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Old 03-31-2016, 10:07 PM   #1
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"Velveting" for Stir Fry dishes? Do you?

I've been hearing and reading about this for years, but until tonight I was just a lazy stir fry cook I guess. Who ever said you can't teach an old dog new tricks? It was great fun doing something out of my comfort zone after all these years.
Our stir fry dinner was the best I've ever done, thanks to "velveting" the pork shoulder meat. I'm sold. Can't wait to try it with chicken.
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Chinese Velveting 101: An Introduction to Water-Velveting | Serious Eats

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Old 03-31-2016, 10:30 PM   #2
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"Velveting" for Stir Fry dishes? Do you?

I don't do this Kayelle. Too lazy I guess. However, when I make pepper steak with flank steak, I marinate in wine, cornstarch, oil and seasonings. This seems to work well. I've had guests ask how I got the meat so tender!

I do the same with other stir fry meats too. As long as I trim off the gristle it turns out OK.

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Old 03-31-2016, 10:37 PM   #3
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"Velveting" for Stir Fry dishes? Do you?

Chief Longwind has been a big fan of velveting for years. I haven't tried it yet. Sounds really good though.
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Old 03-31-2016, 10:38 PM   #4
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Velveting is a great technique to learn.

Some people also use baking soda. Which does give a very tender meat. But add too much and it gives the meat an off flavor that I do not like.

Also after water velveting meat will tend to stick more than if passed thru oil.
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Old 03-31-2016, 11:08 PM   #5
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Kayelle such a positive informative article. Thank you for that. I've accidentally 'velvet-ed' pork before but I didn't know I was 'velveting'. I'm going to try to water velveting next time I get a chance. Overcooking pork, chicken, and beef for stir fries is always frustrating. This looks like a nice way to finish (or almost finish) the protein before stir frying the veggies. Thanks
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Old 03-31-2016, 11:44 PM   #6
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Thanks for this topic post, Kayelle.
I'd never heard of velveting before this. No wonder my attempts at home made Sweet 'N Sour pork came out with the pork being a bit tough and chewy, or overly stir fried (to make sure the pork was thoroughly cooked). On that site, there's a velveting recipe for Sweet 'N Sour pork that I've bookmarked and am eager to try (the easier boiling method).
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Old 03-31-2016, 11:54 PM   #7
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Kayelle I have been Velveting
Chicken For years. It Is easy, I put
my Chicken in a dish to marinate while
I am prepping the vegetables.
It is easy only takes a
few minutes.

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Old 04-01-2016, 01:10 AM   #8
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Very interesting, Kayelle. I just marinate and toss into oil. So much easier because I am a lazy cook. Maybe not so lazy, but rather slow.

Josie, do you ever use the Egg Beaters 100% Egg Whites? I think using those would be easier for me since I have no idea what I would do with all the leftover yolks. LOTS of hollandaise sauce, I guess.
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Old 04-01-2016, 07:48 AM   #9
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I have not done this for a stir-fry. I do, however, have a recipe for Asian chicken salad that uses the same technique Andy described and the meat does come out very tender. I need to remember to do that for stir-fries.

Makes me wonder whether that par-cooking step is really necessary. Maybe someone will do a test
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Old 04-01-2016, 08:16 AM   #10
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I found this interesting discussion about velveting with Kenji, the Food Lab columnist from Serious Eats: https://m.reddit.com/r/AskCulinary/c...ese_stirfries/

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