Tender Beef on Rice

James Silverton said:

I note that Judy Bolton, a contributor to this news group, had a post on
the subject topic in rec.food.recipes. The only reason I am mentioning
it is because it is the first recipe I have seen in a very long time
using baking soda as a beef tenderizer and I wonder how much difference
there would be if it was omitted?

Never heard of it myself, but then I have been known to be wrong 😉
Which cut of beef and what recipe was it?
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

ChattyCathy wrote on Sun, 02 Dec 2007 20:44:50 +0200:

C> James Silverton wrote:
??>> I note that Judy Bolton, a contributor to this news group,
??>> had a post on the subject topic in rec.food.recipes. The
??>> only reason I am mentioning it is because it is the first
??>> recipe I have seen in a very long time using baking soda
??>> as a beef tenderizer and I wonder how much difference
??>> there would be if it was omitted?
??>>
C> Never heard of it myself, but then I have been known to be
C> wrong 😉 Which cut of beef and what recipe was it?

Here's the beginning of the recipe which appeared today. I can
post the whole thing if you are interested but I was hoping to
get Judy Bolton to comment.

Tender Beef on Rice

Pretty Quick, Asian Recipe. Prep all the ingredients in advance,
and this
goes very quickly.

Quoted message said:

From "The Wisdom of the Chinese Kitchen: Classic Family Recipes
for

Celebration and Healing" by Grace Young (Simon & Schuster)

Serves 4 to 6

1/2 pound flank steak, well-trimmed
1/4 teaspoon baking soda
2 tablespoons finely shredded ginger
2 teaspoons Shao Hsing rice cooking wine
...............................................

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

James Silverton said:

Here's the beginning of the recipe which appeared today. I can post the
whole thing if you are interested but I was hoping to get Judy Bolton to
comment.

Well fine!

Although I dunno if you should hold your breath 😉 Haven't seen her post
anything here since 2006.
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

James Silverton said:

I note that Judy Bolton, a contributor to this news group, had a
post on the subject topic in rec.food.recipes. The only reason I
am mentioning it is because it is the first recipe I have seen
in a very long time using baking soda as a beef tenderizer and I
wonder how much difference there would be if it was omitted?

Recipe?

I use baking soda on thin cuts of meat for stir-frying, but I
wouldn't use it on w whole steak.

I used it on some tripe once and the tripe just dissolved into
nothing.

-sw

James Silverton said:

Here's the beginning of the recipe which appeared today.

Talk about pulling teeth... Just post the whole recipe, duh!

Or don't and wait for some non-existent poster to show up and
comment on it.

-sw

Tender Beef on Rice

Pretty Quick, Asian Recipe. Prep all the ingredients in advance,
and this goes very quickly.

From "The Wisdom of the Chinese Kitchen: Classic Family Recipes
for Celebration and Healing" by Grace Young (Simon & Schuster)

Serves 4 to 6

1/2 pound flank steak, well-trimmed
1/4 teaspoon baking soda
2 tablespoons finely shredded ginger
2 teaspoons Shao Hsing rice cooking wine
1 1/2 teaspoons thin soy sauce (see Note)
1 1/2 teaspoons cornstarch
1/2 teaspoon sesame oil
1/4 teaspoon ground white pepper
1 tablespoon oyster sauce
1 cup long-grain rice
2 teaspoons plus 1 tablespoon vegetable oil
2 medium scallions, finely shredded

Halve the flank steak the long way, cutting with the grain into two
strips. Cut each strip across the grain into 1/4-inch thick slices.

Place slices in shallow bowl and sprinkle baking soda over beef;
stir to combine. Add ginger, rice wine, soy sauce, cornstarch,
sesame oil and pepper. Stir to combine.

In small bowl, combine oyster sauce and 2 tablespoons water.
Place rice in 2-quart saucepan. Wash in several changes of
cold water until water runs clear.

