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Post by smokey on Jun 1, 2015 21:07:29 GMT 10
Don't believe what they say that Kiwi fruit won't over tenderise, It will. I had to work a half day last Saturday morning with an early start so on Friday night I marinated some beef short ribs in a classic Galbi Korean marinade ,,,, with a small kiwi in it. When it was time to bbq on Saturday afternoon they were mush. So much so I was actually pleased I made some sort of scientific experiment with success. I pushed ahead and they were a real pain to grill over charcoal but they were ok in the end, They certainly weren't bloody tough on the chew. I overcame the problem by cooking them longer to firm up. In hind sight, I should have given them no more than six hours. Those Kiwis are potent little buggers so beware of "Marinate Overnight" claims, It's a trap!
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Post by gatsby on Jun 2, 2015 6:24:56 GMT 10
Would it have worked if you'd added the kiwi to the marinade on Sat morning? Still have the long marinade but a shorter tenderise. I'm curious but mainly want to see 100 near my name
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Post by chrisg on Jun 2, 2015 8:55:10 GMT 10
I could have hacked it for you Gat I've had that thing with kiwi, long time ago, it belongs in horror movies - the flesh eater Someone told me it was a good tenderiser and I was planning kebabs but all we had was gravy beef and a Chinese gooseberry vine out back. Chunked up the beef and mixed in the skinned fruit, put in the fridge for 24 hours - um, yeah, that was not going to thread... made an unreal lasagne though after a pass through the mincer I was MUCH younger then Cheers
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Post by smokey on Jun 2, 2015 12:40:34 GMT 10
Maybe Galbi is meant to be ultra tenderised, Traditionaly they use Korean pear and marinate overnight. I used a normal green pakham.
Yes, Id have best done it in the morning but I left for work at 4:30 AM. Next time I'll use thin cut rib eye and marinate about 4 hours, Using pear only in the marinade but give the steaks a light rub over with half a kiwi prior.
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osdave
Junior Member
Posts: 80
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Post by osdave on Jun 4, 2015 17:03:07 GMT 10
Yeh I used to get told that it gave the best results for squid..................till I tried it.
Dave
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Post by smokey on Jun 4, 2015 18:37:05 GMT 10
Yeh I used to get told that it gave the best results for squid..................till I tried it. Dave A bit like it's been shot with a twelve gage I've done this same thing to myself too many times now,,, Kiwi is out.
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Post by chrisg on Jun 4, 2015 19:10:31 GMT 10
I think probably all of us have overdone it - this seems like something sensible to try, especially as I feel a Korean coming on www.thekitchn.com/tip-tenderizing-11683There's a big difference there in both time and intent and compared to wanting to tenderise big pieces of meat it is just strips - makes sense. I can from my very, very limited experience of using it for tenderising well imaging what it might do to squid though Cheers
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