Velveting is a classic Chinese cooking technique that uses a simple baking soda and cornstarch marinade to tenderize beef, chicken, or pork by locking in moisture. The result is incredibly tender meat perfect for stir-fries.
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In a mixing bowl, combine baking soda, cornstarch, soy sauce, and cooking wine. Whisk until a smooth marinade forms.
Add the thinly sliced meat to the marinade.
Using your hands, mix the meat thoroughly with the marinade until every piece is evenly coated.
Let the meat marinate for at least 15-30 minutes before cooking.
Cook the meat as desired, such as in a stir-fry.
Velveted meat can be marinated for up to 24 hours in the refrigerator. Cook within 2 hours of removing from the fridge for best results; cooked velveted meat keeps refrigerated for 3-4 days.
Velveting creates a protective coating that locks in moisture and raises the pH of the meat surface, making it incredibly tender and preventing it from drying out during high-heat cooking.
Marinate for 30 minutes to 2 hours. Longer marination times (up to overnight) are safe and can yield even more tender results.
Yes, velveting works on beef, chicken, and pork. It's most effective on tougher cuts and thinner slices used in stir-fries.
No, cook the meat with the marinade still clinging to it. The coating helps create the characteristic texture and browning.
No, baking powder contains acid that will prevent the velveting effect. Baking soda alone is essential for raising the pH needed to tenderize.
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