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So I saw something this morning on the news. It featured a chef in a Chi downtown restaurant advising how to tenderize tougher cuts of meat like skirt steak. He said use a salt/citrus marinade for at least 12 hrs. or better 24, like soy and lime juice. I also read about and have used successfully rubbing baking soda in meat, about 1 tsp. per lb. for 1 hr. and then rinsing it off and I know thats worked well before so I did both. The proof will be tomorrow off the grill. :-)
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Larry, I've been using Italian Dressing for years to marinade steak. Works great and has a nice flavor. Just remember to use regular dressing and NOT the "lite" dressing because lite has a water base and won't adhere to the meat. The regular is an oil base but allows the spices in the dressing to stick to the meat and seep in slowly. Just remember to baste with a brush occasionally during cooking.
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Thanks for the tip Tim!!
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