27 Feb 20
So i started cooking late in life but it seems i am a natural.
Chicks are ooing and ahhing over my chicken dinners or pork dinners (lots of sauce and veggies)
But... when it comes to red meat it can be a bit chewy 🤔
I love cooking but red meat is my problem.
Do i really need to pound the hammer into the red meat to soften it or can i soften it while cooking?
27 Feb 20
@pachman saidIn my(admittedly limited) experience, if the meat is too tough or chewy, the problem is that you're overcooking it. Try adjusting the duration or temperature.
So i started cooking late in life but it seems i am a natural.
Chicks are ooing and ahhing over my chicken dinners or pork dinners (lots of sauce and veggies)
But... when it comes to red meat it can be a bit chewy 🤔
I love cooking but red meat is my problem.
Do i really need to pound the hammer into the red meat to soften it or can i soften it while cooking?
- Joined
- 09 Sep 18
- Moves
- 20590
27 Feb 20
@pachman saidit really depends on the cut,Rump,Sirloin, Fillet,Rebeye,or my personal favorite ranch steak/ hot pan max 4 min per side minimum 2 min a side,try to buy meat thats 28 days matured, bright red meat tends to be tough (not hung long enough. hope this helps.
So i started cooking late in life but it seems i am a natural.
Chicks are ooing and ahhing over my chicken dinners or pork dinners (lots of sauce and veggies)
But... when it comes to red meat it can be a bit chewy 🤔
I love cooking but red meat is my problem.
Do i really need to pound the hammer into the red meat to soften it or can i soften it while cooking?
- Joined
- 09 Sep 18
- Moves
- 20590
27 Feb 20
@wolfgang59 saidmarinating meat adds flavour but it dosent tenderise it.
@Pachman
Cook good cuts on high and eat medium-rare.
Rough cuts cook nice and slow and eat well-done..
Also try marinating your meat with the assistance of one of your "chicks".
Longer the marination the softer the meat.
27 Feb 20
@pachman said"Too long" depends on what you're doing. Sometimes you get better results by lowering the heat. For instance, I broiled two hearts cut into slices a while back. 75 minutes in the oven, but I only cooked them at 135 Celsius.
Thanks!
It seems i cook it way too long and i thought bright red was the better meat.
Live and learn i guess...
I can't afford to pay an old indian to cook it for me so i will have to learn myself.
27 Feb 20
@badradger saidIf the marinade has any acidic qualities it does.
marinating meat adds flavour but it dosent tenderise it.
Cheap cuts of beef or lamb can be easily tenderised in red wine.
Lemon is good for lamb too.
27 Feb 20
@pachman saidNever turn a steak more than once per side .
So i started cooking late in life but it seems i am a natural.
Chicks are ooing and ahhing over my chicken dinners or pork dinners (lots of sauce and veggies)
But... when it comes to red meat it can be a bit chewy 🤔
I love cooking but red meat is my problem.
Do i really need to pound the hammer into the red meat to soften it or can i soften it while cooking?
Turning a steak multiple times will tend to make the steak tough .
Also , try lowering the temp you are cooking at .
You only need to reach a temp of 160 degrees to cook steak .
28 Feb 20
@caissad4 saidI fry my steak in butter as hot as possible without burning the butter.
Never turn a steak more than once per side .
Turning a steak multiple times will tend to make the steak tough .
Also , try lowering the temp you are cooking at .
You only need to reach a temp of 160 degrees to cook steak .
And as you say, turn only once and start with a hot pan..