I give up (masala steak sandwich)

Lupus said:
The whole point is the masala marinade :) which you cook with the steak. Then you slap it on a freshly buttered roll
masala-steak-gatsby.jpg
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That's a lekker looking sarmie...
Starting with tender steak guarantees the steak will be tender.
 
I have always eaten tenderised steak in a steak sandwich. 20 mins of cooking it in my normal curry makes it soft,
if u want to cook it for less time but still make it fall apart while eating, marinate it in meat tenderiser
 
First learn how to make braised streak with onions and mushrooms (not mandatory), green chillies salt and pepper - thats it. Use tenderised steak. No fancy stuff

Shouldnt take more than 30 minutes
 
CT_Biker said:
First learn how to make braised streak with onions and mushrooms (not mandatory), green chillies salt and pepper - thats it. Use tenderised steak. No fancy stuff

Shouldnt take more than 30 minutes
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Some of the posts above disagree with you about tenderised steak. According to them, those are the cheapest cuts, hence the need to tenderise them ...?
 
PlanesTrainsAutomobiles said:
Some of the posts above disagree with you about tenderised steak. According to them, those are the cheapest cuts, hence the need to tenderise them ...?
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A tenderised steak is generally not the best cut, it's also been beaten to a thin piece of meat, but it generally is reasonably tender, it won't be mouth watering good, but it will function in a task like using it for a steak masala, especially since the real flavour comes from the sauce and the meat.
 
The Chinese restaurants use a technique called "velveting"....I use this method for chicken when making chicken fried rice. It makes the chicken super tender, like melt in your mouth. It might be worth a try. It's basically marinading the meat (not for long) in your marinade of choice but adding cornflour to the marinade too.
You can look it up
 
EMAM said:
The Chinese restaurants use a technique called "velveting"....I use this method for chicken when making chicken fried rice. It makes the chicken super tender, like melt in your mouth. It might be worth a try. It's basically marinading the meat (not for long) in your marinade of choice but adding cornflour to the marinade too.
You can look it up
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Cornflour you say? Doesn't that just turn the marinade into a thick sauce?
 
EMAM said:
The Chinese restaurants use a technique called "velveting"....I use this method for chicken when making chicken fried rice. It makes the chicken super tender, like melt in your mouth. It might be worth a try. It's basically marinading the meat (not for long) in your marinade of choice but adding cornflour to the marinade too.
You can look it up
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Velveting with sodium bicarbonate works better for tenderising tough cuts of beef, just make sure to rinse it off before you cook.
 
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bwana said:
Velveting with sodium bicarbonate works better for tenderising tough cuts of beef, just make sure to rinse it off before you cook.
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No, I find, even with washing the meat, there's still a trace of the bicarb taste.
Try the cornflour, you'll taste the difference
 
EMAM said:
No, I find, even with washing the meat, there's still a trace of the bicarb taste.
Try the cornflour, you'll taste the difference
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Two different horses, for two different courses. Cornflour seals in the moisture by coating it, perfect for chicken and already tender beef.

Baking soda/sodium bicarbonate alters the pH of the meat and stops the proteins from tightening up when you cook it. You need to rinse it really well to get rid of the taste.
 
EMAM said:
The Chinese restaurants use a technique called "velveting"....I use this method for chicken when making chicken fried rice. It makes the chicken super tender, like melt in your mouth. It might be worth a try. It's basically marinading the meat (not for long) in your marinade of choice but adding cornflour to the marinade too.
You can look it up
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Every video I have ever watched about this they use Baking soda.
But they cut the beef and pork so thin I think its part of why its so tender.
As for chicken, no need for anything. Just don't overcook it and any chicken breast will melt in your mouth.
 
PlanesTrainsAutomobiles said:
Wanted to recreate a masala steak sandwich for the longest time.

Tried a few different recipes for a masala steak sandwich, but the steak keeps being really tough and impossible to eat. I made sure to cut against the grain, marinated it beforehand, and cooked it low and slow, adding a bit of water every now and again.

Any idea what I am doing wrong?
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Sorry late to the steak party here.

try cooking it on a pan from frozen, yes yes people will be like which ****ing popal cooks a steak from frozen. It usually keeps in the moisture.

Also how big are the steaks ? you using a full cut or cut bits ( like biltong )

Ill PM you.
 
DarkStarMonday said:
Sorry late to the steak party here.

try cooking it on a pan from frozen, yes yes people will be like which ****ing popal cooks a steak from frozen. It usually keeps in the moisture.

Also how big are the steaks ? you using a full cut or cut bits ( like biltong )

Ill PM you.
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He's making masala steak, normal steak cooking isn't the same :-)
 
PlanesTrainsAutomobiles said:
Some of the posts above disagree with you about tenderised steak. According to them, those are the cheapest cuts, hence the need to tenderise them ...?
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That doesn't mean it can't be tender, it just means tenderness is less likely. Who doesn't like a fillet?
 
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