Velveting: Revision history

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curprev 03:1303:13, 24 January 2024‎ Cornmazes talk contribs‎ 1,516 bytes +67‎ No edit summary undo Tags: Mobile edit Mobile web edit

curprev 00:4900:49, 31 July 2023‎ Msstatedawg talk contribs‎ m 1,449 bytes +15‎ Added reference to baking soda undo Tags: Mobile edit Mobile app edit iOS app edit

curprev 17:1317:13, 2 February 2023‎ 2604:3d08:477e:36f0:3d95:62c7:a965:9cca talk‎ 1,434 bytes −96‎ Removed dead link undo Tags: references removed Mobile edit Mobile web edit

curprev 20:4620:46, 14 January 2021‎ Yobot talk contribs‎ m 1,530 bytes −7‎ →‎top: References after punctuation per WP:REFPUNCT, WP:CITEFOOT, WP:PAIC + other fixes undo Tag: AWB

curprev 15:5815:58, 17 December 2018‎ 2607:fea8:1ca0:40:30df:60be:682a:99a0 talk‎ 1,537 bytes +214‎ Mention that the meat needs to be cooked twice. undo

curprev 15:4115:41, 2 July 2018‎ Anna Frodesiak talk contribs‎ 1,323 bytes +20‎ link for tender meat undo
curprev 15:3915:39, 2 July 2018‎ Anna Frodesiak talk contribs‎ 1,303 bytes +130‎ During cooking, the velveting mixture also protects the meat fibers, preventing them from seizing, resulting in more tender meat. undo

curprev 04:1004:10, 25 April 2016‎ Jackfork talk contribs‎ m 1,173 bytes +24‎ Reverted edits by 121.209.210.90 (talk) to last version by Earin undo
curprev 04:0904:09, 25 April 2016‎ 121.209.210.90 talk‎ 1,149 bytes −24‎ Removed the American use of the word entree, undo

curprev 21:1621:16, 16 March 2016‎ Earin talk contribs‎ 1,173 bytes +105‎ Linkification (also fixed a diacritic), removing underlinked template. undo

curprev 00:1500:15, 16 March 2011‎ Sjschen talk contribs‎ 1,060 bytes +71‎ No edit summary undo

curprev 04:1204:12, 14 June 2010‎ MelanieN talk contribs‎ m 989 bytes +1‎ fix link undo
curprev 04:1104:11, 14 June 2010‎ MelanieN talk contribs‎ 988 bytes +53‎ add category and stub designation undo

curprev 15:1615:16, 11 May 2010‎ MelanieN talk contribs‎ 1,252 bytes −83‎ add references; remove how-to format undo

curprev 16:1516:15, 9 May 2010‎ Bubbalow2000 talk contribs‎ 1,019 bytes −1,698‎ No edit summary undo
curprev 16:0816:08, 9 May 2010‎ Bubbalow2000 talk contribs‎ 2,717 bytes −9‎ No edit summary undo
curprev 16:0816:08, 9 May 2010‎ De728631 talk contribs‎ 2,726 bytes +230‎ prodded undo
curprev 16:0616:06, 9 May 2010‎ Bubbalow2000 talk contribs‎ 2,496 bytes +2,496‎ ←Created page with ''''Velveting''' is a technique in Chinese cuisine for preserving the moisture of meat while stir-frying. Additionally, it provides a velvet texture to the meat and ...'