You're using too much! Its commonly used to improve meat texture, especially in ... | Hacker News

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papercrane 4 months ago | parent | context | favorite | on: Inside Nepal's Fake Rescue Racket

You're using too much! Its commonly used to improve meat texture, especially in Chinese cuisine. It's called "velveting".

torhorway 4 months ago [–]

you're thinking of corn starch

Hikikomori 4 months 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.

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