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Tips and tricks - main meals
Sat 16-Jan-10
11:27 am
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Suky
Godalming, Surrey

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I always use the chicken carcass to make stock/soup but hadn't thought of keeping other bone for the same thing!  Doh

Some time back there was a discussion on the blog about making meatballs and keeping them moist.  Since reading about soaking the breadcrumbs in milk I have used that with great success but still have a problem with keeping the balls 'ball' shaped.  In one of those strange random conversations with a stranger in the shop (am I the only one to have those?) I was told to try boiling the balls as I make them. 

 Chef  Bring a large pan of water to the boil, salt or not as you choose, I didn't.  Roll the mix into smallish balls and drop into the water.  They will sink to the bottom at first and as they rise to the surface you lift them out.  Keep rolling, dropping and removing until all are done.  They are NOT cooked, they still need further cooking in sauce or what ever but they keep their shape.  These were undoubtedly the best I have ever made and I have frozen half of them after the boiling stage to see if that works too.

Sat 16-Jan-10
5:32 pm
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Toffeeapple
North Bucks

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Or you could just drop them into your simmering sauce to cook until done. Wink

I'll try that again!

Sun 17-Jan-10
11:20 am
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Suky
Godalming, Surrey

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That doesn't work for me 'cos my sauces are always too thick and the balls go out of shape!  Also I like extras to freeze and if you just freeze them on a try they 'sag' Chef

Fri 9-Jul-10
10:39 pm
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Michelle from Oregon
Oregon, USA

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Do you need a great way to tenderize a cut of meat that you think may be tough?

Try a kiwifruit.

Nope, I am not kidding.

Take your cut and stick in a food storage bag, or another clean bag that won't leak. Peel your kiwi fruit, slice or smush it up and put it in the bag along with whatever seasonings you desire, and squeeze the bag to distribute the kiwi over the cut of meat. Let it marinate for a few hours, and cook however you choose. The natural enzymes in the kiwi will work to break down tough meat fibers. I_am_Hungry

Warning! Don't let it sit too long, otherwise the enzymes that work to tenderize the meat will work all the way through and all you will have is a meat paste, not very appetizing... 

If you can't be a shining example, be a terrible warning!

Fri 9-Jul-10
10:47 pm
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danast
Argyll, Scotland

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Wave How interesting Michelle.  I have never heard that before.   Wonder how people discover these things and why kiwi?  What is in a kiwi as opposed to other fruits?   It is interesting isn't it?  WellDone

 

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Fri 9-Jul-10
10:53 pm
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Michelle from Oregon
Oregon, USA

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Isn't it though? I have been doing that for a while, and if I remember rightly, lots of comercial meat tenedizers do use it too, only they don't call it that. I think my Mom read that in a tip book a long time back.

If you can't be a shining example, be a terrible warning!

Sat 10-Jul-10
12:21 pm
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JoannaS
Latvia

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Doesn't pineapple have a similar action?Cheers

Sun 11-Jul-10
12:57 am
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brightspark
Wilts

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If that is true, Joanna*, then those same enzymes must be the reason that both the pineapple and kiwi prevent a jelly from setting!

 

*Joanna - wasn't sure if you are asking the question, or whether it is a true statement. Big_Hug

 BrightSparklyStuff

 

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Sun 11-Jul-10
7:22 am
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JoannaS
Latvia

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It was kind of a question, a half remembered fact Doh but when you said both result in jellies that don't set then I was right, it is the enzymes in both of them that breakdown the meat and the jelly your right there BS.

Mon 12-Jul-10
12:09 am
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brightspark
Wilts

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I must admit, I had never heard of this concept of putting these fruits with meat, though.

What a good idea, too.

Ok   Ok

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until they're in hot water.
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Mon 20-Sep-10
3:25 pm
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Budo1

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 Kiwi fruit is used as natural eat tendersier because it contains an enzyme called - actinidin.

Pineapple has an enzyme called - Bromelain but it must be fresh not cooked or canned as it degrades with heat.

Papaya has an enzyme called - Papain which is the most powerful of all apparently. Used in india and Caribbean food.

 

i discovered papaya some years ago to tenderise game before making mini gamers pies. My OTH family are from the Caribbean and it is used in any marrinades.

All these emzyes break down the peptide bonds in the protiens.. which is why they prevent the gelatin based jellys from setting

Mon 20-Sep-10
7:38 pm
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JoannaS
Latvia

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I feel well and truly enlightened cheers thanks for that!

Mon 20-Sep-10
11:26 pm
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Danny
Scarborough, England
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Sat 12-Aug-06
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Crikey, Rob - that is quite a scientific treatise. Great to learn of all these tenderising agents. Many thanks. ok pint

Now to try and remember your advice eeek

Never knowingly underfed

Wed 12-Jan-11
6:41 am
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Hattie
Bucks/Oxon Border

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Being a newbie I am probably posting this request in the wrong section........cry

BUT........Can you give me any advice or tips on cooking slices of lambs liver in my new halogen oven. I have an "Andrew" (bought on the advice of Fiona & danny's experience). I intend to have it with bacon, onion sauce & chips. This will be the first time I use the oven........& I am in a bit of a funk about it.  I usually would flash fry it in a frying pan as it only takes seconds.......should I continue to do that?

Help please......I am not usually so wimpy........surprised

Hattie

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Wed 19-Jan-11
11:15 pm
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The Guerilla Griller
Devon, UK

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You may be a newbie, Hattie, but you've made more posts than me (I'm pretty new, too).  And as it's been about a week, I guess you've probably cooked the liver by now!  Don't know anything about halogen ovens, but here's my three-pennyworth on liver.  I reckon it should be flash fried, as you suggest, or cooked very, very slowly for a very, very long time - Same with squid; anything in between is shoe leather, I reckon.

Whatever you did with it, hope it turned out well!

The Guerilla Griller has a foodie blog at http://guerillagriller.blogspot.com/

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