Condiment joy, or, how I splurged at the kosher market

[magid]

I went to the Butcherie tonight, and was sucked into the condiment aisle, browsing for far too long. I ended up getting some beautifully bottled ginger and green peppercorn white wine vinegar, and a wasabi ginger marinade/dressing. (How obvious is it that I'm ginger-obsessed?)

I also bought the first red meat I'll end up cooking in my apartment (after over 6 years). Nothing too exciting, but since I have practically zilch for red meat cookery experience, it'll be a challenge.

Comments

[teddywolf.livejournal.com]

What meat did you buy and how will you cook it?

[magid.livejournal.com]

I got frozen Swiss steaks (glatt), 'cause they were on sale. I have no idea how I'll cook it. Suggestions?

[teddywolf.livejournal.com]

Hmm. Common cooking technique for Swiss steaks has sauteed onions and peppers along with frying the steak, and some people will batter them lightly before frying. I don't get Swiss steak due to gristle worries but it's not always gristly.

[magid.livejournal.com]

Sounds like an opportunity to cook onions down to carmelized, then add the meat. I remember reading something on the cooking community lj about putting some baking soda (powder?) on to tenderize before cooking. Perhaps that would be good to try, though it wouldn't help with gristle.
o