Asian-style meat tenderising
- Thread starter stakka82
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Ducatiboy stu
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She must be a dentist
Pickaxe
Well-Known Member
+1 for room temperature.
I get nice soft tender meat simply by doing most of the cooking in a marinade, or at least some kind of acid, oil and spice mix, and add meat near last once veges are cooked, then toss through shallots etc just to warm them. Very little cooking needed as the meat is cooked by the marinade. And hot as you can pan too
Didn't know about milk and liver - good tip.
Chefs always told me to soak calamari in milk to tenderise - that's how they get salt and pepper squid to be so tender. Soak inmilk - batter and fry just before eating.
pickaxe
I get nice soft tender meat simply by doing most of the cooking in a marinade, or at least some kind of acid, oil and spice mix, and add meat near last once veges are cooked, then toss through shallots etc just to warm them. Very little cooking needed as the meat is cooked by the marinade. And hot as you can pan too
Didn't know about milk and liver - good tip.
Chefs always told me to soak calamari in milk to tenderise - that's how they get salt and pepper squid to be so tender. Soak inmilk - batter and fry just before eating.
pickaxe
