#Velveting

Ep 9 | Velveting for Tender Beef | Road to Michelin Cooking ⭐️ Save this for your next beef dinner⭐️ Chinese restaurants often use a technique called velveting to make their beef ultra tender — and the secret ingredient is baking soda. There are two main ways to do this: 1. Marinade Method (what I used in the video): Baking soda helps raise the pH, weakening the proteins and keeping the meat tender and juicy. marinade: - 1/2 tsp baking soda - 1 tbsp soy sauce - 1 tbsp Shaoxing wine (or dry sherry) - 1 tsp cornstarch - 1 tsp oil - A bit of sesame oil - White pepper (preference) Mix and coat the beef slices evenly. My girlfriend’s mom swears you can only stir it clockwise while marinating 
Marinate for 20–30 minutes, then cook in a hot wok or pan as usual. 2. Rinse-Off Method: This is more of a pre-velveting tenderizing method that uses baking soda alone (or with a little water), without other marinade ingredients. This is more for homecoming tbh from what I’ve researched. The second is using baking soda straight up to cover the beef or baking soda + water. Then you will wash it off after 10 minutes. At which point you can then marinade the meat for more flavor, or cook with some salt (less flavorful but the meat will still be tender). In Road to Michelin series, I research and test cooking techniques to level up my home cooking skills — and share what I learn with you! :)

Let me know in the comments what else you’d like to see!! #asiancooking #chinesecooking #velveting #culinarytips #cooking #culinarytechnique #cookingtechniques

Have you tried velveting? It's a simple way to prepare pork, beef or chicken. The results yield tender and silky smooth proteins that are ready for any Stir-fry or main dish! For this preparation, I used 1tbsp baking soda to 1c water because the pork chops were a little thicker and tough..Generally, the ratio can be adjusted anywhere from 1tsp to 1tbsp per cup of water for about a pound of protein. Just make sure to rinse it several times after soaking. It is also worth noting that the baking soda does have a good bit of sodium. When I use this preparation, I normally cut the amount of salt for seasoning the dish in half.

🌺COOKING TIP - “VELVETING” Have you wondered how the meat in many Chinese foods always feels so tender and smooth when you eat it? The technique used to “tenderize” meat is called “VELVETING” and not only easy to do but the results of your meat will be perfect every.time! Here’s how I “velvetize” my dishes.. 1. Cut your meat (beef/chicken/lamb, etc) into thin slices or small cubes. 2. For every 1 pound of meat, add in 1/4 cup of baking soda into your container. 3. Mix well till all meat is fully coated 4. Cover container and store in fridge or cool place for 20-30mins. 5. After time, rinse the meat under running water to remove the baking soda. (I recommend placing meat in a colander and rinse out…much easier. Then place colander on plate and let excess water drain out for about 4-5mins before using in your dish. 6. Once rinsed, add to your dish and cook as desired. You will notice a difference in the texture and how tender your meat will be. It is 💯 worth doing whenever you cook. Trust me! 🔥 #tenderize #meat #poultry #velveting #velvetize #kitchenhack #cookingtip #cookinghack #chefrecipes #cheftip #chefrecommended #chefsuggestion #easycooking

Ever wondered how Chinese restaurants always have silky, tender pieces of chicken in their stir fry? The secret lies in a process called VELVETING. This chinese marination process helps tenderize the chicken while allowing it to retain maximum flavor and moisture. There are several methods of velveting; I used the oil velveting method. How to velvet chicken: Ingredients: Chicken breast- 1 large (sliced into thin pieces) Water- 2 tbsps Low sodium soy sauce- 2 tsps Neutral oil- 2 tsps Cornstarch- 2 tsps Neutral oil- for searing Method: -Add water and soy sauce to the chicken slices and set aside for upto 10 minutes - Follow with the cornstarch and neutral oil - Mix until well incorporated - Allow to rest in the marinade for upto 30 minutes - Add a little neutral oil to a wok or pan - When hot, add the marinated chicken and sear for about 20 seconds - Remove from the stove as it will be fully cooked when used in the dish you’re cooking. So the next time, velvet before you stir fry. #velveting #chicken #restaurantstyle #recipe #stirfry #chickenrecipes #chinesestyle

Let’s talk about an old Chinese technique: Velveting! ✨Here’s an example for you: Meat 500g Standard - all purpose Liquid: ¼ cup water/stock, Soysauce, Shaoxing Wine Cornstarch: 1.5 tbsp Marinate: 20+ min Egg Velvet - very good for Deepfrying Liquid: 1 Whole egg Cornstarch: 1.5 tbsp Liquids recommended: 1 tbsp of soysauce, 1 tbsp of Shaoxing Wine Marinate: 20 - 30 min Baking Soda Tip Around 1 to 2g baking soda Marinate: 20 -30 min Enjoy! #asianfoodie #cooking #velveting

