Velveting Meat for Stir-Fries
Velveting is a traditional Chinese cooking technique that uses baking soda to tenderize meat, making it incredibly soft and smooth, often used for stir-fries and other quick-cooking dishes. This method ensures juicy, restaurant-quality results every time.
Ingredients
- 500 g lean meat (beef chicken
- 0.5 tsp baking soda
- 2 tbsp cold water optional (for dissolving baking soda if desired for even coating)
Instructions
- Pat the meat dry with paper towels to remove excess moisture.
- Place the thinly sliced meat in a bowl.
- Sprinkle baking soda evenly over the meat. If desired, you can dissolve the baking soda in 2 tablespoons of cold water first, then pour it over the meat.
- Massage the baking soda into the meat with your hands for about 30 seconds to ensure even coating.
- Let the meat sit at room temperature for 10-15 minutes (no more than 20 minutes).
- Thoroughly rinse the meat under cold running water for 1-2 minutes, rubbing it gently to remove all traces of baking soda. This is crucial to prevent a metallic taste.
- Pat the meat completely dry again before proceeding with your stir-fry or other cooking method.
Notes
This technique works best with thinly sliced meats like beef, chicken, or pork. Ensure the meat is patted dry before adding baking soda for better absorption. Adjust baking soda quantity based on meat weight, typically 1/2 tsp per 1 lb (500g). Always rinse thoroughly to remove excess baking soda; this step is crucial to prevent a metallic taste.