Thread: Venison recipes for pregnant woman

Velveting beef is something I do often to beef, chicken & pork before adding to a stirfry.

To a large handful of thinly sliced meat sprinkle 1 teaspoon of baking soda & mix well. Leave 30 minutes-2 days before cooking. I usually add oyster sauce & sesame oil to marinade after the baking soda. Well cooked chicken breast is still moist & plump.

Originally Posted by No good names left

Velveting beef is something I do often to beef, chicken & pork before adding to a stirfry.

To a large handful of thinly sliced meat sprinkle 1 teaspoon of baking soda & mix well. Leave 30 minutes-2 days before cooking. I usually add oyster sauce & sesame oil to marinade after the baking soda. Well cooked chicken breast is still moist & plump.

100%. I tried that technique with venison stir-fry last week. Think I used cornflour, but baking soda also works as you have stated. You can't stuff it up. No brown chewy over cook veni now. Keeps the fussy ones happy, and if they are happy I get to go out hunting more.