Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you cook beef so its not too chewy?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you cook beef so its not too chewy?),it will help you,my kids.
Its because I love chinese beef in black bean sauce but i've tried to make it twice (using supermarket sauces) but I never seem to get the beef as juicy and soft as when we order it. How do you do it?
Answer:
Whether beef is chewy or not will depend on the cut of beef that you buy. For stir fry you need beef that cooks quickly so something like frying steak is best. You always stir fry with a really hot wok. If you have your wok too cold then the meat cooks slower and you can sometimes effectively steam it which would make this type of beef chewy. You really only need to cook beef slowly if it's tough to begin with, and if you insist on using supermarket beef then it's usually called stewing steak on the packet. As a general rule, cheaper cuts mean slow cooking, more expensive cuts mean quick cooking. The sauces you get in supermarkets generally have little more than a superficial resemblance to that actual dish cooked in the proper way so you're unlikely to get it to taste the same.
you have to cook the meat slowly and at low temps
BBQ!
I cook meats in the slow cooker and they always come out tender no matter what the cut.
what cut of meat are you using? Try slow cooking in a crock pot.
-Angela
I wish i knew. No matter what cut of Beef i buy, i can never get it tender. Someone told me to cook it in a slow cooker on all day. I haven't tried it yet though so i don't know.
either:
a) cook it slowly at low temps
or
b) cook it at normal temps but not for very long.
Some of the most tender beef i've had has been virtually raw~ a bit too raw for my liking but damn it was tender!
Marinate it in sauce first then cook slowly on a low heat for a long time.
I've never tried it but I belive that boiling beef will make it super-tender. I think that's how the take-outs do it.
It's hard to get it like the restaurants. First restaurants(if their good) make their own sauce from fresh materials and have chefs with years of cooking classes under their belts. The best thing I can say is try cooking it slower or have it a little more medium.Also are you cooking the beef with the sauce? If not do, the sauce will soak in and cause more flavor and tenderness(this works especially well with cooking it slowly.)
marinate the beef. it is said that asian pear, coke, lemon, soaked for a few hours or more will make the beef more tender. also u can get a tenderizer and sprinkle it on, and then pound w/ the tenderizing hammer thing.
use sirloin or fillet steak. cut into thin strips and marinade in soy, ginger and garlic (you can add sesame seeds) for a few hours. Stir fry your spring onions, bok choi etc in a hot wok for a few min.remove veg, add steak cook at v high temp for 1-2 min add in your veg and then stir in the 'black bean sauce'. Good quality cuts of meat benefit from fast hot cooking. Poorer cuts demand longer time at lower temp to break down the interior tegumen to make them tender.
Just checked my recipe book and it says cook beef over high heat for 2 minutes. this sears the outside of the meat and seals in the juices.
When i cook steaks indoors i heat a cast iron skillet until it starts to glow slighty- drizzle salt over the bottom of the pan until it is about 25% to 35% covered, about 3min a side. Juicy and tasty steak tho you might want to eat itby candle light- it is quite pink. cook the same steak slow amd you could sole your she with it.
an alternative is to place your meat on a cutting board cover with plastic wrap beat it with a tenderizing mallet ( i actually use a very large pepper grinder) chill till firm then slice. marinate - too many recipes for marinates to list. Try some wine and garlic as a starting point , work with sauce ingredients to suffuse flavours.
Chewiness has a lot to do with the cut of meat you're using.
Beef that has the words - Round, bottom, brisket, chuck are tough cuts and should be cooked low and slow with a "wet" cooking method and are not tender when stir frying.
The tender cuts contain the words - Loin or Rib... Also look for Flank steak (typical for stir frying)... These cuts of meat should be cooked hot and fast since there's lean and have less connective tissue as the other cuts.
1. Marinade the beef that you've cut into thin slices.
2. Over high heat, quickly cook the beef and take it out (1 to 2 minutes).
3. Finish the rest of the dish and add the beef back in to let the residual heat in the sauce warm the meat back up and finish cooking it.
At the supermarket, the meat counter sometimes has a diagram that shows which cuts can be pan-fried, grilled... etc (the hot heat cooking methods - good for stir fry).
For stir frying avoid the beef that are best braised, stewed or pot roast... (meats that need time and moisture to cook.)
