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Saw this in a newsletter the other day and thought it was very interesting -
5 Surprising Ways Baking Soda Can Improve Your Cooking
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Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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YAY, JEAN! You've got it back! I haven't tried a link yet. I got so used to that feature not working for me in the old forum, it may take a while for that one to click!
What a cool read! I can't wait to try the shrimp trick especially!
Daphne
Keep your mind wide open.
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The shrimp....YES!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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I saw something similar in a Chinese cookbook but they just used baking soda and no salt. It's suppose to make the shrimp "bouncy" and the chicken more tender. For shrimp, I just let it sit about 15 min. before making "Bang-Bang Shrimp" and for chicken tenders, I let it sit for 30 min. before doing a stir-fry. Both times, I rinsed and dried the food on paper towels before cooking. All you need is a tsp. or 2 and rub it around the food. It doesn't have to be exact because you are rinsing it off anyway.
Maryann
"Drink your tea slowly and reverently..."
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I also read that this is how Chinese restaurant shrimp are different than how I've ever made them and then promptly forgot this trick. Doh!
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Thanks for the clarification, Maryann!
Daphne
Keep your mind wide open.
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Thanks for sharing this!
I knew about the tomatoes, but evidently filed it very deeply in my brain. The shrimp and the ramen were really interesting!
You only live once . . . but if you do it right once should be enough!