Velveting Meat Recipes

VELVETING CHICKEN BREAST, CHINESE RESTAURANT-STYLE

Velveting Chicken Breast, Chinese Restaurant-Style image

Chicken as moist and tender as the best Chinese restaurant. Not my technique--got online--why limit it to Chinese? Chicken can be stored for a few hours before adding to vegetables and sauce when food is just about done.

Provided by VICTORIA

Categories World Cuisine Recipes Asian Chinese

Time 46m

Yield 4

Number Of Ingredients 7

Ingredients

1 egg white
1 tablespoon Chinese rice vinegar
1 tablespoon cornstarch
1 teaspoon kosher salt
1 pound skinless, boneless chicken breast, thinly sliced
8 cups water
1 tablespoon peanut oil

Steps:

Whisk egg white, vinegar, cornstarch, and salt together in a bowl until marinade is smooth. Add chicken; cover with plastic wrap and marinate in the refrigerator, about 30 minutes.
Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.
Pour excess marinade off the chicken. Add chicken to the pot; boil until white on the outside but still raw in the middle, about 1 minute. Strain off excess liquid.
Store in the refrigerator in a sealed container until ready to use, up to a few hours. Heat until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 155.8 calories, Carbohydrate 1.9 g, Cholesterol 58.3 mg, Fat 5.7 g, Protein 22.9 g, SaturatedFat 1.2 g, Sodium 556 mg, Sugar 0.1 g

SOUTHERN RED VELVET CAKE

Southern Red Velvet Cake image

This is a delicious red velvet cake recipe that was taught to me by my grandmother. Made with a light and buttery frosting instead of the usual cream cheese. It's a little time consuming but totally worth the effort!

Provided by FTWRTHDAVIS

Categories Desserts Cakes Holiday Cake Recipes

Time 2h45m

Yield 16

Number Of Ingredients 20

Ingredients

½ cup shortening
1 ½ cups white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon butter flavored extract
3 tablespoons cocoa powder
½ ounce red food coloring
2 ½ cups all-purpose flour
1 cup buttermilk
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon distilled white vinegar
3 tablespoons all-purpose flour
½ teaspoon salt
1 cup milk
½ cup butter
1 cup white sugar
½ cup shortening
2 teaspoons vanilla extract
2 teaspoons butter flavored extract

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Grease and flour three 10 inch round pans.
Cream 1/2 cup of shortening, 1 1/2 cups of white sugar, eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of butter flavored extract in a large bowl. Make a paste of cocoa and food coloring in a small bowl and add to shortening mixture. Pour in 2 1/2 cups flour alternately with the buttermilk, mixing until just incorporated. Mix 1 teaspoon of salt, baking soda, and vinegar in a small bowl, and while fizzing fold into the batter; mixing just enough to evenly combine. Pour the batter into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
To make frosting: Cook 3 tablespoons of flour, 1/2 teaspoon of salt, and milk in a skillet over low heat, stirring constantly, until thick. Let cool completely. Cream butter, 1 cup sugar, and 1/2 cup shortening in a separate bowl. Stir in 2 teaspoons each of vanilla extract and butter flavored extract. Then add flour mixture to bowl and cream together. Frost cooled cake.

Nutrition Facts : Calories 390.3 calories, Carbohydrate 49.4 g, Cholesterol 40.3 mg, Fat 19.9 g, Fiber 0.8 g, Protein 4.2 g, SaturatedFat 7.3 g, Sodium 369.1 mg, Sugar 32.9 g

HOW TO TENDERISE BEEF (VELVETING BEEF)

How to tenderise beef (velveting beef) image

Chinese restaurants tenderise economical cuts of beef so they are tender and juicy in stir fries. It's also done for chicken. There's a few methods - this baking soda way is the easiest, fastest and highly effective. Though I'm sharing this with beef stir fries in mind, don't just limit yourself to Asian food. This beef can be used for any recipe calling for strips of beef to be cooked quickly, like Beef Stroganoff. Do not use this method for whole steaks (read Note 4).

