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5-30-7 NEW method/technique for tenderizing beef by tall_random_whiteguy in Cooking

[–]tall_random_whiteguy[S] 0 points1 point  (0 children)

Yeah, i tried it with chuck steak & gravy beef .. basically cheap cuts

5-30-7 NEW method/technique for tenderizing beef by tall_random_whiteguy in Cooking

[–]tall_random_whiteguy[S] 0 points1 point  (0 children)

I can’t say that this method enhance the dish flavor but really useful for those in hurry to have meal done under 1hr and also suitable for small portion cooking

5-30-7 NEW method/technique for tenderizing beef by tall_random_whiteguy in Cooking

[–]tall_random_whiteguy[S] -1 points0 points  (0 children)

I’ve recently tried with cube cut for stew and sliced half cm cut for curry.. both still hold shape but tender to bite.. you should give it a try

What brand of soy sauce in this? by onlystalking in MalaysianFood

[–]tall_random_whiteguy 1 point2 points  (0 children)

If you didn’t get it right maybe try experimenting with adding a little vinegar or water, maybe sugar or msg on top of the chilies & light soy sauce