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22 Jul 2014 · Velveting meat—the practice of marinating slices of meat in egg white, wine, and cornstarch—is a Chinese cooking technique that we've covered here 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.
23 Sep 2015 · The technique that most Chinese restaurants use to create that juicy, delectable consistency we all know and love is called velveting, and it's ...
55 mins
18 Aug 2015 · Velveting is a Chinese cooking technique commonly used in stir-frying. Meat or seafood are marinated in a mixture of egg white, cornstarch and rice wine, and then briefly blanched in oil or water before finishing off in the stir-fry process with other ingredients.
28 Dec 2017 · Let me introduce you to a chicken technique that has revolutionized how I stir-fry at home: velveting. This Chinese technique is most often ...
Rating: 4.0 - 53 reviews - 4 mins - 626.8 cal
10 Dec 2017 · “Velveting” is a Chinese cooking technique often used in stir-fry recipes. The technique can be used with any type of meat to lock in juices and keep the meat moist. The “Velvet” technique is usually used with chicken breast because chicken breast contains less fat than other kinds of meat.
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 ...
20 Apr 2016 · Velveting meat is a Chinese cooking technique used in Chinese restaurants. The process of velveting is one where you marinate ...
16 Nov 2013 · I am here to reveal an age old technique, integral to Chinese cooking, for "tenderizing" proteins and it doesn't involve pounding -- it ...
21 Jan 2017 · One of the secrets of Chinese Restaurant cookery is a process known as 'velveting' which gives meat or fish a silky, tender quality ...
