Velvet meat

You can tenderize tougher cuts of meat by “velveting” them, a technique popular in Southeast Asian cooking. It’s easier than it sounds!

Learn how to achieve perfectly velvety beef every time with these two foolproof methods. Say goodbye to chewy, tough meat with these easy techniques that will elevate your stir-fries and Asian-inspired dishes. Perfect for adding a gourmet touch to your home cooking.

Velveting is the key to unlocking the true potential of your homemade stir-fries. It’s incredibly easy to do and involves pantry staples that you likely have on hand.

Find out how the traditional Chinese cooking method, velveting works on beef for the most tender steak ever.

A salt brine and meat mallet aren’t your only options for the most succulent and juicy meat dishes. Learn how to use baking soda to tenderize meat quickly.

handy hint for tenderising meats for stir frying.

Preparing velvet meat is a staple technique in Chinese cuisine that allows home cooks to tenderize tough, chewy cuts before stir-frying them over high heat in a wok. Expand your home cooking repertoire and learn the techniques for velveting beef.

Velveting is a common Chinese cooking technique, where you marinate and pre-cook meat or seafood before stir-frying. Learn how to velvet pork for stir-fry!

This velveting chicken recipe uses a Chinese technique that parboils chicken marinated in egg white, vinegar, and cornstarch for smooth, silken meat.