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I'm pretty sure velveting meat is done with corn starch. http://www.seriouseats.com/2011/04/velveting-meat-asian-cooking-technique-cornstarch.html
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# ¿ May 13, 2011 06:17 |
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# ¿ May 14, 2024 21:48 |
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Your wok was just too hot. The same thing can happen in a carbon steel one.
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# ¿ Feb 17, 2012 05:21 |