Velveting: Difference between revisions
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'''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 entree. |
'''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 entree. |
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==References== |
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[[Category:Chinese cuisine]] |
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Revision as of 04:11, 14 June 2010
{{China-cuisine-stub}
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 entree.
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, eggwhite, cornstarch, and sherry[1] or rice wine.[2] The meat can then be sautéed, stir-fried, deep-fried, simmered, or boiled.[3]