I've just heard of this technique, velveting, which is supposed to be what Asian restaurants (and Asian people) use to keep their animal protein from drying out in stir fries. When I think of it, it's true that the chicken and beef are always very juicy but still well done in restaurant stir fries (not so much in Teppanyaki though).
I've just heard of this technique,
velveting, which is supposed to be what Asian restaurants (and Asian people) use to keep their animal protein from drying out in stir fries. When I think of it, it's true that the chicken and beef are always very juicy but still well done in restaurant stir fries (not so much in Teppanyaki though).https://thewoksoflife.com/how-to-velvet-chicken-stir-fry/
https://thewoksoflife.com/prepare-beef-for-stir-fry/
Techniques to be tested and added to readme if relevant! See #161 🙃