How to make tender Chinese beef?
I buy beef from T&T usually ...but if NoFrills beef is ok, then please let me know what to ask for.
Mar 11th, 2007 10:07 pm
Mar 11th, 2007 10:51 pm
Mar 11th, 2007 10:54 pm
Mar 11th, 2007 11:59 pm
wow... apparently you are a cooking expert as well as a media fanatic!
Mar 12th, 2007 12:08 am
Mar 12th, 2007 12:14 am
Mar 12th, 2007 12:54 am
Mar 12th, 2007 1:12 am
Slices of Kiwi? How many kiwi for 1lb of beef? Do you need to smush it?
Mar 12th, 2007 1:16 am
Mar 12th, 2007 2:18 am
good tip on cutting against the grain .. although this method should be used for any type/cut of meat .. i don't know anyone who likes their meat tougher than it can be .. unless were talking jerkyWhYSoSuK wrote: ↑Mar 12th, 2007 4:54 amthe cut in your typical chinese beef dish is called "FLANK"
and yes they normally do use baking soda to tenderize it in the restaurants, however its been argued that its not all that healthy for you...
to cut flank properly u must cut against the grain in a diagonal angle IE...
therefore you are cutting away at the connective tissue which makes the cut of meat tough
Mar 12th, 2007 9:28 am
Mar 12th, 2007 10:27 am
And apparently you're just one annoying stalker. FYI, I'm also a sports and deals fanatic. You gonna come find me there too?kid_icarus wrote: ↑Mar 12th, 2007 3:59 amwow... apparently you are a cooking expert as well as a media fanatic!
I believe the beef in ho fun can potentially be brisket.
Not sure exactly what type of "beef" is in the ho fun you order though but the soft ones that are usually attached to some fat are brisket.
"LAHM" is kinda the chinese way of saying it.....
otherwise marinade usually works... and of course never NEVER overcook your beef.... and potentially you may need to slow cook it depending on what you are making....
im' sure you can find it in some online chinese recipe book
Mar 12th, 2007 3:12 pm
Mar 12th, 2007 7:37 pm
Mar 12th, 2007 8:01 pm