Egg-Free Velveting Secrets
A simple yet effective method to tenderize meat, ensuring juicy, silky textures without using egg whites, perfect for stir-fries and quick cooking. This technique prepares meat for various dishes.
Ingredients
- 1 lb chicken breast or pork loin thinly sliced
- 1 tsp baking soda for method 1
- 2 tbsp cornstarch for method 2
- 1 tbsp soy sauce optional
- 1 tsp sesame oil optional
- 1 tsp rice wine vinegar optional
- 0.5 tsp white pepper optional
- 2 tbsp water divided
Instructions
- 1. **For Baking Soda Method:** In a bowl, combine thinly sliced meat with 1 teaspoon of baking soda and 1 tablespoon of water. Mix well, ensuring all meat is coated. Let sit for 20-30 minutes, no longer. Rinse the meat thoroughly under cold water for several minutes to remove all baking soda, then pat dry completely. Proceed with your desired marinade and cooking.
- 2. **For Cornstarch Method:** In a bowl, combine thinly sliced meat with 2 tablespoons of cornstarch, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, 1 teaspoon of rice wine vinegar, 0.5 teaspoon of white pepper, and 1 tablespoon of water. Mix well until all meat is coated. Marinate for at least 15 minutes before cooking (e.g., stir-frying, deep-frying).
- 3. **Combination (Optional):** For extra tenderization, you can first treat the meat with baking soda (Step 1), rinse thoroughly, then apply the cornstarch marinade (Step 2) before cooking. This ensures maximum tenderness and a silky texture.
Notes
Best for thinly sliced chicken, pork, or beef. Always rinse baking soda-treated meat thoroughly before cooking. Cornstarch creates a protective coating for moist results. Adjust marinade ingredients to your preference.