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04-03-2016, 04:30 PM
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#61
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
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Clearly, the subject at hand from the start was "Chinese Velveting 101", not the British concept, nor the American for that matter.
http://www.seriouseats.com/2014/07/c...velveting.html
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Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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04-03-2016, 04:37 PM
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#62
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,347
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Quote:
Originally Posted by Kayelle
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+1..
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Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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04-03-2016, 04:42 PM
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#63
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Head Chef
Join Date: Jun 2014
Location: UK
Posts: 1,521
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Clearly different cultures put their spin on it though...would you agree?
(Hence what has taken place here).
I thank Cooking Goddess for pointing out this factor. It brought clarity to the situation.
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"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
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04-03-2016, 05:02 PM
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#64
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
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Creative, in this country there are those who refer to cooking outdoors on a grill as "Barbecue". Others will say that something like a steak quickly cooked should be called "grilled", not "Barbecued". Still others call it what they like. It seems to me that British "velveting" is only a descriptive word, rather than a cooking technique.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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04-03-2016, 05:05 PM
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#65
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Head Chef
Join Date: Jun 2014
Location: UK
Posts: 1,521
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Quote:
Originally Posted by Kayelle
Creative, in this country there are those who refer to cooking outdoors on a grill as "Barbecue". Others will say that something like a steak quickly cooked should be called "grilled", not "Barbecued". Still others call it what they like. It seems to me that British "velveting" is only a descriptive word, rather than a cooking technique.
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Fair enough. I accepted that when Cooking Goddess pointed this out, hence why I thanked her!
Like I say, I put more value on how food tastes rather than getting hung up on textbook authenticity.
__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
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04-03-2016, 05:09 PM
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#66
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
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I think it's official...the horse is dead.
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Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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04-03-2016, 05:16 PM
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#67
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Chef Extraordinaire
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 14,414
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 I think we beat PF to killing this thread, Kayelle. I just hope PF doesn't start killing US!
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“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter
"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
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04-03-2016, 05:17 PM
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#68
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,347
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Hu
Quote:
Originally Posted by creative
Fair enough. I accepted that when Cooking Goddess pointed this out, hence why I thanked her!
Like I say, I put more value on how food tastes rather than getting hung up on textbook authenticity. 
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When people are discussing something specific, though, it's helpful if everyone uses the same terminology. This helps to avoid misunderstandings.
When I was in tech support, people would say, "That's just what I like to call it" a lot. It made it harder for me to figure out what the problem was when people wouldn't use standard terms.
Maybe rolling your eyes at people has a different meaning in the U.K., too, I dunno.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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04-04-2016, 04:52 AM
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#69
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Head Chef
Join Date: Jun 2014
Location: UK
Posts: 1,521
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Quote:
Originally Posted by GotGarlic
When people are discussing something specific, though, it's helpful if everyone uses the same terminology. This helps to avoid misunderstandings.
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I did use the same terminology. However, it became clear of the cultural differences that's all.
Maybe you missed that? Perhaps if our situations were reversed, i.e. you lived in UK, you would understandably be making the same innocent mistake.
Also, please bear in mind that the word 'velveting' used as the title of this thread is itself in brackets i.e. "velveting"! ...... pause for thought maybe?
__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
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04-04-2016, 06:23 AM
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#70
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,347
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Dr
Quote:
Originally Posted by creative
[COLOR=Purple]I did use the same terminology. However, it became clear of the cultural differences that's all.
Maybe you missed that? Perhaps if our situations were reversed, i.e. you lived in UK, you would understandably be making the same innocent mistake.
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Same terminology means using the same words *and* the same definitions. People kept explaining what we were talking about and you kept insisting that your definition applied. That's not a cultural mistake.
Don't worry, friends, I'm done. This is ridiculous.
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Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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