"Velveting" meats for stir fries, does anyone do this?

[irisblue]

This has popped up on some of my social media.

Source-https://www.recipetineats.com/how-to-tenderise-beef-velveting-beef/

snip-"This is how to tenderise beef with a Chinese restaurant method called “velveting beef”. Also used for chicken, it’s a simple, highly effective technique using baking soda that transforms economical beef so it’s incredibly tender in stir fries and stir fried noodles."

snip-"How to tenderise beef – easily!
There are a few methods, but this is the easiest way:

Sprinkle 3/4 tsp baking soda (bi-carbonate soda) on 250g / 8oz sliced economical beef cuts

Toss with fingers, leave for 30 minutes

Rinse, pat off excess water

Proceed with stir fry recipe. It can be marinated with wet or dry seasonings, or cooked plain. The beef will be really tender and soft, “velvet’ like. Just like in stir fries made by your favourite Chinese restaurant!"


more at source.

Thx

[MiHale]

1. Works like a charm been doing it for years...

Just remember to rinse off and pat dry. Told a friend years back he said the meat was all slimy, I asked did you rinse? No, says the dude. Well! Says I. Moral of story: BE SURE TO RINSE!

[irisblue]

2. Thanks, I'll be trying this method soon.

🍽️🍚

[The Magistrate]

3. I Intend To Try It, Ma'am

I recently came upon the same advice looking for a stir-fry recipe. It's quite a page....


https://thewoksoflife.com/prepare-beef-for-stir-fry/

[irisblue]

7. I love love love that website. Those food photos lead me to think I can do anything

reality, I cannot

[Kali]

15. GREAT website

spent hours looking around a couple weeks ago

[bucolic_frolic]

4. I saw a video sometime or other about salting high quality steaks like that overnight

but they used table salt, or pink salt

[catbyte]

5. It works really well. I do it every time I make something like Mongolian Beef and

it really makes a difference. Adding a 1/2 Tbsp of cornstarch and an egg white makes it even more tender.

[fierywoman]

6. I've been using cornstarch and (Chinese cooking) wine for stir fries --

works like a charm!

[Warpy]

8. The technique is a little different for chicken

Marinate chicken cubes or thin slices in a mixture of egg white, white wine, and cornstarch. Either deep fry in oil until outside is set but not browned at all or plunge into boiling water, removing it before you get boiled chicken, the process is really quick. Then proceed with the rest of the recipe.

The textural difference is pretty amazing. The recipes work perfectly well without this step and will taste fine. The difference is in the texture and you will notice it if you skip it, marinating the chicken but not exposing it to brief heat.

[DinahMoeHum]

9. Yep, I do it for my beef stir fries.

There are also 2 other secrets to making your stir fry taste like Chinese restraurant stir fry

1) Shaoxing cooking wine

2) Oyster sauce (Lee Kum Kee, the "lady in the boat" brand)

Feel free to add to this.

[mike_c]

10. I velvet meat regularly

I use the marinades but skip the "passing through oil" step that restaurants use. It works great after 15-20 minutes marinade.

[questionseverything]

11. I am marking this to give it a try

[Diamond_Dog]

12. My son did this recently

When he made Gen. Tso’s chicken at our house for his brother’s birthday. It was delicious!

I’d never heard of this either, iris.

[2naSalit]

13. That's a new one for me...

And I like it! Thanks!

[Callalily]

14. I have heard about the velveting technique,

but have never tried it. Maybe I should!!!

[Marthe48]

16. Thanks for the idea

I just made a batch of peanut butter chicken, but have a London broil in the freezer, will try the baking soda when I use it