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.
Common Ingredients Used in Velveting
The most common ingredients used in velveting are cornstarch, egg whites, and rice wine or sherry. Some recipes also call for soy sauce, sesame oil, or baking soda, depending on the desired flavor and texture. Each ingredient plays a specific role in the velveting process: cornstarch creates the protective coating, egg whites add smoothness, and rice wine or soy sauce enhances flavor.
