Silky Meat Velveting Technique
Elevate your dishes with this velveting technique that transforms ordinary meat into a tender, succulent delight. Perfect for stir-fries and noodle bowls, this method infuses flavor and creates a luxurious texture. Using cornstarch and egg white, your proteins will have a silky finish that locks in moisture, making every bite a mouthwatering experience.
ingredients
- 1 pound boneless chicken breasts or beef strips
- 1 large egg white
- 2 tablespoons cornstarch
- 1 tablespoon rice vinegar or cooking wine
- 1 teaspoon soy sauce
- ½ teaspoon salt
- ¼ teaspoon white or black pepper
- Water, as needed for boiling
steps
- 1.
Slice the meat into thin strips against the grain.
- 2.
In a bowl, whisk the egg white until frothy.
- 3.
Add cornstarch, rice vinegar, soy sauce, salt, and pepper to the egg white; mix until smooth.
- 4.
Toss the meat in the marinade, ensuring each piece is thoroughly coated.
- 5.
Cover and let it marinate for 30 minutes for optimal flavor and texture.
- 6.
Bring a pot of water to a gentle boil; do not allow it to reach a rolling boil.
- 7.
Carefully add the marinated meat to the water, cooking for 1-2 minutes until the meat turns opaque.
- 8.
Using a slotted spoon, remove the meat and let it drain on a plate lined with paper towels.
- 9.
Use immediately in your favorite stir-fry or store in the refrigerator for up to 24 hours.