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

On Sun, 11 Sep 2016 16:56:36 -0600, Janet B >
wrote:

>
> 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

You soften jeans with baking soda and clean ovens with it too, so I'd
proceed with caution. Did you see this article?
https://www.cooksillustrated.com/how...owTo_browse_17

--
I love cooking with wine.
Sometimes I even put it in the food.

On 9/11/2016 5:56 PM, Janet B wrote:
>
> 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.

On one of "America's Test Kitchen" PBS TV shows
[https://www.americastestkitchen.com/...ss-the-pasta]*, they
have a recipe for 'Sausage Meatballs and Spaghetti' (or Spaghetti and
Sausage Meatballs?) that includes the use of baking soda to help keep
the sausage tender. The explanation for the baking soda use begins
about 1:45 seconds into the video.

Sky

*The link to the video provided above worked for me without any 'sign-up
free for 14-days' promotion sort of thing.

================================
Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
================================

On Sun, 11 Sep 2016 19:47:18 -0500, Sky >
wrote:

>On 9/11/2016 5:56 PM, Janet B wrote:
>>
>> 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.
>
>On one of "America's Test Kitchen" PBS TV shows
>[https://www.americastestkitchen.com/...ss-the-pasta]*, they
>have a recipe for 'Sausage Meatballs and Spaghetti' (or Spaghetti and
>Sausage Meatballs?) that includes the use of baking soda to help keep
>the sausage tender. The explanation for the baking soda use begins
>about 1:45 seconds into the video.
>
>Sky
>
>*The link to the video provided above worked for me without any 'sign-up
>free for 14-days' promotion sort of thing.
>
>================================
>Kitchen Rule #1 - Use the timer!
>Kitchen Rule #2 - Cook's choice!
>================================
thank you. Now I remember. I was passing the TV when QVC was on and
she was saying that was the way to make tender meatballs.
You eased my brain and I am thankful
Janet US

On 9/11/2016 7:47 PM, Sky wrote:
> On 9/11/2016 5:56 PM, Janet B wrote:
>>
>> 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.
>
> On one of "America's Test Kitchen" PBS TV shows
> [https://www.americastestkitchen.com/...ss-the-pasta]*,
> they have a recipe for 'Sausage Meatballs and Spaghetti' (or
> Spaghetti and Sausage Meatballs?) that includes the use of baking
> soda to help keep the sausage tender. The explanation for the baking
> soda use begins about 1:45 seconds into the video.

Ooops, I meant that's about one-minute:forty-five seconds into the video.

Sky

================================
Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
================================

On Sun, 11 Sep 2016 16:36:59 -0700, sf > wrote:

>On Sun, 11 Sep 2016 16:56:36 -0600, Janet B >
>wrote:
>
>>
>> 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
>
>You soften jeans with baking soda and clean ovens with it too, so I'd
>proceed with caution. Did you see this article?
>https://www.cooksillustrated.com/how...owTo_browse_17

I believe that is the article that I provided.
There is a video by CooksIllustrated that demonstrates the method in
preparation for making a chili.
https://www.cooksillustrated.com/rec...und-beef-chili
Janet US

On Sun, 11 Sep 2016 20:23:01 -0500, Sqwertz >
wrote:

>On Sun, 11 Sep 2016 16:56:36 -0600, Janet B wrote:
>
>> 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
>
>I use baking soda on all my beef for stir fry, especially since I'm
>probably using cheap beef (even if it's ribeye). It gives it that
>"Chinese texture" much more than velveting could ever do.
>
>It only works close to the surface, so perfect for thinly sliced beef.
>I find it changes the flavor of pork and not in a good way. And it's
>useless on chicken. Never heard of using it on ground beef, but I
>don't see why not. I just use straight powder and dust the meat
>gently - I don't add water. No more than half a teaspoon per pound of
>thinly sliced beef, then I mix with soy sauce and sesame oil. Let sit
>for 30 minutes to one hour - no longer.
>
>-sw
thanks. I'd never heard of this technique before but had often
wondered about the texture of foods away from home.
Janet US

On Sun, 11 Sep 2016 18:55:13 -0600, Janet B >
wrote:

