Comments on: cantonese easy cooking: steamed pork with sour plums & yellow bean sauce (梅子蒸排骨) http://gourmettraveller88.com/2008/09/12/cantonese-easy-cooking-steamed-pork-with-sour-plums-yellow-bean-sauce/#utm_source=feed&utm_medium=feed&utm_campaign=feed discovering new tastes and rediscovering long-lost tastes ....... Mon, 06 Feb 2012 22:53:41 -0700 hourly 1 http://wordpress.org/?v=3.1.3 By: Louisa http://gourmettraveller88.com/2008/09/12/cantonese-easy-cooking-steamed-pork-with-sour-plums-yellow-bean-sauce/comment-page-1/#comment-1611 Louisa Sun, 12 Oct 2008 12:56:29 +0000 http://janetching.wordpress.com/?p=930#comment-1611 Woo, just want to let you know your blog is so amazing. You are really enjoying your life! I will share with my cooking experience when I get free... Woo, just want to let you know your blog is so amazing. You are really enjoying your life! I will share with my cooking experience when I get free…

]]> By: Tess http://gourmettraveller88.com/2008/09/12/cantonese-easy-cooking-steamed-pork-with-sour-plums-yellow-bean-sauce/comment-page-1/#comment-1610 Tess Sat, 13 Sep 2008 21:26:45 +0000 http://janetching.wordpress.com/?p=930#comment-1610 When I saw the title of your post I remembered the recipe I made with a similar name: http://1tess.wordpress.com/2008/06/28/sweet-and-sour-braised-pork/ It was another blog we both commented on (cutonthedottedline.wordpress.com) that got me thinking about meat tenderizing. And when I re-read the recipe I made, it seemed of interest to tell you about the cornstarch/potato starch velveting, done with pork, rather than chicken! (Though I see now that you did go back to the comments.) Steaming (mushimono) and braising/simmering (nimono) are two different cooking methods in Japan as well. There are a few recipes in my book that are for steamed pork. They use grated radish, because daikon is supposed to have tenderizing enzymes. They use pork loin or pork tenderloin; both cuts are lacking fat and can be dry. The two I've made so far are (add the http: because I don't want to clog up your comments with too many live links if these are not of interest to you): 1tess.wordpress.com/2008/02/23/steamed-pork-with-ponzu-dressing/ 1tess.wordpress.com/2008/01/09/a-salad-in-hand/ As for the baking soda technique, I did that long ago, when we were first married. We did not have much money and hardly ever ate beef. When we did, it was the cheapest available: usually chuck which makes a nice slow-cooked stew, or bottom round which I tried to roast once. (very bad idea!) It's a cut without fat or collagen, and is quite without flavor. One could at least chew the meat... I'll take your advice and not even try to remember details! OK. I think I know what the plums you are talking about are. <em>Isn't it amazing that there is so much to exchange in just a small topic of how to tenderize meat? Enjoyed the exchanges with you : ) Thanks for the links. Will add into my list to try out : )</em> When I saw the title of your post I remembered the recipe I made with a similar name: http://1tess.wordpress.com/2008/06/28/sweet-and-sour-braised-pork/

It was another blog we both commented on (cutonthedottedline.wordpress.com) that got me thinking about meat tenderizing. And when I re-read the recipe I made, it seemed of interest to tell you about the cornstarch/potato starch velveting, done with pork, rather than chicken! (Though I see now that you did go back to the comments.)

Steaming (mushimono) and braising/simmering (nimono) are two different cooking methods in Japan as well.

There are a few recipes in my book that are for steamed pork. They use grated radish, because daikon is supposed to have tenderizing enzymes. They use pork loin or pork tenderloin; both cuts are lacking fat and can be dry. The two I’ve made so far are (add the http: because I don’t want to clog up your comments with too many live links if these are not of interest to you):
1tess.wordpress.com/2008/02/23/steamed-pork-with-ponzu-dressing/
1tess.wordpress.com/2008/01/09/a-salad-in-hand/

As for the baking soda technique, I did that long ago, when we were first married. We did not have much money and hardly ever ate beef. When we did, it was the cheapest available: usually chuck which makes a nice slow-cooked stew, or bottom round which I tried to roast once. (very bad idea!) It’s a cut without fat or collagen, and is quite without flavor. One could at least chew the meat…

I’ll take your advice and not even try to remember details!

OK. I think I know what the plums you are talking about are.

Isn’t it amazing that there is so much to exchange in just a small topic of how to tenderize meat? Enjoyed the exchanges with you : ) Thanks for the links. Will add into my list to try out : )

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