How to Make Stir-Fry Beef Really Tender-?
 

Hey--we enjoy stir frying veg's and beef with various Asian spices. One
time, an owner of a cafe told me they made their beef tender (it nearly
melted in your mouth) by marinading it in a solution of baking soda and
something--

Is this familiar to anyone-??

Thanks--Buzzy

On Thu, 04 Nov 2004 20:54:06 -0600, BuZzY > wrote:

>Hey--we enjoy stir frying veg's and beef with various Asian spices. One
>time, an owner of a cafe told me they made their beef tender (it nearly
>melted in your mouth) by marinading it in a solution of baking soda and
>something--
>
>Is this familiar to anyone-??

It's called velveting. Someone posted about the procedure a day or two
ago. Personally, I don't care for spongy beef, but whatever floats your
boat.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Thu, 04 Nov 2004 20:54:06 -0600, BuZzY > wrote:

>Hey--we enjoy stir frying veg's and beef with various Asian spices. One
>time, an owner of a cafe told me they made their beef tender (it nearly
>melted in your mouth) by marinading it in a solution of baking soda and
>something--
>
>Is this familiar to anyone-??

It's called velveting. Someone posted about the procedure a day or two
ago. Personally, I don't care for spongy beef, but whatever floats your
boat.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Damsel in dis Dress wrote:

> On Thu, 04 Nov 2004 20:54:06 -0600, BuZzY > wrote:
>
>
>>Hey--we enjoy stir frying veg's and beef with various Asian spices. One
>>time, an owner of a cafe told me they made their beef tender (it nearly
>>melted in your mouth) by marinading it in a solution of baking soda and
>>something--
>>
>>Is this familiar to anyone-??
>
>
> It's called velveting. Someone posted about the procedure a day or two
> ago. Personally, I don't care for spongy beef, but whatever floats your
> boat.
>
> Carol
Yes, it's pretty disgusting; not too mention the excessive amount of
sodium you are consuming.

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)





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><((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º>

Let there be fish!!!

Putting chicken or beef in constarch before stir frying it will
tenderise it.

Putting chicken or beef in constarch before stir frying it will
tenderise it.

In article >,
Damsel in dis Dress > wrote:

> On Thu, 04 Nov 2004 20:54:06 -0600, BuZzY > wrote:
>
> >Hey--we enjoy stir frying veg's and beef with various Asian spices. One
> >time, an owner of a cafe told me they made their beef tender (it nearly
> >melted in your mouth) by marinading it in a solution of baking soda and
> >something--
> >
> >Is this familiar to anyone-??
>
> It's called velveting. Someone posted about the procedure a day or two
> ago. Personally, I don't care for spongy beef, but whatever floats your
> boat.

Some people prefer say they prefer meats cooked "tender", when the
result they want is actually close to mush. I've been to BBQ fairs, and
tried ribs and briskets that other people raved about, but to me the
stuff was way overcooked. Why don't these folks just buy jars of Gerber
babyfood - it's not far removed from the stuff they like.

Most home stoves (gas or electric) don't generate enough heat to do
really good stir frying. The meat cooks for too long at a lower than
ideal temp. You are actually braising or steaming it, and it gets
rubbery.

--
Julian Vrieslander

In article >,
Damsel in dis Dress > wrote:

> On Thu, 04 Nov 2004 20:54:06 -0600, BuZzY > wrote:
>
> >Hey--we enjoy stir frying veg's and beef with various Asian spices. One
> >time, an owner of a cafe told me they made their beef tender (it nearly
> >melted in your mouth) by marinading it in a solution of baking soda and
> >something--
> >
> >Is this familiar to anyone-??
>
> It's called velveting. Someone posted about the procedure a day or two
> ago. Personally, I don't care for spongy beef, but whatever floats your
> boat.

Some people prefer say they prefer meats cooked "tender", when the
result they want is actually close to mush. I've been to BBQ fairs, and
tried ribs and briskets that other people raved about, but to me the
stuff was way overcooked. Why don't these folks just buy jars of Gerber
babyfood - it's not far removed from the stuff they like.

Most home stoves (gas or electric) don't generate enough heat to do
really good stir frying. The meat cooks for too long at a lower than
ideal temp. You are actually braising or steaming it, and it gets
rubbery.

--
Julian Vrieslander

"Damsel in dis Dress" > wrote in message
...
> On Thu, 04 Nov 2004 20:54:06 -0600, BuZzY > wrote:
>
> >Hey--we enjoy stir frying veg's and beef with various Asian spices. One
> >time, an owner of a cafe told me they made their beef tender (it nearly
> >melted in your mouth) by marinading it in a solution of baking soda and
> >something--
> >
> >Is this familiar to anyone-??
>
> It's called velveting. Someone posted about the procedure a day or two
> ago. Personally, I don't care for spongy beef, but whatever floats your
> boat.
>
> Carol

Velveting has nothing to do with baking soda. It's a technique for deep
frying the meat (or whatever) in low temperature fat (275 f) after it has
been coated with corn starch and egg white. Velveting can also be done in
water instead of oil. After the velveting the meat is stir fried in the
usual way. It is typically done with more delicate foods such as chicken,
fish, and shellfish - I have never seen it suggested for beef.


