General Forum

General Forum

  1. SubscriberPachman
    Ghost Eater
    Joined
    29 Jan '20
    Moves
    1128
    27 Feb '20 00:55
    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?
  2. Fermata
    Joined
    16 Feb '08
    Moves
    94304
    27 Feb '20 07:58
    @Pachman said
    “Should I beat the meat”

    Find an old Indian to do it for you.
  3. Joined
    04 May '11
    Moves
    13736
    27 Feb '20 09:41
    @pachman said
    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?
    In 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.
  4. Standard memberbadradger
    Scallywag
    the pie shop
    Joined
    09 Sep '18
    Moves
    15853
    27 Feb '20 09:48
    @pachman said
    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?
    it 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.
  5. Standard memberwolfgang59
    surviving
    Covid-19
    Joined
    09 Jun '07
    Moves
    48729
    27 Feb '20 10:11
    @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.
  6. SubscriberPachman
    Ghost Eater
    Joined
    29 Jan '20
    Moves
    1128
    27 Feb '20 11:17
    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.
  7. Standard memberbadradger
    Scallywag
    the pie shop
    Joined
    09 Sep '18
    Moves
    15853
    27 Feb '20 12:01
    @wolfgang59 said
    @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.
    marinating meat adds flavour but it dosent tenderise it.
  8. Joined
    04 May '11
    Moves
    13736
    27 Feb '20 12:02
    @pachman said
    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.
    "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.
  9. Standard memberwolfgang59
    surviving
    Covid-19
    Joined
    09 Jun '07
    Moves
    48729
    27 Feb '20 21:00
    @badradger said
    marinating meat adds flavour but it dosent tenderise it.
    If the marinade has any acidic qualities it does.
    Cheap cuts of beef or lamb can be easily tenderised in red wine.
    Lemon is good for lamb too.
  10. SubscriberPachman
    Ghost Eater
    Joined
    29 Jan '20
    Moves
    1128
    27 Feb '20 21:57
    Red wine?
    Interesting.
    I will try that this weekend.
  11. Standard membercaissad4
    Child of the Novelty
    San Antonio, Texas
    Joined
    08 Mar '04
    Moves
    617862
    27 Feb '20 22:15
    @pachman said
    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?
    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 .
  12. SubscriberPachman
    Ghost Eater
    Joined
    29 Jan '20
    Moves
    1128
    27 Feb '20 22:38
    Didn't know that either.
    I was flipping them a lot.
  13. Standard memberwolfgang59
    surviving
    Covid-19
    Joined
    09 Jun '07
    Moves
    48729
    28 Feb '20 00:02
    @caissad4 said
    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 .
    I fry my steak in butter as hot as possible without burning the butter.
    And as you say, turn only once and start with a hot pan..
  14. Standard memberbadradger
    Scallywag
    the pie shop
    Joined
    09 Sep '18
    Moves
    15853
    28 Feb '20 09:42
    @pachman said
    Red wine?
    Interesting.
    I will try that this weekend.
    wine is for drinking mate dont waste it flavoring meat.
  15. SubscriberPachman
    Ghost Eater
    Joined
    29 Jan '20
    Moves
    1128
    28 Feb '20 09:50
    I suppose you are right 🤔
Back to Top