> On Sun, 11 Sep 2016 16:36:59 -0700, sf > wrote:
>
> >On Sun, 11 Sep 2016 16:56:36 -0600, Janet B >
> >wrote:
> >
> >>
> >> 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
> >
> >You soften jeans with baking soda and clean ovens with it too, so I'd
> >proceed with caution. Did you see this article?
> >https://www.cooksillustrated.com/how...owTo_browse_17
>
> I believe that is the article that I provided.
> There is a video by CooksIllustrated that demonstrates the method in
> preparation for making a chili.
> https://www.cooksillustrated.com/rec...und-beef-chili
> Janet US

Sorry for the redundancy.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 11 Sep 2016 20:08:29 -0700, sf > wrote:

>On Sun, 11 Sep 2016 18:55:13 -0600, Janet B >
>wrote:
>
>> On Sun, 11 Sep 2016 16:36:59 -0700, sf > wrote:
>>
>> >On Sun, 11 Sep 2016 16:56:36 -0600, Janet B >
>> >wrote:
>> >
>> >>
>> >> 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
>> >
>> >You soften jeans with baking soda and clean ovens with it too, so I'd
>> >proceed with caution. Did you see this article?
>> >https://www.cooksillustrated.com/how...owTo_browse_17
>>
>> I believe that is the article that I provided.
>> There is a video by CooksIllustrated that demonstrates the method in
>> preparation for making a chili.
>> https://www.cooksillustrated.com/rec...und-beef-chili
>> Janet US
>
>Sorry for the redundancy.

no problem
Janet US

"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.



---
This email has been checked for viruses by Avast antivirus software.
https://www.avast.com/antivirus

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

On Tue, 13 Sep 2016 01:00:30 -0500, Sqwertz >
wrote:

>On Tue, 13 Sep 2016 00:12:29 -0500, Sqwertz wrote:
>
>> 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.
>
>I should note that they also sell alkaline water made with lye and/or
>baking soda at Asian grocery stores. They're cheap, but still - only
>a fool would buy them.
>
>-sw

At 88¢/gallon how many did the Foolish Dwarf buy. . . .

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.

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

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.

On Tuesday, September 13, 2016 at 5:30:31 AM UTC-10, Taxed and Spent wrote:
> 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.

Some Chinese restaurants will still marinate the beef in baking soda which changes the texture dramatically. It comes out pale and sponge-like. I used to do that back in the 70s but these days I reject that approach. These days I marinate the meat for a few minutes in cornstarch and then fry at high temperature - in a good amount of oil.

https://www.amazon.com/clouddrive/sh...hare_link_copy

On 9/13/2016 9:46 AM, dsi1 wrote:
> On Tuesday, September 13, 2016 at 5:30:31 AM UTC-10, Taxed and Spent wrote:
>> 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.
>
> Some Chinese restaurants will still marinate the beef in baking soda which changes the texture dramatically. It comes out pale and sponge-like. I used to do that back in the 70s but these days I reject that approach. These days I marinate the meat for a few minutes in cornstarch and then fry at high temperature - in a good amount of oil.
>
> https://www.amazon.com/clouddrive/sh...hare_link_copy
>

The problem with a restaurant using the baking soda is they might tend
to do a big batch to last the whole day, so some of that has been being
denatured for a long time.

dsi1 wrote:
>
>These days I marinate the meat for a few minutes in cornstarch
>and then fry at high temperature - in a good amount of oil.

I like your plan. :-D

On Tuesday, September 13, 2016 at 7:15:12 AM UTC-10, Taxed and Spent wrote:
> On 9/13/2016 9:46 AM, dsi1 wrote:
> > On Tuesday, September 13, 2016 at 5:30:31 AM UTC-10, Taxed and Spent wrote:
> >> 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.
> >
> > Some Chinese restaurants will still marinate the beef in baking soda which changes the texture dramatically. It comes out pale and sponge-like. I used to do that back in the 70s but these days I reject that approach. These days I marinate the meat for a few minutes in cornstarch and then fry at high temperature - in a good amount of oil.
> >
> > https://www.amazon.com/clouddrive/sh...hare_link_copy
> >
>
> The problem with a restaurant using the baking soda is they might tend
> to do a big batch to last the whole day, so some of that has been being
> denatured for a long time.

