Velveting Meat

[SmokinEdge]

These have been sitting 3-1/2 hours so far. Getting ready to go on the grill by abou t 4 hours. They look good

 

[SmokinEdge]

Curtido has been marinating.

 

[JLinza]

Lookin darn good, so far

 

[SmokinEdge]

The meat was good. I think I like the flavor better rinsed, but it’s not really needed. There is a subtle but strange flavor, must be the soda, but it’s not an off flavor, just something different. Anyways I made the tacos topped with Curtido and avocado, shells were fresh fried.

They were darn good.

 

[gmc2003]

They look good.

Point for sure
Chris

 

[clifish]

would this technique bee good for whole, boneless, skinless chicken thighs? I am planning on making @nlife Tuscan chicken tonight. Not sure this is the right type of meal for that?

 

[SmokinEdge]

would this technique bee good for whole, boneless, skinless chicken thighs? I am planning on making @nlife Tuscan chicken tonight. Not sure this is the right type of meal for that?

Sure it will work, it’s just a tenderizing step. It is an extra step though so that’s your call. If you do, I would dust them with baking soda, rub around to get good coverage and let them rest 30 minutes or so then rinse and pat dry. It will give the chicken a little softer texture.

 

[Steve H]

would this technique bee good for whole, boneless, skinless chicken thighs? I am planning on making @nlife Tuscan chicken tonight. Not sure this is the right type of meal for that?

You may need to adjust for soak time because of the thickness.

 

[clifish]

You may need to adjust for soak time because of the thickness.

Ended up not having baking soda in the PA house, just used lemon juice, avocado oil, garlic ans Italian seasoning, the dish came out great.

 

[Hijack73]

I added just a dash of soda to the hog innards I stuffed last night. I will say this, I know very little about stuffing sausage and hog casings in general but I had zero problems loading onto the horn. This strand of guts did a full 8lbs of sausage (and I had zero blow outs - maybe luck, maybe soda....) and I had 3 feet of gut left over. I would say that after I figured out how to load it onto the horn (I was afraid of tearing the darn thing getting it started) actually sliding it on took maybe a minute, going as fast as I possibly could. This was my second time putting casings onto a horn and this time it was a million times easier. I looked like that Chud guy or the 2 Guys and a Cooler guy on youtube - professional grade lol

 

[BrianGSDTexoma]

I think its about time to try this. Have some boneless chicken in freezer and thinking some kind of stir fry.

 

[in. pred]

i get the big stirfry veg mix at wallyworld. it has 2 pacs of sauce and we get 2 meals+ out of it. just cook and add what meat you want at the end. 7-8bucks a sack quick n easy.

i add sesame oil, soy,(and sometimes other sauces) for a change up.

 

[SmokinEdge]

I think its about time to try this. Have some boneless chicken in freezer and thinking some kind of stir fry.

Keep us posted Brian.

 

[BrianGSDTexoma]

Keep us posted Brian.

The chicken was super tender. I had a bag of frozen chow mien I need to use. Frozen veggies actual do fairly well in a wok. I still have some thighs thawed. Thinking maybe hunan chicken with fresh veggies?

 

[SmokinEdge]

The chicken was super tender. I had a bag of frozen chow mien I need to use. Frozen veggies actual do fairly well in a wok. I still have some thighs thawed. Thinking maybe hunan chicken with fresh veggies?

View attachment 711022

It works good.