Originally Posted by ironchef
Constance, it's either "velvetting" as thymeless said, or it they added baking soda to the meat's marinade. We were discussing that in a thread awhile back.
It was the marinating in baking soda that I was thinking of, Ironchef. Do you happen to remember what the ratios and timing were?
Michael, thanks for the recipes...my estranged grandson is coming for dinner on Tuesday, and asked for what he calls "stir-fry", which is anything oriental.
Mark, I did know they used MSG, but didn't realize it was a tenderizer.
Thymeless, the meat was sliced quite thin. The beef appeared to be skirt steak or brisket, and was cut across the grain, but the chicken was cut with the grain.
You all are so smart! I learn something new here everyday.