Ever had beef in Chinese food that was super tender? I just learned of it last year how they achieve that.
Post Reply
1 of 1
Who Knows the Secret Technique the Chinese use to Tenderize Meat?
2,351 Views |
13 Replies |
Last: 11 mo ago by ToddyHill
Are you going to tell us???
Yes sir. However, I want to know if anyone is familiar with the method.slo8140 said:
Are you going to tell us???
Jwoodmd is a stalker. He must be gay. lol
Isn't cat or ***** really tender as well?
Hedge taking his childish posts to an entirely new levelTanker123 said:Yes sir. However, I want to know if anyone is familiar with the method.slo8140 said:
Are you going to tell us???
Assuming you are referring to beef, most Chinese places thinly slice the meat against the grain and then do what they call "velteting". Usually that's done by lightly coating the meat with Baking Soda for 30-45 after it's been sliced and letting it sit in the refrigerator. Then right before cooking, rinsing the meat off and patting it dry before it gets cooked.
Moral High Horse said:
Hahahaha! This response is effin hilarious!!
Soy sauce is a good tenderizer as a marinade.
Next Year is the Year said:
Assuming you are referring to beef, most Chinese places thinly slice the meat against the grain and then do what they call "velteting". Usually that's done by lightly coating the meat with Baking Soda for 30-45 after it's been sliced and letting it sit in the refrigerator. Then right before cooking, rinsing the meat off and patting it dry before it gets cooked.
Bullseye. However, people should be cognizant that baking soda can render the meat too tender if used too long.
Next Year is the Year said:
Assuming you are referring to beef, most Chinese places thinly slice the meat against the grain and then do what they call "velteting". Usually that's done by lightly coating the meat with Baking Soda for 30-45 after it's been sliced and letting it sit in the refrigerator. Then right before cooking, rinsing the meat off and patting it dry before it gets cooked.
It's cornstarch not baking soda.
It's both. Cornstarch helps the meat retain moisture, and the baking soda raises the pH, which helps prevent the proteins from tightening too much.
Have a buddy that is Chinese & he's had restaurants & does catering. He showed me that he uses bi-carbonate baking soda on beef and chicken. Rub down the meat and let it set in Bi-carbonate baking soda for minimum 30 minutes
Sodium Bicarbonate
Featured Stories
See All
38:51
1d ago
7.6k
77:19
1d ago
1.5k
Video Replay: Student Bonfire 2025
by TexAgs
5 Thoughts: Texas 70, No. 13 Texas A&M 69
by Luke Evangelist
1:29
15h ago
803