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tridim (1000+ posts) Send PM | Profile | Ignore | Sun Jun-11-06 04:22 PM Original message |
DU Chinese cooks.. Ever tried "velveting"? |
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BrklynLiberal (1000+ posts) Send PM | Profile | Ignore | Sun Jun-11-06 04:28 PM Response to Original message |
1. Sounds fantastic. |
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alphafemale (1000+ posts) Send PM | Profile | Ignore | Sun Jun-11-06 04:36 PM Response to Original message |
2. Never tried that, but marinading for several hrs will also tenderize meat |
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tridim (1000+ posts) Send PM | Profile | Ignore | Sun Jun-11-06 04:48 PM Response to Reply #2 |
4. You can still marinate the meat |
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txwhitedove (1000+ posts) Send PM | Profile | Ignore | Sun Jun-11-06 04:44 PM Response to Original message |
3. The big O, huh? Thanks for the tip. |
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tridim (1000+ posts) Send PM | Profile | Ignore | Sun Jun-11-06 04:54 PM Response to Reply #3 |
8. If you're worried about the oil, you can use water |
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Redstone (1000+ posts) Send PM | Profile | Ignore | Sun Jun-11-06 04:48 PM Response to Original message |
5. I've wondered about "velvet chicken." But I still don't understand |
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tridim (1000+ posts) Send PM | Profile | Ignore | Sun Jun-11-06 04:53 PM Response to Reply #5 |
7. Supposedly it makes a starch-protein barrier around the meat |
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Redstone (1000+ posts) Send PM | Profile | Ignore | Sun Jun-11-06 05:01 PM Response to Reply #7 |
9. We'll definitely try it. |
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Callalily (1000+ posts) Send PM | Profile | Ignore | Sun Jun-11-06 04:49 PM Response to Original message |
6. I've never made any |
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DU AdBot (1000+ posts) | Tue May 14th 2024, 10:21 PM Response to Original message |
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