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Thread: Tenderizing

  1. #1
    Steve B Guest

    Default Tenderizing

    I am cooking some sirloin strip steaks, which look like the very lean
    portion out of sirloin steaks. I browned it in a cast iron skillet that has
    ridges in the bottom. Added spices to the top of the meat. Browned it
    nicely, then added water, celery, and onions. Am cooking it now at medium,
    and will put it in the crock pot for about four hours here soon.

    With this type of meat, it does not have a lot of marbling. Without using
    salty meat tenderizers, what is a good way to tenderize this meat either
    before or after cooking? Soak in lemon juice overnight? Vinegar? Brine it
    in Kosher salt?

    I have no idea how tender this will come out, but I got one of those big
    pack deals on this meat, and have six more vacuum packed portions of it to
    cook in the future. Will let everyone know how it is tenderness wise, will
    try something new next time.

    This was a throw together crock pot thing, while working on real estate,
    grooming the two pooches, and promoting my book. Thinking back, I could
    have used some marinating technique that would not have taken any more time,
    just didn't.

    Oh, well, that's how we learn to cook better.

    Steve

    visit my blog at http://cabgbypasssurgery.com
    free books while they last!




  2. #2
    dsi1 Guest

    Default Re: Tenderizing

    On 8/17/2010 7:57 AM, Steve B wrote:
    > I am cooking some sirloin strip steaks, which look like the very lean
    > portion out of sirloin steaks. I browned it in a cast iron skillet that has
    > ridges in the bottom. Added spices to the top of the meat. Browned it
    > nicely, then added water, celery, and onions. Am cooking it now at medium,
    > and will put it in the crock pot for about four hours here soon.
    >
    > With this type of meat, it does not have a lot of marbling. Without using
    > salty meat tenderizers, what is a good way to tenderize this meat either
    > before or after cooking? Soak in lemon juice overnight? Vinegar? Brine it
    > in Kosher salt?


    That's pretty easy to do. Simply add fresh pineapple to your marinade.
    Pierce the meat deeply with a fork to allow better penetration. Allow to
    marinate for about 30 minutes. Don't let it soak too long or you'll get
    an unpleasant mess. Don't use canned pineapple. The pine works good with
    a teriyaki sauce. If you can't find pineapple, you can use green papaya.
    I have heard that kiwi fruits work well too. Don't overcook the steak -
    good luck!

    >
    > I have no idea how tender this will come out, but I got one of those big
    > pack deals on this meat, and have six more vacuum packed portions of it to
    > cook in the future. Will let everyone know how it is tenderness wise, will
    > try something new next time.
    >
    > This was a throw together crock pot thing, while working on real estate,
    > grooming the two pooches, and promoting my book. Thinking back, I could
    > have used some marinating technique that would not have taken any more time,
    > just didn't.
    >
    > Oh, well, that's how we learn to cook better.
    >
    > Steve
    >
    > visit my blog at http://cabgbypasssurgery.com
    > free books while they last!
    >
    >
    >



  3. #3
    cshenk Guest

    Default Re: Tenderizing

    "Steve B" wrote

    >I am cooking some sirloin strip steaks, which look like the very lean
    >portion out of sirloin steaks. I browned it in a cast iron skillet that
    >has ridges in the bottom. Added spices to the top of the meat. Browned it
    >nicely, then added water, celery, and onions. Am cooking it now at medium,
    >and will put it in the crock pot for about four hours here soon.


    > With this type of meat, it does not have a lot of marbling. Without using
    > salty meat tenderizers, what is a good way to tenderize this meat either
    > before or after cooking? Soak in lemon juice overnight? Vinegar? Brine
    > it in Kosher salt?


    Too late for this one for a crockpot other than 2 methods. Vinegar and Sake
    (or mirin). Vodka or Sherry may work but i have never sone that personally,
    just seen others post about it.

    Unfatty meat needs either a very short (rare to medium rare) fast fairly dry
    cooking or a long slow sort as in a crockpot with tenderizer.

    Next time, try a stir fry sort of thing with it and eat it hot and rare with
    just 5 mins rest time sliced thin to strips. It;s not a bad meat at all,
    just needs care in how it's made up.


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