How to velvet meat

Velveting - tender silky meat that melts in the mouth (& what Chinese restaurants/takeaways do...

One thing that makes Chinese food so delicious is the way they manage to get their meat ( chicken, beef or pork) so succulent and tender.  You know – that slightly rubbery yet silky, moist and tender bite.   For ages I have been trying to figure out how they actually do it. I have tried thin slicing, pounding and even buying the best quality cuts of meat but until now have failed miserably.   The process the Chinese use to get their meat so silky and succulent is called velveting.   If you don’t ‘velvet’ your meat, your end up with a Chinese meal spoiled by tough and dry meat.

I will now describe the best way of velveteen meet.  I have tried this numerous times and on each occasion I am amazed with myself.  Apparently, this combination of ingredients causes a chemical reaction which breaks down the muscle fibres in the meat thus rendering it tender and succulent.

Ingredients

For every handful/cupful of meat, sprinkle on the following:

  • ½ tsp salt   (0.5 tsp)
  • ¼ tsp pepper (0.25 tsp)
  • 2 tsp cornflour (in the US, cornflour is called cornstarch)
  • ¼ tsp bicarbonate of soda (0.25 tsp)
  • 1 tsp oil

Method

You can use this process with any meat.  

  • Slice the meat into strips.   When slicing the meat cut across the fibres and not along them.  This makes it even easier to break up the fibres when velveting (= even more tender).
  • Add all ingredients above and sprinkle evenly over the meat.  Toss the meat to get it all evenly distributed.
  • Optional – add half an unbeaten egg white and fold through  (one whole egg white is enough for 2-3 handfuls of meat)
  • Let stand for 20 minutes (overnight is even better)
  • Pan fry the meat – heat a frying pan or wok with some sprayable oil (like Frylight) and stir fry the meat until it goes white or very lightly brown on its sides.   Do NOT overcook the meat, but remember, chicken needs to be cooked through. Once done, put the meat to one side.  Cook your Chinese meal and add the meat when you are ready.
  • An extra point – try velveting the meat you use for making one-pot stews in the slow cooker – comes out silky and tender.

How many syns per serving?

I am assuming here that one handful of meat will serve as one portion once it is stir fried with other vegetables and things to bulk the meal up.  That means….

2 tsp cornflour = 2 syns
1 tsp oil = 2 syns
TOTAL = 4 syns per serving.

Can I use baking powder instead of Bicarbonate of Soda?

Yes you can.  But beware, Baking Powder is NOT the same as Bicarbonate of Soda (Baking Soda)  – the former has other ingredients in it.

  • Baking soda/Bicarbonate of Soda = Sodium Bicarbonate only.
  • Baking powder = Sodium Bicarbonate PLUS Cornflour PLUS Cream of Tartar.

Therefore, only use Baking POWDER, if you’ve run out of Bicarbonate of Soda and in a desperate position.   The Cream of Tartar shouldn’t affect the taste.  Continue to still use 2 tsp Cornflour per handful of meat.

What other ingredients tenderise meat?

  • Bicarbonate of Soda – because it is an alkaline (alkalines, like acids, can ‘eat’ away at meat).
  • Anything citrus – like oranges, lemons and limes – because they are acids.
  • Ginger – has enzymes which breakdown muscle fibres.
  • Soy Sauce – as a marinade (before cooking).
  • Alcohol – like vodka or Shaoxin cooking wine (the Chinese use the latter)
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