Tea seems to tenderize cheap cuts of beef. After cooking chuck, boiling beef and brisket (I even mixed rib eye, which is ever so cheap, and it's great) I have decided that the tannic acid in the tea is what tenderizes beef!
HeloiseLetters were first invented for consoling such solitary wretches as myself. Having lost the substantial pleasures of seeing and possessing you, I shall in some measure compensate this loss by the satisfaction I shall find in your writing.
HeloiseEver tried putting a caramel candy in a cup of hot tea? It's excellent! Not only does it give a little different taste to the tea, but it takes the place of the sugar and cream which you ordinarily add.
Heloise