I use to buy some Thai beef here locally for beef casseroles etc and its coming out ok. I have order a beef tenderloin this time to test for some steak. Anyone have experience with tenderizing Thai beef tenderloin? I did once before following the 40 days/degree ( 10 days at 4C in ref) But i did not completed it fully last time. I know baking soda trick etc but I want to try develop some taste too. I also use to marinate too who also tenderize the meet. Just curious about others experience with Thai beef tenderloin.

 

 

Pink

Tenderize it all you want my experience is it is tasteless no matter how one prepares it.

 

 

they sell mallets for tenderizing meat.

breaks the tendons

 

In my experience you really have to buy the premium tenderloin available at Foodland, Villa and certain Top supermarkets with starting prices of close to 700 Baht/kg up, the best one around 1,000 Baht/kg. This beef will be nice and tender.

3 minutes ago, msbkk said:

In my experience you really have to buy the premium tenderloin available at Foodland, Villa and certain Top supermarkets with starting prices of close to 700 Baht/kg up, the best one around 1,000 Baht/kg. This beef will be nice and tender.

Good points. This piece is for testing, it might and up as stew, who I do eat more than I eat steak. The local beef I got here I most use for my home minced beef/pork who I freeze and use for burgers/ meatballs etc. Then I also use to make lots of Entrecote stew and freeze down in portions. I also have plan to test Australian Beef Picanha from Makro for steak. I have not tested it yet.

 

Pink

29 minutes ago, Pink7 said:

Good points. This piece is for testing, it might and up as stew, who I do eat more than I eat steak. The local beef I got here I most use for my home minced beef/pork who I freeze and use for burgers/ meatballs etc. Then I also use to make lots of Entrecote stew and freeze down in portions. I also have plan to test Australian Beef Picanha from Makro for steak. I have not tested it yet.

 

Pink

For stew no need to use tenderloin and no need to tenderize. Just fry it for a moment in a pan to get a brown thin crust and put it in a slow cooker for 5-8 hours. It will fall into tiny pieces when just pressing  it a bit with a spoon. 

1 minute ago, msbkk said:

For stew no need to use tenderloin and no need to tenderize. Just fry it for a moment in a pan to get a brown thin crust and put it in a slow cooker for 5-8 hours. It will fall into pieces when just pressing  it a bit with a spoon. 

Funny you mention that msbkk. My next beef order is also 10kg regular cut of beef that I use to ground, and Im plan to test 2 of this  as slow cooking stew as I want to try a change and slow cook stew really look tasty and i have not eat foe a very long time.

 

Pink

 

 

 

11 hours ago, Pink7 said:

Good points. This piece is for testing, it might and up as stew, who I do eat more than I eat steak. The local beef I got here I most use for my home minced beef/pork who I freeze and use for burgers/ meatballs etc. Then I also use to make lots of Entrecote stew and freeze down in portions. I also have plan to test Australian Beef Picanha from Makro for steak. I have not tested it yet.

 

Pink

 

I don't know why people bother with stews. It's way too much time and effort.

 

Ground beef is the staple (burgers ...) for regular use as it is cheap and requires least prep.

 

Then spend good money on the best cuts (Ribeye) for searing on a pan. Takes only a few minutes to cook. No need to tenderize. Tender because high in fat. 

 

But knock yourself out making stews with cheap cuts of steak if you got nothing better to do. 

 

 

Pressure cooker.  I use one, works great.

https://www.lazada.co.th/products/pdp-i4658592362-s19158664937.html

 

Just now, connda said:

Pressure cooker.  I use one, works great.

https://www.lazada.co.th/products/pdp-i4658592362-s19158664937.html

 

I have already. 

 

 

Pink

4 minutes ago, save the frogs said:

 

I don't know why people bother with stews. It's way too much time and effort.

 

Ground beef is the staple (burgers ...) for regular use as it is cheap and requires least prep.

 

Then spend good money on the best cuts (Ribeye) for searing on a pan. Takes only a few minutes to cook. No need to tenderize. Tender because high in fat. 

 

But knock yourself out making stews with cheap cuts of steak if you got nothing better to do. 

 

 

 

I make stews/casseroles and freeze them for weekday lunches at work (local food is rancid).

