Name That Technique: Tenderizing!
Hello Real Women of Philadelphia!
When it comes to cooking meat, some cuts are certainly easier to prepare than others! That’s where tenderizing comes in handy!
With a little practice and preparation, meat tenderizing is a skill that can be conquered by any at-home chef. Here are four different ways you can make even the toughest cut of meat mouth-wateringly tender:
Photo courtesy of ifood.tv, Can You Stay For Dinner,CS Monitor, Steamy Kitchen
- Use a tool specifically for meat tenderizing, and pound the meat until it reaches the desired thickness.
- Use a slow cooker or Crock-Pot to make meat fall-off-the-bone tender.
- Soaking the meat in a homemade or store-bought marinade for at least 12-24 hours is a great way to make meat tenderer.
- For a traditional tenderizing technique, coat meat with salt for 20-60 minutes, and then rinse meat thoroughly before cooking.
TEXAS PRETZEL’S has the right idea: She used a slow cooker to help prepare the meat for this scrumptious looking PHILLY CHESSY STEAK STROGANOFF.
Do you dream about perfectly cooked sirloin? How about a grilled T-bone steak? When it comes to beef, what’s your favorite cut of meat? We can’t wait to read your answers in the Comments below!
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RWoP
37 comments
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My mom made the best steak ever. She would slow cook it in different marinades in the oven at 300 degrees all day. It would be so tender, it melted in your mouth. Everyone fought over it. -
You know any kind of fruit acid tenderizes meat. You can marinade in them for super tender meats. Be careful not to marinade a long time in strong acidic fruits like pineapple, orange juice or lemon very long because it will actually begin to "cook" your meat. I like to experiment with using rubs overnight in fridge then before grilling soak for about and hour but no more than three hours in a dark beer mixed with a fruit juice. YUMMY. -
The picture of the stroganoff reminded me of what happened when I first got married. We had a church dinner and it was served and I had never eaten it before. I asked for the recipe and was told that it was made of "unborn calf's liver". I responded in shock that that was the cruelest thing I had ever heard and I would never make it! They all got a big laugh out of me. Yes, I am very gullible and everyone that knows me loves to play tricks on me. To the question of favorite meats -- for a nice, quick meal, nothing beats a T-Bone. I always cook my roasts in a crockpot because they are so much more tender that way. And hamburger meat is the most versatile. The weather has turned cooler and I'm craving chili right now!
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I learned about tenderizing meat- especially beef - from my mother when I was growing up. We could not afford expensive cuts of beef, so we just made chuck steaks. And she would marinate them overnight or fo many hours during the daytime with a simple Italian marinade: Wesson or Mazola Oil, red wine vinegar, and added a little salt and pepper. Pound that all in for a little bit, then let it chill for several hours. Then it's more than fit to braise and serve! -
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I butter both sides then salt, pepper, garlic and a dash of cayenne on each side. My rendition of Outback's~ Butter, salt, pepper, garlic and rosemary is very good too. -
Since I don't eat steak I am not very good at grilling or broiling it. I know how to check the doneness according to specific areas of my hand... a trick my Chef ex-hubby showed me. But still don't get the seasoning right. My current hubby doesn't care for seasoning mixes like Grill Master. Anyone have any suggestions?? -
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I have to say I am somewhat compromised with cooking steak, I tend to cook it until it is way overcooked. I have had my grilling priviledges revoked. -
Two of my kids favorites are filet and my Teriyaki and Italian marinated skirt steaks cooked to a nice pink color! -
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Kathy Leeds, I had a buffalo burger one time and I thought it was delicious. It's not a gamey piece of meat at all. If you like hamburger, I think you'd like it. Of course, I'm known to fry up squirrel and deer too... and I love turtle ! lol
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Mom used to buy a side of beef and had me running the grill by age 7! Porterhouse all the way! The thicker the better with a passionate pink center. Had steak and eggs night before last as a matter of fact. Love the tenderizing tips. I've never marinated meat that long and perhaps that's where I've been messing up. Also, had no idea about the salt marination. I have a beautiful pan seared roast nesting in my crock pot as I type. The only way I pamper one. *slurp* ... Mary, please tell me your skirt steak technique! I'm skirt steak challenged! Love this post ! Thanks!
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I need to buy that tenderizer tool. I get tired of cooking my meat to the 'fall off the bone' level to get a good tender meat piece. I did find though that if you don't live in the South and have to stay inside during the winter, the use of a grill pan to cook a steak typically works fabulous. Even without marinating or tenderizing, you can pull off a good piece of meat on the grill pan. I think I have Bobby Flays square pan, it works awesome. Though word of caution if you live in an apartment, it can smoke quite a bit depending on fat content of the meat lol! :) -
I have one of those little tenderizing tools I bought from QVC and works great. It helps to cut back on the marinading time because if soaks in faster and deeper. I like medium.
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Roz, that is very interesting. Buffalo seems to be very popular. I have not tried buffalo...yet.
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Porterhouse, sirloin, rib-eye: There's just too many great cuts to choose from! And I want to know exactly how everyone prefers their steak! Do you gor for lovely pink center? Or who's a perfect medium kind of gal? Or do you like how they do their steaks across the pond--well done? I wanna hear those preferences, ladies! -
I don't have a favorite or know a favorite cut, I'd like to try and eat my way through them all and then decide...lol
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porterhouse...we also do real steak fingers made with pounded sirloin. we eat mostly buffalo though. -
My favorite steak is the T-Bone. You get the Filet Mignon on the small round side and The New York Strip on the long other side of the T-bone.
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