Velveting Meat - How to tenderise any meat the Chinese way - In depth Guide

This is my go to technique for tenderising meat for my stir frys! It never fails. How do you tenderise your meat? I'd love to learn some new methods. See you in the comments! Michael 😊

Thank you for taking the time, and effort which for me has helped me to understand and also see in action the art of velvet meat/s most enjoyable watching. Which you every success.

Thanks for such an informative video , I have always wanted to try the tenderizing technique

Very helpful! Thank you.

Wow So glad i found this

Thanks so much for sharing!!

Thank you. Works everytime😊.

👍🏻 Definitely rinse twice after soaking the meat in 2 tsp bicarb per kg meat for 0h30. And only THEN add marinade and cornflour. ℹ️ If freezing after the rinses, add ½ cup soy plus ½ cup sherry (and garlic) to avoid freezer burn. Then thaw, add spices and 2 tsp cornflour per kg meat to marinade, then cook. ℹ️ Works great for steaming too, not just stir-fry. Even pork with fat and rind!

Thank you for sharing

Thanks for this breakdown of how to velvet meat!

Thanks for the in-depth video! When I velvet chicken I use a similar marinade however at the end of the marinade I cook it in boiling water for only a couple minutes. It isn't completely cooked when it comes out but I find it's great and stir fries browns up nice and rinses off any of that aftertaste.

Thank U Lau 👍😃

Thanks Lau. Absolutely love cooking and really enjoyed the detailed video about this method. I always use chicken for Chinese food as I find beef is often difficult to work with when stir frying but this has helped endlessly!

thanks it works!

❤❤❤ always learning off you 🎉🎉🎉🎉🎉

I velvet slightly differently. I use 1/2 tsp baking soda per 8oz of meat like he does, but i also add about 1/4 cup of water. No sugar, soy or corn starch. Mix the meat thoroughly until the water soaks into the meat. For chicken, let it sit 20-30 minutes. For beef, roughly an hour. Then i rinse thoroughly under cold water and pat everything dry. You could add your sugar, soy, etc here, but I personally only add some corn starch. The flavors of the marinade would just get covered up by my stir fry sauce anyways. The result is a tender, juicy piece of meat with no strange aftertaste in my experience.

Thank you for this video, I have subscribed and I will be looking forward to viewing everything! Thank you again for explaining the Velveting Process again. One question, egg white, I noticed you did use egg white in you marinade

I always rinse off the bicarbonate of soda (3 times) as this reduces your sodium intake. Definitely a healthy option

Your link to your wok doesn't work. I'm in the U. S. Can you provide us with the name and serial number to the wok? Thanks!

Great find!❤ What can I use to tenderize a beef marinated in lemon juice, garlic & soy sauce? Thank you, your new subscriber from the Philippines