Velveting 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.

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

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.

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.

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

If you love a beef dish from your local Chinese restaurant where the meat literally melts in your mouth but when you try to recreate the dish at home it’s like eating bits of beef shoe, this post is for you. Learn the trick to velveting meat TODAY!

Ever notice how the chicken in stir fries at your favourite Chinese restaurant is incredibly tender, and how it's just never as good at home? It's because the chicken breast is tenderised, a method called "velveting chicken". Use this for the juiciest chicken breast you'll ever have in stir fries and noodles! SCALE recipe - click on servings and slide.

handy hint for tenderising meats for stir frying.