In article >,
Damsel in dis Dress > wrote:

> On Thu, 04 Nov 2004 20:54:06 -0600, BuZzY > wrote:
>
> >Hey--we enjoy stir frying veg's and beef with various Asian spices. One
> >time, an owner of a cafe told me they made their beef tender (it nearly
> >melted in your mouth) by marinading it in a solution of baking soda and
> >something--
> >
> >Is this familiar to anyone-??
>
> It's called velveting. Someone posted about the procedure a day or two
> ago. Personally, I don't care for spongy beef, but whatever floats your
> boat.

Some people prefer say they prefer meats cooked "tender", when the
result they want is actually close to mush. I've been to BBQ fairs, and
tried ribs and briskets that other people raved about, but to me the
stuff was way overcooked. Why don't these folks just buy jars of Gerber
babyfood - it's not far removed from the stuff they like.

Most home stoves (gas or electric) don't generate enough heat to do
really good stir frying. The meat cooks for too long at a lower than
ideal temp. You are actually braising or steaming it, and it gets
rubbery.

--
Julian Vrieslander