Results 1 to 3 of 3

Thread: Velveting Chicken for Stir Fry

  1. #1
    Poof make squid!
    Merrick ap'Milandra's Avatar
    Join Date
    Jan 2004
    Posts
    14,071
    Blog Entries
    1

    Velveting Chicken for Stir Fry

    Apparently, this is the trick that chinese restaurants use.

    I just tried it for the first time tonight.

    WOW.

    I have never had better chicken in a kung pao that I have made at home before.

    It's a little more work and requires a half hour in the refrigerator, but it also takes about 35 minutes for me to cook a pot of rice, so the timing works well.

    http://www.instructables.com/id/How-to-Velvet-Chicken/

    I don't understand WHY it works, but it makes a MASSIVE difference.
    For copyright purposes, all of my posts are covered under the "Do What The Fuck You Want To Public License"
    http://sam.zoy.org/wtfpl/
    Noone should sue or be sued ambiguously.

  2. #2
    Elder Arcanist
    Bonlainy's Avatar
    Join Date
    Mar 2004
    Posts
    4,608

    Re: Velveting Chicken for Stir Fry

    Cool! Will have to try this.
    'This world may be another planet's hell.'{Aldous Huxley}
    'After silence, that which comes nearest to expressing the inexpressible is music.'{Aldous Huxley}

  3. #3
    hella Star-Demon :3
    MI Redeux's Avatar
    Join Date
    Aug 2012
    Posts
    6,056

    Re: Velveting Chicken for Stir Fry

    Thought this was going to involve Velvetta cheese and had my cheese tirade in the paste buffer. [1] I am glad for my disappointment.

    [1] Velvetta is cheese khaki.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •