notbob wrote on Thu, 31 Jul 2008 16:20:04 GMT:

>> 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.

Marinading in baking soda solution does tenderize beef. I'm told it is
used in less reputable Chinese restaurants but I don't know what it does
to the flavor. Overall, I think an enzyme tenderizer might be best.



--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not