The problem is with the process. Adding baking soda to meat and letting it sit for 20 minutes or so will turn it into Chinese spongy meat. You don't have to let it sit all day before it ruins the meat.

On Tuesday, September 13, 2016 at 7:45:04 AM UTC-10, Gary wrote:
> dsi1 wrote:
> >
> >These days I marinate the meat for a few minutes in cornstarch
> >and then fry at high temperature - in a good amount of oil.
>
> I like your plan. :-D

It's a good plan. I coat pork chops with cornstarch or flour before frying. It even works with beef and bacon.

"dsi1" > wrote in message
...
> On Tuesday, September 13, 2016 at 7:45:04 AM UTC-10, Gary wrote:
>> dsi1 wrote:
>> >
>> >These days I marinate the meat for a few minutes in cornstarch
>> >and then fry at high temperature - in a good amount of oil.
>>
>> I like your plan. :-D
>
> It's a good plan. I coat pork chops with cornstarch or flour before
> frying. It even works with beef and bacon.

I like cornstach best when frying.

Cheri

On Tue, 13 Sep 2016 11:53:26 -0700 (PDT), dsi1 >
wrote:

>On Tuesday, September 13, 2016 at 7:15:12 AM UTC-10, Taxed and Spent wrote:
>> On 9/13/2016 9:46 AM, dsi1 wrote:
>> > On Tuesday, September 13, 2016 at 5:30:31 AM UTC-10, Taxed and Spent wrote:
>> >> 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.
>> >
>> > Some Chinese restaurants will still marinate the beef in baking soda which changes the texture dramatically. It comes out pale and sponge-like. I used to do that back in the 70s but these days I reject that approach. These days I marinate the meat for a few minutes in cornstarch and then fry at high temperature - in a good amount of oil.
>> >
>> > https://www.amazon.com/clouddrive/sh...hare_link_copy
>> >
>>
>> The problem with a restaurant using the baking soda is they might tend
>> to do a big batch to last the whole day, so some of that has been being
>> denatured for a long time.
>
>The problem is with the process. Adding baking soda to meat and letting it sit for 20 minutes or so will turn it into Chinese spongy meat. You don't have to let it sit all day before it ruins the meat.

does no one read the provided links?
Janet US

On Tuesday, September 13, 2016 at 10:23:19 AM UTC-10, Janet B wrote:
> On Tue, 13 Sep 2016 11:53:26 -0700 (PDT), dsi1 <dsi10ahoo.com>
> wrote:
>
> >On Tuesday, September 13, 2016 at 7:15:12 AM UTC-10, Taxed and Spent wrote:
> >> On 9/13/2016 9:46 AM, dsi1 wrote:
> >> > On Tuesday, September 13, 2016 at 5:30:31 AM UTC-10, Taxed and Spent wrote:
> >> >> 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.
> >> >
> >> > Some Chinese restaurants will still marinate the beef in baking soda which changes the texture dramatically. It comes out pale and sponge-like. I used to do that back in the 70s but these days I reject that approach. These days I marinate the meat for a few minutes in cornstarch and then fry at high temperature - in a good amount of oil.
> >> >
> >> > https://www.amazon.com/clouddrive/sh...hare_link_copy
> >> >
> >>
> >> The problem with a restaurant using the baking soda is they might tend
> >> to do a big batch to last the whole day, so some of that has been being
> >> denatured for a long time.
> >
> >The problem is with the process. Adding baking soda to meat and letting it sit for 20 minutes or so will turn it into Chinese spongy meat. You don't have to let it sit all day before it ruins the meat.
>
> does no one read the provided links?
> Janet US

Well, I sure did. I didn't comment on it because I have no experience with the technique in the link cited. I do have plenty of experience with treating meat with a marinade of baking soda though.

"Cheri" wrote in message ...


"dsi1" > wrote in message
...
> On Tuesday, September 13, 2016 at 7:45:04 AM UTC-10, Gary wrote:
>> dsi1 wrote:
>> >
>> >These days I marinate the meat for a few minutes in cornstarch
>> >and then fry at high temperature - in a good amount of oil.
>>
>> I like your plan. :-D
>
> It's a good plan. I coat pork chops with cornstarch or flour before
> frying. It even works with beef and bacon.

