Skip to main content

Questions tagged [velveting]

Velveting is a Chinese cooking technique commonly used in stir-frying. Meat or seafood are marinated in a mixture of egg white, cornstarch and rice wine, and then briefly blanched in oil or water before finishing off in the stir-fry process with other ingredients.

Filter by
Sorted by
Tagged with
9 votes
3 answers

When you velvet chicken, are you supposed to wash off the baking soda?

I am trying to make chicken breast taste better and a technique I found was velveting. However, I'm finding some conflicting information on how to properly do it. The way I velvet right now is I cut ...
Jeremy Fisher's user avatar
5 votes
2 answers

What is the correct order to both marinate and velvet the meat?

Velveting a meat is a Chinese technique to coat meat with oil and egg whites and can prevent overcook. In the process, it needs to be left for about 30 minutes in refrigerator for the coat to apply ...
5argon's user avatar
  • 589
21 votes
2 answers

How does velveting work?

The Chinese technique of velveting works. It creates a lusciously tender bit of meat, and I'm a complete advocate of making the small additional effort. If you've ever done it, you're already a ...
Jolenealaska's user avatar
  • 58.6k