On Jul 12, 11:16*am, blake murphy > wrote:
>
> my main complaint with the chinese restaurants is that they seem to
> use cruddy beef, usually too tough. *they do have some advantages in
> other ingredients due to the volume they use.
>
Too bad you don't have good Chinese restaurants where you live. Or
maybe you haven't found them. Good restaurants, like good home cooks,
don't use cruddy, tough beef. Those that do often use baking soda in
the marinade in an attempt to tenderize it but it's a poor compromise,
damaging both texture and taste. Use good beef and you won't have to
stoop to that low level. -aem