how do they get chinese take out meat so tender?

how do they get chinese take out meat so tender?

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  1. 3 weeks ago
    Anonymous

    its pagpag meat and has been cooked 3 times over.

  2. 3 weeks ago
    Anonymous

    Marinades and corn starch.

  3. 3 weeks ago
    Anonymous

    rat is naturally tender.

  4. 3 weeks ago
    Anonymous

    It's called velveting

  5. 3 weeks ago
    Anonymous

    baking soda.
    I work at a chinese restaurant. google velveted beef. its super simple.

    • 3 weeks ago
      Anonymous

      is it just marinating the meat in the baking soda setup or do you also have to cook it specially?

      • 3 weeks ago
        Anonymous

        the woks of life has a really good blog post about it btw, I prefer their method over using baking soda personally

        • 3 weeks ago
          Anonymous

          Thanks anon. I'll give it a look.

        • 3 weeks ago
          Anonymous

          >woks of life
          second this, it's a great resource and i make the chicken fried rice recipe at least once a month. i don't like the bean sprouts though.

        • 3 weeks ago
          Anonymous

          >woks of life
          second this, it's a great resource and i make the chicken fried rice recipe at least once a month. i don't like the bean sprouts though.

          yes, pretty much any time you want a chinese recipe the best advice is there

      • 3 weeks ago
        Anonymous

        You first velvet with baking soda for like 30 mins, then wash that all off. Then you can do a simple chinese marinade. Also a lot of Chinese restaurants use a technique called "passing through oil" where they basically briefly deep fry the beef/chicken for 15 seconds then strain it out. It does a lot for the texture, but it's really inconvenient for the home cook unless you're already deep frying something else, I'm not gonna get my fryer up to temp just to prep some meat slices.

  6. 3 weeks ago
    Anonymous

    Deep frying it for 20 seconds or so

  7. 3 weeks ago
    Anonymous

    They have cats knead the meat

  8. 3 weeks ago
    Anonymous

    cat people are disgusting

  9. 3 weeks ago
    Anonymous

    Ever wonder why there are no stray cats, dogs, squirells or other wildlife around chinese joints?
    That's the sesame chicken and tangerine beef specials.

    • 3 weeks ago
      Anonymous

      No, because there usually are.

  10. 3 weeks ago
    Anonymous
    • 3 weeks ago
      Anonymous

      you joke but i live in frick end anywhere and i remember my family ordered chinese food from the local and the meat was so weird and chewy and gamey? that i was sent back to get a refund(end of the street)
      turns out they a month later they got shutdown for having dead freeze packed dogs in the freezers and literally a dogs head in a bag in the fridge.
      i think i ate fricking dog.

      • 3 weeks ago
        Anonymous

        >I chowed on fido
        Hey, don't sweat it. If you did, it wasn't intentional. Shit happens.

      • 3 weeks ago
        Anonymous

        And?

        What's wrong with eating dog?
        That taboo is just as arbitrary and ridiculous as the "no pig" rule we laugh about in muslim religion.
        Sure, from an efficiency standpoint cattle and pigs are much better considering the meat content and the fact you can feed them simple cheap plant food (though dogs other than cat in theory could be raised with little meat) so it simply is the better choice raising pigs instead of dogs - but still nothing wrong about some dog meat if raised under controlled and hygienic conditions (which I'm sure is sth which did NOT apply to those frozen ones)

        • 3 weeks ago
          Anonymous

          whatever you say, chang

        • 3 weeks ago
          Anonymous

          i didnt order fricking dalmatian vermicelli

  11. 3 weeks ago
    Anonymous

    >chinese take out meat
    >meat

  12. 3 weeks ago
    Anonymous

    They use baking soda
    It's better tenderize with something acid like lime or vinegar in a marinade though

    • 3 weeks ago
      Anonymous

      Egg whites, acids and baking soda cancel each other out

  13. 3 weeks ago
    Anonymous

    baking soda and corn starch are the key tenderizers in the marinade. Baking Soda handles most of the tenderizing while the corn starch gives it that trademark "silky " texture

    You don't need a lot of baking soda to do it either, about a teaspoon per pound of meat should be enough. Just mix it in well and slice the meat finely

    The chinks tend to deepfry the meat in order to give it more of a substantial "crust". The baking soda and cornstarch mixture otherwise gets in the way of traditional browning (i.e. the kind you'd get from pan-frying or baking)

    If you don't like the weird chemical flavor that you end up with with the baking soda, you can also just pound the sliced meat with a mallet until it is tenderized then add the corn starch. The results are pretty good as well and you don't get that off-putting bicarb taste

  14. 3 weeks ago
    Anonymous

    Personally I just marinate in corn starch, soy sauce and chinese wine, without adding baking soda, and it always comes out pretty tender.

  15. 3 weeks ago
    Anonymous

    They marinade it in baking soda then cover the meat in lots of flavours so you can't taste it. That fat beaner on youtube who cooks steak in stupid ways did a video on it, it's legit.

    • 3 weeks ago
      Anonymous

      guga is a hue monkey, not a beaner

  16. 3 weeks ago
    Anonymous

    i didn't read what you're waffling on about but I wanted to ask if that's you in the pic. you're adorable man. I love you. I would kiss , you on the forehead if I had lips.

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