On Friday, August 5, 2016 at 6:11:23 AM UTC-10, Brooklyn1 wrote:
> jmcquown wrote:
> >Sky wrote:
> >>
> >> Perhaps try a light coating of corn starch on the raw meat and then
> >> saute in a skillet before placing in a pressure cooker. The 'browning'
> >> is essential before braising. Any other "flour" derived from potato or
> >> rice probably works, also (?) but I don't have experience with either of
> >> those substitutes for wheat flour. All act as a thickener for the
> >> 'gravy' which is the finishing touch, taste and 'feel' for a really good
> >> pot roast.
> >
> >Cornstarch is a natural thickener. Certainly. And before the gluten
> >free folks jump on the bandwagon and declare corn starch evil:
> >
> >"Yes. Gluten is a protein found in wheat and other cereals. Gluten is
> >not present in corn starch, which makes it an excellent substitute for
> >flour in many recipes. In many baked goods like bread and cake, however,
> >gluten plays an important structural role, and gluten containing
> >ingredients, like flour, are necessary."
> >
> >Cornstarch is a wonderful addition to a great crispy coating for frying.
> > It also thickens sauce or gravy very smoothly. I've always been a
> >huge fan of Argo cornstarch.
>
> I always use cornstarch to thicken pot roast/stew gravy, I find wheat
> flour too gloppy. Cornstarch is also an excellent meat tenderizer,
> what Chinese restaurants use for stir frying.
> http://www.seriouseats.com/2011/04/v...ornstarch.html

What a Chinese restaurant will use is baking soda to make that weird ass soft meat. I've done it before but have not in decades because it's kind of disgusting.

I will marinate strips of meat with cornstarch, shoyu, and sometimes garlic, for a few minutes before frying at high heat. It's a totally different process and the meat comes out just beautifully.