this post was submitted on 21 Oct 2024
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Who's fucking carmelizing onions? (file.garden)
submitted 3 weeks ago by [email protected] to c/[email protected]
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[โ€“] [email protected] 3 points 3 weeks ago (1 children)

I tried "velveting" some beef the other day (basically marinating the meat in baking soda) and the result was absolutely disgusting, both in terms of texture and flavor. I wonder if maybe I didn't wash off the baking soda sufficiently and got soap, although that wouldn't explain the texture issue. The texture was similar to Chinese takeout beef but somehow not as palatable.

[โ€“] [email protected] 1 points 3 weeks ago

Use cornstarch for velveting, and not much, and don't rinse. I wouldn't use baking soda to tenderize either, acids are the way to go, or just cooking it for the time it needs.

What were you making that called for baking soda?