"Velveting" meats for stir fries, does anyone do this?

[irisblue]

This has popped up on some of my social media.

Source-https://www.recipetineats.com/how-to-tenderise-beef-velveting-beef/

snip-"This is how to tenderise beef with a Chinese restaurant method called “velveting beef”. Also used for chicken, it’s a simple, highly effective technique using baking soda that transforms economical beef so it’s incredibly tender in stir fries and stir fried noodles."

snip-"How to tenderise beef – easily!
There are a few methods, but this is the easiest way:

Sprinkle 3/4 tsp baking soda (bi-carbonate soda) on 250g / 8oz sliced economical beef cuts

Toss with fingers, leave for 30 minutes

Rinse, pat off excess water

Proceed with stir fry recipe. It can be marinated with wet or dry seasonings, or cooked plain. The beef will be really tender and soft, “velvet’ like. Just like in stir fries made by your favourite Chinese restaurant!"


more at source.

Thx