Originally Posted by
InThe Sticks
Nice grub as always.
Not sure if it’s been mentioned on here before, but i think its worth a shot if it hasn’t.
And that’s “velveting” meat/prawns.
Personally i use the cornstarch, egg white and rice vinegar method in water rather than oil and have been doing so for years.
I tend to eat a lot of stir fry, Tom Yum etc etc and it really does make the difference for a little time spent. The pork, chicken or beef will be so much more juicy and tender.
I had Fajitas tonight using that method which made me think of mentioning it.
If you haven’t tried it, then do!
Theres plenty on t’web about it.
Enjoy.
That’s useful stuff. Wasn’t really aware of it but had got part of the way there by accident. I always used to coat chicken pieces in egg and cornflour, then deep-fry, before adding to stir fries
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A mainly digital setup with a musical amplifier and endearing 1970's speakers. A CD player that hardly ever gets used and a turntable that is good enough to remind my how enjoyable my old vinyl is. Some cables and things.