Instructions for ‘silking’? Please.
I thought, "oh, I'll just find that silking info on the internet...mistake, there are a million opinions, and recipes..
So basically, on a whole chicken, you'd rub about 3/4 tsp of baking soda on it, and let it set for 30 minutes to an hour, rinse off and pat dry.
Dome say, "no, you put water in a deep pot, and add a tsp of baking soda, and marindade it overnight"
What I've done is just taking thinly sliced across the grain chicken breast, and then sprinkled about 1/4 tsp per chicken breast on it, tossed it, let it sit fifteen minutes, then washed it off..
Apparently, some cooks also rub about a 1/4 tsp on less tender cuts of meat/round steak type meat..anyway, rub/massage it on both sides with about a 1/4 tsp of baking soda, let it sit..the thicker the meat, the longer they let it sit..so from 30 minutes to an couple of hours, then rinse off the soda, and pat dry.. Cook as usual.
My Korean cooking stuff is on my other computer which is not here right now.
Instructions for ‘silking’? Please