Fried rice methods
hahabogus wrote:
>
> Christine Dabney > wrote in
> :
>
> > 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
> >
>
> I thought velveting involved a water and corn starch marinade.
>
It does, but of course the meat/fish must be quick-cooked after that.
Simmering doesn't do it.
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