DU Chinese cooks.. Ever tried "velveting"?

tridim

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Sun Jun-11-06 04:22 PM
Original message

DU Chinese cooks.. Ever tried "velveting"?

Edited on Sun Jun-11-06 04:35 PM by tridim

I've been searching for ages as to how Chinese restaurants get their meat so tender. Well, I finally found it. It's called velveting and it works for chicken, pork, shrimp and especially beef. I made a beef dish last night that was almost orgasmic, and as a bonus the leftovers I had today were just as tender as last night. Though I did use my steamer to reheat, that probably helps.

http://everything2.com/index.pl?node_id=1789126

If you're sick of chewy chicken and tough beef, give it a try. With the oil method the beef gets so tender you could eat it even if you had no teeth!

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BrklynLiberal

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Sun Jun-11-06 04:28 PM
Response to Original message

1. Sounds fantastic.

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alphafemale

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Sun Jun-11-06 04:36 PM
Response to Original message

2. Never tried that, but marinading for several hrs will also tenderize meat

That's usually what I do.

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tridim

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Sun Jun-11-06 04:48 PM
Response to Reply #2

4. You can still marinate the meat

That's what I used to do too. Velveting just takes it to a whole new level. It's really amazing how well it works.

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txwhitedove

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Sun Jun-11-06 04:44 PM
Response to Original message

3. The big O, huh? Thanks for the tip.

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tridim

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Sun Jun-11-06 04:54 PM
Response to Reply #3

8. If you're worried about the oil, you can use water

It works almost as well.

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Redstone

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Sun Jun-11-06 04:48 PM
Response to Original message

5. I've wondered about "velvet chicken." But I still don't understand

the mechanics of how that works...what is it within the process that does the actual tenderizing?

Guess I'll have to read it again.

Redstone

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tridim

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Sun Jun-11-06 04:53 PM
Response to Reply #5

7. Supposedly it makes a starch-protein barrier around the meat

Edited on Sun Jun-11-06 04:56 PM by tridim

that seals in moisture. I think it also tempers the fibers so they don't get tough when they hit the hot wok. Starch is a natural tenderizer. I didn't think it was going to work when I first tried it, but dayum it really works!

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Redstone

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Sun Jun-11-06 05:01 PM
Response to Reply #7

9. We'll definitely try it.

Wonder if it would work as well on a grill as it does in a wok?

Redstone

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Callalily

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Sun Jun-11-06 04:49 PM
Response to Original message

6. I've never made any

chewy or tough beef, but thanks for the link. It's always nice to investigate new techniques. I've bookmarked the page. Thanks.

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