miadonata
Assistant Cook
Hi... new at this "forum" stuff, so I don't even know if I'm "posting" (?) in the right place. I'm a 58 year young Italian American, NYC born and raised, but living in the deep south for the past 30 years. I'm very happily married, same ole Irish/German "Santa Claus" fellow for nearly 36 years, have a grown daughter who is an elementary school teacher. I started cooking for my family at 9 years old, standing on a chair to reach the stove top (How's THAT for safe!!??!!) Found this site while searching for the cooking term "velvetize" after seeing it in a newspaper article about Chinese food, but no explaination of how to do it to beef, pork and/or chicken. Can anyone help