Tenderising Steak

Janet Pendergast tenderises her steaks by sprinkling bicarb soda on each side of the meat and letting it sit for 30 minutes. She then washes the bicarb soda off the steak before cooking it on the barbecue. Ms Pendergast said she had only recently started using the tip. “I noticed the Chinese use baking powder …

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Tempering meat

Eggs and milk aren’t the only things chef Jesse Schenker is tempering at his restaurant in New York City. Whenever he’s grilling, searing, or sautéing meat, he always ‘tempers’ the meat by leaving it out an hour or two before so that it comes to room temperature, ensuring a perfectly cooked piece of meat every …

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