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Let down |
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#1 |
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Forum Member
Join Date: Jul 2005
Posts: 7,683
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Let down
In the week I bought some stewing steak..... from Lyddl
the meat cut up into half inch pieces, it looked good. I cook it today with onions, oxo etc add potatoes , carrot.... thinking Im putting a good stew together However end result... the meat was tough..... it took a lot of chewing which took away all the enjoyment of the meal. I feel let down by the butchers involved........ they must have known the age of the animal and that the meat would not be tender. The meat should have gone into mince meat where it would have been ok to cook and eat. I feel Ive wasted money buying it and time cooking it . |
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#2 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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You've not said how you cooked it, what heat and for how long.
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#3 |
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Forum Member
Join Date: Jul 2005
Posts: 7,683
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I fried and simmered in a frying pan... 20 mins
then simmered in a pan 30 mins ... but thats irrellevant it was basically tough... meat obviously from an older animal... 3 hours of cooking would nt have made any difference. |
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#4 |
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Forum Member
Join Date: Aug 2006
Location: Doon the bottom o Scotland
Posts: 1,044
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I find that stew often takes a few hours in a low oven to be really soft and tender. I know this might sound rubbish, as you feel let down by the quality, but maybe try it again leaving it to cook in the oven for longer?
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#5 |
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Forum Member
Join Date: Jul 2005
Posts: 7,683
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but when you re cooking meat diced that small.... half inch squares
its basically cooked after 20 mins in a frying pan and should be tender to eat even then, you should nt have to go into endless cooking just to tenderize the meat. It was obviously from an older animal ... perfectly ok but the butcher should have put it into the mince section |
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#6 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
but when you re cooking meat diced that small.... half inch squares
its basically cooked after 20 mins in a frying pan and should be tender to eat even then, you should nt have to go into endless cooking just to tenderize the meat. It was obviously from an older animal ... perfectly ok but the butcher should have put it into the mince section |
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#7 |
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Inactive Member
Join Date: Jul 2014
Posts: 866
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They have butchers at Lidl's supermarket to cut up your meat?
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#8 |
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Forum Member
Join Date: Apr 2011
Location: Ayrshire, Scotland
Posts: 5,925
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You're not cooking it for long enough. You should flash fry to seal in the flavour then slow cook for a couple of hours. Stew should always..stew, for hours.
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#9 |
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Forum Member
Join Date: Apr 2009
Posts: 1,653
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You clearly know absolutely nothing about stewing steak or how to cook it. Look it up its nothing to do with the age of the animal it is a tough cut and it's meant to be hence why it's a cheaper cut. It's meant to be cooked slowly i.e casseroled in an oven or done in a slow cooker. No decent stew will be made in under an hour from a cut like that as it's not meant to be.
If you think all meat will be cooked to tender in 20 minutes your going to be let down a lot in your cooking then. Some do require long slow cooking not just a quick flash in the pan. |
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#10 |
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Forum Member
Join Date: Mar 2013
Posts: 9,227
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Invest in a slow cooker.
£15. http://www.amazon.co.uk/Russell-Hobb...s=Slow+cookers That'll tenderise any piece of meat. |
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#11 |
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Forum Member
Join Date: Jan 2013
Posts: 2,397
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As others have said, it clearly wasn't cooked long enough. I'd have cooked it on a low heat for at least three hours.
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#12 |
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Forum Member
Join Date: Jan 2012
Posts: 22,992
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Sounds like you need to brush up on your cooking skills.
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#13 |
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Forum Member
Join Date: Jun 2005
Location: Nottingham
Posts: 11,481
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A pressure cooker would have tenderised it nicely in 20 minutes, but on the hob I give a stew at least 2 hours and then usually re-heat the next day. Nobody should expect something labelled "stewing steak" to be cooked in under an hour on the hob - even if it was from Lyddl.
