A friend and I are discussing chinese take out while we are eating beef & broccoli we just picked up.
Our question is this...what makes the beef chinese food stores use so tender?
No matter where we get it at, it is always tender and has a unique texture.
Anyone know the reason behind this, or better yet worked in such a place to know the secret?
2007-12-22 07:58:51 · 12 answers · asked by Anonymous in Food & Drink ➔ Ethnic Cuisine
Along with the other two answers, the meat is sliced thin, across the grain, and cooked quickly.
2007-12-22 08:37:36 · answer #1 · answered by Brett G 2 · 1⤊ 1⤋
This reminds me of an experience I had one time while eating a beef dish at a Chinese restaurant. The cook came out and talked to me. He said something like, "Many people ask me how I get the beef so tender. I tell them special Chinese cow. But no, just kidding, it's marinated."
2007-12-22 17:55:42 · answer #2 · answered by drshorty 7 · 1⤊ 0⤋
There are 2 close answers, this velveting process, is getting there, but with the chinese cooking wine, salt, pepper, cornstarch and what ever else, soya sauce is fine for dark coloured dishes, but the cornstarch has to coat the meat, and sometime a bit of egg whites are used. But the biggest thing is the oil blanching, they will lightly cook the meat and seafood in oil then add them to the base of onions, garlic, ginger and what ever else, then the meat, blanched broccoli, a few turns in the wok, and the the thickening sauce or glaze added, add finished with sesame oil. I worked with chinese people several times and we had a chinese kitchen in the hotel I worked in Singapore, the oil blanching seals in the juices and keeps the meat from drying out, at home the same thing can be done or just dip it in boiling water for 10-15 second drain and follow the same process to make the dish.
2016-04-10 13:13:07 · answer #3 · answered by Anonymous · 0⤊ 0⤋
It is tenderized, i.e. beaten with a mallet with many points. It breaks down the texture of the meat and makes it very tender. Even the cheapest cuts of meat can be tenderized in the manner! It is usually marinated as well, this help to break it down as well!
2007-12-22 08:13:36 · answer #4 · answered by Anonymous · 1⤊ 0⤋
the marinade for the beef contains baking soda, which chemically breaks down the proteins and gives the meat a tender texture
2007-12-23 14:15:15 · answer #5 · answered by Anonymous · 0⤊ 0⤋
Most restaurants prefer to
Quickly use fresh meat - not ---marinating-waiting for an order-let me waste a few minutes using/cleaning etc a mallet on the meat.
1) cut the meat AGAINST the grain
2) Lightly coat with corn starch
3) cook quickly in stainless steel pot/pan that has heated (very hot) peanut oil in it.
4) throw prepped veggies and condiments in.
5) Stir around to coat food with flavor
6) Serve asap nice 'n' hot! =)
2007-12-22 09:44:10 · answer #6 · answered by lilbeyazwolf 2 · 2⤊ 0⤋
They marinate it in in lime Soda! like seven up, or sprite. the other day I was watching food network, and they were making this dish called bibimbop, and bulgogi, and the woman said that asian chefs (her family as well) marinate meat in lime sodas, and therefore tenderizing the meat. I thought this was different, but pretty neat. Check out this link, http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34704,00.html They have the recipe online. It shows the marinade. Good luck. Hope this helps
2007-12-22 08:44:18 · answer #7 · answered by Unknown 3 · 2⤊ 0⤋
I'm not sure about marinating it in lime soda , but yes..they marinate it for a long time in some sort of marinade sauce which breaks down the muscle in it and makes it tender...
2007-12-22 09:00:14 · answer #8 · answered by Anonymous · 0⤊ 1⤋
Perhaps it is tenderized with a meat mallet.
2007-12-22 08:17:59 · answer #9 · answered by Anonymous · 0⤊ 0⤋
they marinated the meat with tenderizer
2007-12-22 09:23:21 · answer #10 · answered by PANGTA 3 · 0⤊ 0⤋