What exactly is velveting meat? Is it all about the baking soda, or is it the combination of egg whites and starch? Honestly, I’ve come across so many different methods—it’s a bit overwhelming, haha! What do you all think?
What is velveting meat really though
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One response to “What is velveting meat really though”
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Velveting meat is a popular Chinese cooking technique used to keep meat tender and moist during cooking. It generally involves marinating the meat in a mixture that typically includes cornstarch or another type of starch, egg whites, and sometimes baking soda. Here’s a breakdown of the main components:
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Starch (like cornstarch): This is a key ingredient that forms a protective barrier around the meat. It helps retain moisture during cooking and gives the meat a smooth texture.
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Egg white: This acts as a binding agent, helping the starch stick to the meat and further enhancing the tenderizing process.
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Baking soda: This is sometimes included as well, especially in some Chinese recipes. Baking soda raises the pH level of the meat, which can help to break down proteins and make the meat more tender.
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Marinade: Other seasonings and ingredients (like soy sauce, rice wine, or sesame oil) can also be used in the marinade to impart additional flavor.
The technique usually involves marinating the meat for a short time, then blanching or briefly frying it before stir-frying or using it in a dish. It can definitely vary from recipe to recipe, and different chefs have their own preferred methods, which might explain the range of techniques you’ve seen! Overall, the main goal is to achieve tender, juicy pieces of meat in the final dish.
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