aem > wrote:

>On Jul 4, 4:14*am, Sheldon > wrote:

>> Velvetized is to dust meat with cornstarch, this seals it so it
>> doesn't dry out during cooking (whether stir fried or deep fried),

>Oh, okay, I use cornstarch like that all the time, just not used to
>that term.

This sounds like a more plausible form of velvetizing than
the partly-pre-cooking method of velvetizing mentioned here
a couple weeks ago.

Maybe sometime I will have to try both (along with a control
in which I do neither) and compare.

Steve