薑汁軟肌 牛腩鬆一鬆

intermezzo

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angelclaire

if you cook any meat for 2 hours, they will become tender, whether you add  薑汁 or not!
will try to add  薑汁 next time!

intermezzo

angelclaire 發表於 2011-6-29 06:48
if you cook any meat for 2 hours, they will become tender, whether you add  薑汁 or not!
will try t ...

Not if it's steak, salmon, etc.

angelclaire

intermezzo 發表於 2011-6-29 23:40
Not if it's steak, salmon, etc.

you would not cook your steak or fish for 2 hours, would you?
do cook pork for 2 hours, with some spices, and usually ginger takes away the pork smell, perhaps pork fat smell!

intermezzo

angelclaire 發表於 2011-6-29 08:07
you would not cook your steak or fish for 2 hours, would you?
do cook pork for 2 hours, with some  ...

So "2 hours" doesn't apply to just "any meat", right?

angelclaire

intermezzo 發表於 2011-6-30 00:39
So "2 hours" doesn't apply to just "any meat", right?

ha ha! it still applies to any meat, cook such a long time, all kinds of meat become tender, except you will not cook steak and fish for a long time to make them tender!

intermezzo

angelclaire 發表於 2011-6-29 11:09
ha ha! it still applies to any meat, cook such a long time, all kinds of meat become tender, excep ...

Actually regular beef (e.g. sliced) toughens up when it's fully cooked.  Briskets used in a stew is an exception.