On Sun, 15 Jun 2008 02:00:02 GMT, Wayne Boatwright
wrote:

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.

i've just been googling a bit, and most do say that pineapple juice
must be fresh. i still some of the bromelain creeps in even if
pasteurized, though.

your pal,
blake

On Sat, 14 Jun 2008 21:12:27 GMT, "James Silverton"
wrote:

blake wrote on Sat, 14 Jun 2008 20:59:29 GMT:

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.

For many years we have had flank marinated with:
(amounts are approximate)

3/4 cup soy sauce
1/4 cup vermouth or dry sherry
finely chopped onion
minced or grated garlic
a few scrapes of ginger
1 or 2 tsp. sugar
fresh ground black pepper

Mix well and pour over flank in a zip-lock bag. Refrigerate.

I have marinated anywhere from an hour to overnight (20 hrs?)
Cooks Illustrated says marinating longer than 20 minutes
makes the meat "mushy" but we've never experienced that.

gloria p

while we're on the subject, the washington *post* had an
article in their food section on june 11:

http://www.washingtonpost.com/wp-dyn...ticle/2008/06/
10/AR2008061000614.html

The Myth About Marinades
A Flavor Bath, In a Flash

Putting together my favorite marinade takes some time, not
least because I allow it to.

I always start with red wine: one glass for me, one for the
marinade. Then I set the two apart by adding garlic and
chopped parsley to the wine I won't be drinking. When I pick
some thyme from the veranda and rub the leaves between my
hands, my kitchen fills with the smell of the Greek islands
and never-ending summer. I throw the leaves in, along with
grinds of black pepper, a crushed bay leaf and sometimes a
drop or two of Tabasco, for temperament.

I taste and adjust, adding a little sugar, some soy sauce.
When I am satisfied that the marinade is just right, I pour it
over a couple of steaks.

While the meat is marinating, I indulge in a ritual to pass
the time: I count to four. One, two, three, four. That's it. And
finally I can dedicate myself to the masculine cooking
technique that involves the burning of eyebrows, slight smoke
poisoning and the charring of meat over red-hot coals.

Marinating meat is one of those mysterious fields in the world
of cooking in which there are plenty of opinions and few
facts; an area that many people -- mostly men -- claim to
master but few can explain.

...which seems kinda fishy to me. he also says he will return
the meat to the marinade during the process of cooking. he
claims the food scientist harold mcgee backs him up on this in
that the marinade doesn't greatly penetrate the meat no matter
how long you marinate.

it would be very interesting to me to see what others think of
the article. it seems counterintuitive, to say the least.

It's very untraditional but quite often there is very little taste from
the marinade unless a substantial amount is left on the surface of the
food when cooking. I am pretty well convinced by the Washington Post
article. I am going to cook some salmon where the recipe calls for
marinading for 12 to 36 hours and, AFAICS, an hour is enough.

It would not surprise me at all if traditional wisdom is wrong and has
never been tested. Just think about how long people were treated,
according to traditional medical wisdom, by the use of horrible bland
diets for stomach ulcers that were due to bacteria.

come to think of it, i've seen in more than one place the korean
practice of cooking short ribs, eating some, and putting it back on
the grill to re-crisp. can't remember if it's re-dunked in the
marinade, though.

your pal,
blake

blake wrote on Sun, 15 Jun 2008 16:16:03 GMT:

come to think of it, i've seen in more than one place the
korean practice of cooking short ribs, eating some, and
putting it back on the grill to re-crisp. can't remember if
it's re-dunked in the marinade, though.

I'm sure that re-dunking would add to the flavor. The only problem might
be that the original marinade could have bacteria in it that might not
be killed.

--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations: not.jim.silverton.at.verizon.not

On Jun 13, 9:06*am, Gloria P wrote:
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.

For many years we have had flank marinated with:
(amounts are approximate)

3/4 cup soy sauce
1/4 cup vermouth or dry sherry
finely chopped onion
minced or grated garlic
a few scrapes of ginger
1 or 2 tsp. sugar
fresh ground black pepper

Mix well and pour over flank in a zip-lock bag. Refrigerate.

I have marinated anywhere from an hour to overnight (20 hrs?)
Cooks Illustrated says marinating longer than 20 minutes makes
the meat "mushy" but we've never experienced that.

gloria p

I've had the "mushy" problem before; too much freshly grated ginger in
the long-time marinade had an adverse affect on beef for me. I've
read since that there's an enzyme in it, similar to that which is in
papaya, and which is one of the active ingredients in commercial meat
tenderizer.

said...

On Jun 13, 9:06*am, Gloria P wrote:
wrote:
I want to grill a flank steak. I've done it before but I'm looking for
s
ome 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.

For many years we have had flank marinated with:
(amounts are approximate)

3/4 cup soy sauce
1/4 cup vermouth or dry sherry
finely chopped onion
minced or grated garlic
a few scrapes of ginger
1 or 2 tsp. sugar
fresh ground black pepper

Mix well and pour over flank in a zip-lock bag. Refrigerate.

