Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do chinese resturants get their beef and chicken soooo tender?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do chinese resturants get their beef and chicken soooo tender?),it will help you,my kids.
Answer:
The secret to tender beef is; they add a little baking soda to the meat while it is in the wok. It instantly tenderizers the meat. Too much and it will turn to mush.
Chicken is already tender. It is a dry meat, so it depends on sauces and liquids to put some moisture in it. If there is not enough moisture, the meat will have the appearance of being tough, but it is not. It's just too dry.
Both beef and chicken need to be sliced across the grain for tenderness.
In reply to those who said marinate, this is not quite true. Chinese restaurants don't have enough time to marinate before cooking. The marinate is used for flavor. The tenderness comes from the baking soda. The meat is flash fried in a hot wok with a pinch of baking soda, stirring constantly. The seasonings are added at the last minute. A stir fry should not take more than 45 seconds, in and out.
It depends on the seasoning. And also, it depends on the person who owns the restaurant.
Cooking is not about how fast you cook. When u r cooking keep your stove on low. This helps lock in the flacours, keeping it nice and tender.
A lot of it is boiled which breaks down the cell walls in the meat and makes it tender.
they use skunk
it is not boiled .. marinating meat in any type of salt based marinade or brine will make it more tender. The Chinese slice the meat very thin which allows these marinades (soy sauce,etc.) to penetrate the meat faster and maintain it's tenderness through a quick-cook process that prevents it from drying out.
Its in flash frying the meat. Quickly in a hot wok. Also the size of meat matters. The smaller the piece, the quicker it takes to cook. Also the marinade of soy, salt and oil helps to tenderise the meat before it hits the pan.It locks in the flavours.
Marinade, cut into small pieces and cook over high heat to sear in the juices.
They cook it slowly on a low heat.
its not beef and chicken its dog and cat
sometimes they use meat tenderiser.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
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Kitty said: Yes.How do chinese resturants get their beef and chicken soooo tender?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do chinese resturants get their beef and chicken soooo tender?),it will help you,my kids.
Answer:
The secret to tender beef is; they add a little baking soda to the meat while it is in the wok. It instantly tenderizers the meat. Too much and it will turn to mush.
Chicken is already tender. It is a dry meat, so it depends on sauces and liquids to put some moisture in it. If there is not enough moisture, the meat will have the appearance of being tough, but it is not. It's just too dry.
Both beef and chicken need to be sliced across the grain for tenderness.
In reply to those who said marinate, this is not quite true. Chinese restaurants don't have enough time to marinate before cooking. The marinate is used for flavor. The tenderness comes from the baking soda. The meat is flash fried in a hot wok with a pinch of baking soda, stirring constantly. The seasonings are added at the last minute. A stir fry should not take more than 45 seconds, in and out.
It depends on the seasoning. And also, it depends on the person who owns the restaurant.
Cooking is not about how fast you cook. When u r cooking keep your stove on low. This helps lock in the flacours, keeping it nice and tender.
A lot of it is boiled which breaks down the cell walls in the meat and makes it tender.
they use skunk
it is not boiled .. marinating meat in any type of salt based marinade or brine will make it more tender. The Chinese slice the meat very thin which allows these marinades (soy sauce,etc.) to penetrate the meat faster and maintain it's tenderness through a quick-cook process that prevents it from drying out.
Its in flash frying the meat. Quickly in a hot wok. Also the size of meat matters. The smaller the piece, the quicker it takes to cook. Also the marinade of soy, salt and oil helps to tenderise the meat before it hits the pan.It locks in the flavours.
Marinade, cut into small pieces and cook over high heat to sear in the juices.
They cook it slowly on a low heat.
its not beef and chicken its dog and cat
sometimes they use meat tenderiser.
correctness,It's Non-profit and only for informational purposes.
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