>Arri London
>
>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-??
>>
>> Thanks--Buzzy
>
>Yes sprinkles a little baking soda over the sliced meat and let it sit
>for a few minutes. Seems to be used sometimes in Cantonese cooking.

Actually not baking soda, for Chinese stir fry coat meat with corn starch...
traditionally lotus root flour but even they have adopted the new world
products.


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