Velveting has become a rather confusing term—almost more so now that it’s become a more well known cooking technique! Bill breaks down the difference between different terms you may have heard for velveting meat at the marinating step and velveting at the cooking step (searing/frying or blanching). “Oil velveting” is the English term for a common practice Chinese restaurants use as a first cooking step. The equivalent Chinese phrase, zǒu yóu (走油) in Mandarin or jau yau in Cantonese, means “passing through oil.” It essentially refers to deep-frying. We recommend searing the chicken in a hot wok, as opposed to deep-frying. Not only is it easier, searing really brings out the chicken flavor and creates an ever-so-light crust. This crust eventually melts when your chicken is added back into your sauce, creating extra flavor. The result is a silky mouthfeel and a flavor bomb in each bite!  “Water velveting” is just a fancy term for when meat is blanched instead of briefly fried! You can get juicy results from both, but oil velveting is the most common technique used in restaurant dishes. Hope this helped shed light on a confusing topic! The full Youtube video is at the link in our bio. ▶️❤️Share this with someone who loves Chinese food! . . . #thewoksoflife #velveting #stirfry #stirfryrecipe #chicken #howtovelvetchicken #restaurantsecrets #chinesechef #restaurantstyle #homemade #chinesefood #homecooking #comfortfood #chineserecipes #chinese #asianfood #asiancooking #chineseculture #recipe #recipes #recipeshare #recipesharing

Irresistibly tender, melt-in-your-mouth texture that almost dissolves with each bite — yes, your meats can turn out like that every time with this classic Chinese technique called VELVETING Add a tsp of baking soda per kg of meat with your marinade and you’ll never need to rely on takeouts again! If you are sensitive to the aftertaste of baking soda, either add a bit of rice wine to the beef for 20 minutes, rinse it off under cold water, then add your marinade OR Just use a strong sauce when cooking, Hoisin, Kecap manis, or dark soy will do the trick! Tip: Make sure your pan is scorching hot to get that restaurant-quality sear! Craving those rich, delicious flavors AT HOME? Follow for tips that’ll transform your everyday cooking into QUICK, RESTAURANT-QUALITY meals your family will go crazy for! #velveting #asianfood #chinesefood #stirfry #chinesebeef #beef #mealprep #quickmeals #dadche #dadcooking #dadchef #dadcooks #homecooking

The secret is… 🥩 🥩 🥩 … “velveting,” which makes the beef tender and juicy! Here’s how: Ingredients: 1 lb any lean cut of beef (I’m using round steak) 1.5 Tbsp oyster sauce 1 Tbsp soy sauce 1 tsp sugar 1.5 tsp baking soda 1.5 Tbsp cornstarch 1.5 Tbsp neutral oil Steps: 1. Cut the beef into bite-sized strips, making sure to cut against the grain. 2. In a bowl, combine the sliced beef with oyster sauce, soy sauce, sugar, baking soda, and cornstarch. Mix well. 3. Add the neutral oil and mix thoroughly. This marinated beef can be used immediately—no waiting needed. It’s perfect for many classic stir-fry or pan-fried recipes such as Broccoli Beef (西蘭花炒牛肉), Bell Pepper Beef (青椒牛柳), and Onion Beef (葱爆牛肉). Enjoy! #beef #beeflover #steak #wagyu #wagyubeef #cookingtips #chinesecooking #velveting

Velveting shrimp 101 🍤 #wans

Velveting the beef is the salpicao upgrade nobody knew they needed. Ten extra minutes, tender cubes every time, and the cornstarch pulls double duty — thickens the garlic butter into a glaze that actually coats the beef instead of pooling on the plate. Traditionalists, hear me out before you come for me. Velvet (for 1 lb beef): 1 Tbsp oil ½ tsp baking soda 1½ Tbsp water 1 Tbsp soy sauce ½ tsp sugar 1 Tbsp cornstarch Mix, coat the beef, rest 30 min, sear hard. Sauce ratio: 2 parts Worcestershire 2 parts oyster sauce 1 part soy sauce Garlic two ways: 10 whole cloves confited in oil, 7 more sliced thin and fried into chips. Confit cloves go in with the sauce, chips get showered on top. Butter to finish. That’s it.

Velveting vrs. Needle tenderizing. . . . #velveting #beef #foodies #cookingwithshereen

Varför är köttet i wok på restaurang alltid så sjukt mört… men hemma blir det lätt torrt och segt? 👀 Hemligheten är enklare än du tror: Bikarbonat ‼️ Det här kallas för velveting, en teknik där du masserar in lite bikarbonat i köttet innan tillagning. Resultatet? Otroligt mört kött, varje gång. Perfekt till wok, nudlar och andra asiatiska rätter 😍 Testa till nästa gång när asiatiskt står på menyn! 😊