Velveting is a traditional Chinese cooking method used to tenderize meat and seafood, resulting in a silky texture. This technique involves marinating proteins in a cornstarch-based mixture, often combined with egg whites, soy sauce, and sometimes Shaoxing wine. The marinated meat is then briefly cooked in hot oil or boiling water before being stir-fried or added to soups and stews.
The primary purpose of velveting is to create a protective barrier around the meat, which helps retain moisture during high-heat cooking. This process prevents the proteins from seizing up and becoming tough, ensuring a tender and juicy bite. Additionally, the cornstarch coating can help thicken sauces, enhancing the overall flavor and appearance of the dish.
Velveting is particularly effective for tenderizing economical cuts of meat, such as chicken thighs or beef flank steak, which might otherwise become dry or chewy when stir-fried. By using this technique, home cooks can achieve restaurant-quality dishes without the need for expensive ingredients.
While velveting is most commonly associated with Chinese cuisine, variations of this method are used in other Asian culinary traditions as well. For instance, in Filipino cooking, a similar technique is employed to tenderize pork for dishes like misua soup. In summary, velveting is a valuable technique for anyone looking to elevate their stir-fry or soup dishes, ensuring that the meat remains tender, juicy, and flavorful.
