blake murphy > wrote:

> On Wed, 30 Jul 2008 14:14:07 -0500, Sqwertz >
> wrote:
>
>>Somebody mentioned velveting, but I've always just used baking soda.
>>1/2tsp per lb of beef or pork sliced across the grain.
>>
>>They actually sell a special soda water at the Asian stores for just
>>this purpose. A waste of money considering the price of baking soda...
>
> i've been meaning to try this. do you rinse? do you add anything as
> flavoring? at the same time, or afterwards?

Rinsing is unnecessary. You cannot taste the baking soda and the
sodium content is negligible. You only use a little bit.

I wet the meat down with soy sauce, sesame oil, rice wine and
sometimes cornstarch, and then spread it out and shake a light
dusting of baking soda over it. Then mix it up again and let it sit
for 15-20 minutes.

-sw