Cook it real slow on a low temp allow to rest then slice when cold then for your chinese dish stir fry qiuckly on a high heat.
for stir frying, use tender parts of beef such as tenderloin, sirloin and top round. slice them across the grain of the beef; about 2 inches long and a quarter of an inch in width. don't use tough cuts such as chuck or brisket. these cuts are meant for stewing, i.e. slow cooking process. never cook tender cuts such as tenderloin for a long time since this will just toughen the meat up. stir frying takes mere minutes (between 2-4 or bit more), that's why ingredients like veggies should be cut in the same sizes to even out the cooking time. quick moves, turned up heat and you've got it done.
Depends on the cut of beef. If it is spencer or rib-eye, this is naturally tender already. Tough cuts like brisket and chuck take hours to braise inside a crockpot, or 45 minutes inside a pressure cooker. For slow braising, two hours on low fire will do it.
If you are stir frying you need good quality beef - and to only cook it for a short time.
alternatively soak the meat in milk for a few hours before cooking.
Slowly cooking it at low temp as suggested by some will not make the sliced beef juicier. In fact the longer you cook it, the drier (harder) it gets.
The Chinese way of cooking (stir fry) is only practical when your kitchen uses very strong, high pressure fire. This is crucial for Chinese style stir fry dishes. Attempting it at home is not possible with gas, electric burners which just do not have that kind of flame pressure.
Also the preparation of the sliced beef is important apart from the way the beef is sliced (cross-cut). Optional: tendering by soda bicarbonate, or papaya juice, lightly coating it with corn starch-water... and very quick frying in a heated wok turns the beef tender and juicy.
You need to use the right beef for a start. You need to use quick frying steak, that is what is used in chinese restaurants etc.
Stewing steak, fillet steak, rump these won't do at all, as they require longer and lower temps to cook evenly.
First heat the saucepan, then add oil, then heat it well. Brown the beef on all sides. This will seal the juices of the meat inside. Add cut onions, garlic, Cinnamon, pepper etc. All of the spices are optional. Do not add salt until meat is cooked so that the meat juices do not come out. Add water. Cover and continue the cooking in a preheated oven or on the top of the oven. Make sure to check if there is liquid in the pan or you need to add water. When done sprinkle with salt. will be good.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do you cook beef so its not too chewy?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you cook beef so its not too chewy?),it will help you,my kids.
Its because I love chinese beef in black bean sauce but i've tried to make it twice (using supermarket sauces) but I never seem to get the beef as juicy and soft as when we order it. How do you do it?
Answer:
Whether beef is chewy or not will depend on the cut of beef that you buy. For stir fry you need beef that cooks quickly so something like frying steak is best. You always stir fry with a really hot wok. If you have your wok too cold then the meat cooks slower and you can sometimes effectively steam it which would make this type of beef chewy. You really only need to cook beef slowly if it's tough to begin with, and if you insist on using supermarket beef then it's usually called stewing steak on the packet. As a general rule, cheaper cuts mean slow cooking, more expensive cuts mean quick cooking. The sauces you get in supermarkets generally have little more than a superficial resemblance to that actual dish cooked in the proper way so you're unlikely to get it to taste the same.
you have to cook the meat slowly and at low temps
BBQ!
I cook meats in the slow cooker and they always come out tender no matter what the cut.
what cut of meat are you using? Try slow cooking in a crock pot.
-Angela
I wish i knew. No matter what cut of Beef i buy, i can never get it tender. Someone told me to cook it in a slow cooker on all day. I haven't tried it yet though so i don't know.
either:
a) cook it slowly at low temps
or
b) cook it at normal temps but not for very long.
Some of the most tender beef i've had has been virtually raw~ a bit too raw for my liking but damn it was tender!
Marinate it in sauce first then cook slowly on a low heat for a long time.
I've never tried it but I belive that boiling beef will make it super-tender. I think that's how the take-outs do it.
It's hard to get it like the restaurants. First restaurants(if their good) make their own sauce from fresh materials and have chefs with years of cooking classes under their belts. The best thing I can say is try cooking it slower or have it a little more medium.Also are you cooking the beef with the sauce? If not do, the sauce will soak in and cause more flavor and tenderness(this works especially well with cooking it slowly.)
marinate the beef. it is said that asian pear, coke, lemon, soaked for a few hours or more will make the beef more tender. also u can get a tenderizer and sprinkle it on, and then pound w/ the tenderizing hammer thing.
use sirloin or fillet steak. cut into thin strips and marinade in soy, ginger and garlic (you can add sesame seeds) for a few hours. Stir fry your spring onions, bok choi etc in a hot wok for a few min.remove veg, add steak cook at v high temp for 1-2 min add in your veg and then stir in the 'black bean sauce'. Good quality cuts of meat benefit from fast hot cooking. Poorer cuts demand longer time at lower temp to break down the interior tegumen to make them tender.
