Velveting
Velveting is a Chinese cooking technique that involves marinating protein, typically chicken or beef, in a mixture of egg white, cornstarch, and sometimes rice wine or soy sauce to create a smooth, tender texture.
What it means in a kitchen
In a working kitchen, velveting is crucial for achieving the desired texture in stir-fried dishes. It prevents the protein from becoming tough during cooking, especially in high-heat methods. The timing of the marination and the cooking temperature must be carefully managed to ensure optimal results.
Common misunderstanding
Many people confuse velveting with simple marination, believing that any marinade will achieve the same effect. Additionally, some may skip the step entirely, thinking it is unnecessary for home cooking, which can result in tougher meat.
Example
For a classic chicken stir-fry, you would velvet the chicken by mixing it with one egg white and two tablespoons of cornstarch, letting it marinate for 30 minutes before cooking it quickly over high heat.