{"id":1020,"date":"2024-07-27T08:56:55","date_gmt":"2024-07-27T08:56:55","guid":{"rendered":"http:\/\/ramimarcus.com\/fastorfancy\/?p=1020"},"modified":"2026-01-17T09:26:02","modified_gmt":"2026-01-17T09:26:02","slug":"velveting-meat","status":"publish","type":"post","link":"https:\/\/ramimarcus.com\/fastorfancy\/velveting-meat\/","title":{"rendered":"Velveting Meat"},"content":{"rendered":"\n<div class=\"wp-block-columns content-area is-layout-flex wp-container-core-columns-is-layout-f56f613f wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column recipe-main-column is-layout-flow wp-block-column-is-layout-flow\" style=\"--col-width:80%;flex-basis:80%\">\n<div class=\"wp-block-columns time-box is-layout-flex wp-container-core-columns-is-layout-f56f613f wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column time-box-element is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-center prep-text wp-block-paragraph\"><strong>Prep:<\/strong> 30m<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column time-box-element is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-center cook-text wp-block-paragraph\"><strong>Cook:<\/strong> 0m<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column time-box-element is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-center servings-text wp-block-paragraph\"><strong>Servings:<\/strong> 1 lb.<\/p>\n<\/div>\n<\/div>\n\n\n<figure class=\"recipe-featured-image no-print wp-block-post-featured-image\"><img loading=\"lazy\" decoding=\"async\" width=\"2000\" height=\"1500\" src=\"https:\/\/ramimarcus.com\/fastorfancy\/wp-content\/uploads\/2024\/07\/velveting.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"\" style=\"aspect-ratio:4\/3;width:100%;object-fit:cover;\" srcset=\"https:\/\/ramimarcus.com\/fastorfancy\/wp-content\/uploads\/2024\/07\/velveting.jpg 2000w, https:\/\/ramimarcus.com\/fastorfancy\/wp-content\/uploads\/2024\/07\/velveting-300x225.jpg 300w, https:\/\/ramimarcus.com\/fastorfancy\/wp-content\/uploads\/2024\/07\/velveting-1024x768.jpg 1024w, https:\/\/ramimarcus.com\/fastorfancy\/wp-content\/uploads\/2024\/07\/velveting-768x576.jpg 768w, https:\/\/ramimarcus.com\/fastorfancy\/wp-content\/uploads\/2024\/07\/velveting-1536x1152.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" \/><\/figure>\n\n<div class=\"excerpt-text no-print wp-block-post-excerpt\"><p class=\"wp-block-post-excerpt__excerpt\">Velveting is a technique used in Asian cooking to tenderize protein, usually in preparation to stir-fry and often in order to use cheaper cuts of meat. Velveting creates a smoother texture often described as &#8220;silky.&#8221; While not mandatory it will get you much closer to that &#8220;restaurant taste.&#8221; <\/p><\/div>\n\n\n<h2 class=\"wp-block-heading has-text-align-center\" style=\"margin-top:var(--wp--preset--spacing--60)\">&#8212;Ingredients&#8212;<\/h2>\n\n\n\n<div class=\"wp-block-columns ingredients-box has-tertiary-background-color has-background is-layout-flex wp-container-core-columns-is-layout-f56f613f wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column ingredients-column is-layout-flow wp-block-column-is-layout-flow\">\n<h4 class=\"wp-block-heading has-text-align-center\"><em>Fast<\/em><\/h4>\n\n\n\n<ul class=\"wp-block-list is-style-tw-border ingredients-list\">\n<li>1 lb&nbsp;meat, cubed or sliced<\/li>\n\n\n\n<li>1 1\/2&nbsp;tsp&nbsp;baking soda<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-column ingredients-column is-layout-flow wp-block-column-is-layout-flow\">\n<h4 class=\"wp-block-heading has-text-align-center\"><em>Fancy<\/em><\/h4>\n\n\n\n<ul class=\"wp-block-list is-style-tw-border ingredients-list\">\n<li>1&nbsp;lb meat, cubed or sliced<\/li>\n\n\n\n<li>1\/2&nbsp;tsp&nbsp;salt<\/li>\n\n\n\n<li>1&nbsp;tbsp cornstarch<\/li>\n\n\n\n<li>1&nbsp;tbsp&nbsp;oil<\/li>\n\n\n\n<li>1\u00a0tbsp\u00a0Shaoxing wine<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-group has-tertiary-background-color has-background is-layout-constrained wp-block-group-is-layout-constrained\" style=\"margin-top:0;padding-top:0\">\n<h6 class=\"wp-block-heading has-text-align-center\" style=\"padding-top:var(--wp--preset--spacing--40);padding-bottom:0\">Flavor enhancers<\/h6>\n\n\n\n<ul class=\"wp-block-list is-style-tw-border ingredients-list\">\n<li>1 tsp sesame oil<\/li>\n\n\n\n<li>1 tsp MSG<\/li>\n\n\n\n<li>1\/2 tsp white pepper<\/li>\n\n\n\n<li>1 tsp boullion powder<\/li>\n\n\n\n<li>1 tsp oyster sauce<\/li>\n\n\n\n<li>1 tsp soy sauce<\/li>\n<\/ul>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center\">&#8212;Method&#8212;<\/h2>\n\n\n\n<h5 class=\"wp-block-heading\" style=\"margin-top:0;margin-bottom:0;text-transform:uppercase\"><em>Fast Method<\/em><\/h5>\n\n\n\n<ol style=\"margin-top:0;margin-right:0;margin-bottom:var(--wp--preset--spacing--20);margin-left:0\" class=\"wp-block-list method-list\">\n<li>Coat the chicken with the baking soda.