Copied By: LEHEY_GREG @ESSG (Greg Lehey)
   SENT: 89-12-06  18:50
   FROM: WANG_LAURA @MAILMN
     TO: HAN_AUDREY @WORLD
     CC. DL.COSIG @ESSG
SUBJECT: COSIG: reply ! ....
In Reply to: 89-12-06  18:25  FROM HAN_AUDREY @WORLD
         thanks for your reply ! ....

Have you ever tried meat with baking soda in it?  It's AWFUL,
Audrey.  Believe me, I would not kid you.  My husband, when
we were dating, tried to fix me a "lovely dinner" and used
baking soda to "tenderize" the meat (because "I think that's
what my mother uses").  Not only could we not eat the stuff,
my dog wouldn't even touch it.

Later we asked his mother and father, who ran a chinese
restaurant for a number of years, what they used to make
the meat tender and if it was baking soda.  "Of course not,"
they said, "We always used cornstarch and msg [which as I
said is the ingredient in Accent].  Baking soda would
only make the meat taste bad."

So, for what it is worth, that's what they used.  If
you hear of any restaurants that use baking soda, let
me know where they are so I can avoid them!

Have fun, lgw

------------------------ REPLY  ATTACHMENT ---------------------------
   SENT: 89-12-06  18:25
   FROM: HAN_AUDREY @WORLD
     TO: WANG_LAURA @MAILMN
SUBJECT: thanks for your reply ! ....
Hi Laura,

That is new.  I thought that MSG is only for flavor enhancer.
I think baking soda is the one that does the tenderizing.

Audrey

------------------------ REPLY  ATTACHMENT ---------------------------
   SENT: 89-12-06  15:22
   FROM: WANG_LAURA @MAILMN
     TO: HAN_AUDREY @WORLD
SUBJECT: Baking soda vs baking powder for tenderizer ??
Hi Audrey,

They use cornstarch and/or msg (you know it as accent) to "tenderize"
the meat.

regards, lgw

------------------------ ORIGINAL  ATTACHMENT ------------------------
   SENT: 89-12-05  23:41
   FROM: HAN_AUDREY @WORLD
     TO: DL.COSIG @ESSG
SUBJECT: Baking soda vs baking powder for tenderizer ??
Hi Cosig members,

I have been told that Chinese restaurants use either
baking soda or baking powder as meat tenderizer (I forgot
which).  What is the difference between the two anyway ?
Which one is really good to tenderize meat with ?
How much should be used and leave for how long ?

I have always been unsure about meat tenderizers, if it
can soften meat, what will it do our intestines ?

Just wondering,
Audrey.

Copied By: LEHEY_GREG @ESSG (Greg Lehey)
   SENT: 89-12-07  17:36
   FROM: ADAL_NAS @UK
     TO: WANG_LAURA @MAILMN
     CC. DL.COSIG @ESSG
SUBJECT: TENDERISING  : Method depends on descent.....
In Reply to: 89-12-06  18:50  FROM WANG_LAURA @MAILMN : COSIG: reply ! ....

Hi Laura,

Must be family to family who uses what to tenderise meat. I guess it's also
the amounts that people use. Me mum tries to avoid using MSG.
When I was taught, it always was corn-floor WITH A PINCH of baking soda.
Mind you, invariably this goes with dark soy, light soy, oil and water and
pepper thus I guess you won't stand much chance in tasting the stuff.
I was told it was the carbonates breaking down the cell-walls in the muscle
fibres that tenderises meat. Freezing does the same, but say that to the
gastraunaut and live!!
                                                              Nas
Copied By: LEHEY_GREG @ESSG (Greg Lehey)
   SENT: 89-12-07  18:58
   FROM: VAILLANCOURT_BEVERLY @SIMS
     TO: WANG_LAURA @MAILMN
     CC. DL.COSIG @ESSG
SUBJECT: TENDERISING  :                              .
Forward of: 89-12-07  17:36  FROM ADAL_NAS @UK
         TENDERISING  : Method depends on descent.....

I TENDERIZE WILD GAME MEAT, I.E., ANTELOPE, ELK, DEER, WITH WHITE VINEGAR.
DON'T SOAK IT, JUST SPRINKLE IT ON.  IT DOES THE TRICK, IF IT WORKS FOR
GAME, IT CERTAINLY WILL WORK WITH BEEF.  A GAME WARDEN SHARED SOME OF THE
ABOVE CUTS OF MEAT WITH ME AND THAT IS WHAT HE USED.

BEV