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Post Info TOPIC: Meat tenderiser.


Guru

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Meat tenderiser.


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.smile

https://www.recipetineats.com/cookbook/



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Cheers,

Santa.

Moonta, Copper Coast, South Aust.



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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.

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We belt any kind of meat with a serrated tenderising hammer. It works wonders.

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Guru

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vegemite is another unlikely marinater / tenderizer.

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This is a chinese food technique. They call it "velveting".

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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.

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I'll keep the (bi?) carb soda hint in mind.  Green Pawpaw works well too.



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Chief one feather

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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?



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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. biggrin



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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.

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Chief one feather

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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.

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The one I get is pearl perch.  I like it.



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Never had pearl perch on my menu, will add to wish list. Flounder or Redfin are close to my favourites.

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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.



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Chief one feather

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I love a nice piece of Couta (Barracuda) from the F&C shop as well. Hard to find these days though.

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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.

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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.


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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.

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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.



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Thanks Santa, I'm going to buy that cookbook.



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