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Old 05-13-2008, 05:46 PM   #11
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This is called velveting. You don't actually marinate the meat in the corn starch but you toss it to coat just before putting it in the pan. It is an excellent technique. It is a mixture of corn starch and water.

The corn starch coating protects the meat from the heat and you end up with a very tender piece of meat. This is common practice in many Chinese restaurants.
Wow! I'll have to try that the next time I make a beef stir fry! Do you make a paste of the corn starch and water or more like a slurry?
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Old 05-13-2008, 06:51 PM   #12
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Actually the real method may be corn starch and egg white I think, but when I have done it I used water instead of egg white. It was thicker than a slurry, but thinner than a paste.
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Old 05-13-2008, 07:29 PM   #13
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You can add other seasonings to the cornstarch mixture, like soy sauce, rice wine or dry sherry, sugar, garlic, ginger, etc., to add more flavor to the meat.
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Old 05-13-2008, 07:39 PM   #14
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You can add other seasonings to the cornstarch mixture, like soy sauce, rice wine or dry sherry, sugar, garlic, ginger, etc., to add more flavor to the meat.
That's kinda, sorta what I have been doing...marinading in OJ, soy, ginger, garlic, honey etc...then going to the Corn starch, back to the marinade, back to the cornstarch...then in the wok....Hmmm I guess thats not really velveting...I need to incorperate the starch into the marinade....next time I shall.
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