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/ck/ - Food & Cooking

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File: 105 KB, 1024x781, chink beef.jpg [View same] [iqdb] [saucenao] [google]
9821493 No.9821493 [Reply] [Original]

How do chink restaurants tenderize their beef so effectively? I mean it practically melts in your mouth. It seems like it's just some random cut of meat and not any fillet or anything.

>> No.9821497

It's calling velveting in english speaking circles

>> No.9821526

>>9821493
They rub it in cum

>> No.9821567

>>9821493
easy. kick the shit out of the animal repeatedly for a day or two before you kill it.

>> No.9821642

>>9821493
http://www.seriouseats.com/2014/07/chinese-velveting-101-introduction-water-velveting.html

>> No.9821661
File: 45 KB, 365x444, fraghenseize.jpg [View same] [iqdb] [saucenao] [google]
9821661

>>9821497
intrasting..

>> No.9822244

>>9821497

This is the lie that we tell to white people. Velveting helps but it's not what restaurants do. Most places use baking soda, but there are some that use borax...depends how cheap they are and how little they care about their customers.

Chinese people believe that this practice is very bad, and so if you ever see workers eating you will notice that they don't eat the meat, specifically the beef.

>> No.9822281

>>9821493
Never trust a chink to make anything that could effect your health or safety. They are the ultimate corruption of capitalism, a horrid writhing beast stitched together by the tears and blood of millions

>> No.9822393

>>9822244
why would a restaraunt risk their lively hood with such things?

>> No.9822403

sometimes part of the prep is to have workers chew on the tough meat prior to cooking to soften it up

not jokeposting, it's actually true

>> No.9822413

>>9821493
Corn/Potato/Tapioca Starch
Baking Soda
Egg White

/Thread

>> No.9822417

>>9822244
I'll buy the baking soda bit. I use it in the soaking liquid when I cook dry beans because they don't soften otherwise since I live in an area with extremely hard water.