Will my food chemically cook?!
Will my food chemically cook?
1/4 cup Lemon Juice
1/2 cup Pineapple juice
1/3 cup vinegar
1 can beer
will the acids in these ingredients cause my steak to chemically cook?
1 week ago
I am using 3 big pieces of sirloin steak.
Answers:
1 week ago
I am using 3 big pieces of sirloin steak.
Depends on how long you leave it in there. If it's part of a marinade, and there are other ingredients, if you only leave it in there for half an hour to an hour, it should be fine.
If you have ever heard of cerviche, citrus juice and/or vinegar can chemically cook seafood pretty quickly.
If you leave it too long on meat, it just makes the texture really weird.
stonehead again, Yes don't leave the steak in for any longer than 30 min. The purpose of a marinade is to enhance the flavor of your meat not over power it. I'm going to try this on pork steaks!
Everyone is right so far. It will "cook" it but the flavor and texture of beef treated this way...GAG!. Sound like an awesome marinade though. I'd suggest a couple/four hrs in the fridge. Not only will this enhance the flavor but the acids and even the enzymes in the beer will tenerize the meat. Grill 'em medium rare and they should almost melt. This amount of time would completely firm up diced fish or shrimp but sirloin would take a LOT longer.
no..there is no way the acid will "cook" the meat but if you cut the steak thinly and marinad eit in the recipe you have a great steak carpaccio
1 (10-ounce) piece beef tenderloin
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 cups lightly packed fresh arugula or fresh baby spinach
1/2-ounce shaved Parmesan
2 tablespoons fresh lemon juice
Tie the beef tenderloin with kitchen twine to help maintain its shape, then freeze the tenderloin until frozen (this ensures that the center stays rare when cooking a small piece of meat). Then, heat 1 tablespoon of oil in a heavy small skillet over high heat. Rub the frozen beef with salt and pepper. Add the beef to the hot skillet and sear on all sides, about 4 minutes total (the beef will be just barely seared on the outside but will remain rare). Freeze the beef until it is almost frozen, about 1 hour (this makes it easier to cut into very thin slices). Using a large sharp carving knife, slice the beef as thinly as possible. Arrange the arugula and Parmesan shavings on a serving platter and lay the beef slices on top. Drizzle with the remaining olive oil and lemon juice. Sprinkle with salt and pepper and serve.
Alternative: Use 6 ounces of thinly-sliced bresaola instead of the tenderloin. Do not cook the bresaola. Serve it as you would the tenderloin, above.