On Mon, 12 Sep 2016 14:59:55 -0700, "Paul M. Cook" >
wrote:

>
>"Janet B" > wrote in message
.. .
>>
>> 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
>
>Done in Chinese cooking.
>
I thought velveting was done in Chinese cooking. That seems to be a
totally different process.
Janet US