"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-11-2008, 08:27 AM   #81
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
I hate to say it, but the tender thing is lots of pounding and ...... MSG. it is one ingredient that many restaurants claim not to use because a few are allergic to it. I always make sure none of my guests are allergic. but it does make the meat meltingly delicious. I use Maggi with beef or pork. With chicken or turkey I just beat the living daylights out of it. Even my husband doesn't know how I get it restaurant-tender. Beat it up. To make it a little easier, buy cubed steaks.
Claire is offline   Reply With Quote
Old 09-11-2008, 11:27 AM   #82
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,548
Quote:
Originally Posted by GB View Post
They use a technique called velveting.
Can you explain a bit more about this technique, please.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 09-11-2008, 11:48 AM   #83
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
Charlie - "Velveting" is a preparatory method that results in an unbelievably silk-like texture with poultry & seafood destined for ultimate cooking in a stirfry.

It involves placing the cut meat (sliced, shredded, diced, etc.) in a coating of dry sherry, egg white, cornstarch, oil, & salt & then gently but quickly giving it a quick (like 1 minute tops) "bath"/simmer in either low-temp (like 275 degrees) oil or slow-boiling water. The meat comes out light, sort of fluffy, & "velvety" - thus the name of the term.

There's absolutely nothing like it for preparing chicken for virtually any stir-fry dish. You'll swear you're in the best restaurant in Chinatown - lol!

If I have the prep time, I try to use this method as often as possible when I'm planning on stirfrying chicken. Haven't tried it with seafood yet.
BreezyCooking is offline   Reply With Quote
Old 09-11-2008, 11:51 AM   #84
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I have done it where I just dipped the meat in a cornstarch and water slurry before sitr frying. I know that is not the actual velveting method, but it worked amazingly well. My wife couldn't stop talking about it. She wanted to know why I never did that before and wants me to always do it now.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 09-11-2008, 12:06 PM   #85
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
GB - the "slurrying" isn't "velveting". "Slurrying" is how pretty much all meat is (or should be) treated before stir-frying. Just like flouring in regular recipes, it helps the sear. "Velveting" is totally different.

If your wife likes the "slurrying", she'll LOVE "velveting".

(Gee - talk about "food porn". Do I need to wash my mouth out after saying that? )
BreezyCooking is offline   Reply With Quote
Old 09-11-2008, 12:16 PM   #86
Head Chef
 
Join Date: Jun 2007
Posts: 1,783
Quote:
Originally Posted by CharlieD View Post
Can you explain a bit more about this technique, please.
Here ya go, Charlie:

Velveting Chicken - Chinese Cooking Techniques – What is Velveting Chicken

I find it a little bland myself. Years ago it came with mixed veggies, or we ordered a side dish of chow mein etc.
*amy* is offline   Reply With Quote
Old 09-11-2008, 12:39 PM   #87
Chef Extraordinaire
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 13,278
I enjoy my Chinese food best when eaten at home right out of those square take out paper boxes. Seriously.
roadfix is offline   Reply With Quote
Old 09-11-2008, 12:54 PM   #88
Sous Chef
 
Mrs. Cuillo's Avatar
 
Join Date: Dec 2006
Location: Virginia
Posts: 717
I enjoy Japanese food a little bit more than Chinese but DH only like Chinese so that's what I end up eating! But I like General Tso's chicken, Sesame chicken, lo mein, and beef and broccoli. I've never had authentic chinese food but I am very curious how different it is from what we have here. What does Thai food consist of? What are some of the spices that are used in it? Also, what does MSG do? Is it a spice or a "filler"?
__________________
You never know if you like something until you try it once. ~Grandpa Walt
Mrs. Cuillo is offline   Reply With Quote
Old 09-11-2008, 01:08 PM   #89
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
Thai food is a totally different "animal" from Japanese & Chinese. Difficult to encapsulize, but if you like Asian cuisine in general, do give it a try. Many dishes do use ingredients like coconut milk, lemon grass, kaffir lime leaves, etc., that aren't present in Chinese/Japanese dishes, but the preparation types are similar.

MSG is an enzyme (papaya-derived, if I'm not mistaken) that's used as a meat tenderizer & flavor enhancer. It was extremely popular back in the 60's thru 80's, but lost that popularity when many folks experienced allergic reactions to it, including migraine headaches. These days, it's pretty much gone from the cooking scene, including restaurants, although due to past prejudice & old wive's tales that everyone still uses it, many restaurants do put a disclaimer on their menus that they definitely don't use it.
BreezyCooking is offline   Reply With Quote
Old 09-11-2008, 01:20 PM   #90
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,548
the latest studies shows that msg is not bad for you, i mean for people.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 09-11-2008, 01:38 PM   #91
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
No one said MSG was/is "bad" for most people.

