3 Fat Chicks on a Diet Weight Loss Community  

Go Back   3 Fat Chicks on a Diet Weight Loss Community > Food > Food Talk And Fabulous Finds

Food Talk And Fabulous Finds Recipes, Healthy Cooking, and General Food Topics

Tender Meat

Reply
 
Thread Tools
Old 04-12-2007, 09:28 PM   #1
Free-thinker
 
BlessedBe's Avatar
 
Join Date: Oct 2006
Location: Indiana
Posts: 252

Height: 5'9"

Default Tender Meat

I'm looking for ways to get really tender steak and other meats. Besides the usual beating the heck out of it with a tenderizer hammer thingy. We tried marinading it overnight and it helped a little, but not enough. Any other suggestions?
__________________

"I have spent far too much time on a scale that merely weighs your affect on gravity, not the depth of your beauty."
BlessedBe is offline   Reply With Quote
Old 04-12-2007, 09:33 PM   #2
Just Me
 
nelie's Avatar
 
Join Date: Jan 2003
Location: Maryland
Posts: 15,189

S/C/G: 364/202/182

Height: 5'6"

Default

Pressure cooker and crockpot. Both can give you really tender meat.
__________________
You can't out-exercise poor eating habits.
nelie is offline   Reply With Quote
Old 04-12-2007, 09:39 PM   #3
Free-thinker
 
BlessedBe's Avatar
 
Join Date: Oct 2006
Location: Indiana
Posts: 252

Height: 5'9"

Default

I guses I should have specified that we usually grill it. George Foreman grill it. Any ways to get the fresh steak tender before grilling it? I'll think about the crockpot and pressure cooker though, thanks!
__________________

"I have spent far too much time on a scale that merely weighs your affect on gravity, not the depth of your beauty."
BlessedBe is offline   Reply With Quote
Old 04-13-2007, 08:26 AM   #4
Beach Babe Wannabe
 
Runundefined's Avatar
 
Join Date: Apr 2007
Location: The Magic Kingdom
Posts: 264

S/C/G: 256/231/125

Height: 5' 4" - 50 years old

Default

Marinate your cuts overnight and also with beef you have to have a cut that is somewhat marbled.. like a ribeye..(obviously you want to keep your portion under 6oz) very lean meats will never be as tender as you would like, if you are going to cook on the George.. (I love this thing and I make chicken breast on it all the time)..
__________________
A Wooo Hoo Smiley for Each (5) Pounds Gone!




Before I was 40 I wondered what people thought about me, now I wonder what I think about them.
Eleanor Roosevelt
Runundefined is offline   Reply With Quote
Old 04-13-2007, 10:14 AM   #5
Free-thinker
 
BlessedBe's Avatar
 
Join Date: Oct 2006
Location: Indiana
Posts: 252

Height: 5'9"

Default

We did marinate one overnight. It seemed to help but it was still a bit tough. I think it was a.... I can't remember what type of steak it was, but it wasn't marbled. And it was boneless, I know that. Maybe we will have to use the tender-hammer thingy. At least it's good stree relief!
__________________

"I have spent far too much time on a scale that merely weighs your affect on gravity, not the depth of your beauty."
BlessedBe is offline   Reply With Quote
Old 04-13-2007, 11:21 AM   #6
Senior Member
 
athenac's Avatar
 
Join Date: May 2006
Location: Arizona
Posts: 284

S/C/G: 240/207/135

Height: 5'6

Default

Depending on the cut of meat and how you cook it really determines the tenderness. When I have steak I usually get it medium-ish, so it's still a little pink inside and it's always been tender for me. Even the day after, it's still just as good as the day before.
__________________
I don't trust my scale, but I'll consider its opinion.
athenac is offline   Reply With Quote
Old 04-13-2007, 12:36 PM   #7
Senior Member
 
kaplods's Avatar
 
Join Date: Jul 2003
Location: Wausau, WI
Posts: 13,333

S/C/G: SW:394/310/180

Height: 5'6"

Default

Some marinades are more tenderizing than others. Accent is a meat tenderizer (it does contain MSG, though so if you're sensitive to it - if you've eaten chinese restaurant food, you probably would know). Another tenderizing ingredient that breaks down the fibers in meat, making it more tender is pineapple, but it has to be fresh or frozen to work better than wine or other acidic marinade ingredients. Kiwi might work too, because I know you can't add either fruit fresh or frozen to jello because it will never set (because it breaks the protein connections that makes the jello gel).

You might try Google or Ask.com to find meat tenderizing tricks. Whenever I have a cooking question, I can usually find the answer in a few minutes this way.
__________________
My Etsy shop (currently closed for the summer)

http://www.dreamstormdesigns.etsy.com
etsy link by permission from 3fc! Want to add yours? Ask them!
kaplods is offline   Reply With Quote
Old 04-13-2007, 05:06 PM   #8
Boston Qualifier and MOM
 
ennay's Avatar
 
Join Date: Nov 2006
Location: Oregon
Posts: 5,795

S/C/G: 186/see ticker/?

Height: 5'3.75"

Default

brining works well for almost all meat. Not so much tenderizing as really juicy. I'll use a brine for anywhere from 2 hrs to overnight.

But not much can save really bad meat. For grilling you need to start with a somewhat good cut. Save the cheap cuts for roasts and stews
__________________
A whole lot of setbacks. Starting over.

My before/after pics
ennay is offline   Reply With Quote
Reply
Posts by members, moderators and admins are not considered medical advice
and no guarantee is made against accuracy.


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off


All times are GMT -4. The time now is 08:14 AM.






Powered by vBulletin® Version 3.6.7
Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.
Search Engine Optimization by vBSEO 3.3.2