Marinating Beef II
Same marinade as last time and the same amounts: Asian beef marinade. One change. The whisk stays in the drawer and an immersion blender goes into the cup
Slice and salt
Whole steaks again rather than anything pre-cut, sliced thin against the grain. Salt on the board straight away, then the beef waits while the marinade gets built
Same line-up
Ginger and garlic on the board, everything else weighed into one cup on the scale and tared between each: sesame oil, white miso, soy sauce, maple syrup, brown sugar
Blended, not whisked
Sesame oil is most of the marinade by weight and the miso is a capable emulsifier, so this wants to be an emulsion. A whisk in a measuring cup never delivers enough shear to get there, which is the same problem the red vinaigrette kept running into. The blender ends the argument in about thirty seconds
Thick enough to cling
It comes out pale and opaque and thick, closer to a dressing than a sauce
Lid on the container and shake the heck out of it for about twelve seconds. That spreads it far more evenly than turning the pieces over one at a time. Then into the fridge
Commentary, extra notes
- The blender is the whole difference. Nothing else changed, not one amount
- Whisked, it was thin and brown and half of it ended up as a puddle under the beef. Blended, it holds onto every slice
- Ginger and garlic disappear into it instead of staying grainy, so they end up spread evenly over the beef rather than sitting in clumps
- Salt the beef first, still. A marinade that clings this well is even less likely to carry salt any deeper in
- Searing and the sides are in Asian beef rice bowls