I like cornstach best when frying.

Cheri

==============

I use seasoned flour. I've never used cornflour. Do you mean the white
stuff or the yellow stuff?


--
http://www.helpforheroes.org.uk

On Wednesday, September 14, 2016 at 4:18:58 AM UTC-4, Ophelia wrote:
> "Cheri" wrote in message ...
>
>
> "dsi1" > wrote in message
> ...
> > On Tuesday, September 13, 2016 at 7:45:04 AM UTC-10, Gary wrote:
> >> dsi1 wrote:
> >> >
> >> >These days I marinate the meat for a few minutes in cornstarch
> >> >and then fry at high temperature - in a good amount of oil.
> >>
> >> I like your plan. :-D
> >
> > It's a good plan. I coat pork chops with cornstarch or flour before
> > frying. It even works with beef and bacon.
>
> I like cornstach best when frying.
>
> Cheri
>
> ==============
>
> I use seasoned flour. I've never used cornflour. Do you mean the white
> stuff or the yellow stuff?

The white stuff that's as fine as baby powder. We call the coarser
yellow stuff (polenta) "cornmeal".

Cindy Hamilton

"Cindy Hamilton" wrote in message
...

On Wednesday, September 14, 2016 at 4:18:58 AM UTC-4, Ophelia wrote:
> "Cheri" wrote in message ...
>
>
> "dsi1" > wrote in message
> ...
> > On Tuesday, September 13, 2016 at 7:45:04 AM UTC-10, Gary wrote:
> >> dsi1 wrote:
> >> >
> >> >These days I marinate the meat for a few minutes in cornstarch
> >> >and then fry at high temperature - in a good amount of oil.
> >>
> >> I like your plan. :-D
> >
> > It's a good plan. I coat pork chops with cornstarch or flour before
> > frying. It even works with beef and bacon.
>
> I like cornstach best when frying.
>
> Cheri
>
> ==============
>
> I use seasoned flour. I've never used cornflour. Do you mean the white
> stuff or the yellow stuff?

The white stuff that's as fine as baby powder. We call the coarser
yellow stuff (polenta) "cornmeal".

Cindy Hamilton
===============

Thank you!



--
http://www.helpforheroes.org.uk

"Ophelia" > wrote in message
...
> "Cheri" wrote in message ...
>
>
> "dsi1" > wrote in message
> ...
>> On Tuesday, September 13, 2016 at 7:45:04 AM UTC-10, Gary wrote:
>>> dsi1 wrote:
>>> >
>>> >These days I marinate the meat for a few minutes in cornstarch
>>> >and then fry at high temperature - in a good amount of oil.
>>>
>>> I like your plan. :-D
>>
>> It's a good plan. I coat pork chops with cornstarch or flour before
>> frying. It even works with beef and bacon.
>
> I like cornstach best when frying.
>
> Cheri
>
> ==============
>
> I use seasoned flour. I've never used cornflour. Do you mean the white
> stuff or the yellow stuff?

I mean the white *cornstarch* for many things that I fry.

Cheri

"Cheri" wrote in message ...


"Ophelia" > wrote in message
...
> "Cheri" wrote in message ...
>
>
> "dsi1" > wrote in message
> ...
>> On Tuesday, September 13, 2016 at 7:45:04 AM UTC-10, Gary wrote:
>>> dsi1 wrote:
>>> >
>>> >These days I marinate the meat for a few minutes in cornstarch
>>> >and then fry at high temperature - in a good amount of oil.
>>>
>>> I like your plan. :-D
>>
>> It's a good plan. I coat pork chops with cornstarch or flour before
>> frying. It even works with beef and bacon.
>
> I like cornstach best when frying.
>
> Cheri
>
> ==============
>
> I use seasoned flour. I've never used cornflour. Do you mean the white
> stuff or the yellow stuff?

I mean the white *cornstarch* for many things that I fry.

Cheri
=========

Thanks



--
http://www.helpforheroes.org.uk