Provided by Nagi

Categories Mains

Time 25m

Number Of Ingredients 2

Ingredients

250 g / 8 oz stewing beef or other economical beef cuts ((Note 1))
3/4 tsp baking soda / bi-carbonate soda ((Note 2))

Steps:

Slice beef thinly against the grain. (Note 3)
Place in a bowl. Sprinkle over baking soda, toss with fingers to coat evenly.
Refrigerate for 30 to 40 minutes. (See Note 1 for different cuts)
Rinse beef well with tap water. Shake off excess water, then use paper towels to blot away excess water (doesn't need to be 100% dry).
Proceed with recipe of choice. Beef can be marinated or seasoned before cooking, stir fried or deep fried, and it will be soft and tender, "velvet" like. Use for Stir Fries, Stir Fried Noodles, Beef Stroganoff and any other recipe calling for quick-cooked beef strips.

Nutrition Facts : Calories 225 kcal, Protein 23 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 86 mg, Sodium 101 mg, ServingSize 1 serving

More about "velveting meat recipes"

HOW TO VELVET MEAT - KAWALING PINOY

2015-08-18 Velveting is a Chinese cooking technique commonly used in stir-frying. Meat or seafood are marinated in a mixture of egg white, cornstarch and …
From kawalingpinoy.com
4.5/5 (8)
Estimated Reading Time 5 mins
Servings 2
Total Time 55 mins

In a bowl, combine egg white, Chinese wine, oil, cornstarch and salt. Whisk together until smooth and frothy. Add chicken and marinate in the refrigerator for about 30 minutes. In a colander, drain chicken.
In a pot over high heat, combine about 2-inch deep of water and 1 tablespoon of oil. Bring to a boil. Reduce heat to medium low and immediately add chicken, stirring to disperse. Bring water back to a gentle simmer and once it's barely bubbling, continue to cook chicken for about 1 minute, stirring occasionally. With a slotted spoon, remove chicken from pot and drain well.
In a pot over medium heat, heat about 3-inch deep of oil (meat should be fully submerged in oil). Add meat and cook, stirring as needed, for about 3 to 5 minutes or until lightly browned. With a slotted spoon, remove chicken from pot and drain well.

See details

VELVETING CHICKEN: THE CHINESE RESTAURANT SECRET TO ...

2019-02-23 Place chicken in a bowl and sprinkle baking soda all over the surface. Toss with fingers to coat as evenly as possible. Refrigerate 20 minutes …
From recipetineats.com
5/5 (46)
Category Mains
Cuisine American Chinese
Calories 95 per serving

See details

VELVETING MEAT IS A CHINESE COOKING TECHNIQUE THAT WILL ...

2020-09-09 Velveting starts with making a slurry: For 1 pound thinly sliced meat or alternative protein (it can be anything really: chicken, pork, beef, shrimp, tofu, …
From bonappetit.com
Estimated Reading Time 4 mins

See details

VELVETING HOW TO MAKE CHINESE RESTAURANT STYLE BEEF AND ...

2016-04-20 Velveting meat is a Chinese cooking technique used in Chinese restaurants. The process of velveting is one where you marinate raw meat to …
From notquitenigella.com
5/5 (2)

See details

HOW TO VELVET CHICKEN | ALLRECIPES

2017-12-01 Velveting meat is essentially a process where you coat the meat in egg white, rice wine vinegar, corn starch, and salt and leave to marinate for …
From allrecipes.com
Author Vicky Mcdonald
Estimated Reading Time 3 mins

See details

HOW TO VELVET CHICKEN FOR STIR-FRY: CHINESE COOKING 101 ...

2020-03-24 Velveting is a critical Chinese cooking technique. Meat or seafood is marinated and pre-cooked in oil (or sometimes poached in boiling water). Then, the cook adds it to a stir-fry …
From thewoksoflife.com
5/5 (41)
Total Time 20 mins
Category Chicken
Calories 111 per serving

First, slice your chicken into 1 ½ to 2 inch pieces, about ¼ inch thick. Remember to slice across the grain, especially if using chicken breast.
Add the water and soy sauce (or oyster sauce) to the chicken in a medium bowl, and mix until the chicken is well-coated. Set aside for 5-10 minutes. In that time, most of the liquid will be absorbed into the chicken.
Add the cornstarch and vegetable oil and mix again until everything’s incorporated and the chicken is uniformly coated. For the best results, let the chicken sit for 15 to 20 minutes to marinate.
To sear, place your wok over high heat. When it starts to smoke lightly, add a couple tablespoons of vegetable oil to coat the surface of the wok. Add the chicken in one layer, and allow to sear for 20 seconds. Stir-fry until the chicken has turned opaque, and remove from the wok.

