Velveting is a critical Chinese cooking technique. Meat or seafood is marinated and pre-cooked in oil (or sometimes poached in boiling water). Then, the cook adds it to a stir-fry with other ingredients. In this post, we will teach you how to velvet chicken to yield the most tender and...
“Velveting” chicken involves a little extra attention, but it’s not really difficult, and in my opinion, it’s well worth the effort. Basically, you marinate the chicken in a mixture of egg white and cornstarch (and a few seasonings), chill it, and then blanch it in a pot of near...
Whether it be chicken, shrimp, pork or beef it somehow has that unusual texture and mouth feel? Think MSG is the secret ingredient to make the perfect stir fry? Well think again… Let me introduce you to the ancient Chinese technique of Velveting Meat. It effects the texture and tenderness...
Black Pepper Chicken This savory, spicy, and saucy Chinese-American-inspired stir-fry features super-tender chicken, thanks to a technique called velveting. The bit of downtime while the chicken marinates is great for dicing veggies (like celery and bell peppers here) and for making the stir-...
RELATED:Save money with tougher cuts of meat – using the velveting method to tenderize! 4. Use a Half-Pound of Ground Meat This tip only works if you’re already following number one, “don’t have meat-centric meals.” You can’t use a half-pound of ground beef if you’re serving...
What is velveting?This technique ensures the chicken stays moist in the cooking process. Chicken is typically marinated for a certain time, partially cooked in oil, then finished in the sauce. Common ingredients used to do this include cornstarch, oil, soy sauce, garlic, and/or Chinese Shaoxin...
This technique is known as velveting, because meats marinated with cornstarch have a velvety smooth texture on the outside and retain moisture on the inside. All it takes is a teaspoon or two of cornstarch per pound of meat. As an example for how to marinate beef, check out our post on...
It is the first step of the basic stir fry skill “velveting”. It means to use a quick marinade to tenderize and season the meat, and using cornstarch to coat the meat so it won’t dry out during cooking. Then, cook the meat in hot oil (frying) or boiling water (blanching) unti...
Chicken and Turkey - Thin slices of chicken breast marinated in a bit of soy sauce, oil, and corn starch to prevent overcooking. The cornstarch also helps with velveting it so it keeps it a nice slippery texture. Fish (Frozen or Fresh) - Salmon, Basa Fillet, or any type of fish. I...
Black Pepper Chicken This savory, spicy, and saucy Chinese-American-inspired stir-fry features super-tender chicken, thanks to a technique called velveting. The bit of downtime while the chicken marinates is great for dicing veggies (like celery and bell peppers here) and for making the stir-...