Last night, I read a thread about velveting meat. I followed a link to cyberspace where it described the process and what it's used for. I also read about using baking soda mixed with water as a tenderizing agent. This made sense to me as the body really starts digesting foods in the intestine, after a strong alkalye is secreted from the bile ducts.
To make a long story short, I cut chuck roast against the graing into thin strips and placed in a water/baking soda brine. I let it soak for about two hours. While it was soaking, I prepared veggies for a stir-fry and cooked some brown rice.
I cooked the veggies first in my wok, and then drained, and rinsed the meat. Then, I dusted it with cornstarch. I didn't make the egg-wash part as I was in a hurry. I added the meat to the hot wok with just a scant 8th cup of water (thre tbs.). I moved the meat constantly and let the cornstarch thicken evenly all over it. I then seasoned it and added the veggies. I seasoned again with soy sauce.
It's a winning technique. The meat was silky smooth and very tender. It's the most tender chuck meat I've ever cooked! And yet, it isn't mushy. There is no baking powder after taste either. I recommend this technique to anyone who loves to stir fry with meat. I will next try it with chicken, and then with pork. I see great things in store for this technique.
Seeeeeeya; Goodweed of the North