55 minutes ago, save the frogs said:

they sell mallets for tenderizing meat.

breaks the tendons

 

I've heard that beef can be tenderized by adding a little cannabis or a piece of raw papaya, but never tried it my self.

10 hours ago, Ralf001 said:

 

I make stews/casseroles and freeze them for weekday lunches at work (local food is rancid).

 

That's an entire afternoon in the kitchen doing prep work.

 

I've been cooking for myself for a long time and now I decided to take the path of least resistance because cooking daily is tiring.

 

Burgers + Most expensive cuts (Ribeye) occasionally on a pan for a quick sear does it for me.

 

If I gave up pizza, I can survive without stews which take hours to make anyway.

 

Or I would rather pay a restaurant for an occasional stews. 

 

11 hours ago, ravip said:

by adding a little cannabis

 

Is there anything cannabis can't do? 

Pack it in salt overnight 

This should do the job.

Personally I go for Oz beef nowadays.

 

9 minutes ago, Pink7 said:

I have already. 

 

 

Pink

Well, there you have it - you're in business.  

Cube the beef, season, brown in pressure cooker, add water, cook for ~30 minutes.  Makes for great stews.

Now, if I was going to actually eat beef?  Then I go to Rimping, buy a rib-eye, and don't look at the price.  Cook over a charcoal fire until about medium and Bob's Your Uncle. Break out the Heinz 57.   

17 minutes ago, save the frogs said:

I don't know why people bother with stews. It's way too much time and effort.

It takes me all of about 15 minutes to put together a stew or chili.  Then I can eat it for the next 3 to 4 days.  Well, an idea for those who don't get bored with eating the same thing for 3 to 4 days in a row. 

10 minutes ago, save the frogs said:

 

That's an entire afternoon in the kitchen doing prep work.

 

I've been cooking for myself for a long time and now I decided to take the path of least resistance because cooking daily is tiring.

 

Burgers + Most expensive cuts (Ribeye) occasionally on a pan for a quick sear does it for me.

 

If I gave up pizza, I can survive without stews which take hours to make anyway.

 

Or I would rather pay a restaurant for an occasional stews. 

 

Not sure why stews should take hours of work. A slow cooker does most of the work for you, just mix in the ingredients you like. I usually do a very large pot each time and freeze portions for daily use.

1 minute ago, connda said:

It takes me all of about 15 minutes to put together a stew or chili.  Then I can eat it for the next 3 to 4 days.  Well, an idea for those who don't get bored with eating the same thing for 3 to 4 days in a row. 

Me too, I fully agree.

Salt, and then dry brine in refrigerator for 24 hours.

20 minutes ago, save the frogs said:

I don't know why people bother with stews. It's way too much time and effort.

 

Great way to save time on your cooking. Yes some time and effort when you first make it. But I make enough for 5-6 meals. Freeze it in individual portions and it only get tastier. Take out the frozen stew midday, by 6pm you are ready to simply heat it up. A little salad, maybe some French bread and you are set to go with little to no prep.  

11 hours ago, msbkk said:

A slow cooker does most of the work for you

 

Yeah, never used one of those.

Might be good to get one. 

Maybe marinate it in vinegar (not so good) or in pineapple juice.

Works with spareribs too (falls off the bone).

53 minutes ago, save the frogs said:

 

That's an entire afternoon in the kitchen doing prep work.

 

 

 

 

I do the prep out by the pool drinking a beer or two with motor racing/football playing on the TV.

 

Is a pleasant Saturday afternoon.

1 hour ago, Schoggibueb said:

Maybe marinate it in vinegar (not so good) or in pineapple juice.

Works with spareribs too (falls off the bone).

I used to live in North Carolina.  In Eastern NC they have what is know as Pig Pickin's.  Dang they are good.

Like every family has a Pig Pickin cooker which looks like a big barrel.  Either gas or charcoal fired.  Split a pig and and the "secret sauce" as you slow cook it.  Lordy, lordy, the meat just falls off the bones.  

Secret Sauce:

• 1 gallon apple cider vinegar
• 1 (28-ounce) bottle ketchup
• 2 3/4 cups firmly-packed brown sugar
• 1/4 cup garlic powder
• 1/4 cup salt
• 1/4 cup crushed red pepper
• 1 tablespoon black pepper, ground
• 1/2 teaspoon cloves, ground

You can scale it down and use a smaller BBQ cooker and get the same results.  Boy howdy, them was the days!  
 

