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Sunday, October 30, 2011

TEST KITCHEN Tangy Beef w/ Onions is Done.

For those who were interested in the recipe for TANGY BEEF w/ ONIONS, we did several different variations for this dish. It falls under an umami and quite possibly savory. The influence is from the Philippines, the brands of soy sauce and vinegar, can be up to the cook themselves.


The beef cuts should be sliced thin, in fact I delved in flank, which works best, cut thin across the grain, that worked well, and the flavors were good. Round steak was a bit dry and tougher, Chuck was not bad, slightly chewy no matter how thin I sliced it.


So then what really happened with my human test rats? Most of them ate it all, and it did not matter what recipe I used in the test kitchen which leads me to this conclusion, one can make this dish very tangy, or more on the salty side using more soy sauce.


As far as the soy sauce or shoyu was concerned, Kikkoman's regular brew was the tops. So when my book comes out, if you want a more pronounced soy sauce, use Kikkoman. For those with gluten allergies, there's gluten free tamari soy sauce on the market as well.


Next up we'll test out SHOYU CHICKEN for the Test Kitchen.


Thanks
Ron 

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