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this post was submitted on 18 Aug 2025
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The term “velveting shrimp with baking soda” comes from the silky texture that the shrimp (or other proteins) develop after undergoing this process in aussie forum, akin to the texture of velvet fabric. This technique is also used with other proteins like chicken, beef, or pork in Chinese cooking to achieve similar results of tenderizing and sealing in moisture.