See details

SERIOUSLY ASIAN: VELVETING MEAT

2019-05-15 The Chinese technique of velveting meat is an oft-used yet underappreciated one. It refers to the coating of meat pieces in cornstarch, egg whites, wine, and other seasonings such as garlic and soy sauce, to make it more tender. Learning how to velvet meat is as integral to Chinese cooking as say, browning meat is for the French or Italian.
From seriouseats.com
Author Chichi Wang

See details

TRY VELVETING FOR SOFT, TENDER MEAT - CHOWHOUND

2013-06-08 Velveting is a technique used in Chinese cuisine to give meats a soft, tender, velvety texture. You can use cornstarch, like in Grace Young’s recipe for Hoisin Explosion Chicken, which calls for marinating chicken in a mixture of cornstarch, egg white, and Shaoxing wine.Or instead of marinating the meat, it also works to pound cornstarch into chicken, pork, …
From chowhound.com
Estimated Reading Time 1 min

See details

VELVET THAT MEAT. | WELL FED, FLAT BROKE

2015-05-07 Velveting meat is a Chinese technique and therefore suited to Chinese cooking, but it’s also something you can do in quick stews or pasta dishes. My favourite application of this is to add a few pieces of velvet chicken to a briny puttanesca sauce – the coating gets clingy with the olive oil and capers and tomato juices, and the chicken remains tender and does not compete …
From wellfedflatbroke.com
Estimated Reading Time 4 mins

See details

HOW TO PREPARE VELVET CHICKEN FOR ASIAN STIR FRIES

2016-08-30 Velveting is a Chinese cooking technique often used in stir-fry recipes to retain the most flavor and moisture in chicken breasts, beef, and seafood. The technique locks in juices and keeps the meat moist once it hits the very hot wok. So if you are wondering why the chicken in your homemade stir-fry seems dry and tough and the one from take-out is always juicy and …
From thespruceeats.com
4.2/5 (126)
Total Time 34 mins
Category Entree, Lunch, Dinner
Calories 588 per serving

See details

VELVETING PORK W BAKING SODA - ALL INFORMATION ABOUT ...

Tenderizing Meat with a Baking Soda Solution | Cook's ... trend www.cooksillustrated.com. To find out if a soak longer than 15 to 20 minutes would do more harm than good, we treated 12 ounces each of ground beef, sliced chicken breast, and sliced pork with baking soda—¼ teaspoon for the beef and 1 teaspoon for the sliced meats—for different lengths of time before cooking them.
From therecipes.info

See details

10 VELVET MEAT IDEAS IN 2021 | ASIAN COOKING, VELVETING ...

See more ideas about asian cooking, velveting beef, cooking recipes. Jun 28, 2021 - Explore Jocelyne Tisi's board "Velvet meat" on Pinterest. See more ideas about asian cooking, velveting beef, cooking recipes. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or …
From pinterest.ca

See details

7 VELVETING MEAT IDEAS | VELVETING MEAT, ASIAN RECIPES ...

Meat Recipes Asian Recipes Appetizer Recipes Chicken Recipes Recipies Meat Appetizers Asian Foods Ethnic Recipes Asian Cooking Velveting Meat: The Best-Kept Chinese Restaurant Secret One of my favorite things about American Chinese food is how easy it is to eat: the pieces are bite-sized, the flavors are addictive, and the meat is always tender and easy to chew.
From pinterest.ca

See details

HOW TO VELVET MEAT - VELVETING MEAT CHINESE TUTORIAL

2013-03-29 How to make the meat in your home made stir fry soft and silky like the restaurants! Today I show you 2 recipes to velvet meat. Perfect for home Chinese co...
From youtube.com

See details

~ HOW TO: VELVET (TENDERIZE) PROTEIN THE CHINESE WAY ...

