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Tenderising

Tenderising

Chinese cooking technique called velveting

This is a common Chinese cooking technique called velveting the meat. Basically, the meat is marinated in egg whites and cornstarch (other optional seasonings may be added, depending upon what flavour you wish to achieve), then refrigerated for about an hour before cooking. This helps to create a barrier between the direct heat source and …

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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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Yoghurt as a marinade

Yoghurt is a natural tenderizer. Marinades add flavour to food. They also add moisture, particularly when the marinade contains an oil base. Dairy-based marinades, such buttermilk or yogurt, are probably the only marinades that truly tenderize. Only mildly acidic, they don’t toughen meat the way strongly acidic marinades do. It seems that the calcium in dairy products …

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