‘Velveting’ beef (or chicken)

By Mike Nolan

Home › Forums › Cooking — (other than baking) › ‘Velveting’ beef (or chicken)

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  • September 2, 2024 at 8:44 pm #43794
    Mike Nolan
    Keymaster

      Interesting technique from Chinese cooking using baking soda (or possibly cornstarch) to soften meat before cooking it, I will have to play with it.

      Tenderise beef for stir fries (Velveting Beef)

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      September 4, 2024 at 3:32 pm #43813
      Joan Simpson
      Participant

        I read about this before and tried ,it definitely works.

        September 4, 2024 at 4:07 pm #43814
        rottiedogs
        Participant

          I've used this method before as well. Cornstarch is what I used when I made Orange Chicken or Beef & Broccoli. The meat is tender and crispy. Definitely works. I will use it for stir fry the next time I make it.

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