tag:blogger.com,1999:blog-3398781353996043657.post4847137442513402223..comments2009-07-10T16:39:52.400+09:00Comments on The Monster Flower: Orchid's QuesadillasUnknownnoreply@blogger.comBlogger3125tag:blogger.com,1999:blog-3398781353996043657.post-7701422302764783052008-07-15T14:02:00.000+09:002008-07-15T14:02:00.000+09:00Thanks to both of you for the tips. I'm very much ...Thanks to both of you for the tips. I'm very much going to keep it in mind. I wonder if part of what made the chicken so tender was the fact that there is cornstarch in my taco seasoning powder!Orchid64https://www.blogger.com/profile/07132543155589881288noreply@blogger.comtag:blogger.com,1999:blog-3398781353996043657.post-10215249671359387662008-07-15T05:56:00.000+09:002008-07-15T05:56:00.000+09:00Just a note to follow Tess' suggestion: although s...Just a note to follow Tess' suggestion: although starching the chicken will indeed tenderize the meat, this process alone does not make up "velveting". The full velveting process includes starching the meat, flash frying it to gain a crispy exterior, and then removing from the heat until later in the dish's preparation when it is re-fried in a flavorful sauce. This is obviously commonly used for stir-fries, as one can prep the meat beforehand and then add it in with the vegetables to finish cooking. This process is also what gives many Chinese-style dishes their crispy-yet-tender meat bits.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3398781353996043657.post-12055142706847842132008-07-15T04:05:00.000+09:002008-07-15T04:05:00.000+09:00Another trick for tenderizing chicken, besides not...Another trick for tenderizing chicken, besides not over cooking it, is to use a little cornstarch to marinate them. Don't let it sit too long (hours) or it makes the chicken mushy, but it really works. It's called velveting.Anonymousnoreply@blogger.com