"Nancy Young" wrote in news:-
:

Melba's Jammin' wrote:

"Nancy Young" wrote:

One time it worked out that I wasn't able to make a flank
steak that I'd marinated so I made it the next day. It was
mushy. 20 minutes? You'd hardly noticed you'd marinated
the flank steak, I think 4 hours is too short.

I'm thinking that's the acid in your pineapple juice.

Definitely, though I had the idea marinade contains some
acid by definition.

nancy


It is a enzime in the pineapple juice that tenderizes meat...

--

The house of the burning beet-Alan

Sheldon wrote:
"Nancy Young" wrote:
Melba's Jammin' wrote:
"Nancy Young" wrote:
One time it worked out that I wasn't able to make a flank
steak that I'd marinated so I made it the next day. It was
mushy. 20 minutes? You'd hardly noticed you'd marinated
the flank steak, I think 4 hours is too short.
I'm thinking that's the acid in your pineapple juice.
Definitely, though I had the idea marinade contains some
acid by definition.

Not all marinades are designed to tenderize, some only add flavor.
With pineapple it's not so much acid, fresh pineapple contains a meat
tenderizing enzyme (bromelain) it works fairly rapidly, don't let meat
rest in it more than a couple hours or it will become digested, you'll
have steak with a texture somewhere between mashed potatoes and
liverwurst. Papaya contains a similar enzyme.

meat tenderizers
Hanging and aging is how many meat processors tenderize meat, but the
home cook can easily do so by simple mechanical or chemical methods.
Tenderizing meat mechanically is accomplished by breaking down the
meat's tough fibers through pounding. Meat pounders (also called meat
bats, mallets and tenderizers ) come in metal or wood and in a
plethora of sizes and shapes. They can be large or small, have
horizontal or vertical handles and be round-, square- or mallet-
shaped. Some have smooth surfaces while others are ridged. Tenderizing
meat chemically refers to softening the meat fibers by long, slow
cooking, by MARINATING it in an acid-based MARINADE, or by using a
commercial meat tenderizer. Most forms of the latter are a white
powder, composed mostly of a papaya extract called papain, an enzyme
that breaks down tough meat fibers. The use of this enzyme is nothing
new — South American cooks have been using papaya juice to tenderize
meat for ages. Powdered meat tenderizer is available at most
supermarkets. Most brands contain salt, sugar (in the form of
DEXTROSE) and the anticaking agent calcium stearate.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Anyone can "Google", Shelly.

Sheldon wrote:
On Jun 14, 3:52�pm, (Steve Pope) wrote:
Nancy Young wrote:
Melba's Jammin' wrote:
"Nancy Young" wrote:
One time it worked out that I wasn't able to make a flank
steak that I'd marinated so I made it the next day. �It was
mushy. �20 minutes? �You'd hardly noticed you'd marinated
the flank steak, I think 4 hours is too short.
I'm thinking that's the acid in your pineapple juice.
Definitely, though I had the idea marinade contains some
acid by definition.
Yes, without acid it might be a brine but not a marinade.

Steve

Nonsense. Idiot.

Really, Shelly?

On Sat 14 Jun 2008 05:16:38p, hahabogus told us...

"Nancy Young" wrote in news:-
:

Melba's Jammin' wrote:

"Nancy Young" wrote:

One time it worked out that I wasn't able to make a flank
steak that I'd marinated so I made it the next day. It was
mushy. 20 minutes? You'd hardly noticed you'd marinated the flank
steak, I think 4 hours is too short.

I'm thinking that's the acid in your pineapple juice.

Definitely, though I had the idea marinade contains some
acid by definition.

nancy


It is a enzime in the pineapple juice that tenderizes meat...


I thought that was only true or raw pineaple.

--
Wayne Boatwright
-------------------------------------------
Saturday, 06(VI)/14(XIV)/08(MMVIII)
-------------------------------------------
Today is: Flag Day
-------------------------------------------
Real programs don't eat cache.
-------------------------------------------

Wayne Boatwright wrote in
6.120:

On Sat 14 Jun 2008 05:16:38p, hahabogus told us...

"Nancy Young" wrote in news:-
:

Melba's Jammin' wrote:

"Nancy Young" wrote:

One time it worked out that I wasn't able to make a flank
steak that I'd marinated so I made it the next day. It was
mushy. 20 minutes? You'd hardly noticed you'd marinated the flank
steak, I think 4 hours is too short.

I'm thinking that's the acid in your pineapple juice.

Definitely, though I had the idea marinade contains some
acid by definition.

nancy


It is a enzime in the pineapple juice that tenderizes meat...


