Velveting meat

Velveting is a common Chinese cooking technique, where you marinate and pre-cook meat or seafood before stir-frying. Learn how to velvet pork for stir-fry!

Velveting meat is a common practice in Chinese stir-fries. But the oil version is complicated. Try this simpler method that uses hot water instead.

This velveting chicken recipe uses a Chinese technique that parboils chicken marinated in egg white, vinegar, and cornstarch for smooth, silken meat.

handy hint for tenderising meats for stir frying.

Have you wondered why Chinese restaurant beef is so much more tender than your home-cooked stir fries? Well, the secret is in the velveting of your beef.

It’s surprisingly easy to do at home.

You can tenderize tougher cuts of meat by “velveting” them, a technique popular in Southeast Asian cooking. It’s easier than it sounds!

Velveting is the key to unlocking the true potential of your homemade stir-fries. It’s incredibly easy to do and involves pantry staples that you likely have on hand.

If you love a beef dish from your local Chinese restaurant where the meat literally melts in your mouth but when you try to recreate the dish at home it’s like eating bits of beef shoe, this post is for you. Learn the trick to velveting meat TODAY!

Let’s talk about velvet. As a verb. If you’ve ever paused mid Beef & Broccoli to wonder how Chinese restaurants get their stir-fried meats so silky and tender, you may be intrigued by the conce…