How to remove the gamey taste of beef

The gamey taste of beef can be effectively removed by soaking, blanching, marinating with spices, neutralizing acidic substances, and stir frying at high temperatures. The gamey taste mainly comes from volatile fatty acids in fat, and appropriate methods should be selected for different cooking methods when processing.

1. Soak to remove fishy smell

Cut the beef into pieces and soak them in clean water for 1-2 hours, changing the water 2-3 times during this period. Clear water can dissolve some of the fishy substances in blood and fat, making it suitable for pre-treatment of stewed dishes. If a small amount of salt or flour is added, the adsorption effect can be enhanced, but the soaking time should not be too long to avoid affecting the meat quality.

2. Blanching treatment

Boil in cold water, skim off the foam, and blanch for 3-5 minutes to remove most of the fishy smell. Adding ginger slices, scallions, or cooking wine during blanching can synergistically remove fishy odors. It is important to rinse the surface foam with warm water after blanching. This method is suitable for beef dishes that require long-term stewing, such as braised and braised dishes.

3. Seasoning

Mix Sichuan peppercorns, star anise, cinnamon and other spices with cooking wine to marinate the beef. Apply evenly and refrigerate for more than 30 minutes. The volatile components in spices can react with fishy substances, making them particularly suitable for pre-treatment before grilling or frying steak. Adding a small amount of lemon juice during pickling can enhance the deodorizing effect.

4. Acidic Neutralization

Adding acidic ingredients such as tomatoes, hawthorn, or vinegar during cooking can decompose aldehydes, ketones, and fishy substances in fats in an acidic environment. Adding 1-2 tomatoes when stewing beef can make the meat more tender and thoroughly remove the fishy smell. It is important to note that the amount of acidic substances added should not be too much to avoid affecting the taste.

5. High temperature stir frying

uses a high heat fast frying method to quickly char the surface of beef, and high temperature can promote the volatilization of fishy substances. Before stir frying, starching with starch and egg white can lock in the meat juice. When combined with spices such as ginger, garlic, and chili, it can completely mask the residual fishy smell. This method is suitable for quick stir fried dishes such as beef tenderloin and beef brisket.

When processing beef, it is recommended to choose the appropriate method according to the part. Tendon meat is suitable for long-term blanching, and tenderloin meat is suitable for rapid pickling and stir frying. Fresh beef has a mild fishy smell, so when choosing, pay attention to the flesh being bright red and elastic. After removing the fishy smell, the flavor can be enhanced by red wine, rosemary, etc., but excessive seasoning should be avoided to mask the original taste of beef. For special populations such as pregnant women and children, it is recommended to prioritize using physical methods such as soaking and blanching to remove fishy odors.