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#14 |
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Forum Member
Join Date: Nov 2008
Posts: 2,411
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Quote:
In the week I bought some stewing steak..... from Lyddl
the meat cut up into half inch pieces, it looked good............. Instead of cutting into 1cm pieces you have cut into half inch pieces, and you just shouldn't do this because mixing metric with traditional measures just confuses the other ingredients. |
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#15 |
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Forum Member
Join Date: Jul 2005
Posts: 7,683
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LOOK at kebabs.... 5 mins cooking and they are ready to eat
the diced cubes of steak that I cooked for a total of 1 hour should have been tender and ready to eat we re not talking 2 hours to cook a huge leg of lamb... ! for ------ sake ! The meat was ok taste wise..... I just should nt have had all that trouble trying to eat it .... it was obviously from an animal getting on in years when the meat goes from tender to tough........... ok for mince ... but not sold as stewing steak I ve still got the label, I might send it to Lyddl head office with a stiff letter and see what response I get |
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#16 |
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Forum Member
Join Date: Jul 2009
Location: UK
Posts: 17,858
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The longer you cook cheaper cuts the better.
In fact, leave it overnight, and cook it again. At least 2 to 3 hours for stewing steak, but keep cooking if it isn't tender. Several hours for lamb sharks. 5 or 6 maybe. I can't put a link, but look at the comments on the on going slow cooker thread. |
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#17 |
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Forum Member
Join Date: Oct 2006
Location: South Wales/Gran Canaria
Posts: 8,301
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Quote:
LOOK at kebabs.... 5 mins cooking and they are ready to eat
the diced cubes of steak that I cooked for a total of 1 hour should have been tender and ready to eat we re not talking 2 hours to cook a huge leg of lamb... ! for ------ sake ! The meat was ok taste wise..... I just should nt have had all that trouble trying to eat it .... it was obviously from an animal getting on in years when the meat goes from tender to tough........... ok for mince ... but not sold as stewing steak I ve still got the label, I might send it to Lyddl head office with a stiff letter and see what response I get
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#18 |
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Forum Member
Join Date: Mar 2013
Posts: 9,227
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Quote:
I ve still got the label, I might send it to Lyddl head office with a stiff letter
and see what response I get Where is Lyddl? Is it in Wales? |
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#19 |
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Forum Member
Join Date: Jul 2005
Posts: 7,683
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THEY RE all over the country.... German store like Aldi
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#20 |
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Forum Member
Join Date: Sep 2007
Posts: 6,522
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Priceless!
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#21 |
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Forum Member
Join Date: Feb 2004
Location: Royston Vasey
Posts: 1,748
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I'm surprised people are chewing....err I mean biting
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#22 |
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Forum Member
Join Date: Jul 2004
Posts: 4,695
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don't feed the troll. not even tough bits of beef....
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#23 |
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Forum Member
Join Date: Apr 2011
Location: Ayrshire, Scotland
Posts: 5,925
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Quote:
LOOK at kebabs.... 5 mins cooking and they are ready to eat
the diced cubes of steak that I cooked for a total of 1 hour should have been tender and ready to eat we re not talking 2 hours to cook a huge leg of lamb... ! for ------ sake ! The meat was ok taste wise..... I just should nt have had all that trouble trying to eat it .... it was obviously from an animal getting on in years when the meat goes from tender to tough........... ok for mince ... but not sold as stewing steak I ve still got the label, I might send it to Lyddl head office with a stiff letter and see what response I get |
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#24 |
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Forum Member
Join Date: Jul 2007
Location: AFANDOU, Rhodes Greece
Posts: 2,973
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xxtimbo.
You cannot expect to cook STEWING steak in under an hour. Also It needs lots of liquid to break down the muscle tissue otherwise it will be tough. I suggest you look up beef stew receipes |
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#25 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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This is a wind-up, and a poor one at that. You come on a food forum and moan your stewing steak is still tough after cooking it for just 50 minutes? Yeah right...
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