Sqwertz wrote:
> dsi1 > wrote:
>
>> aem wrote:
>>
>>> 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
>> Well, you're the expert so I'll take your word for it.
>
> She just plays one on Usenet.
>
> I, OTOH, have spoken with and know several owners and cooks at
> moderate to slightly upscale Chinese restaurants. Who use quality
> cuts of beef (even tenderloin) and baking soda.

Not to butter you up or anything, but you're looking wiser by the post. :-)

Anyway, you are right - the Chinese use baking soda to get a texture
that is characteristic of their cooking. Any non-use of baking soda
would probably be in response to some bad press on baking soda. However,
as far as I know, there is no bad press on baking soda. It must really
hurt the Chinese cooks in the US to have to refrain from using MSG. Good
thing I have no such restraint - it's just my little cooking secret. :-)

>
> Now if I could just finagle my way into a few Vietnamese kitchens
> I'd be even happier.
>
>> BTW, are the negative effects of the alkaline treatment of animal
>> muscle tissue?
>
> One would assume that the alkaline would negate some of the vitamin
> C content of any vegetables cooked with the meat, but that happens
> with many combinations of foods/flavors. I don't think it'd affect
> the meat, though.
>
> -sw