|
|
Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups. You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact support. |
|
|||||||
| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
|
|
LinkBack | Thread Tools | Search this Thread | Display Modes |
27-02-2008, 04:15 AM
posted to alt.food.barbecue
|
|||
|
|||
Thanks for tuna tip
We had tuna steaks tonight, and I tried the advice several folk had
offered about marinating it in EVOO beforehand. In this case, I used my flat vacuum marinading dish, pouring in about 4 tbsp EVOO, a couple tsp of Worcestershire, 1/2 tsp of S&P each and about 2 tbsp of crushed pickled ginger, along with the juice that was on it. The tuna steaks were covered liberally with the mix and put under vacuum about 10:00a today. I gave them a good shake to redistribute the liquid/oil about 3:00p, then released the vacuum and pulled it again under the impression that the air pressure would drive in more liquid to the meat. It must have worked, because the steaks were very moist and had a great ginger flavor as well. I sampled an inside piece and it too had the flavor, so I know that the juice penetrated. Again, thanks for the tip- I now have a new "favorite" way to do tuna steaks. -- Nonny Nonnymus A penny saved is obviously a government oversight. 
|
|
27-02-2008, 06:35 AM
posted to alt.food.barbecue
|
|||
|
|||
|
Thanks for tuna tip
"Nonnymus" wrote in message ... We had tuna steaks tonight, and I tried the advice several folk had offered about marinating it in EVOO beforehand. In this case, I used my flat vacuum marinading dish, pouring in about 4 tbsp EVOO, a couple tsp of Worcestershire, 1/2 tsp of S&P each and about 2 tbsp of crushed pickled ginger, along with the juice that was on it. The tuna steaks were covered liberally with the mix and put under vacuum about 10:00a today. I gave them a good shake to redistribute the liquid/oil about 3:00p, then released the vacuum and pulled it again under the impression that the air pressure would drive in more liquid to the meat. It must have worked, because the steaks were very moist and had a great ginger flavor as well. I sampled an inside piece and it too had the flavor, so I know that the juice penetrated. Again, thanks for the tip- I now have a new "favorite" way to do tuna steaks. -- Nonny Nonnymus A penny saved is obviously a government oversight. I always buy the best grade of Ahi Tuna I can find, and sear it at the highest temperature so it is almost raw or very rare in the center. Basically I'm eating seared Sashimi. I think Worcestershire would fight with the taste of the tuna too much. Kent Kent
|
Linear Mode
