Why Is Meat at Chinese Restaurants So Tender?
Ever wonder why the meat at Chinese restaurants is so impossibly tender? The secret is velveting, a simple Chinese technique you can easily do at home. Here’s how it works.
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ah so that's why i shove in a lot of corn starch!
In Chinese resturants they add corn starch, I didn't know this until my coworker who is Chinese told me.
"washing" (not actually washing) also helps make the texture
BAKING SODA THO
It’s potato starch
To add to all this, thin slices are also obviously easier to chew than thick slices
China started producing corn starch commercially in the 1950’s, hardly “ centuries old technique”
That dish is a poor man's Kobe beef. Yummy.
OR.. Brine it.
Because it's really rats
All y’all saying baking soda is better do realize that this is a test kitchen and they’ve probably already tried that… right?
Ive aways wondered why half the chicken doesnt seem like chicken meat more than the tenderness of the meat
Does one of these allow for skipping the cornstarch?
Baking soda…
You're doing too much. Baking soda. Chinese restaurants don't soak anything for an hour.
I just use bicarb.
I happy to see so many sodium bicarbonate comments. Y’all are smart.
Tender? More like mushy
Baking soda provides alkalinity much easier than egg whites, and can easily be added to your easy version. Just add some bicarb and salt to the corn starch.
Agreed with everyone, baking soda is the way to go
baking soda plz
Would potato starch be an acceptable substitution?
Wonder why cornstarch? Rice or Potato starch?
This is interesting info. I never done velvetting.
No baking soda?
Can you use anything besides corn starch?
Velveting AND sodium bicarbonate AND marinading
Fantastic tip – thanks 🎉
how does this compare to using a simple baking soda solution?
I don’t know where you eat, but all the Asian places I’ve eaten the proteins are tough, chewy and disappointing.
I noticed when I eat leftover Chinese food it makes me sick and now I know why because they use egg whites to Velvet their meat