--
Peter Aitken

Remove the crap from my email address before using.

marinate in buttermilk
don't overcook (gets kinda rubbery)

BuZzY wrote:
> Hey--we enjoy stir frying veg's and beef with various Asian spices. One
> time, an owner of a cafe told me they made their beef tender (it nearly
> melted in your mouth) by marinading it in a solution of baking soda and
> something--
>
> Is this familiar to anyone-??
>
> Thanks--Buzzy
>

--
OK!
What GeNiuS pUt thE CaPlocK KEy
RiGhT NeXt to The Shft KEY?


Seek not to confound me as I am dim-witted and slow of study.

Wedge KC2MGJ

marinate in buttermilk
don't overcook (gets kinda rubbery)

BuZzY wrote:
> Hey--we enjoy stir frying veg's and beef with various Asian spices. One
> time, an owner of a cafe told me they made their beef tender (it nearly
> melted in your mouth) by marinading it in a solution of baking soda and
> something--
>
> Is this familiar to anyone-??
>
> Thanks--Buzzy
>

--
OK!
What GeNiuS pUt thE CaPlocK KEy
RiGhT NeXt to The Shft KEY?


Seek not to confound me as I am dim-witted and slow of study.

Wedge KC2MGJ

BuZzY wrote:
>
> Hey--we enjoy stir frying veg's and beef with various Asian spices. One
> time, an owner of a cafe told me they made their beef tender (it nearly
> melted in your mouth) by marinading it in a solution of baking soda and
> something--
>
> Is this familiar to anyone-??
>
> Thanks--Buzzy

Yes sprinkles a little baking soda over the sliced meat and let it sit
for a few minutes. Seems to be used sometimes in Cantonese cooking.

BuZzY wrote:
>
> Hey--we enjoy stir frying veg's and beef with various Asian spices. One
> time, an owner of a cafe told me they made their beef tender (it nearly
> melted in your mouth) by marinading it in a solution of baking soda and
> something--
>
> Is this familiar to anyone-??
>
> Thanks--Buzzy

Yes sprinkles a little baking soda over the sliced meat and let it sit
for a few minutes. Seems to be used sometimes in Cantonese cooking.

BuZzY wrote:
>
> Hey--we enjoy stir frying veg's and beef with various Asian spices. One
> time, an owner of a cafe told me they made their beef tender (it nearly
> melted in your mouth) by marinading it in a solution of baking soda and
> something--
>
> Is this familiar to anyone-??
>
> Thanks--Buzzy

Yes sprinkles a little baking soda over the sliced meat and let it sit
for a few minutes. Seems to be used sometimes in Cantonese cooking.

>BuZzY wrote:
>> Hey--we enjoy stir frying veg's and beef with various Asian spices.

Asian spices... is that like European food... clearly your most intellectual
accomplishment is typing your name with alternating upper and lower case.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>BuZzY wrote:
>> Hey--we enjoy stir frying veg's and beef with various Asian spices.

Asian spices... is that like European food... clearly your most intellectual
accomplishment is typing your name with alternating upper and lower case.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>Arri London
>
>BuZzY wrote:
>>
>> Hey--we enjoy stir frying veg's and beef with various Asian spices. One
>> time, an owner of a cafe told me they made their beef tender (it nearly
>> melted in your mouth) by marinading it in a solution of baking soda and
>> something--
>>
>> Is this familiar to anyone-??
>>
>> Thanks--Buzzy
>
>Yes sprinkles a little baking soda over the sliced meat and let it sit
>for a few minutes. Seems to be used sometimes in Cantonese cooking.

Actually not baking soda, for Chinese stir fry coat meat with corn starch...
traditionally lotus root flour but even they have adopted the new world
products.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>Arri London
>
>BuZzY wrote:
>>
>> Hey--we enjoy stir frying veg's and beef with various Asian spices. One
>> time, an owner of a cafe told me they made their beef tender (it nearly
>> melted in your mouth) by marinading it in a solution of baking soda and
>> something--
>>
>> Is this familiar to anyone-??
>>
>> Thanks--Buzzy
>
>Yes sprinkles a little baking soda over the sliced meat and let it sit
>for a few minutes. Seems to be used sometimes in Cantonese cooking.

Actually not baking soda, for Chinese stir fry coat meat with corn starch...
traditionally lotus root flour but even they have adopted the new world
products.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Wow. You are correct! This really IS my most intellectual achievemant.
What's yours, smart ass-? (Were you typing one-handed when you offered
that little jab-?)

PENMART01 wrote:
>>BuZzY wrote:
>>
>>>Hey--we enjoy stir frying veg's and beef with various Asian spices.
>
>
> Asian spices... is that like European food... clearly your most intellectual
> accomplishment is typing your name with alternating upper and lower case.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````