Thank you all. With all of the helpful advice, I have enough ideas that I can use as tenderizers. the wine worked well and next time I think I'll use corn starch. Thanks again.
Thank you all for the wonderful advice. Last night I trimmed my beef, cut it into cubes, added 1/2 cup of red wine and marinated over-night in the frig. This afternoon, after a 14 hour marinate, I drained the beef, tossed the cubes...
I'm sure I didn't explain myself well enough. As I now live in Mexico, there is zero possibility that I could ever find a Jaccard, or,for that matter ANY brand name tenderizer. I am going to have to make due with basic natural foods....
Hello All, I have moved from the U.S. to a country that does not have quality beef. I need help finding a way to tenderize the beef. I know, of course, that I can pound the beef with the spiked end of a mallet. This works ok for...
The fist thing you need to do is find out Exactly how much bigger your 10" pan is than your small one. So pour water into your small pan so that the water comes up to the level that you would be using for your UN-baked batter....
thank you so much for the last post. It sure gives me something to think about and try. I have been loathe to do a levain because I don't really care for sourdough bread (San Francisco sourdough). I mean it's alright on occassion but I...
I think we got off the track a little. All I wanted was info from a baker regarding lactic acid development in a preferment. And, yes, I'm well aware that lactic acid is created when vegetable matter is fermented. Regarding acetic acid...
thank you all for your help. Interesting stuff about older tougher birds. I knew that the sauce was very deep purple but I did not realize that the meat of the bird was supposed to be the same. live and learn. Thanks to all.
It's been quite awhile since I tried to make Coq Au Vin so, I don't recall exactly how I prepared it, but suffice to say it was hideous looking. The chicken breast was exactly the color of the burgandy wine I used. I'm game...