 

1 hour ago, save the frogs said:

 

That's an entire afternoon in the kitchen doing prep work.

 

 

 

1 hour ago, msbkk said:

Not sure why stews should take hours of work. A slow cooker does most of the work for you, just mix in the ingredients you like. I usually do a very large pot each time and freeze portions for daily use.

Really - to wash the veggies (potatoes, carrots, green peppers, celery), cut up and sear the beef, and cut up the veggies takes all of 15 minutes or less.  The rest of the time is just allowing the pressure cooker or slow cooker to do the work.

3 hours ago, Pink7 said:

I use to buy some Thai beef here locally for beef casseroles etc and its coming out ok. I have order a beef tenderloin this time to test for some steak. Anyone have experience with tenderizing Thai beef tenderloin? I did once before following the 40 days/degree ( 10 days at 4C in ref) But i did not completed it fully last time. I know baking soda trick etc but I want to try develop some taste too. I also use to marinate too who also tenderize the meet. Just curious about others experience with Thai beef tenderloin.

 

 

Pink

5kg hammer works for me every time.

I don't know if it will work with your intended recipe, but we used to marinate genuinely horrible cuts of beef overnight in Italian dressing to make excellent fajitas.   Vinegar and oil with some oregano and salt is a good substitute for Italian dressing.

 

The meat came out tender, but it did have that distinct flavor that may not work with another recipe.

 

Before the fajita craze of the '70s and '80s, supermarkets that did their own butchering in-store used to bin their flank steaks because only the Mexicans knew how great they turned out.  Now, they sell them at a premium, eye watering price.

 

 

6 hours ago, Pink7 said:

I use to buy some Thai beef here locally for beef casseroles etc and its coming out ok. I have order a beef tenderloin this time to test for some steak. Anyone have experience with tenderizing Thai beef tenderloin? I did once before following the 40 days/degree ( 10 days at 4C in ref) But i did not completed it fully last time. I know baking soda trick etc but I want to try develop some taste too. I also use to marinate too who also tenderize the meet. Just curious about others experience with Thai beef tenderloin.

 

Thai Beef Tenderloin - usually from Thai French (TF) or Kasaetsart University (KU) shouldn't really need tenderising (IMO)...

 

Pan Sear:

- Season steak (salt only) - sit in fridge for a couple of hours

- Take out of Fridge an hour before cooking to bring to room temp.

- Pan sear in a skillet (about 1 to 1.5mins each side).

- Place in the whole skillet preheated oven 200 deg C along with butter, rosemary and garlic - until 56 degs c inside (thermometer temp) 

- Take out of oven - based the steak in the butter and juices (rosemary and garlic).

- Stand for 10mins

 

OR... 

 

Soue Vide (even without proper equipment.

- Season steak (salt only) - sit in fridge for a couple of hours

- Take out of Fridge an hour before cooking to bring to room temp.

- Add into sealable bag

- Bring water up to 54 Deg C.

- Sit in water *bath at 54 Deg C for 2.5 hours (use thermometer to keep temp at that range)

- (Reverse sear) Pan sear in butter, butter, rosemary and garlic at max heat to secure a crust.

- Stand for 10mins

 

*you can soux vide in a large saucepan, but its just more difficult to ensure the temperatures are maintained.

*Also ensure the steak (sealed bag) does not touch the bottom of the pan

*tip - with a smaller saucepan thats not deep, put an upside-down saucer in the saucepan.

 

 

Additional simple tips (a)

- Air fryer fried french fries.

- French Fries from frozen (about 12mins 190 deg C)

- Spray of Olive oil (to wet them) 

- Sprinkle of Oregano

- Sprinkle of Garlic powder

- Cook until done - Salt to taste

 

Additional simple tips (b)

- Head of Garlic (chop of the top few mm - to expose the garlic

- Peel excess skin (not too much)

- Sprinkle olive oil (or add some butter)

- Wrap in foil 

- Place in Air-fryer along with the French-Fries

(Garlic should be cooked and mushy at the same time as the french fries)