I have marinated anywhere from an hour to overnight (20 hrs?)
Cooks Illustrated says marinating longer than 20 minutes makes
the meat "mushy" but we've never experienced that.

gloria p

I've had the "mushy" problem before; too much freshly grated ginger in
the long-time marinade had an adverse affect on beef for me. I've
read since that there's an enzyme in it, similar to that which is in
papaya, and which is one of the active ingredients in commercial meat
tenderizer.


If you're going to marinate a flank steak you have to Jaccard it. To let
the flavors of the marinade sink in.

If you want a flank steak on the grill in short order, Jaccard, and salt
and pepper and spice rub other stuff.

And cook it only rare. Let it rest, hone the heck out of a good carving
knife, and carve it as paper thin against the grain as you can, get the
baked potatoes (w/sour cream and chives) and pounds of caramelized onions
ready to go.

Figure 1 lb. flank steak per person!

I'm a pleasure to watch eat, so I've been told.

Best,

Andy's Evil Twin

On Sun, 15 Jun 2008 12:13:55 -0700 (PDT),
wrote:

I've had the "mushy" problem before; too much freshly grated ginger in
the long-time marinade had an adverse affect on beef for me. I've
read since that there's an enzyme in it, similar to that which is in
papaya, and which is one of the active ingredients in commercial meat
tenderizer.

ginger tenderizes meat? I must not use enough.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

blake wrote on Sun, 15 Jun 2008 16:16:03 GMT:

It's very untraditional but quite often there is very little
taste from the marinade unless a substantial amount is left
on the surface of the food when cooking. I am pretty well
convinced by the Washington Post article. I am going to cook
some salmon where the recipe calls for marinading for 12 to
36 hours and, AFAICS, an hour is enough.

It would not surprise me at all if traditional wisdom is
wrong and has never been tested. Just think about how long
people were treated, according to traditional medical wisdom,
by the use of horrible bland diets for stomach ulcers that
were due to bacteria.

come to think of it, i've seen in more than one place the
korean practice of cooking short ribs, eating some, and
putting it back on the grill to re-crisp. can't remember if
it's re-dunked in the marinade, though.

Just to mention my experiment with salmon. The one hour treatment was
not noticeably different from the 24 hour one. The miso-sake mixture is
not very fluid and sticks to the fish. Let me make a horrible admission,
the sake bottle was empty and I used Scotch! It was good too!

--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations: not.jim.silverton.at.verizon.not

On Fri, 13 Jun 2008 07:28:24 -0400, "Nancy Young"
fired up random neurons and synapses to opine:

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.

This is my hands down favorite:

I am so making this, Nancy! This is just perfect for those days I know
in advance that I'm going to come home starved - like tomorrow when we
schlepp *back* to LA Superior for an attorneys' fees hearing. I am
going out right this minute to the market for some flank steak.
Doesn't hurt that it's on sale at Albertson's...

And I believe there's a Beringer chardonnay on special, tew.

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"

On Fri, 13 Jun 2008 17:30:51 GMT, blake murphy
fired up random neurons and synapses to
opine:

my dad says that when he was a boy, they practically gave it away. of
course, then you could get bones from the butcher for free.

When we lived in England in the '60s with the US Air Force, my folks
used to get spareribs for a penny a lb. b/c the Brits didn't eat them.
Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"

Terry Pulliam Burd wrote:
On Fri, 13 Jun 2008 07:28:24 -0400, "Nancy Young"
fired up random neurons and synapses to opine:

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.

This is my hands down favorite:

I am so making this, Nancy! This is just perfect for those days I know
in advance that I'm going to come home starved - like tomorrow when we
schlepp *back* to LA Superior for an attorneys' fees hearing. I am
going out right this minute to the market for some flank steak.
Doesn't hurt that it's on sale at Albertson's...

Oh, I hope you like it! The pineapple juice comes in little
6-packs, btw.

And I believe there's a Beringer chardonnay on special, tew.

That'll help! Heh.

nancy

Bobo Bonobo® wrote:

Anyone can "Google", Shelly

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

--Bryan

Jealous? He's all yours, fella.

-dk

"Nancy Young" wrote in
:

That'll help! Heh.

nancy


Yes...Use it to get your gophers drunk. Strap the inebreated gophers on the
backs of the grey geese and release those geese in your back your. Can you
say Flying Rodeo? Take pictures. . Multpurpose...A new hobby for Ron and
Funny as hell. You do know how to sew teeny cowboy hats don't you?

--

The house of the burning beet-Alan

In article 0,
Wayne Boatwright wrote:

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.

Enzymes are really just very, very picky catalysts. And I believe that
all of them are inactivated by heat -- usually about the temperature at
which proteins become denatured.

Isaac

In article ,
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.

your pal,
blake


They both throw heat, you dipstick!! LOL!
--
-Barb, Mother Superior, HOSSSPoJ
Huffy and Bubbles Do France: http://www.jamlady.eboard.com

On Sun, 15 Jun 2008 07:43:55 -0700 (PDT), Bobo Bonobo®
wrote:

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.


i was not in much of a position to apartment-hunt when i took this
place, and am not now inclined to look for a new one. i also think
apartments with gas appliance are fairly rare now, unless it's a
pretty old building.

your pal,
blake