Beef in Pepper Steak, Beef with ......

In article <[email hidden]>,

Quoted message said:

I used to love Pepper Steak, Beef with Broccoli and a lot
of beef dishes from Chinese restauarants. Then about 10
years ago it seemed as though the quality of the beef the
restaurants used changed. It

I've noticed this, both ways. Sometimes I won't like a dish
at a Chinese restaurant and then some time later I will.
We've eaten at the same Chinese restaurant near our house
since we bought the house 25 years ago. There's never been a
for sale sign in the front, but I suspect that it has
changed hands several times over that period. I've noticed
that the waitstaff has changed completely several times.
There'll be the same waitstaff for a few years, and then all
at once they are all gone and all new staff are there. I
assume the kitchen staff are changing also.

Bad beef in Chinese dishes can be caused by poor quality
(cheap) beef or bad cooking. I've seen both.

My recommendation? Try another restaurant. Note also that
it's not possible to get stir fry beef that is both good and
cheap. If the dishes at a restaurant are too cheap, expect
tough stir fry beef, even if it is cooked correctly.

--
Dan Abel Sonoma State University AIS [email hidden]

Quoted message said:

I used to love Pepper Steak, Beef with Broccoli and a lot
of beef dishes from Chinese restauarants. Then about 10
years ago it seemed as though the quality of the beef the
restaurants used changed. It became very fatty and very
slimey. I stopped ordering beef dishes because I hated the
beef and I had no idea what they used that was so slimey.
Then one dayI figured it out. I think they use the fatty
thicker brisket. Has anyone else stooped getting beef
dishes for the same reason and do you think it is the
thick fatty section of brisket?

I'm fairly positive that most 'quality' Chinese restaurants
use Flank Steak for Beef & Green Peppers etc... The problem
you're seeing is probably not related to the cut of meat but
more of dishes being cooked in bulk and scooped out of a steam-
table when ordered.

~john

Quoted message said:

I used to love Pepper Steak, Beef with Broccoli and a lot
of beef dishes from Chinese restauarants. Then about 10
years ago it seemed as though the quality of the beef the
restaurants used changed. It became very fatty and very
slimey. I stopped ordering beef dishes because I hated the
beef and I had no idea what they used that was so slimey.
Then one dayI figured it out. I think they use the fatty
thicker brisket. Has anyone else stooped getting beef
dishes for the same reason and do you think it is the
thick fatty section of brisket?

I have noticed the same tendency in Chinese food. It's all
the same anymore. Once, I made a trip to get food from a
place I used to really like, I might as well have saved the
trip. Even the Wonton soup was all pasta and sucked. I
swear, the Chinese mafia has moved in and the restaurants
don't cook anymore, they just buy buckets of beef and
broccoli/etc from some comglomerate.

At any rate, a couple of issues ago, in Cook's Illustrated,
they explained how the Chinese 'velvet' meat. I think it
involved cornstarch, I should have saved it.

nancy

"Nancy Young" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

I used to love Pepper Steak, Beef with Broccoli and a
lot of beef dishes from Chinese restauarants. Then about
10 years ago it seemed as though the quality of the beef
the restaurants used changed. It became very fatty and
very slimey. I stopped ordering beef dishes because I
hated the beef and I had no idea what they used that was
so slimey. Then one dayI figured it out. I think they
use the fatty thicker brisket. Has anyone else stooped
getting beef dishes for the same reason and do you think
it is the thick fatty section of brisket?

I have noticed the same tendency in Chinese food. It's all
the same anymore. Once, I made a trip to get food from a
place I used to really like, I might as well have saved
the trip. Even the Wonton soup was all pasta and sucked. I
swear, the Chinese mafia has moved in and the restaurants
don't cook anymore, they just buy buckets of beef and
broccoli/etc from some comglomerate.

I'm always impressed with the lean beef in the places around
here(NY). The only dish that has fatty beef is Sesame Beef
and it is extremely fatty but I now know to expect that when
ordering that particular dish.

On the wonton thing, there is only 1 place around my
neighborhood that makes their wontons in house and they
rock. All the other places have identical wontons which
leads me to believe they are manufactured and they suck.

"Nancy Young" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

[email hidden] wrote:

I have noticed the same tendency in Chinese food. It's all
the same anymore. Once, I made a trip to get food from a
place I used to really like, I might as well have saved
the trip. Even the Wonton soup was all pasta and sucked. I
swear, the Chinese mafia has moved in and the restaurants
don't cook anymore, they just buy buckets of beef and
broccoli/etc from some comglomerate.

Look around, often the "hole in the wall" type places are
the best. The big trend seems to be the buffet places that
make buckets of industrial food. But often there are gems
just waiting to be found. There is an example of that in my
small hometown. A few years back a Chinese family opened a
small place in a nearby town. The place is squeaky clean,
the food quality is excellent, varied and prepared on
demand. Some of their family members opened a small place
in my town and it also has the same qualities. You wouldn't
find either of the places unless you were looking for them
because they are not in malls but just in older buildings
on "Main St.". Both do a good business I think mainly from
word of mouth.

Quoted message said:

At any rate, a couple of issues ago, in Cook's
Illustrated, they explained how the Chinese 'velvet' meat.
I think it involved cornstarch, I should have saved it.

nancy