meat products like prosciutto, pancetta or bacon. Most salumi are also fermented, which produces that pleasant, slightly ...


5

Trying to predict when a roast is done based on time is a very poor method. Many factors can change how long a particular roast takes to cook to your preference, including: Size and shape of the roast--generally the thickest dimension primarily affects how long it takes Initial temperature of the roast What temperature you cook it at The doneness you are ...


2

I once worked in a Chinese restaurant and we used it for beef only, It was always the same, 1/4 teaspoon baking soda per lb of meat (lean meat, we used top round), tablespoon ShaoXing wine, pinch of salt and clove of garlic mashed. Marinated about 15-20 minutes, then "blanched" in hot oil for about 30 seconds, meat will look horrible after this last step, ...


0

The effect of sodium bicarbonate on meat was aimed at making cheap cut (round beef etc...) acceptable for stir fry dishes (e.g., Beef and Chinese broccoli). Round beef even beaten up with a meat tenderizer hammer is still chewy. Having the round beef sliced thinly help but even with extensive wash out, there still remain an alkaline taste which is ...


3

Marinades do not tenderize meat, except maybe the surface. Some claim a soak in dairy will tenderize, but no one seems able to how that would work. Marinades simply don't penetrate the flesh. Furthermore, high acidic marinades will chemically cook the meat, usually not an ideal situation. The tenderness of your friend's recipes are based on some other thing ...


2

Put the chicken between 2 sheets of wax paper or cling wrap, then roll over it firmly with a rolling pin or an unopened can (like a can of soup or veggies). The lack of violent impact reduces the mess.


6

Almost any cut of meat can be pounded--very thin steaks commonly called cutlets or scallopini are made from tender cuts being pounded thin. This is most often done with chicken or pork, but you will also find, for example, medallions of beef tenderloin pounded to get them into a uniform shape and size. Obviously, this is work to do, and changes the ...



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