Hi... How do I "velvetize"?

[miadonata]

Hi... new at this "forum" stuff, so I don't even know if I'm "posting" (?) in the right place. I'm a 58 year young Italian American, NYC born and raised, but living in the deep south for the past 30 years. I'm very happily married, same ole Irish/German "Santa Claus" fellow for nearly 36 years, have a grown daughter who is an elementary school teacher. I started cooking for my family at 9 years old, standing on a chair to reach the stove top (How's THAT for safe!!??!!) Found this site while searching for the cooking term "velvetize" after seeing it in a newspaper article about Chinese food, but no explaination of how to do it to beef, pork and/or chicken. Can anyone help

 

[Katie H]

Hi, miadonata. Welcome to DC. If I remember correctly, Goodweed of the North will have some recommendations. I think he's posted some information on "velvetizing."

 

[miadonata]

Thank you for your quick reply. I haven't got a clue as to what I'm doing with "forums" but I'm trying to learn as there seems to be a lot of knowledge out there in cyberspace..

 

[Dave Hutchins]

Miadonata what you are refering to is a process of useing egg white and corn starch
on meat to make it like velvet. For mouth feel. I do not know the complete procedure
but this is at least a start to your question.

 

[Bilby]

Welcome to DC Miadonata!