Tough meat

The #1 community for Gun Owners in Texas

Member Benefits:

  • Fewer Ads!
  • Discuss all aspects of firearm ownership
  • Discuss anti-gun legislation
  • Buy, sell, and trade in the classified section
  • Chat with Local gun shops, ranges, trainers & other businesses
  • Discover free outdoor shooting areas
  • View up to date on firearm-related events
  • Share photos & video with other members
  • ...and so much more!
  • Haystack

    Active Member
    Rating - 100%
    1   0   0
    Jan 2, 2021
    392
    76
    Edom, TX
    You want the meat tender? Dissolve some baking soda in water. How much soda depends on how much meat. About a teaspoon full of soda and a cup of water for every 12 ounces. Soak the meat in it for 15 minutes. Then rinse thoroughly!

    After that, marinate and season to your liking.
     
    Last edited:

    ATN2

    Member
    Rating - 0%
    0   0   0
    Jan 6, 2022
    118
    26
    Texas
    Actually, slow cooking is not the way to cook skirt steak of flank steak for fajitas

    Marinade will help and you can tenderize them with a mechanical means

    But you really want to sear them on very high heat and only to a medium rare doneness

    And the absolute critical thing is that you must cut across the grain very thin and on the diagonal or it will be tough as shoe leather for sure
     

    baboon

    TGT Addict
    Rating - 100%
    3   0   0
    May 6, 2008
    16,687
    96
    Out here by the lake!
    Flanks are great steaks and while they can be used as fajitas are far superior to skirts.

    I’d buy cheek meat over skirts every time.

    I would rather buy a chuck roast if I really wanted beef tacos.
     

    cycleguy2300

    TGT Addict
    Rating - 100%
    5   0   0
    Mar 19, 2010
    3,221
    96
    Austin, Texas
    Wife cooked up some fajita meat and it's too tough. Do good on the bottom of shoes, rekin boiling it might soften it up?

    6c135619ca0442d229e8b441da156810.jpg


    Sent from your mom's house using Tapatalk
     

    pronstar

    TGT Addict
    Rating - 100%
    2   0   0
    Jul 2, 2017
    8,522
    96
    Dallas
    You want the meat tender? Dissolve some baking soda in water. How much soda depends on how much meat. About a teaspoon full of soda and a cup of water for every 12 ounces. Soak the meat in it for 15 minutes. Then rinse thoroughly!

    After that, marinate and season to your liking.

    A similar process called “velvet beef” is used in Chinese cooking.

    You basically put baking soda all over the meat, refrigerate for 30 mins, rinse the baking soda off and cook.

    Sometimes corn starch is used instead, but I haven’t tried it yet.


    Sous Vide immersion cooking is another great way to make any cut of meat super tender.


    Sent from my iPhone using Tapatalk Pro
     
    Top Bottom