Thread
:
Fried rice methods
View Single Post
#
51
(
permalink
)
Posted to rec.food.cooking
blake murphy[_2_]
external usenet poster
Posts: 19,959
Fried rice methods
On Mon, 23 Jun 2008 02:01:42 -0600, Christine Dabney
> wrote:
>On Mon, 23 Jun 2008 06:30:26 +0000 (UTC),
>(Steve Pope) wrote:
>
>
>>Is the protein at room temperature or refrigerator temperature
>>before you do this?
>Like many proteins that one cooks, it is probably better at room
>temperature. But I don't know for sure.
>>
>>And, any idea why velveting would make any difference, since you're
>>about to cook it anyway?
>>
>If you read the other thing I posted, I think it says it improves
>it's texture. From what I have read, if you cook it immediately, and
>without velveting, the protein can often be too chewy, or tough. This
>seems to help with that a great deal.
>
>Christine
the velveting is indeed to make the meat tender, as the name suggests.
your pal,
blake
Reply With Quote
blake murphy[_2_]
View Public Profile
Find all posts by blake murphy[_2_]