2013-11-16 Learning how to velvet meat is as important to Chinese cooking as browning meat is to French cooking. When stir-fried, proteins (like beef, chicken, pork and shrimp) can be tender, but not nearly as tender as those that are velveted first. Velveting involves coating and marinating desired-sized pieces of meat in a mixture of cornstarch, rice wine, egg whites, salt, sugar and …
From kitchenencounters.typepad.com

See details

RECIPE OF SPEEDY VELVETING MEAT / XO BEEF | BEST RECIPES SITE

To begin with this particular recipe, we have to prepare a few components. You can cook velveting meat / xo beef using 14 ingredients and 11 steps. Here is how you cook it. The ingredients needed to make Velveting Meat / XO Beef: Make ready For Velveting the meat: Prepare 400 g- Beef Any cut will do even cheap ones, as velveting with make even ...
From jazzbez.org

See details

VELVETING MEAT: THE BEST-KEPT CHINESE RESTAURANT SECRET ...

2015-09-23 When thinly-cut and skinless meat, such as chicken, is velveted, it is marinated in a base mixture of salt, liquid, and cornstarch for at least 30 minutes. After marinating, the chicken is tossed into a wok and flash-fried with oil over high heat. After the chicken is cooked for a minute or two, it is removed from the wok and left to cool while ...
From food-hacks.wonderhowto.com

See details

MEAT VELVETING WITH BAKING SODA - ALL INFORMATION ABOUT ...

Try Velveting for Soft, Tender Meat - Chowhound great www.chowhound.com. Velveting is a technique used in Chinese cuisine to give meats a soft, tender, velvety texture.You can use cornstarch, like in Grace Young's recipe for Hoisin Explosion Chicken, which calls for marinating chicken in a mixture of cornstarch, egg white, and Shaoxing wine.Or instead of marinating the …
From therecipes.info

See details

TECHNIQUE THURSDAY: VELVETING IN CHINESE COOKING

2019-07-24 An alternative to par-cooking the marinated meat in hot oil is water-velveting, or guo shui (passing through water), where the marinated meat is blanched in boiling water with a little bit of oil. Water-velveting can be employed by home-cooks who find it prohibitive to use so much oil in cooking, although Liu maintains that the result is not as good as velveting in oil. …
From guide.michelin.com

See details

HOW TO VELVET BEEF OR CHICKEN FOR CHINESE STIR FRY – DISH ...

2015-01-27 I know I’m late to finding and posting this, but I use a velveting recipe taught to me by some Chinese friends who owned a restaurant marinating the meat in egg whites, cornstarch, water or rice wine, and salt for 15 to 30 minutes, during which time the mixture forms a gossamer-thin coating on the meat and the alkaline egg whites tenderize the meat by changing its pH. …
From dish-ditty.com

See details

HOW TO VELVET CHICKEN, PORK, AND FISH FOR STIR FRIES: AN ...

2019-10-24 How to Velvet Chicken, Pork, and Fish for Stir Fries: An Introduction to Water-Velveting Velveting meat is a common practice in Chinese stir-fries: By marinating strips of meat with egg white and cornstarch, then dipping then in a hot oil bath before finally stir-frying them, the meat develops a texture that is tender, silky, and smooth.
From seriouseats.com

See details

VELVET CHICKEN AND SPINACH SOUP RECIPE | LEITE'S CULINARIA

2022-01-31 Velveting meat is a traditional Chinese cooking technique that results in juicy, flavorful meat and glossy, thickened liquid. The meat gets coated in a mixture of cornstarch, egg white, and salt, preventing the protein from seizing and firming up. The result is more tender meat. In this recipe, Michelle Tam takes velveting one step further and processes the …
From leitesculinaria.com

See details

TENDERISE BEEF FOR STIR FRIES (VELVETING BEEF) - FOOD NEWS

The most important step in this recipe is to marinade the beef in a mixture of cornstarch and Chinese wine. The technique that most Chinese restaurants use to create that tenderised texture we love so much is called velveting. Easy Beef Stir Fry is the perfect Chinese-restaurant-style dish that you can make at home. To get that delicious flavor restaurant-quality beef and …
From foodnewsnews.com

See details

A GUIDE TO THE VELVETING TECHNIQUE - KIKKOMAN UK

Velveting is a Chinese method of marinating which keeps delicate meat and seafood moist and tender during cooking. The velveting technique is very easy and gives amazing results. Simply coat strips of chicken, turkey, pork, beef, (or scallops, prawns etc) in a mixture of egg white, cornflour, sesame oil and salt before deep-frying in hot oil or poaching in simmering water.
From kikkoman.co.uk

See details