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Old 07-21-2010, 07:17 PM   #11
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It didn't work for me either. Here is the site address for the YouTube video.



I hope you can cut and paste this and pull it up. The video explains the process quite well. I just opened another browser window and cut and pasted the above address in. It worked. I went right to the video. Couldn't find the text link that originally led me to the video. Sorry.

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Old 07-21-2010, 07:21 PM   #12
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It did it to me again. So this time, I'm only pasting the address characters after the

I tried entering the characters after the www. and it still didn't work. Now, remove every dash from between the characters, cut and paste and you should get there. Alternately, go to one of my above posts, right-click on the virtual screen, and select "Watch on YouTube". I tried that and it worked.

y-o-u-t-u-b-e-.-c-o-m-/-w-a-t-c-h-?-v-W=N-8-c-O-T-v-g-G-r-E-&-f-e-at-u-r-e-=-p-l-a-y-e-r-_-e-m-b-e-d-d-e-d"

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Old 07-21-2010, 09:37 PM   #13
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Site is blocking the pop-ups, you have to allowed them and then it will work, I think.
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Old 07-22-2010, 12:17 AM   #14
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I used teh technique from the video tonight to make chicken chop suey. There was no baking soda or meat tenderizer used. I followed the recipe and technique exactly as given in the video. I have to tell you that I have never had more tender, velvety chicken anywhere, or at any time. I added powdered ginger to the marinade, plus granulated garlic powder to enhance the chicken flavor. The result was remarkable. I will definitely be using this technique again and again. No acidity from wine came into play, as I used soy sauce. The poaching technique with the egg/cornstarch seal is what did the trick, and cooking until the chicken was barely done through. If this works as well for beef and pork, then I will be amazed indeed.

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Old 07-22-2010, 02:22 PM   #15
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Yes - I've only used it on chicken as well (method from a Chinese cookbook), but the results were no less than miraculous. Really reminded me of high-end Chinese restaurant fare.

But as I said before, I don't use the method all the time - just when I want a really delicate result, as in Cantonese-style dishes. I've found it's kind of a waste when used as a prep for Szechuan dishes.
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