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Bush tricks - share yours here...
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<blockquote data-quote="DrDuck" data-source="post: 427107" data-attributes="member: 158"><p>Yep, many Chinese restaurants use bi-carb in the marinade for beef. It works pretty well, and results in those fillet steak dishes that are actually made of topside or worse! It also is used to get soft and tender chicken.</p><p></p><p>Here one discussion of the technique.</p><p></p><p><a href="http://www.notquitenigella.com/2016/04/20/velveting-chinese-beef-chicken-pork/" target="_blank">http://www.notquitenigella.com/2016/04/20/velveting-chinese-beef-chicken-pork/</a></p></blockquote><p></p>
[QUOTE="DrDuck, post: 427107, member: 158"] Yep, many Chinese restaurants use bi-carb in the marinade for beef. It works pretty well, and results in those fillet steak dishes that are actually made of topside or worse! It also is used to get soft and tender chicken. Here one discussion of the technique. [url]http://www.notquitenigella.com/2016/04/20/velveting-chinese-beef-chicken-pork/[/url] [/QUOTE]
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Bush tricks - share yours here...
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