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-> Recipe Collection
-> Meat
mom2dkay
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 Tue, Dec 20 2016, 4:30 pm
Does it make sense that the beef cooks for only 6 minutes?
This recipe is from Ami 's whisk.
Thx
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groovy1224
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Tue, Dec 20 2016, 4:32 pm
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Yes..the meat is very thin and cooks quickly
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greenfire
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Wed, Dec 21 2016, 11:56 pm
if you like it rare ... & probably tough
use your instinct when it comes to food & make it how you like it not how a recipe says you should
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seeker
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Thu, Dec 22 2016, 12:22 am
How did it come out?
6 minutes doesn't sound right to me, unless it means to sear it for 6 minutes and then it will continue to simmer for a while or something.
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mom2dkay
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Thu, Dec 22 2016, 9:15 pm
| seeker wrote: | How did it come out?
6 minutes doesn't sound right to me, unless it means to sear it for 6 minutes and then it will continue to simmer for a while or something. |
I'm actually quite disappointed with this recipe.
I had high expectations of it, I was eager to try the velveting technique...
The recipe promised soft meat, but it was tough and chewy.
Don't know what went wrong, but I followed it exactly.
Oh well....
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greenfire
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Thu, Dec 22 2016, 9:38 pm
| mom2dkay wrote: | I'm actually quite disappointed with this recipe.
I had high expectations of it, I was eager to try the velveting technique...
The recipe promised soft meat, but it was tough and chewy.
Don't know what went wrong, but I followed it exactly.
Oh well.... |
sounds like that's what went wrong ... something in the recipe was off or maybe chinese cook too quickly and we're so busy wanting 'take out' that we forget to look out if it's really tasty or not
I'm sure I have a pepper steak recipe somewhere on this site ... I will go look for it & you can just add some broccoli & call it a recipe - lol
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benny
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Fri, Dec 23 2016, 7:32 am
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My sister followed this recipe and said the velveting worked like a charm. Meat was very soft.
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