On 9/13/2016 8:27 AM, Janet B wrote:
> On Tue, 13 Sep 2016 00:12:29 -0500, Sqwertz >
> wrote:
>
>> On Mon, 12 Sep 2016 16:39:05 -0600, Janet B wrote:
>>
>>> On Mon, 12 Sep 2016 14:59:55 -0700, "Paul M. Cook" >
>>> wrote:
>>>
>>>> Done in Chinese cooking.
>>>>
>>> I thought velveting was done in Chinese cooking. That seems to be a
>>> totally different process.
>>
>> I think velveting with cornstarch and egg is an Americanized Chinese
>> invention. I have never seen an Asian cook live, on TV, or in a
>> cookbook written by a native Asian call for velveting. But I have
>> seen them call for baking soda optionally mixed with water and refer
>> to that as velveting.
>>
>> Those lightly battered meats that you get by velevting with cornstarch
>> and egg are mostly an Americanized Chinese restaurant trademark and
>> you'll rarely find them at the more authentic Chinese restaurants
>> except with shrimp, and less rarely with chicken - the two proteins
>> that are least likely to need "velveting".
>>
>> -sw
>
> oh, o.k. thanks
> Janet US
>

I could have sworn I leaved the baking soda trick as part of a Chinese
cooking class.