What is velveting?
Velveting, in one line
Velveting is a Chinese technique of coating thin slices of meat with cornstarch and a few other ingredients so they stay silky and juicy in a stir-fry.
Why it works
A thin coating of cornstarch, egg white, or baking soda protects meat from the harsh heat of a wok. The starch forms a gel layer that holds moisture in. Baking soda raises the pH, which keeps proteins from tightening too much. The result is the soft, silky texture you get from restaurant stir-fries.
How to do it
Common mistakes
- Using too much baking soda, which leaves a soapy taste.
- Cutting the meat with the grain, which makes it chewy.
- Skipping the resting time, which gives less tender meat.
Questions about velveting
Does velveting really work?
Yes. It makes lean meat noticeably softer and juicier. Many restaurants rely on it.
Can I velvet chicken breast?
Yes. Chicken breast benefits the most because it dries out so easily in high heat.
Do I need baking soda to velvet?
No. Cornstarch and egg white alone work. Baking soda is a helpful extra for tough cuts like flank steak.
Chicken Breast
Soy Sauce
Egg