Drain rice. Level rice and add enough cold water to cover by an inch
(Or add 1 3/4 cups water.) Bring to a boil, covered, over high heat,
never stirring rice. Reduce heat to low and continue simmering,
covered,
for 10 to 15 minutes, or until the water almost completely evaporates.
Stir 2 teaspoons oil into beef mixture. Heat 14-inch flat-bottomed
wok or skillet over high heat until hot but not smoking. Add remaining
tablespoon oil and carefully add beef, spreading in wok. Cook
undisturbed for 1 minute, letting beef brown. Then, using metal
spatula, stir fry 30 seconds or until beef is browned but still
rare. Swirl in oyster sauce and scallions.

Uncover rice and quickly spread beef mixture over it. Immediately
re-cover rice and cook 3 to 5 minutes more or until beef is just
cooked through and rice is tender. Bring pot to table and serve
immediately.

Note: Thin soy sauce is sometimes labeled "superior" or "premium."
The soy sauces in mainstream markets are generally thin.

Quoted message said:

James Silverton said:

Here's the beginning of the recipe which appeared today.

Talk about pulling teeth... Just post the whole recipe, duh!

Or don't and wait for some non-existent poster to show up and
comment on it.

-sw

Tender Beef on Rice

Pretty Quick, Asian Recipe. Prep all the ingredients in advance,
and this goes very quickly.

From "The Wisdom of the Chinese Kitchen: Classic Family Recipes
for Celebration and Healing" by Grace Young (Simon & Schuster)

Serves 4 to 6

1/2 pound flank steak, well-trimmed
1/4 teaspoon baking soda
2 tablespoons finely shredded ginger
2 teaspoons Shao Hsing rice cooking wine
1 1/2 teaspoons thin soy sauce (see Note)
1 1/2 teaspoons cornstarch
1/2 teaspoon sesame oil
1/4 teaspoon ground white pepper
1 tablespoon oyster sauce
1 cup long-grain rice
2 teaspoons plus 1 tablespoon vegetable oil
2 medium scallions, finely shredded

Halve the flank steak the long way, cutting with the grain into two
strips. Cut each strip across the grain into 1/4-inch thick slices.

Place slices in shallow bowl and sprinkle baking soda over beef;
stir to combine. Add ginger, rice wine, soy sauce, cornstarch,
sesame oil and pepper. Stir to combine.

In small bowl, combine oyster sauce and 2 tablespoons water.
Place rice in 2-quart saucepan. Wash in several changes of
cold water until water runs clear.

Drain rice. Level rice and add enough cold water to cover by an inch
(Or add 1 3/4 cups water.) Bring to a boil, covered, over high heat,
never stirring rice. Reduce heat to low and continue simmering,
covered,
for 10 to 15 minutes, or until the water almost completely evaporates.
Stir 2 teaspoons oil into beef mixture. Heat 14-inch flat-bottomed
wok or skillet over high heat until hot but not smoking. Add remaining
tablespoon oil and carefully add beef, spreading in wok. Cook
undisturbed for 1 minute, letting beef brown. Then, using metal
spatula, stir fry 30 seconds or until beef is browned but still
rare. Swirl in oyster sauce and scallions.

Uncover rice and quickly spread beef mixture over it. Immediately
re-cover rice and cook 3 to 5 minutes more or until beef is just
cooked through and rice is tender. Bring pot to table and serve
immediately.

Note: Thin soy sauce is sometimes labeled "superior" or "premium."
The soy sauces in mainstream markets are generally thin.

On Dec 2, 11:01 am, "James Silverton" <[email hidden]>

Quoted message said:

ChattyCathy wrote on Sun, 02 Dec 2007 20:44:50 +0200:

C> James Silverton wrote:
??>> I note that Judy Bolton, a contributor to this news group,
??>> had a post on the subject topic in rec.food.recipes. The
??>> only reason I am mentioning it is because it is the first
??>> recipe I have seen in a very long time using baking soda
??>> as a beef tenderizer and I wonder how much difference
??>> there would be if it was omitted?
??>>
C> Never heard of it myself, but then I have been known to be
C> wrong 😉 Which cut of beef and what recipe was it?

Here's the beginning of the recipe which appeared today. I can
post the whole thing if you are interested but I was hoping to
get Judy Bolton to comment.

Tender Beef on Rice
....

