XPost: soc.culture.thai, rec.scuba, rec.food.cooking   
   From: jpstifel@isp.com   
      
   cshenk wrote:   
   > "nurk_fred2000" wrote   
   > "cshenk" wrote:   
   >   
   >>> Negative now get your crap out of here and that goes for all of you with   
   >>> multiple crap threads about Thailand and Visas and that stuff.   
   >>   
   >   
   >> ***Hey Shanker...Since you are reading this thread over at rec dot   
   >> cooking can you "throw us a bone" on a good marinade for skirt   
   >> steak...?...and for what length of time should it marinate   
   >> for...?...by the by Kraven and his sockies caused a lot of havoc  so   
   >> payback is (in the words of Kraven) a B%tch!...We ALL have to suffer   
   >> through it in order to get through it...Shanker, thanks in advance and   
   >> book your ticket to the BASH for next year, Jan 8th, 2011...Its gonna   
   >> be a Cracker!   
   >   
   >   
   > Grin, I dont do much skirt steak but I have a common marinade we use for   
   > many things.  Unfortunately I don't know which one of the groups above   
   > you are using!  Ah well, hopefully they won't mind a simple recipe   
   > (grin).  I've kill filed the obvious abusers but not the apparently   
   > innocent stray folks.   
   >   
      
   i will toss out another, a Japanese marinade that is very versatile.  It   
   can be used as a marinade, dipping sauce, gravy (thickened if desired)   
   braising liquid or cooking sauce.   
      
   For the basic marinade combine equal portions of dark sesame oil, soy   
   sauce and sake.  Mix well and allow meat to marinate at least 1/2 hour.   
   Over night or 24 hours is even better.   
      
   Use this on cut up, boneless chicken thighs after poking them all over   
   with a fork so the marinade seeps into the chicken thighs, then, either   
   saute in hot oil or dip in a batter and deep fry.   
      
   It is not uncommon to add crushed garlic, ginger, Chinese 5 spices, hot   
   pepper, green onions or shallots, mushrooms etc.  Plum sauce, black bean   
   paste & etc. may be added but watch out for salt content when combining   
   Chinese condiments or ingredients with soy sauce which is already very   
   salty.   
      
   After marinating the meat and when having finished cooking it, use the   
   leftover marinade to 'deglaze' the pan the meat was cooked in, scrape up   
   any browned bits to incorporate into the marinade and heat through and   
   gently reduce, adjust seasonings to taste and serve as a sauce with the   
   meat.   
      
   With the skirt steak one could brown the meat in a skillet in hot oil on   
   top of the stove and then add the leftover marinade to cover and sit   
   (covered) in a low oven (325 - 350F) to braise till done.  This is a   
   very good way to achieve fork tender beef but a careful watch  has to be   
   kept on the level of braising liquid to make sure it do not totally   
   evaporate, have extra on hand to add as needed.   
      
   Of course if one want to add slices of carrots, potatoes, artichoke   
   hearts, olives, mushrooms, turnips etc. to the braising liquid or   
   caramelize with the meat that can make for a very nice sauce.   
      
   Which can be filtered and the over cooked veggies pressed and then   
   thrown away or replaced with fresh veggies cooked in the remaining sauce   
   for 5 - 10 minutes.   
   --   
      
   Mr. Joseph Littleshoes Esq.   
      
   Domine, dirige nos.   
   Let the games begin!   
   http://fredeeky.typepad.com/fredeeky/files/sf_anthem.mp3   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)