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Posts by Jillianne

I'll add this too.  There is a technique used there that cuts the meat in cubes, cover it with cooking oil, bring it to a slow simmer and simmer  (about 190 degrees) a long time till the meat is brown.  It will take  about an hour.  This seals in all the juices and flavor, nohting leaches out into the oil and works great.The meat is very tender, the fat in the meat melts away, and you are left with very tender, not greasy meat.  The oil is then refrigerated and used again.
I would try the tool that looks like a really stiff small hairbrush that punches holes into meat  It doesn't flatten the meat.  I also just use a large stiff kitchen for and just take out my agression with it.  It also doesn't flatten the meat or give it an already chewed consistency in the mouth that pounding or cubing does.  And, tomatoes "guts" are a good tenderizer.  I cut them in half around the equator, squeeze out the inside,, put it through a strainer and use...
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