My wife, rest her soul, used to do that when she made us Chinese beef. It would make the meat so tender.
She also used Kiwifruit and she would cut it into slices and place it on the steak or any cut of meat for 15 minutes. She used to joke that the Kiwifruit worked so well that the meat would become so tender it would disappear if left with the fruit on it for a long time.
I miss her cooking.
86GTS said
10:32 AM Jan 26, 2023
We belt any kind of meat with a serrated tenderising hammer. It works wonders.
dogbox said
10:54 AM Jan 26, 2023
vegemite is another unlikely marinater / tenderizer.
hufnpuf said
11:28 AM Jan 26, 2023
This is a chinese food technique. They call it "velveting".
Billy Cokebottle said
09:09 PM Jan 26, 2023
A lot of good meat depends on how the animal is slaughtered cut and hung. It also depends on the animals diet and general health during its life.
When I was travelling the absolute best lamb I ever had was sheep that were graised in paddocks with old man emu saltbush and good supply of water.
I wish I could have that lamb this Australia Day. It was the most tender meat I ever had and it was slaughtered and butchered by a fox shooter I met.
He knew what he was doing with meat.
Cupie said
11:01 PM Jan 26, 2023
I'll keep the (bi?) carb soda hint in mind. Green Pawpaw works well too.
Dougwe said
09:44 AM Jan 27, 2023
Ivan 01 wrote:
Hi Santa,
My wife, rest her soul, used to do that when she made us Chinese beef. It would make the meat so tender. She also used Kiwifruit and she would cut it into slices and place it on the steak or any cut of meat for 15 minutes. She used to joke that the Kiwifruit worked so well that the meat would become so tender it would disappear if left with the fruit on it for a long time.
I miss her cooking.
i wonder if Kiwi Fruit would work on a tough bit of Fush?
Ivan 01 said
10:15 AM Jan 27, 2023
Hi Doug,
Maybe fish or even fush is serviced with lemon for the same reason.
It is most definitely more fitting for Kiwi Fruit to be used on Fush.
Craig1 said
12:00 PM Jan 27, 2023
Maybe double lemon on some of this FUSH
Sorry fish and chip lovers. After analysing 125 flake samples from takeaway stores, University of Adelaide researchers found that threatened species of shark were identified as being sold as flake, including the short-fin mako and smooth hammerhead. In fact, barely a quarter as the non-endangered gummy shark.
From ABC News this morning.
Dougwe said
03:32 PM Jan 27, 2023
G'day Craig,
A nice piece of fresh Gummy Shark is the way to go. That said, Blue Eye Trevalla from the deep seas East of Tassie is even better.
hufnpuf said
04:59 PM Jan 27, 2023
The one I get is pearl perch. I like it.
Craig1 said
10:56 AM Jan 28, 2023
Never had pearl perch on my menu, will add to wish list. Flounder or Redfin are close to my favourites.
hufnpuf said
11:38 AM Jan 28, 2023
Craig1 wrote:
Never had pearl perch on my menu,
I'd never heard of it before my local fish and chip shop had it on their options. We used to have a boat when I was a little kid and would go fishing, but the fish we caught (herring, garfish, whiting) aren't ones you get at the chippie. They might have whiting, but it's not the same small whiting we'd catch. Sorry, OP, going way off topic.
Dougwe said
03:02 PM Jan 28, 2023
I love a nice piece of Couta (Barracuda) from the F&C shop as well. Hard to find these days though.
RickJ said
03:38 PM Jan 28, 2023
I was very lucky to have Ivan organise me a fishing trip out to the reef during the time when he was convalescing. Thanks Ivan.
Having come from way down south my normal fare of fish was KG whiting Snapoer and some Flathead and I do add that the quality of those species is not to be sneered at.
We set off for the GBR after lunch and after about maybe 1 1/2 or 2 hours we get set up.
We fished overnight and came back the next morning which was a big outing for me.
What a trip. We had Coral Trout, Red Emporer, Nannygai, and a mixture of other reef varieties.
