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Recent Reviews

Re:Velveted Chicken or Shrimp Stir-Fry with Lemon Sauce

This is the recipe where I learned velveting. I can't imagine not velveting chicken for my stir fries. The difference is astounding. BTW use water, not oil for the blanching; it tastes better. The rest of the recipe is excellent although the prep is more tedious than usual for a stir-fry, and the cooking parts should be followed faithfully. For this dish actually works best; my usual just toss it all in and cook as little as possible isn't as good. Great job on this one. I must have made it 100 times in the last 10 years.

Posted: 12:25 am on October 17th 2008