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Thursday 21 September 2017
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How To Velvet Meat – Velveting Meat Chinese Tutorial

How To Velvet Meat – Velveting Meat Chinese Tutorial




25 thoughts on “How To Velvet Meat – Velveting Meat Chinese Tutorial

  1. Gerry Aire

    i’ve been hearing about this technique for some time now, and tonight, for
    the first time, i decided to try it… and to my surprise, it actually
    worked!!!!… the texture of the chicken was just like the chicken from the
    chinese restaurants!

    ,,, and then something else occurred to me: I HATE THE TEXTURE OF THE
    CHICKEN FROM THE CHINESE RESTAURANTS!!!!… so, i think i’m gonna go back
    to cooking my chicken the “american way”, and save my baking soda for
    freshening the bathtub drain

  2. Sevil Grace Kumcuoğlu

    I wish you write the ingredients on video. You’re speaking fast and i cant
    understand all.

  3. Kimberly Argiris

    Bi carb is baking soda not baking powder. It’s a word most people associate
    with by saying Bi carbonate of soda. So it’s baking soda.

  4. Thermomaster3000 Promotions

    That is a good idea to tenderise meat. Remember a good cooking thermometer
    is an important tool to have in your kitchen.

  5. Lisa Nguyen

    at 1:51 there are two bowls of meat, one is paler and the other is
    brownish. Which one was marinated using bicarb soda and which one was
    marinated using the egg and cornstarch mixture?

  6. Yu Wang

    The two methods work on entirely different principals.

    Velveting, or the first method keeps the meat moist.

    The second method actually chemically breaks down the connective tissue by
    neutralizing the amino acids with the baking soda’s basic nature.

    The second method, while extremely effective, does tend to leave a weird
    aftertaste depending on how much you put into it.

  7. dwdesign

    The marinade is good (but DO NOT foam the egg whites)… the cooking method
    is wrong. The Chinese use oil heated to a gently simmer and oil poach the
    meat until 1/2 to 3/4 cooked. This will produce a true velveted silky
    texture to the meat. Cooking the meat in a raging boil and for as long as
    you do makes for boiled meat.

  8. RolandDeschain1

    The bi-carb method works,. but it makes the meat smell and taste horrible.

    I can tell which method a restaurant uses since the taste of bi-carbed meat
    it impossible to forget.

  9. Cook With Aussie

    yeah unfortunately you do, if you don’t method one results in cooked egg
    around the meat, and method 2 the pieces stick to the wok really badly.

  10. krackers777

    Oh mate i wondered how they did it, nice one AG i’ll give it a try I love
    stir fries. Cheers krackers

  11. canadin fodguy

    I’m not sure I would call the second method “velveting”. The second method
    is just tenderizing in my opinion. Velveting gives you that smooth coating
    on the surface and tenderizing with baking soda gives you that gummy
    texture. In Chinese restaurants, I believe they do both, by mixing some
    soda into the cornstarch slurry. They also parfry instead of parboil most
    of the time, but it’s quite messy to do at home.

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