Just checked my recipe book and it says cook beef over high heat for 2 minutes. this sears the outside of the meat and seals in the juices.
When i cook steaks indoors i heat a cast iron skillet until it starts to glow slighty- drizzle salt over the bottom of the pan until it is about 25% to 35% covered, about 3min a side. Juicy and tasty steak tho you might want to eat itby candle light- it is quite pink. cook the same steak slow amd you could sole your she with it.
an alternative is to place your meat on a cutting board cover with plastic wrap beat it with a tenderizing mallet ( i actually use a very large pepper grinder) chill till firm then slice. marinate - too many recipes for marinates to list. Try some wine and garlic as a starting point , work with sauce ingredients to suffuse flavours.
Chewiness has a lot to do with the cut of meat you're using.
Beef that has the words - Round, bottom, brisket, chuck are tough cuts and should be cooked low and slow with a "wet" cooking method and are not tender when stir frying.
The tender cuts contain the words - Loin or Rib... Also look for Flank steak (typical for stir frying)... These cuts of meat should be cooked hot and fast since there's lean and have less connective tissue as the other cuts.
1. Marinade the beef that you've cut into thin slices.
2. Over high heat, quickly cook the beef and take it out (1 to 2 minutes).
3. Finish the rest of the dish and add the beef back in to let the residual heat in the sauce warm the meat back up and finish cooking it.
At the supermarket, the meat counter sometimes has a diagram that shows which cuts can be pan-fried, grilled... etc (the hot heat cooking methods - good for stir fry).
For stir frying avoid the beef that are best braised, stewed or pot roast... (meats that need time and moisture to cook.)
Cook it real slow on a low temp allow to rest then slice when cold then for your chinese dish stir fry qiuckly on a high heat.
for stir frying, use tender parts of beef such as tenderloin, sirloin and top round. slice them across the grain of the beef; about 2 inches long and a quarter of an inch in width. don't use tough cuts such as chuck or brisket. these cuts are meant for stewing, i.e. slow cooking process. never cook tender cuts such as tenderloin for a long time since this will just toughen the meat up. stir frying takes mere minutes (between 2-4 or bit more), that's why ingredients like veggies should be cut in the same sizes to even out the cooking time. quick moves, turned up heat and you've got it done.
Depends on the cut of beef. If it is spencer or rib-eye, this is naturally tender already. Tough cuts like brisket and chuck take hours to braise inside a crockpot, or 45 minutes inside a pressure cooker. For slow braising, two hours on low fire will do it.
If you are stir frying you need good quality beef - and to only cook it for a short time.
alternatively soak the meat in milk for a few hours before cooking.
Slowly cooking it at low temp as suggested by some will not make the sliced beef juicier. In fact the longer you cook it, the drier (harder) it gets.
The Chinese way of cooking (stir fry) is only practical when your kitchen uses very strong, high pressure fire. This is crucial for Chinese style stir fry dishes. Attempting it at home is not possible with gas, electric burners which just do not have that kind of flame pressure.
Also the preparation of the sliced beef is important apart from the way the beef is sliced (cross-cut). Optional: tendering by soda bicarbonate, or papaya juice, lightly coating it with corn starch-water... and very quick frying in a heated wok turns the beef tender and juicy.
You need to use the right beef for a start. You need to use quick frying steak, that is what is used in chinese restaurants etc.
Stewing steak, fillet steak, rump these won't do at all, as they require longer and lower temps to cook evenly.
First heat the saucepan, then add oil, then heat it well. Brown the beef on all sides. This will seal the juices of the meat inside. Add cut onions, garlic, Cinnamon, pepper etc. All of the spices are optional. Do not add salt until meat is cooked so that the meat juices do not come out. Add water. Cover and continue the cooking in a preheated oven or on the top of the oven. Make sure to check if there is liquid in the pan or you need to add water. When done sprinkle with salt. will be good.
correctness,It's Non-profit and only for informational purposes.
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