Velveting is an Asian method of preparing meat before frying (beef, but also pork or chicken), which helps keep it juicy and tender. The name comes from from the English word “velvet”, meaning velvet. And this is exactly the effect it achieves – the meat becomes tender, soft, has a pleasant structure, and does not require tiring chewing.
This method is about creating a protective layer on the surface of the meat or slightly changing its structure. Thanks to this, the fibers do not shrink so rapidly during frying, the meat loses less juices and remains more tender.
There are two basic versions of this technique used in Asian cuisine.
- Marinade – the first one involves marinating the meat in a mixture of egg white, starch and a small amount of oil. This coating creates a thin layer that protects pieces of meat while frying in a wok. When heated briefly, the coating sets and acts as a moisture-retaining barrier.
- Baking soda – the second version is much simpler and that is why it has gained popularity in European home kitchens. It uses baking soda, which affects the surface of the meat and changes the way proteins behave during heat treatment.
Under the influence of baking soda, the pH of the meat increases slightly. This causes it muscle fibers do not contract as much during frying. As a result, the pieces remain softer and do not lose as much moisture.
Read also:
Although the velveting method comes from Asia, it is neither exotic nor difficult to use in Polish cuisine. All you need to do is use baking soda when preparing meat.
1. Cut the meat into thin pieces
It’s best to cut them across the grain to make thin strips or slices. Thanks to this, you improve the tenderness of the meat from the very beginning.
2. Sprinkle the meat with baking soda
Half a teaspoon of soda is enough for about 300 g of meat. The baking soda should only lightly cover the surface of the meat.
3. Mix gently
It is worth massaging the meat in the bowl for a while so that the baking soda is evenly distributed. Thanks to this, it will work on most surfaces.
4. Set the meat aside for 15-30 minutes
This time allows the baking soda to affect the texture of the meat. However, it is not worth leaving it longer, because too long contact may significantly affect its taste.
5. Rinse the meat thoroughly
After the time has elapsed, the meat must be rinsed under cold water. This step removes excess soda and prevents it from leaving a distinctive aftertaste.
6. Dry the meat pieces
After rinsing, the meat should be thoroughly dried with a paper towel. This will allow it to fry well and obtain an appetizing surface.
7. Season and fry as usual
At this stage you can add spices, soy sauce, garlic or ginger. The meat is ready to be fried in a heated pan or wok.
Although the method often appears in the context of beef, which is naturally tougher and requires longer processing, its application is much wider. Velveting also works well in all recipes using it lean meat susceptible to drying out during processing. The chicken breast becomes juicier and the shrimp become firmer. In the case of beef and pork cut into strips, it is possible to maintain the perfect structure of the meat, which is important, for example, in stir-fry dishes.
In general, remember that this technique works best for quick frying. If you are preparing meat for long stewing, velveting is not necessary.
They are better for dishes such as goulash, ragout or roast other methods of tenderizing meat, such as long cooking or marinating.
Velveting, however, is ideal for recipes that require short cooking in a very hot pan. In such conditions, the meat usually becomes tough, but once you know the baking soda trick, you will surely achieve excellent results the next time you cook it.
Source: Terazgotuje.pl
