The Origins of Velveting
Velveting is a traditional Chinese cooking technique that has been used for centuries. It originated to ensure that meat remained tender and juicy, even when cooked at high temperatures in a wok. Developed to complement the fast cooking times of stir-frying, velveting prevents the meat from becoming tough or dry. Over time, this technique has become a staple in Chinese cuisine and is now used in various dishes around the world.
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.
