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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? 

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  • Anonymous
    2 months ago

    I have never heard of Kansui.  I will research it.

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  • 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....

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