I posted this publicly so the folks reading that board could see it but I am also posting it here for you guys.
reading through Meathead's Pastrami article which landed in my e-mail for timely reasons, today, I was thinking about the steaming step for Pastrami. here's where I went with it:
when steaming, I believe Katz uses (used) a pressure steamer. I have never been there, only read and seen videos so I could easily be wrong. it happens a LOT. should you wish to pressure steam, it is easy to do if you have a pressure cooker. an inch or so of water in the cooker, a vegetable steamer basket and your meat in the basket, would allow for steaming under pressure. put it all together, secure the lid and turn up the heat to achieve pressure. the best part of this step is that connective tissue converts to gelatin at 250. so, steaming under pressure would not only heat the meat before serving, but also make it more tender but further reducing the connective tissue in the meat.
reading through Meathead's Pastrami article which landed in my e-mail for timely reasons, today, I was thinking about the steaming step for Pastrami. here's where I went with it:
when steaming, I believe Katz uses (used) a pressure steamer. I have never been there, only read and seen videos so I could easily be wrong. it happens a LOT. should you wish to pressure steam, it is easy to do if you have a pressure cooker. an inch or so of water in the cooker, a vegetable steamer basket and your meat in the basket, would allow for steaming under pressure. put it all together, secure the lid and turn up the heat to achieve pressure. the best part of this step is that connective tissue converts to gelatin at 250. so, steaming under pressure would not only heat the meat before serving, but also make it more tender but further reducing the connective tissue in the meat.
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