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The Science of Chinese cooking

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The Science of Chinese cooking

Howard-2 | May 2, 2002 12:41 PM

The other day I posted a message asking about the use of baking soda in a recipe I made, and one person who responded said it helped tenderize the meat.

This got me thinking. Does anyone know of any book or journal paper that dicsussed aspects of Chinese cookery, such as "velvetting" to make beef tender? I'm thinking of a kind of McGee-like book with a stress on the chemistry/physics of Chinese cooking.

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