On Sun, 22 Jun 2008 20:28:14 -0500, Sqwertz >
wrote:


>Try adding baking soda to your marinating beef (or pork, but never
>chicken or fish) at about .3 teaspoon per half pound of beef (or
>pork). This tenderizes it and gives it the texture that many people
>associate with Chinese restaurants (because this is indeed what they
>use).
>
>-sw

They also use a technique called velveting, which improves the texture
too. It involves the quick blanching of meats/poultry in either hot
oil, or boiling water. Barbara Tropp, in her masterpiece The Modern
Art of Chinese Cooking, uses oil. I have read of others (can't
remember who right now) that use water.

Christine