Velveting: Difference between revisions

Content deleted Content added

Inline

Revision as of 20:46, 14 January 2021

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 meat of any entrée.

The technique is applied to raw meat before cooking either in oil or in water. It involves pre-coating the meat with a mixture of oil, egg white, corn starch, and sherry^[1] or rice wine,^[2] and then blanching and drying.^[3] The meat can then be sautéed, stir-fried, deep-fried, simmered, or boiled.^[4] During cooking, the velveting mixture also protects the meat fibers, preventing them from seizing, resulting in more tender meat.

References

This article related to Chinese cuisine is a stub. You can help Wikipedia by expanding it.

[1] Melinda Lee

[2] St. Louis Post-Dispatch, October 19, 1998

[3] Serious Eats , Chinese Velveting 101: An Introduction to Water-Velveting. 2014

[4] Esquire, December 13, 2007

[1]

[2]

[3]

[4]

@@ Line 1: / Line 1: @@
-'''Velveting''' is a [[Chinese cooking techniques|technique in Chinese cuisine]] for preserving the moisture of [[meat]] while [[cooking]]. Additionally, it provides a soft or "[[Velvet|velvety]]" texture to the meat of any [[entrée]].
+'''Velveting''' is a [[Chinese cooking techniques|technique in Chinese cuisine]] for preserving the moisture of [[meat]] while [[cooking]]. Additionally, it provides a soft or "[[velvet]]y" texture to the meat of any [[entrée]].
-The technique is applied to raw meat before cooking either in [[Cooking oil|oil]] or in water. It involves pre-coating the meat with a mixture of oil, [[egg white]], [[corn starch]], and [[sherry]]<ref>[http://www.melindalee.com/recipearchive.html?action=124&item_id=374 Melinda Lee]</ref> or [[rice wine]]<ref>[http://nl.newsbank.com/nl-search/we/Archives?p_product=SL&p_theme=sl&p_action=search&p_maxdocs=200&p_topdoc=1&p_text_direct-0=0EB08729968C0CE5&p_field_direct-0=document_id&p_perpage=10&p_sort=YMD_date:D&s_trackval=GooglePM St. Louis Post-Dispatch, October 19, 1998]</ref>, and then blanching and drying<ref>[https://www.seriouseats.com/2014/07/chinese-velveting-101-introduction-water-velveting.html Serious Eats , Chinese Velveting 101: An Introduction to Water-Velveting. 2014]</ref>. The meat can then be [[Sautéing|sautéed]], [[Stir frying|stir-fried]], [[Deep frying|deep-fried]], [[Simmering|simmered]], or [[Boiling#In_cooking|boiled]].<ref>[http://www.esquire.com/features/food-drink/velveting1207 Esquire, December 13, 2007]</ref> During cooking, the velveting mixture also protects the meat fibers, preventing them from seizing, resulting in more [[Meat tenderness|tender meat]].
+The technique is applied to raw meat before cooking either in [[Cooking oil|oil]] or in water. It involves pre-coating the meat with a mixture of oil, [[egg white]], [[corn starch]], and [[sherry]]<ref>[http://www.melindalee.com/recipearchive.html?action=124&item_id=374 Melinda Lee]</ref> or [[rice wine]],<ref>[http://nl.newsbank.com/nl-search/we/Archives?p_product=SL&p_theme=sl&p_action=search&p_maxdocs=200&p_topdoc=1&p_text_direct-0=0EB08729968C0CE5&p_field_direct-0=document_id&p_perpage=10&p_sort=YMD_date:D&s_trackval=GooglePM St. Louis Post-Dispatch, October 19, 1998]</ref> and then blanching and drying.<ref>[https://www.seriouseats.com/2014/07/chinese-velveting-101-introduction-water-velveting.html Serious Eats , Chinese Velveting 101: An Introduction to Water-Velveting. 2014]</ref> The meat can then be [[Sautéing|sautéed]], [[Stir frying|stir-fried]], [[Deep frying|deep-fried]], [[Simmering|simmered]], or [[Boiling#In cooking|boiled]].<ref>[http://www.esquire.com/features/food-drink/velveting1207 Esquire, December 13, 2007]</ref> During cooking, the velveting mixture also protects the meat fibers, preventing them from seizing, resulting in more [[Meat tenderness|tender meat]].
 ==References==