How Velveting Works: The Science of Silky Meat
At its core, velveting is both a marinating and pre-cooking process. The goal is to create a protective film that locks in moisture and prevents the meat from overcooking.
Cornstarch forms a thin, gel-like barrier that keeps heat from toughening the outer layers.
Egg whites add a delicate, smooth finish — the “velvet” effect.
Rice wine, soy sauce, or oil can be added to enhance flavor and texture.
Once coated, the meat is lightly blanched — either in simmering water or hot oil — just long enough to set the coating. This step par-cooks the meat, so when it’s stir-fried later, it stays tender no matter how hot the wok gets.
The result? Juicy, soft, perfectly cooked meat every time.
Step-by-Step Guide: How to Velvet Meat Like a Pro
If you want to recreate that restaurant-style texture at home, follow these simple steps:
Slice the Meat Thinly and Evenly
Cut the meat (chicken breast, beef, or pork) into thin, uniform pieces. Consistency ensures even cooking.
1 egg white
1 tablespoon of cornstarch
1 tablespoon of rice wine or dry sherry
1 teaspoon of soy sauce (optional for flavor)
A small drizzle of sesame oil
Marinate the Meat
Add the slices to the mixture and stir until each piece is evenly coated. Let it sit for 30 minutes to allow the coating to set.
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