I thought that was only true or raw pineaple.


No cooked pineapple can be used in gelatine because ccoking kills that
enzmime. But the tenderizing enzime lives on.

--

The house of the burning beet-Alan

On Jun 14, 7:34*pm, DK wrote:
Sheldon wrote:
"Nancy Young" wrote:
Melba's Jammin' wrote:
"Nancy Young" wrote:
One time it worked out that I wasn't able to make a flank
steak that I'd marinated so I made it the next day. *It was
mushy. *20 minutes? *You'd hardly noticed you'd marinated
the flank steak, I think 4 hours is too short.
I'm thinking that's the acid in your pineapple juice.
Definitely, though I had the idea marinade contains some
acid by definition.

Not all marinades are designed to tenderize, some only add flavor.
With pineapple it's not so much acid, fresh pineapple contains a meat
tenderizing enzyme (bromelain) it works fairly rapidly, don't let meat
rest in it more than a couple hours or it will become digested, you'll
have steak with a texture somewhere between mashed potatoes and
liverwurst. *Papaya contains a similar enzyme.

meat tenderizers
Hanging and aging is how many meat processors tenderize meat, but the
home cook can easily do so by simple mechanical or chemical methods.
Tenderizing meat mechanically is accomplished by breaking down the
meat's tough fibers through pounding. Meat pounders *(also called meat
bats, mallets *and tenderizers ) come in metal or wood and in a
plethora of sizes and shapes. They can be large or small, have
horizontal or vertical handles and be round-, square- or mallet-
shaped. Some have smooth surfaces while others are ridged. Tenderizing
meat chemically refers to softening the meat fibers by long, slow
cooking, by MARINATING it in an acid-based MARINADE, or by using a
commercial meat tenderizer. Most forms of the latter are a white
powder, composed mostly of a papaya extract called papain, an enzyme
that breaks down tough meat fibers. The use of this enzyme is nothing
new — South American cooks have been using papaya juice to tenderize
meat for ages. Powdered meat tenderizer is available at most
supermarkets. Most brands contain salt, sugar (in the form of
DEXTROSE) and the anticaking agent calcium stearate.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Anyone can "Google", Shelly

Oh, so it's "Shelly," eh? Are you two an item these days?

--Bryan

On Sat 14 Jun 2008 08:51:38p, hahabogus told us...

Wayne Boatwright wrote in
6.120:

On Sat 14 Jun 2008 05:16:38p, hahabogus told us...

"Nancy Young" wrote in news:-
:

Melba's Jammin' wrote:

"Nancy Young" wrote:

One time it worked out that I wasn't able to make a flank
steak that I'd marinated so I made it the next day. It was
mushy. 20 minutes? You'd hardly noticed you'd marinated the flank
steak, I think 4 hours is too short.

I'm thinking that's the acid in your pineapple juice.

Definitely, though I had the idea marinade contains some
acid by definition.

nancy


It is a enzime in the pineapple juice that tenderizes meat...


I thought that was only true or raw pineaple.


No cooked pineapple can be used in gelatine because ccoking kills that
enzmime. But the tenderizing enzime lives on.


I knew that about the gelatin, but didn't realize that the cooked pineapple
would still tenderize. Thanks, Alan.

--
Wayne Boatwright
-------------------------------------------
Saturday, 06(VI)/14(XIV)/08(MMVIII)
-------------------------------------------
Today is: Flag Day
-------------------------------------------
I admit it's offbeat, but lets not get
hysterical.
-------------------------------------------

On Jun 14, 10:51*pm, hahabogus wrote:
Wayne Boatwright wrote . 186.120:





On Sat 14 Jun 2008 05:16:38p, hahabogus told us...

"Nancy Young" wrote in news:-
:

Melba's Jammin' wrote:

"Nancy Young" wrote:

One time it worked out that I wasn't able to make a flank
steak that I'd marinated so I made it the next day. *It was
mushy. *20 minutes? *You'd hardly noticed you'd marinated the flank
steak, I think 4 hours is too short.

I'm thinking that's the acid in your pineapple juice.

Definitely, though I had the idea marinade contains some
acid by definition.

nancy

It is a enzime in the pineapple juice that tenderizes meat...

I thought that was only true or raw pineaple.

No cooked pineapple can be used in gelatine because
ccoking kills that enzmime. But the tenderizing enzime lives on.

Not according to this:

"This assures us that the fresh juice still had the Bromelain intact,
but the cooked juice had the Bromelain denatured due to the heating
and destroying of it."
source-- http://www.biology.clc.uc.edu/studen...6/amy--bec.htm

Canned pineapple is cooked. That's why you can put it in Jello.

