Velveting - The step you have always wanted to know about

 Okay - If anyone has ever eaten at a Chinese restaurant, then you have likely experienced the tenderness of meat that has been velveted.  Did you ever wonder how they achieved that?  Here it is and it is so simple:

For every pound of meat, add 1 teaspoon of baking soda. Mix it up and let it marinate for 20 - 30 minutes. Afterwards, rinse the meat off and cook.

You will be amazed at the difference.  I use this method for meat (pork, beef or poultry) that has been cut into slices or chunks for applications such as stir-fry or pasta dishes. I wouldn't use it on a whole anything nor any seafood.