<\/li>\n\n\n\n<li>Add up to 2 tsp flavor enhancers (<em>optional)<\/em><\/li>\n\n\n\n<li>Refrigerate for 30 minutes maximum.<\/li>\n\n\n\n<li>Rinse thoroughly.<\/li>\n<\/ol>\n\n\n\n<h5 class=\"wp-block-heading\" style=\"margin-top:var(--wp--preset--spacing--60);text-transform:uppercase\"><em>Fancy Method<\/em><\/h5>\n\n\n\n<ol style=\"margin-top:0;margin-bottom:0\" class=\"wp-block-list\">\n<li>Beat the egg whites until loose, then add the cornstarch, cooking wine, and salt.  Mix until combined.<\/li>\n\n\n\n<li>Add one or more of the flavor enhancers.  You may need to add additional corn starch if you add more liquid.  Add 1\/2 tsp at a time and mix thoroughly until returned to a slurry.<\/li>\n\n\n\n<li>Coat the meat in the mixture.<\/li>\n\n\n\n<li>Refrigerate for at least 30 minutes to help the coating adhere. Overnight is okay.<\/li>\n\n\n\n<li>Bring a pot of water to boil.  Add 1 tbsp of oil.<\/li>\n\n\n\n<li>Blanch the meat in the water and stir until the outside darkens or whitens, ~1 minute. The meat will still be raw inside; it will finish cooking when added to the final dish.<\/li>\n<\/ol>\n<\/div>\n\n\n\n<div class=\"wp-block-column recipe-sidebar has-luminous-vivid-amber-background-color has-background is-layout-flow wp-block-column-is-layout-flow\" style=\"--col-width:33.33%;flex-basis:33.33%\">\n<p class=\"wp-block-paragraph\"><div class='printomatic pom-default ' id='id2660'  data-print_target='body'><\/div><\/p>\n\n\n\n<h4 class=\"wp-block-heading has-text-align-center\">&#8212;Notes&#8212;<\/h4>\n\n\n\n<ul class=\"wp-block-list notes-list\">\n<li>Xioxing wine can be replaced by cooking sake or dry sherry<\/li>\n\n\n\n<li>Note 2<\/li>\n\n\n\n<li>Note 3<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading has-text-align-center\">&#8212;Serving Ideas&#8212;<\/h4>\n\n\n\n<ul class=\"wp-block-list suggestions-list\">\n<li>Stir fry<\/li>\n\n\n\n<li>Broccoli &amp; Beef<\/li>\n\n\n\n<li><a href=\"https:\/\/ramimarcus.com\/fastorfancy\/mongolian-beef\/\" data-type=\"post\" data-id=\"1081\">Mongolian Beef<\/a><\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity is-style-default sidebar-separator\" style=\"margin-top:var(--wp--preset--spacing--50);margin-bottom:var(--wp--preset--spacing--50)\"\/>\n<\/div>\n<\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Still testing:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">How necessary is boiling?<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">30m vs. overnight?<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">fast vs. fancy<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">egg white?<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Velveting is a technique used in Asian cooking to tenderize protein, usually in preparation to stir-fry and often in order to use cheaper cuts of meat. Velveting creates a smoother texture often described as &#8220;silky.&#8221;  While not mandatory it will get you much closer to that &#8220;restaurant taste.&#8221;<\/p>\n","protected":false},"author":1,"featured_media":1232,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[39],"class_list":["post-1020","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","tag-chinese"],"_links":{"self":[{"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/posts\/1020","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/comments?post=1020"}],"version-history":[{"count":12,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/posts\/1020\/revisions"}],"predecessor-version":[{"id":1237,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/posts\/1020\/revisions\/1237"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/media\/1232"}],"wp:attachment":[{"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/media?parent=1020"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/categories?post=1020"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/tags?post=1020"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}