Understanding the Velveting Technique
The velveting technique involves coating meat in a mixture of cornstarch, egg whites, and sometimes rice wine or soy sauce. This mixture forms a thin layer around the meat, sealing in moisture and creating a silky texture. The meat is then briefly blanched in hot oil or water before being stir-fried or cooked using another method. This pre-cooking step ensures that the meat remains tender and juicy, even when exposed to high heat.
Why Velveting Enhances Meat Texture
Velveting enhances meat texture by creating a barrier that prevents moisture loss during cooking. The cornstarch in the marinade forms a gel-like coating that protects the meat fibers from the intense heat of stir-frying. This results in tender meat with a smooth, velvety texture. Additionally, the egg whites in the marinade contribute to the silkiness of the meat, making it more palatable and enjoyable.
