Velveting Beef Serious Eats. The Chinese technique of velveting meat is an oft-used yet underappreciated one. Velveting beef begins with the steps we have explained above involving tenderizing the beef and then marinating it.
The meat can then be sautéed stir-fried deep-fried simmered or boiled. Fuchsia Dunlops Revolutionary Chinese Cookbook features a special recipe for halibut from Yueyang Village. Slices of meat are marinated in a mixture of egg whites corn starch and a liquidusually a bit of soy sauce or Xiaoshing winebefore getting par-cooked in a.
Velveting a meat is a Chinese technique to coat meat with oil and egg whites and can prevent overcook.
It involves pre-coating the meat with a mixture of oil egg white corn starch and sherry or rice wine and then blanching and drying. It refers to the coating of meat pieces in cornstarch egg whites wine and other seasonings such as garlic and soy sauce to make it more tender. Most Chinese restaurants use a technique called velveting to ensure meat stays tender during the high temperatures used in a proper stir-fry. From Serious Eats utilizes velveted pork in this beautiful take on sweet and sour pork.
