Water-Velvet Meat For Better-Than-Takeout Chinese Food At Home

Water-Velvet Meat for Better-Than-Takeout Chinese Food at Home

The velveting technique is the secret Chinese food places use to make sure meat stays tender and silky (velvety!). If you don't want to do it with the traditional oil-blanching, use water instead.

In the water-velvet method, you still marinate the meat in cornstarch, wine, and egg white. Rather than briefly cooking the meat in hot oil before stir-frying, however, you blanch the meat in boiling water for about 30 seconds.

The results of water-blanched meat, Serious Eats' J. Kenji López-Alt says, are nearly identical to oil-blanched meat. Using water is easier, however, and you don't have to waste oil.

Check out the link below for step-by-step directions.

Chinese Velveting 101: An Introduction to Water-Velveting [Serious Eats]


Comments

    I thought bicarb soda was "the secret Chinese food places use to make sure meat stays tender".

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