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I am finding that each time, I cook red meat, it seems a bit tough, and there always seems to be some hard to chew pieces in the meat. I dont know what you call it. But its very chewie, like fat, but more tough, running through the meat.
I normally lightly fry it in the pan with onions, or cook it under the broiler but both times it comes out tough, and takes me ages and ages to finish eating the piece of steak. I normally cook it on high heat and for short periods of time so its medium-rare.
I had topside steak tonight, to see if that cut of meat would make any difference. Nope. I normally have rump steak. ANd that is really nice, but also a bit too chewy!
Any cooking tips for tenderising meat?
*~ BLISS ~*
In Reply to: Tender Food posted by Miss Bliss on March 04, 2003 at 07:13:37:
Lately I throw everything in the crockpot, the meat comes out so tender it falls apart. Try it, it doesn't get any easier.
Dahlimama
In Reply to: Tender Food posted by Miss Bliss on March 04, 2003 at 07:13:37:
Try marinating it in EV Olive Oil and apple cider vinegar. I also add some minced onion and garlic powder. It's yummie. Be careful if you grill this as the oil makes the fire flare up. Enjoy!
Namaste`
Joanie
In Reply to: Tender Food posted by Miss Bliss on March 04, 2003 at 07:13:37:
There is a book called Fix It And Forget It. It is a book of crockpot recipes and includes some vegetarian dishes too. I think you live in Australia, and I'm not sure if you have a price club or costco there, although I am sure there is something similar. That is where I found the book. Dalimama is correct, crockpot cooking is easy and makes meat tender. Marinating is a good idea, too. Overnight in the fridge for best results. I have never used olive oil, but I imagine that may make the meat moist. That tough stuff running through the meat is called grissle. At least that is what we call it at my house! Enjoy your steak!
In Reply to: Tender Food posted by Miss Bliss on March 04, 2003 at 07:13:37:
Unfortunately, the more tender the steak, the more expensive it is. If you try filet mignon or other more expensive cuts, I'm sure you will find them to be much more tender and juicy. The question is, can your poketbook afford it. I usually treat myself once in a while to a wicked filet mignon. Mmmmm!
Happy chewing!
Naya
In Reply to: Tender Food posted by Miss Bliss on March 04, 2003 at 07:13:37:
Hi, Miss.
Slow cooking (crock pot) ia one option.
Since I was born and raised on a farm, where we butchered all our own meat, I can tell you how this works.
Hanging the meat at 40 degrees for a couple of weeks does wonders (at least some of the increased cost of tender meat is from the extra cost of hanging the meat). The enzymes always present in the living body then has the time to actually break down the protein bonds and that tenderizes the meat.
OR you can buy the less expensive cuts and marinate the meat for a day or so in your refrigerator in meat tenderizer (available in your grocery store). They have these proteolytic enzymes in them.
Let us know what you learn.
Walt
In Reply to: Tender Food posted by Miss Bliss on March 04, 2003 at 07:13:37:
Miss Bliss,
I take a two or three pound piece of beef and simmer it in salted water for two and a half to three hours. This long moist cooking makes tough beef very tender.
For the last hour, I add potatoes, carrots, and onions to the pot. A delicious and easy supper.
I use the beef broth and leftover meat to make beef stew or beef barley soup. Yum.
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