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blake murphy[_2_] blake murphy[_2_] is offline
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Default 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