Has anyone out there used lye water aka Kansui for changing texture or flavor of meat? ?
I use it to plump my shrimp so they have that springy bouncy effect, plus of course ramen noodles but I have never tried it on other things. I see them using it on Garlic chives, as a flavoring?
- Anonymous2 months ago
I have never heard of Kansui. I will research it.
- 2 months ago
Who wants bouncy shrimp? To me bouncy shrimp is over cooked shrimp.
Garlic and chives are already flavor enhancers, you do not season them just to eat them....