Quote:
Originally Posted by Psytic
Maybe this was asked but how do Asian's get the meat texture that they get in beef dishes. I have heard conflicting reports that they either use baking soda or soak the meat in high alkaline water but I find the meat has a springy soft texture and in the case of Vietnamese pho its super springy. So how do you get that texture?
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corn starchie
I don't think they do anything with pho meat though. Thats why rare beef tastes way better than the over cooked beef.