![]() ![]() This allows the coating to brown very quickly without exposing the meat to as much heat as it takes to achieve browning without the velvet. One other advantage to this layer of insulation is that it lowers the rate of heat transfer to the meat itself. This keeps the outer layer of proteins from turning into chewy, microscopic rubber bands, like you get whenever you stir-fry meat without such a coating. To help with tenderness, the coating also serves as insulation, protecting the meat from the direct heat of the wok. This tricks our palate into thinking there is moisture present, even when the actual meat may be a bit dry or overcooked. The marinade (or velvet) clings to the outer surfaces of the meat, creating a layer of hydrated starch that lubricates it, much like the fats in a nicely marbled steak or the gelatins in a braised pork shoulder. ![]() While the vinegar or other acid will slightly denature the proteins in the meat (making them softer), the heavy lifting is done by the coating. It’s widely believed that velveting meat somehow tenderizes it. The meat is then immersed in barely simmering water or warm oil for 30-45 seconds until it is almost cooked through before being added to a screaming hot wok to finish. Velveting involves coating and marinating thinly sliced pieces of beef, chicken, pork or whole shrimp in a mixture of egg white, salt, cornstarch and an acid for about 30-45 minutes. Learning how to velvet meat is as important to Chinese cooking as painting is to Van Gogh. It’s a technique that’s common in Chinese cooking, but is virtually unheard of in U.S. The secret behind the tender and juicy beef, chicken or shrimp in good Chinese stir-fry is not really a secret at all. Personally, I have tried pounding, slicing, and even buying high-quality cuts of meat-all of which resulted in varying degrees of chewy, dry or mushy proteins that barely rise above the quality of Panda Express take-out. Somehow, the meat in a good Chinese restaurant stir-fry turns out tender, silky and succulent while your home-cooked version usually has the texture of a dog’s chew toy. Trying to reproduce your favorite Chinese restaurant’s stir-fry in the comfort of your home kitchen can often result in a big pile of fail.Įven if you manage to round up all the necessary ingredients, ditch your “cute” Rachael Ray pastel-handled wok for a good carbon-steel version, and find a way to crank your stove to the recommended heat-of-a-thousand-suns temperature, your home-cooked beef and broccoli always falls a bit short of the restaurant dish, especially when it comes to the meat. “Velveting” Proteins in Chinese Cooking for Tenderness When ready to serve, strain into a serving container, add fresh minced scallion, chili oil, white vinegar, chili paste, and chinese mustard.
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