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Status Replies posted by jacketwatch
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So I saw something this morning on the news. It featured a chef in a Chi downtown restaurant advising how to tenderize tougher cuts of meat like skirt steak. He said use a salt/citrus marinade for at least 12 hrs. or better 24, like soy and lime juice. I also read about and have used successfully rubbing baking soda in meat, about 1 tsp. per lb. for 1 hr. and then rinsing it off and I know thats worked well before so I did both. The proof will be tomorrow off the grill. :-)
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I am a finalist in Carnival's BUILD A SHIP contest! Public voting and link becomes available Tuesday, will post then!!