However, many people ARE allergic to it, & those reactions can range from severe migraine headaches, to rashes, to mouth/tongue numbness - really a plethora of reactions from mild to severe.

Thus it can pay to be careful.
BreezyCooking is offline   Reply With Quote
Old 09-11-2008, 01:39 PM   #92
Senior Cook
 
Join Date: May 2004
Posts: 266
I love Szechuan.
toni1948 is offline   Reply With Quote
Old 09-11-2008, 03:14 PM   #93
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by BreezyCooking View Post
GB - the "slurrying" isn't "velveting". "
LOL I know. that is why I said
Quote:
Originally Posted by GB
I know that is not the actual velveting method
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 09-11-2008, 03:19 PM   #94
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by BreezyCooking View Post
.

MSG lost that popularity when many folks experienced allergic reactions to it, including migraine headaches.
I do not quite agree with this. I would say that MSG lost its popularity when the media wrote sensationalized stories about people having allergic reactions to MSG and started an MSG panic. The majority of people would have never experienced any symptoms if the media did not put it in their heads in the first place. There are plenty of products out there that contain MSG that people who supposedly are allergic to it eat all the time without a problem.

I am not saying that there are not people who have adverse reactions to MSG. There is no doubt that those people are out there. The number is no where near as high as most people seem to believe though.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 09-12-2008, 05:43 AM   #95
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
I agree with GB, but as I said, I treat MSG as I would peanuts ... I make sure I know who I'm cooking for. I use Maggi seasoning for most pork, beef, or lamb Asian meals if I'm cooking for folk with no allergies. No one has gotten sick from my nege maki!

Oh, how I miss different kinds of Asian and Indian cuisine. I do my best, and have an entire cabinet of spices to work with, and a great herb garden. But I miss having all these cuisines at my fingertips as I did during my military days.
Claire is offline   Reply With Quote
Old 09-15-2008, 01:41 AM   #96
Assistant Cook
 
Join Date: Sep 2008
Posts: 17
I am sorry to say that i don't like chinses food at all.
arshad5555 is offline   Reply With Quote
Old 09-15-2008, 01:25 PM   #97
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,548
Wow, i've see peopple that do not like particular dishes, but how can you swip the whole cousine with one brush. It is so diverse, i doubt anyof us have tasted evn 25 % of what is really consider Chinese foods, not opnly that the foods are so diferent by the region, o well, it's your taste.

As far as MSG goes, as I already have said, the recent studies proove that msg is not that bad for a person at all. And that there are natural ocurances of the msg type chemichals in many foods.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 09-15-2008, 01:35 PM   #98
Executive Chef
 
Join Date: Jul 2008
Location: central Ohio
Posts: 3,130
Quote:
Charlie - "Velveting" is a preparatory method that results in an unbelievably silk-like texture with poultry & seafood destined for ultimate cooking in a stirfry.

It involves placing the cut meat (sliced, shredded, diced, etc.) in a coating of dry sherry, egg white, cornstarch, oil, & salt & then gently but quickly giving it a quick (like 1 minute tops) "bath"/simmer in either low-temp (like 275 degrees) oil or slow-boiling water. The meat comes out light, sort of fluffy, & "velvety" - thus the name of the term.

There's absolutely nothing like it for preparing chicken for virtually any stir-fry dish. You'll swear you're in the best restaurant in Chinatown - lol!

If I have the prep time, I try to use this method as often as possible when I'm planning on stirfrying chicken. Haven't tried it with seafood yet.


What an interesting tip! Thats something new for me! I always wondered why Chinese stir frys never taste the same at home as it does in restaurants...I always thought it was the soy brand I used or something....that could be a huge key! Thanks!

I LOVE egg foo young the kind with the large patties and brown gravy on top....any good recipes around here that I missed??
__________________
"Many people have eaten my cooking & gone on to lead Normal lives."

deelady is offline   Reply With Quote
Old 09-15-2008, 06:58 PM   #99
Sous Chef
 
BBQ Mikey's Avatar
 
Join Date: May 2007
Location: USA
Posts: 750
I like my chinese food clean and well executed.
__________________
"wok-a wok-a"
BBQ Mikey is offline   Reply With Quote
Old 09-15-2008, 07:04 PM   #100
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by BBQ Mikey View Post
I like my chinese food clean and well executed.
By firing squad or guillotine?
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 04:49 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.