Velveting is a Chinese technique of coating raw meat in a light cornflour and egg white marinade before cooking, keeping it tender and silky in stir-fries. Restaurants use it to stop lean cuts turning tough and dry over the high heat of a wok.
How to velvet meat
FAQ
Does velveting work with beef as well as chicken?
Yes, it works with most lean cuts of beef, chicken, pork and prawns.
How long should I marinate the meat for?
Fifteen to thirty minutes is usually enough. Longer risks the texture turning slightly mushy.
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- Cornflour. For the classic velveting coating.
