Kayelle
Chef Extraordinaire
Clearly, the subject at hand from the start was "Chinese Velveting 101", not the British concept, nor the American for that matter.
http://www.seriouseats.com/2014/07/chinese-velveting-101-introduction-water-velveting.html
http://www.seriouseats.com/2014/07/chinese-velveting-101-introduction-water-velveting.html
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