Lads and Lassies, Jacob talked about velveting before and I believe himself and Alex referred to it as the shizz nizz, assume that's a posItive. At the time I thought it was more related to Asian cuisine. On a chicken wing forum, I encountered the following post,
"I also marinate my wings overnight with egg whites, baking soda (1 Tbsp for every 10 pounds), a touch of soy sauce, fresh minced garlic, garlic powder, kosher salt and ground white pepper. This allows the wings to develop flavor and the egg whites and baking soda will tenderize the wings for a supremely moist and tender wing while the seasoned potato starch will give it unbelievable flavored crunch"
Could velveting be used in relation to chicken wings, anybody ever try this.
BTW, I'm basing the above on the premise that velveting is done via egg whites, I hope.