Unlocking the Secret to Tender Meat: The Velveting Technique in Chinese Cuisine
In the quest for succulent meat and seafood, many food enthusiasts have marveled at the tenderness found in their favorite Chinese dishes. The secret? A centuries-old technique called velveting, as explained by Tim Ma, chef-owner of Arlington’s Lucky Danger.
Originating from the 1977 culinary book “The Key to Chinese Cooking” by Irene Kuo, velveting involves coating small pieces of meat or seafood in a cornstarch-based slurry. This process serves two primary purposes: it acts as a barrier against high-heat cooking methods—such as stir-frying—to prevent overcooking and dries out, while it creates a slippery texture that enhances the perceived juiciness of the meat.
At Lucky Danger, Ma employs velveting for almost all proteins, utilizing a mixture of cornstarch, all-purpose flour, and baking soda. His unique process also includes a brief blanching step, allowing for faster meal preparation without sacrificing texture.
While variations of the technique exist, including marinating meat in the velveting batter, its effectiveness remains clear. “If we seared a piece of short rib straight and compared it to one that’s been velveted, it’s just a huge difference,” Ma states. This method not only enhances tenderness but also enables cooks to utilize tougher, budget-friendly cuts of meat.
For home cooks eager to try this technique, Ma shares a simple recipe for bourbon chicken, which features bite-sized chicken thighs coated in a cornstarch mixture and cooked in a savory sauce. Though skipping the blanching step, this method still delivers tender results quickly without the hassle of extra dishes, making it both a practical and delicious option.
As velveting continues to enhance dishes in both restaurants and home kitchens, it proves to be a timeless technique worth mastering.
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