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Old 03-04-2007, 07:49 PM   #11
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Interesting.. I will definitely have to give this a try!

-Brad
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Old 03-04-2007, 09:37 PM   #12
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I use cornstarch mixed with very lightly beaten eggwhite to coat meat for stirfries. Works a treat!!
Must give the baking soda a try sometime too.
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Old 03-05-2007, 11:25 AM   #13
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According to all my Chinese cookbooks, "velveting" is a process by which small slices/pieces of meat (usually poultry or seafood) are marinated in a cornstarch/water or cornstarch/wine mixture & then briefly "blanched" in either hot oil or boiling water & set aside before finishing the cooking process in a stirfried dish.

None of them make any mention of baking soda.
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Old 04-04-2007, 06:51 PM   #14
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The baking soda sounds like a great trick. I'll have to try it next time I stir fry!
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