Velveting: Difference between revisions
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'''Velveting''' is a technique in Chinese cuisine for preserving the moisture of meat while stir-frying. Additionally, it provides a velvet texture to the meat and sauce of any entree. |
'''Velveting''' is a technique in Chinese cuisine for preserving the moisture of meat while stir-frying. Additionally, it provides a velvet texture to the meat and sauce of any entree. |
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Revision as of 17:47, 10 May 2010
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Velveting is a technique in Chinese cuisine for preserving the moisture of meat while stir-frying. Additionally, it provides a velvet texture to the meat and sauce of any entree.
For every pound to pound and a half of meat use the following ingredients and add them to your meat according to the instructions below.
¼ tsp salt, 1 tbsp dry sherry, 1 egg white, 1 tbsp cornstarch, ½ tbsp oil
Begin by removing all the fat from the meat and cutting it into the sized pieces as specified in the recipe. Then place the meat into a container with a tight fitting lid. Sprinkle in the salt and mix it in thoroughly with your hand. Feel to make sure that each piece is coated. Add the sherry and mix thoroughly. Add the egg white and gently mix it in coating each piece. Make sure not to froth the egg, otherwise the meat will turn out rubbery after cooking. Sprinkle in the cornstarch while mixing it with your hand. Add the oil and stir to coat. Cover and let the meat marinate for 30 minutes at room temperature.