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  1. Take that same meat. Cut open a ziploc bag on the sides. Put the meat in.

    Take that big ol' cast iron and smack that meat till it flattens out.

    Scatter baking soda real light over the surface, both sides. Put it in a bowl and let it sit for 20 min.

    After 20 min, put the bowl in the sink, turn on cold water on a slow flow.

    Keep scrubbing the meat until most of the "slimy" feel goes away.

    Stick your hand in, hold the meat, dump the water. Pour in a quarter cup or so of white vinegar, mix around, rinse with cold water.

    ***
    What you just did was Tenderize the meat with the pan, breaking fibers and making it softer, and the Baking Soda "Velveted" it, what chinese restaurants do.

    The last step with the white vinegar rinse reacts with any soda you didn't get rinsed off.

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