On Jul 31, 4:40*pm, dsi1 > wrote:
>
> You are very wise. I've used baking soda myself and will testify that it
> changes the texture of the meat and that it's how the Chinese do it.
> Personally, it funks it out a little too much for me - I prefer the meat
> to resemble meat ....

It's inaccurate to say it's how "the Chinese do it." It's restaurant
managers/cooks who use cheap tough meat who "do it", so they can
afford to offer cheap food to their customers. It's usually Chinese
owners, Mexican cooks, and anglo customers. The Chinese, Mexican and
anglo cooks who use good ingredients don't need to "do it" and don't
like the negative effects of it. -aem