On Sun, 11 Sep 2016 20:23:01 -0500, Sqwertz >
wrote:

>On Sun, 11 Sep 2016 16:56:36 -0600, Janet B wrote:
>
>> Please don't get your panties in a twist and jump all over me. I
>> simply heard of this when passing by the TV this morning --maybe Giada
>> --?? whoever, said that a teaspoon of baking soda in a cup of water
>> could be used to keep ground beef from getting so hard in a cooked
>> dish. Whatever. I was curious so I looked this up.
>> https://www.cooksillustrated.com/how...-soda-solution
>> Anyone do this or hear of experience with this? Can be applied to
>> other meats.
>> This is not velveting as I understand it.
>> Janet B in the US
>
>I use baking soda on all my beef for stir fry, especially since I'm
>probably using cheap beef (even if it's ribeye). It gives it that
>"Chinese texture" much more than velveting could ever do.
>
>It only works close to the surface, so perfect for thinly sliced beef.
>I find it changes the flavor of pork and not in a good way. And it's
>useless on chicken. Never heard of using it on ground beef, but I
>don't see why not. I just use straight powder and dust the meat
>gently - I don't add water. No more than half a teaspoon per pound of
>thinly sliced beef, then I mix with soy sauce and sesame oil. Let sit
>for 30 minutes to one hour - no longer.
>
>-sw
thanks. I'd never heard of this technique before but had often
wondered about the texture of foods away from home.
Janet US