Quoted message said:

From "The Wisdom of the Chinese Kitchen: Classic Family Recipes
for Celebration and Healing" by Grace Young (Simon & Schuster)

Serves 4 to 6

1/2 pound flank steak, well-trimmed
1/4 teaspoon baking soda
2 tablespoons finely shredded ginger
2 teaspoons Shao Hsing rice cooking wine
..............................................

This cookbook is a compendium and reminiscence of cooking in Cantonese-
American kitchens, the recipes are from grandmothers and aunties and
so on. Baking soda was used as a tenderizer when beef was of not so
good quality. As more tender beef became available baking soda fell
out of use. Maybe now that the supermarkets mostly sell lousy Select
grade or worse beef it makes sense to start using it again. You
wouldn't want to use more than a little bit, and you wouldn't want to
marinate for too long with it. Else you'll get mushiness. Myself, I
prefer to start with tender beef in the first place, figuring I can
pay more per pound because the nature of the dish requires less
quantity. -aem

Abe said:

Halve the flank steak the long way, cutting with the grain into two
strips. Cut each strip across the grain into 1/4-inch thick slices.

This is the part I was expecting. Yes - a small amount of baking
soda, spread evenly over the surface of the meat as part of the
marinade will work wonders on 1/4" cut flank.

Highly recommended.

-sw

Sqwertz <[email hidden]> dropped this news:9ntztg329sun
[email hidden]: in rec.food.cooking

Quoted message said:

James Silverton said:

Here's the beginning of the recipe which appeared today.

Talk about pulling teeth... Just post the whole recipe, duh!

Or don't and wait for some non-existent poster to show up and
comment on it.

-sw

I would not negate her post. As James did I have to ask about the baking
soda.

Michael <- Back to FoodTV

--
Too much fun! Click the card link and print 'em out.

http://shorterlink.com/?87KN1V

Send email to: michael at lonergan dot us dot com

Michael wrote on Mon, 03 Dec 2007 03:49:52 GMT:

??>> On Sun, 02 Dec 2007 19:01:58 GMT, James Silverton wrote:
??>>
??>>> Here's the beginning of the recipe which appeared today.
??>>
??>> Talk about pulling teeth... Just post the whole recipe,
??>> duh!
??>>
??>> Or don't and wait for some non-existent poster to show up
??>> and comment on it.
??>>
??>> -sw

MD> I would not negate her post. As James did I have to ask
MD> about the baking soda.

MD> Michael <- Back to FoodTV

Yes, that was the point of my post. The details of a recipe that
I don't intend to make did not seem relevant and how much
trouble is it to sign on to r.f.recipes if you know the name?

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Michael 'Dog3 said:

Sqwertz <[email hidden]> dropped this news:9ntztg329sun
[email hidden]: in rec.food.cooking

Quoted message said:

James Silverton said:

Here's the beginning of the recipe which appeared today.

Talk about pulling teeth... Just post the whole recipe, duh!

Or don't and wait for some non-existent poster to show up and
comment on it.

-sw

I would not negate her post.

Huh? I wasn't negating her post. I just don't think she
reads/posts here.

Why not just ask the group? Or send her some email if it's meant
to be a private question.

-sw

James Silverton said:

I note that Judy Bolton, a contributor to this news group, had a
post on the subject topic in rec.food.recipes. The only reason I
am mentioning it is because it is the first recipe I have seen
in a very long time using baking soda as a beef tenderizer and I
wonder how much difference there would be if it was omitted?

James Silverton

i haven't tried it, but the use of baking soda as a tenderizer for
beef is pretty common in asian recipes. i might just omit it and
lengthen marination time a bit.

your pal,
blake

ChattyCathy wrote on Sun, 02 Dec 2007 21:09:17 +0200:

??>> Here's the beginning of the recipe which appeared today. I
??>> can post the whole thing if you are interested but I was
??>> hoping to get Judy Bolton to comment.

C> Well fine!

C> Although I dunno if you should hold your breath 😉 Haven't
C> seen her post anything here since 2006.

