Velveting meat—the practice of marinating slices of meat in egg white, wine, and cornstarch—is a Chinese cooking technique that we've covered on Serious Eats before. Typically, after the meat is marinated, it is quickly blanched in a bath of hot oil and then drained, at which point it's ready to be stir-fried.
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Sep 9, 2020 · Velveting starts with making a slurry: For 1 pound thinly sliced meat or alternative protein (it can be anything really: chicken, pork, beef, ...
Aug 11, 2023 · Velveting is a Chinese method of marinating which keeps delicate meat and seafood moist and tender during cooking. The velveting technique is ...
Aug 14, 2013 · Putting starch on the outside of the meat is used to absorb any moisture that will be released when you apply heat, thus preventing braising ...
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Feb 23, 2019 · This is how to tenderise beef with a Chinese restaurant method called “velveting beef”. Also used for chicken, it's a simple, ...
Feb 21, 2023 · Velveting is a simple technique that gives Chinese stir-fry dishes their signature texture. Here's how to do it at home.
Velveting is a technique in Chinese cuisine for preserving the moisture of meat while cooking. Additionally, it provides a soft or "velvety" texture to the ...
Jul 30, 2014 · The Chinese technique of velveting works. It creates a lusciously tender bit of meat, and I'm a complete advocate of making the small ...
Jul 25, 2018 · Velveting (only two e's) is the process of marinating meat in cornstarch to give it a soft silky texture. It's often done for stir frying, where ...
Jul 31, 2019 · Velveting is the trick that Chinese restaurants use to make their stir-fried meats so deliciously silky and tender.