4 ms·

Try using it on meat. Turns it into pink slurry.

• papercrane 7mo ago
  You're using too much! Its commonly used to improve meat texture, especially in Chinese cuisine. It's called "velveting".
  • torhorway 7mo ago
    you're thinking of corn starch
    • Hikikomori 7mo ago
      Both are used, for different reasons, but it's a pretty loose term. Can also use enzymes or other alkaline things. With or without a marinade. Pass through oil or water, or just stir fry with a little extra oil.