Re: ''Velveting'' Meat ready for Stir-Frying.
I'm with Judd on this one.Re: ''Velveting'' Meat ready for Stir-Frying.
Any acidic liquid will tenderize your meat. You can get creative and use vinegar, pineapple juice, citrus juice, wine etc. It all depends upon A.) the quality of the beef. The tougher cuts take longer to marinate and tenderize. and B.) the dish you are preparing. If the dish has a tropical aspect to it then pineapple or citrus would work fine. For a beef stew then a mixture of 1 part vinegar to two parts of water OR just a cheap wine will do fine.Re: ''Velveting'' Meat ready for Stir-Frying.
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