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You're using too much! Its commonly used to improve meat texture, especially in Chinese cuisine. It's called "velveting".
by papercrane 6mo ago
You're using too much! Its commonly used to improve meat texture, especially in Chinese cuisine. It's called "velveting".
- torhorway 6mo agoyou're thinking of corn starch
- Hikikomori 6mo agoBoth 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.