The Coral Trout were my absolute favourite of all the fish but the rest of them were fantastic as well.
It was a big day or so but well worth it.
But to stay on topic I should mention that BiCarb of Soda was the furthest thing from my mind but I have mentally made a note of Santas suggestion.
86GTS said
03:44 PM Jan 28, 2023
Flathead tails coated in flour, egg & panko breadcrumbs here.
Together with chunky crisp on the outside, fluffy on the inside chips. Some tartare sauce definitely.
Washed down with a crisp Rhine Riesling.
Possum3 said
05:31 PM Jan 28, 2023
That settles it, I'm off to the local Fish and Chippery for tonight's dinner - Battered gummy shark, a couple of potato scallops - Fine dining at its best.
Gundog said
11:10 AM Mar 27, 2023
Nothing beats fresh Murray Cod lightly dusted with salt and pepper flour, the gently pan fried in butter with a splash of olive oil.
Here's a tip I picked up recently from Nagi Maehashi.
Sprinkle meat with carb soda at least 15 minutes prior to cooking, rinse it off then pat dry with paper towel prior to cooking.
Tried it the other day with very tough loin lamb chops, improvement was remarkable.
https://www.recipetineats.com/cookbook/
My wife, rest her soul, used to do that when she made us Chinese beef. It would make the meat so tender.
She also used Kiwifruit and she would cut it into slices and place it on the steak or any cut of meat for 15 minutes. She used to joke that the Kiwifruit worked so well that the meat would become so tender it would disappear if left with the fruit on it for a long time.
I miss her cooking.
When I was travelling the absolute best lamb I ever had was sheep that were graised in paddocks with old man emu saltbush and good supply of water.
I wish I could have that lamb this Australia Day. It was the most tender meat I ever had and it was slaughtered and butchered by a fox shooter I met.
He knew what he was doing with meat.
I'll keep the (bi?) carb soda hint in mind. Green Pawpaw works well too.
i wonder if Kiwi Fruit would work on a tough bit of Fush?
Hi Doug,
Maybe fish or even fush is serviced with lemon for the same reason.
It is most definitely more fitting for Kiwi Fruit to be used on Fush.
Sorry fish and chip lovers. After analysing 125 flake samples from takeaway stores, University of Adelaide researchers found that threatened species of shark were identified as being sold as flake, including the short-fin mako and smooth hammerhead. In fact, barely a quarter as the non-endangered gummy shark.
From ABC News this morning.
A nice piece of fresh Gummy Shark is the way to go. That said, Blue Eye Trevalla from the deep seas East of Tassie is even better.
The one I get is pearl perch. I like it.
I'd never heard of it before my local fish and chip shop had it on their options. We used to have a boat when I was a little kid and would go fishing, but the fish we caught (herring, garfish, whiting) aren't ones you get at the chippie. They might have whiting, but it's not the same small whiting we'd catch. Sorry, OP, going way off topic.
Having come from way down south my normal fare of fish was KG whiting Snapoer and some Flathead and I do add that the quality of those species is not to be sneered at.
We set off for the GBR after lunch and after about maybe 1 1/2 or 2 hours we get set up.
We fished overnight and came back the next morning which was a big outing for me.
What a trip. We had Coral Trout, Red Emporer, Nannygai, and a mixture of other reef varieties.
The Coral Trout were my absolute favourite of all the fish but the rest of them were fantastic as well.
It was a big day or so but well worth it.
But to stay on topic I should mention that BiCarb of Soda was the furthest thing from my mind but I have mentally made a note of Santas suggestion.
Together with chunky crisp on the outside, fluffy on the inside chips. Some tartare sauce definitely.
Washed down with a crisp Rhine Riesling.
Nothing beats fresh Murray Cod lightly dusted with salt and pepper flour, the gently pan fried in butter with a splash of olive oil.
Living in NQ is the one thing I miss.
Thanks Santa, I'm going to buy that cookbook.