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Old 02-04-2012, 11:17 AM   #11
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Egg white or egg is very common in velveting.

In the following video I did the velveting process using oil. It can be seen 1:25 - 3:10 (for the marinading). And 4:26 - 5:55 for the passing thru the oil.
For the marinade I used rice wine, egg white, soy sauce, salt and corn starch. I used 300 degree oil. The range oil oil temps I have seen recommended was 280 to 325.

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Old 02-04-2012, 11:30 AM   #12
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Velveting has its place in cooking. But for health reasons I severely limit my use of it. Once you do this you will notice it being used in restaurant cooking. The mouth feel is unmistakable. PF Changs uses it but if you ask they will use the "stock velveted". Simply the meat gets velveted in stock instead of oil.

The best explanation with does and don'ts is in Grace Youns Stir-Frying to the skys edge on pages 100 & 101. Velvet stir-fry: Luscious and light.

A few pointers for her writing:
Make sure the cornstarch is dissolved, no clumps on the meat.
Only use a small amount off egg white. You want the egg absorbed before frying.
Temp 280F
Never brown meat that has been velveted.
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Old 02-04-2012, 12:36 PM   #13
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Quote:
Originally Posted by powerplantop View Post
Velveting has its place in cooking. But for health reasons I severely limit my use of it. Once you do this you will notice it being used in restaurant cooking. The mouth feel is unmistakable. PF Changs uses it but if you ask they will use the "stock velveted". Simply the meat gets velveted in stock instead of oil.

The best explanation with does and don'ts is in Grace Youns Stir-Frying to the skys edge on pages 100 & 101. Velvet stir-fry: Luscious and light.

A few pointers for her writing:
Make sure the cornstarch is dissolved, no clumps on the meat.
Only use a small amount off egg white. You want the egg absorbed before frying.
Temp 280F
Never brown meat that has been velveted.
What sort of health reasons? Too much fat using the oil method? Anything else?
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Old 02-04-2012, 12:39 PM   #14
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What sort of health reasons? Too much fat using the oil method? Anything else?
That is the reason. I have cut way back on the amount of fried food that I eat.
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Old 02-04-2012, 12:44 PM   #15
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That is the reason. I have cut way back on the amount of fried food that I eat.
So, velveting with broth or water isn't a health concern?
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Old 02-04-2012, 12:47 PM   #16
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So, velveting with broth or water isn't a health concern?
I would do that. In fact I may cook some recipes soon using that method.
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Old 02-04-2012, 12:54 PM   #17
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Originally Posted by powerplantop View Post
Egg white or egg is very common in velveting.

In the following video I did the velveting process using oil. It can be seen 1:25 - 3:10 (for the marinading). And 4:26 - 5:55 for the passing thru the oil.
For the marinade I used rice wine, egg white, soy sauce, salt and corn starch. I used 300 degree oil. The range oil oil temps I have seen recommended was 280 to 325.

Thanks for this PPO, I should have known I could depend on you. When you use the stock method, should it be at a simmer or what?

Now I can delete that annoying woman.
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Old 02-04-2012, 01:03 PM   #18
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So, velveting with broth or water isn't a health concern?
The broth or water method...no oil, except for the few drops of sesame oil in the sauce. Less fat = Healthier Dish for those of us who are trying to cut back on fats in our diets.

I would like to see the broth method too, PPT. Go slice up the rest of that meat and get cooking
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Old 02-04-2012, 01:49 PM   #19
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Thanks for this PPO, I should have known I could depend on you. When you use the stock method, should it be at a simmer or what?

Now I can delete that annoying woman.
Thanks! I do plan to do a complete video velveting for you tube when I get the time.
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Old 02-04-2012, 02:05 PM   #20
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Everyone, this is really easy stuff. Simply make a cornstarch slurry, with a couple tbs. of cornstarch added to a half cup of liquid, be it water and cornstarch, chicken broth and cornstarch, water, sherry and cornstarch, or whatever flavor you want. The slurry should be thick enough to coat a spoon. Flavor it with the flavors you want on your meat. Onion, garlic, wine, various herbs and spices, pepper, soy, ginger, Worcestershire sauce, whatever you want, as long as the slurry is thick enough. Slice your meat into small cubes or thin strips and marinate in the slurry for between 15 and twenty minutes. Place in 325' oil, or water that is not quite boiling yet until the cornstarch turns opaque. Remove the meat to a plate, and use in whatever recipe you are making. Once you do it, you will be amazed at how easy it is to do, and how tender the meat comes out.

Seeeeeeya; Chief Longwind of the North
Sounds good! Thanks!
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