/ck/ - Food & Cooking

Why isn't velveting a common technique in western cooking? I've been using it for the last week in order to tenderize beef and pork and the result is always amazing. The meat always comes out deliciously tender and never rubbery, and the baking soda causes the meat to develop a brown crust way faster so it doesn't need to stay in the pan for as long. Western cooks really need to incorporate this technique into their recipes.