--

The house of the burning beet-Alan

--Bryan

On Sat, 14 Jun 2008 13:07:51 -0500, Melba's Jammin'
wrote:

In article ,
blake murphy wrote:

yep, that will be very good. there are many variations, but this hits
the high spots. (i wish i had a heat source hot enough to char it on
the outside and still have a rare interior. damn apartment dwelling!)

your pal,
blake

Your stove doesn't have a broiler? Complain to the manager!

it does, but i'll confess i haven't used it. it's electric, and i'm
used to gas.

your pal,
blake

On Sat, 14 Jun 2008 12:15:39 -0700, sf . wrote:

On Sat, 14 Jun 2008 13:07:51 -0500, Melba's Jammin'
wrote:

In article ,
blake murphy wrote:

yep, that will be very good. there are many variations, but this hits
the high spots. (i wish i had a heat source hot enough to char it on
the outside and still have a rare interior. damn apartment dwelling!)

Don't you have a fire escape? Set a hibachi or small Weber out there.

i have a balcony, but charcoal grills are strictly *verboten*.

your pal,
blake

On Sat, 14 Jun 2008 21:05:37 -0700 (PDT), Bobo Bonobo®
wrote:


Oh, so it's "Shelly," eh? Are you two an item these days?

Do you need to "requote" hundreds of lines of drivel just to add your
one line comment?

On Jun 15, 9:36*am, blake murphy wrote:
On Sat, 14 Jun 2008 12:15:39 -0700, sf . wrote:
On Sat, 14 Jun 2008 13:07:51 -0500, Melba's Jammin'
wrote:

In article ,
blake murphy wrote:

yep, that will be very good. *there are many variations, but this hits
the high spots. *(i wish i had a heat source hot enough to char it on
the outside and still have a rare interior. *damn apartment dwelling!)

Don't you have a fire escape? *Set a hibachi or small Weber out there.

i have a balcony, but charcoal grills are strictly *verboten*.

I'd move. I'm serious. I'd never want to live where I couldn't cook
with wood/charcoal. Not having a gas range would also be a
dealbreaker.

your pal,
blake

--Bryan

blake murphy wrote:
On Sat, 14 Jun 2008 13:07:51 -0500, Melba's Jammin'
wrote:

Your stove doesn't have a broiler? Complain to the manager!

it does, but i'll confess i haven't used it. it's electric, and i'm
used to gas.

You should try it. The one thing I could never stand was the
broiler in gas ranges, in that bottom drawer. Now they are
in the oven like electric ranges and so much easier to use.
You should try your electric broiler.

nancy

On Jun 15, 9:35*am, blake murphy wrote:
On Sat, 14 Jun 2008 13:07:51 -0500, Melba's Jammin'

wrote:
In article ,
blake murphy wrote:

yep, that will be very good. *there are many variations, but this hits
the high spots. *(i wish i had a heat source hot enough to char it on
the outside and still have a rare interior. *damn apartment dwelling!)

your pal,
blake

Your stove doesn't have a broiler? *Complain to the manager!

it does, but i'll confess i haven't used it. *it's electric, and i'm
used to gas.

Electric broilers do work. No substitute for charcoal/wood, but they
are the one aspect of electric ovens that I don't particularly
dislike. I do almost always use some kind of spacer to get the meat
closer to the heating element though.

your pal,
blake

--Bryan

On Jun 13, 9:03*am, The Cook wrote:
On Fri, 13 Jun 2008 00:36:53 -0400, wrote:
I want to grill a flank steak. I've done it before but I'm looking for some new
marinades. Anyone have a favorite? Also, how long to marinate? I know I can
Google this but I'd like to hear what regular folks like to do.Thanks.

My favorite is London Broil. *Here is the recipe from the 1963 McCalls
Cook Book.

2-lb flank steak
1 tablespoon salad oil
1 teaspoon lemon juice
1 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, crushed
2 teaspoons chopped parsley

With a sharp knife, trim excess fat from steak. *Wipe steak with damp
paper towels.

Combine oil with lemon juice, salt, pepper, garlic and parsley. *Use
half of mixture to brush to of steak.

Place steak on lightly greased rack in broiler pan; broil 4 inches
from *heat, 5 minutes. *Turn, brush with rest of oil mixture; broil 3
to *5 minutes longer.

To serve: *Slice very thinly on diagonal, across the grain.

----------
I usually marinate the steak for a few minutes instead of just
brushing with oil mixture.

Yum.

Don't over cook or it gets tough.

--
Susan N.

--Bryan