She's apparently still posting away in r.f.recipes; today too!
Unfortunately, that moderated group won't accept comments.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Sqwertz <[email hidden]> dropped this
news:[email hidden]: in rec.food.cooking

Quoted message said:

Michael 'Dog3 said:

Sqwertz <[email hidden]> dropped this news:9ntztg329sun
[email hidden]: in rec.food.cooking

Quoted message said:

On Sun, 02 Dec 2007 19:01:58 GMT, James Silverton wrote:

> Here's the beginning of the recipe which appeared today.

Talk about pulling teeth... Just post the whole recipe, duh!

Or don't and wait for some non-existent poster to show up and
comment on it.

-sw

I would not negate her post.

Huh? I wasn't negating her post. I just don't think she
reads/posts here.

Why not just ask the group? Or send her some email if it's meant
to be a private question.

-sw

I am sorry. I've just not been myself the past few days. It is definitely
not you. Since I made the ribs and kraut everything has gone to hell in a
handbasket.

Michael

--
Too much fun! Click the card link and print 'em out.

http://shorterlink.com/?87KN1V

Send email to: michael at lonergan dot us dot com

Michael wrote on Mon, 03 Dec 2007 23:15:22 GMT:

??>> On Mon, 03 Dec 2007 03:49:52 GMT, Michael "Dog3" wrote:
??>>
??>>> Sqwertz <[email hidden]> dropped this
news:9ntztg329sun
??>>> [email hidden]: in rec.food.cooking
??>>>
??>>>> On Sun, 02 Dec 2007 19:01:58 GMT, James Silverton wrote:
??>>>>
??>>>>> Here's the beginning of the recipe which appeared
??>>>>> today.
??>>>>
??>>>> Talk about pulling teeth... Just post the whole recipe,
??>>>> duh!
??>>>>
??>>>> Or don't and wait for some non-existent poster to show
??>>>> up and comment on it.
??>>>>
??>>>> -sw
??>>>
??>>> I would not negate her post.
??>>
??>> Huh? I wasn't negating her post. I just don't think she
??>> reads/posts here.
??>>
??>> Why not just ask the group? Or send her some email if
??>> it's meant to be a private question.
??>>
??>> -sw

MD> I am sorry. I've just not been myself the past few days. It
MD> is definitely not you. Since I made the ribs and kraut
MD> everything has gone to hell in a handbasket.

Sorry about that! I hope you recover soon.

I see from your quotes that Wertz is making obvious and
unnecessary suggestions again. I kill-filed him long ago so
quotes are all I see of him. I remembered that Judy Bolton and I
had a group in common, uk.food+drink.indian, tho' we both live
in the US. The current opinion is that amount is probably not
very critical.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Michael 'Dog3 said:

Sqwertz <[email hidden]> dropped this
news:[email hidden]: in rec.food.cooking

Quoted message said:

Michael 'Dog3 said:

Sqwertz <[email hidden]> dropped this news:9ntztg329sun
[email hidden]: in rec.food.cooking

> On Sun, 02 Dec 2007 19:01:58 GMT, James Silverton wrote:
>
>> Here's the beginning of the recipe which appeared today.
>
> Talk about pulling teeth... Just post the whole recipe, duh!
>
> Or don't and wait for some non-existent poster to show up and
> comment on it.
>
> -sw

I would not negate her post.

Huh? I wasn't negating her post. I just don't think she
reads/posts here.

Why not just ask the group? Or send her some email if it's meant
to be a private question.

-sw

I am sorry. I've just not been myself the past few days. It is definitely
not you. Since I made the ribs and kraut everything has gone to hell in a
handbasket.

Michael, darling, I hope things improve for you fast, e.g. GET WELL SOON...

:-)

--
Best
Greg

Michael 'Dog3 said:

It is definitely not you.

Shouldn't you save that line until we date, then break up?

-sw

James Silverton said:

The current opinion is that amount is probably not
very critical.

Then let it be. I tell you, and anybody else listening, that the
..25 teaspoon is critical.

I didn't hear anybody say not to use it. You imagined that. But
hey, if you can't afford a 1/4ts of backing soda, then leave it
out.

Dumbshit.

-sw