And a quick recipe:
I just learned this and was surprised how easy it was. Anyway, it seems like many times when we eat meat in Chinese restaurants it seems very soft and not nearly as chewy as when I stir fry at home. Then I was watching America's Test Kitchen (love PBS!!) and they simply soaked the meat (beef and pork in their recipe) in water with a teaspoon of baking soda in it. 15 minutes later they drained and washed the meat, then stir fried it. It was called "velveting" the meat so we tried it and it really works! The meat comes out just like it does in a Chinese restaurant!
And some cool links:
- How one woman paid off serious debt in 18 months
- Retiring at 27
- How one student escaped student loan debt