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Old 04-03-2016, 01:44 PM   #51
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Enough bickering please...
Good luck with that.
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Old 04-03-2016, 02:06 PM   #52
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Creative, I carefully re read your "recipe" in post #11 and you clearly called it "battered Chicken" and with that, I agree fully.
Yes it was a loose term that doesn't quite do it justice* If you have read the chinese recipe I gave i.e. post # 14, (not post # 11 where it is only vaguely described) then you will have seen/realised that it is MORE than a plain batter i.e. flavoured with soy and crushed garlic. THIS is what makes it so tasty! Give it a try!

*The overall appearance is that of battered chicken.


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Old 04-03-2016, 02:13 PM   #53
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Why, yes you did, Kayelle! I guess it got lost in the clutter of our "conversation". You DID ask for a conversation, right?
Yep, I sure did CG. After all, this place is called "Discuss Cooking" and if everyone agreed there wouldn't be discussions.
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Old 04-03-2016, 03:09 PM   #54
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"Velveting" for Stir Fry dishes? Do you?

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Yep, I sure did CG. After all, this place is called "Discuss Cooking" and if everyone agreed there wouldn't be discussions.

We could call it "Silently Agree with Cooking".
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Old 04-03-2016, 03:17 PM   #55
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We could call it "Silently Agree with Cooking".
Or "Seethe Quietly While Itching to Jump In!"
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Old 04-03-2016, 03:19 PM   #56
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Originally Posted by creative View Post
Yes it was a loose term that doesn't quite do it justice* If you have read the chinese recipe I gave i.e. post # 14, (not post # 11 where it is only vaguely described) then you will have seen/realised that it is MORE than a plain batter i.e. flavoured with soy and crushed garlic. THIS is what makes it so tasty! Give it a try!

*The overall appearance is that of battered chicken.
I read both. It's a flavored chicken batter. Very different technique from what Kayelle did.
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Old 04-03-2016, 03:22 PM   #57
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It's bickering when you start taking pot shots at each other. You want a free for all with no Moderation...have at it.
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Old 04-03-2016, 03:30 PM   #58
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Agree, PF. Civil discussion, good. Potshots, bad.
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Old 04-03-2016, 03:32 PM   #59
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...If you have read the chinese recipe...it is MORE than a plain batter i.e. flavoured with soy and crushed garlic. THIS is what makes it so tasty! Give it a try!...
I think it's a pretty safe bet that when any of us have made stir-fry recipes, we DO marinate the protein in a "bath" of some seasoned sort - say, a garlic/soy/grated fresh ginger/oil bath. We aren't saying that the recipe isn't delicious. I would think that by adding an egg white, the texture of the finished meat is a bit different. BUT, by omitting the middle step of pre-cooking the meat, the process you describe is not what is recognized as "velveting" this side of The Pond. Apparently, the term "velveting" is different in British culinary usage.

As I said, cultural differences in process terminology is what is causing our differences. Not the seasoning used in the food.
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Old 04-03-2016, 04:17 PM   #60
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As I said, cultural differences in process terminology is what is causing our differences. Not the seasoning used in the food.
Yes I agree. I hope we have all learnt something here!

(I only mentioned the flavourings when I felt I was being undermined...
but I don't have a victim's mentality!)
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