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papercrane
2mo ago
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You're using too much! Its commonly used to improve meat texture, especially in Chinese cuisine. It's called "velveting".
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torhorway
2mo ago
· 1 in thread
you're thinking of corn starch
Hikikomori
2mo 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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