On 2008-07-31, Janet > wrote:

> the grain, marinating, then pre-cooking (I think she calls it "velveting" ).

I'm sure "velveting" is the mystery term I was looking for, but on
researching it on the web, it appears velveting is universally meant as a
basic eggwhite and cornstarch coating:

"A technique widely used in China with delicate meats such as seafood and
chicken breast, to prevent them drying out during cooking."

I did this once on a sweet/sour shrimp dish. Nice, but I don't think it
actually tenderizes anything and you don't usually see it utilized for beef,
although I did find one variation that added rice wine, which would
definitely tenderize.

nb