On Monday, September 12, 2016 at 6:39:16 PM UTC-4, Janet B wrote:
> 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

Pay no attention to him. He's a ****ing moron.