Tenderize by 'Velveting': a Skeptic's Guide

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People say that 'Velveting' is the key to the "Chinese Restaurant Stir Fry". So why doesn't the word exist in the Chinese language? 0:00 - What is velveting? 1:11 - A Guide for velveting 4:11 - An unhinged rant 8:13 - Too much Chris, where's Steph? FULL, DETAILED VELVETING GUIDE Is over on Substack! Check out more velveting information than you've ever wanted over here: https://chinesecookingdemystified.substack.com/p/a-guide-to-velveting That said, might as well be helpful and copy it over here too... IN CASE YOU NEED IT RIGHT HERE RIGHT NOW First, thinly slice your meat against the grain. For most applications, aim for ~3mm thick ‘sheets’ of meat. From there, if you like, you can slice those sheets again into small slivers (or even once again into a small dice). Alternatively, you could also cube the meat into a half centimeter dice. Next, marinate the meat. Mix the meat in with the following ingredients, per ~200g: Salt, ¼ tsp Sugar, ½ tsp White -or- black pepper, ⅛ tsp Light soy sauce (生抽), ¼ tsp Dark soy sauce (老抽), ¼ tsp Shaoxing wine (料酒/绍酒), ½ tsp Egg white, ½ egg Cornstarch, 2 tsp Baking soda, ¼ tsp -or- Sodium Carbonate, 1/8 tsp -or- Kan Sui lye water, 1/8 tsp -or- Papain (Chinese Meat Tenderizer powder), 1/8 tsp Oil, to coat, ~1/2 tbsp The above is applicable to Pork and Deboned Chicken. For beef, also add in 2 tbsp of water and an optional 1 tsp of oyster sauce. Shrimp, tofu, organ, and fish all have their own considerations during prep – you can chec

Published 2024-09-24 · Watch on YouTube ↗
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