does anyone have an idea of the ammount of bi carb soda mixed with water one can use as a meat tenderiser.
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Nope, sorry never heard of that method of tenderizing. What are you tenderizing, BBQ?
mussels
maybe the mussels tenderize themselves burping up the baking soda and water.
ok that's funny!
THANK YOU veddy much
another site suggested kiwi fruit, paw paw , or pineapple juices.
Yes I think they have the same enzymes as papaya does.Thats what commercial tenderizer is made form I believe. When I have had steamed clams or raw oysters they are chewy.Isn't that the nature of the bivalves?
i had some new zealand smoked mussels. they were as soft as the tinned ones, but wow, a real classy job. im trying to smoke the same species, nz green lip . ive managed to replicate the taste, but not the tenderness. somehow those cursed kiwis are tenderising the mussels.
I'm confused. Are you referring to the kiwifruit or the flightless bird that resides in New Zealand? 
Happy Trails
Happy Trails
We were talking about tenderizing NZ green lip mussels with the kiwi fruit. But ..I think "those cursed kiwis" refers to New Zealanders.
dundee, You may have to eat "crow" and ask one of the kiwis how to do it.Surely, some of your best friends are New Zealanders..
dundee, You may have to eat "crow" and ask one of the kiwis how to do it.Surely, some of your best friends are New Zealanders..
dundee,
just a thought but knowing how sneaky the kiwis are here is what i think they are doing.
they are adding liquid smoke to the steaming liquid and par cooking them and then shocking them in cold water with more liquid smoke added.
when an order comes in they nail it on the grill and there you go.
sneaky but it works.
jack
ps. GO ALL BLACKS!!!!! barring that GO SPRINGBOKS!!!!
just a thought but knowing how sneaky the kiwis are here is what i think they are doing.
they are adding liquid smoke to the steaming liquid and par cooking them and then shocking them in cold water with more liquid smoke added.
when an order comes in they nail it on the grill and there you go.
sneaky but it works.
jack
ps. GO ALL BLACKS!!!!! barring that GO SPRINGBOKS!!!!
prisonchef313, for an 'educated' man, you should know better than to taunt a wallaby with that sort of rubbish!! lol.
thanks for the insight into the mussel problem. i shall give it a go when i can find a small quantity of liquid smoke.
a quick question. would par boiling the mussels , then shocking them in cold water, then cold smoking them do the same trick? or does liquid smoke have a special effect?
they are to be vac packed , not served hot.
thanks mate.
thanks for the insight into the mussel problem. i shall give it a go when i can find a small quantity of liquid smoke.
a quick question. would par boiling the mussels , then shocking them in cold water, then cold smoking them do the same trick? or does liquid smoke have a special effect?
they are to be vac packed , not served hot.
thanks mate.
dundee give this a try to see how it works.
go ahead and get your liquid smoke.
then i would cold smoke them and shock off.
since you are vac packing add a small amount of liquid smoke to the bag.
the vacuum shold cause the liquid smoke to draw into the mussel similar to the tumbling method used here to marinade meats commercially.
but to me since you can cold smoke and vacuum pack that is how i would first try it.
jack
ps. what is up with the limey's (opps, sorry the english) wearing helmets in rugby??!! no wonder they whine that south africa plays too rough!!!
pps. liquid smoke is pretty powerful as a starting point i wouldn't go much above 1/4 teaspoon per pound (or 1/2tsp per kilo)
go ahead and get your liquid smoke.
then i would cold smoke them and shock off.
since you are vac packing add a small amount of liquid smoke to the bag.
the vacuum shold cause the liquid smoke to draw into the mussel similar to the tumbling method used here to marinade meats commercially.
but to me since you can cold smoke and vacuum pack that is how i would first try it.
jack
ps. what is up with the limey's (opps, sorry the english) wearing helmets in rugby??!! no wonder they whine that south africa plays too rough!!!
pps. liquid smoke is pretty powerful as a starting point i wouldn't go much above 1/4 teaspoon per pound (or 1/2tsp per kilo)
the poms aren't the only ones to wear headgear. its not a solid shell like gridiron helmets, just dence foam rubber with a nylon fabric outer.
they say kiwis are pommys with their heads kicked in. perhaps they are trying to avoid any confusion!
there must be no kiwis on this site or mate, i'd be in for it.
what do you mean 'shock off'?
they say kiwis are pommys with their heads kicked in. perhaps they are trying to avoid any confusion!
there must be no kiwis on this site or mate, i'd be in for it.
what do you mean 'shock off'?
dundee,
to shock off is to chill rapidly to stop the cooking process. you can do it with an ice bath which is just ice cubes in a little water. in the case of shellfish, since you don't want to lose any of the liquid or add water to them, a big bowl of ice water with a smaller bowl set into that will work or you can even put them into your freezer but watch them carefully since at this point you don't want to freeze them.
by the way we get green lipped mussels here but they come frozen. never seen a tough one yet. i think the freezing somewhat breaks down the fibers.
jack
ps. you sir are braver than i!!!!!! poms!!!!! good lord let's call them roast beefs like the french lol
pps. hey by the way thanks for this thread. it made me go back through my old sous chef's notes i made years ago working in a convention center. sure would hate to forget how to cook continental
to shock off is to chill rapidly to stop the cooking process. you can do it with an ice bath which is just ice cubes in a little water. in the case of shellfish, since you don't want to lose any of the liquid or add water to them, a big bowl of ice water with a smaller bowl set into that will work or you can even put them into your freezer but watch them carefully since at this point you don't want to freeze them.
by the way we get green lipped mussels here but they come frozen. never seen a tough one yet. i think the freezing somewhat breaks down the fibers.
jack
ps. you sir are braver than i!!!!!! poms!!!!! good lord let's call them roast beefs like the french lol
pps. hey by the way thanks for this thread. it made me go back through my old sous chef's notes i made years ago working in a convention center. sure would hate to forget how to cook continental
My goodness all this talk of Pom's, Rugby and Roast beef has made me homesick.... 
Neill
Neill
englishman,
i could look around for my old yorkshire pudding recipe if you want me to.
the german chef i trained under used that as his gold standard for new sous chefs and man it had better be right
jack
ps. but helmets in rugby is just wrong lol
i could look around for my old yorkshire pudding recipe if you want me to.
the german chef i trained under used that as his gold standard for new sous chefs and man it had better be right
jack
ps. but helmets in rugby is just wrong lol
prisonchef313
i would have replyed sooner 'cept ive been on a short break. took a road trip up to mackay in north qld.
thanks for clearing up how to shock off.
poms or "pommy bas$%#@s" is the accepted slang for all englishmen and accidently for all british. but you must apologise to scots, irish, and welsh if you call them such as they know the english first hand and hate to be mistaken for them.
id love your recipe for yorkshire pud. those poms gotta be good for something (even if it is a germans recipe!!)
i would have replyed sooner 'cept ive been on a short break. took a road trip up to mackay in north qld.
thanks for clearing up how to shock off.
poms or "pommy bas$%#@s" is the accepted slang for all englishmen and accidently for all british. but you must apologise to scots, irish, and welsh if you call them such as they know the english first hand and hate to be mistaken for them.
id love your recipe for yorkshire pud. those poms gotta be good for something (even if it is a germans recipe!!)