What are the fundamentals of velveting?

Velveting is a cooking technique that involves marinating meat in a mixture of cornstarch, egg white and/or baking soda, and additional flavorings. Once marinated, the meat is briefly blanched or par-fried in water or oil before stir-frying.

• Often, the meat is thinly sliced, rinsed in water, and aggressively massaged to loosen the meat fibers and allow the marinade to better tenderize the protein.
• Some recipes skip the par-cooking step and just rely on the marinade for tenderization.

This method helps to tenderize the meat and create a soft, exterior texture on the pieces, which is where the technique gets its name. Velveting ensures that the meat remains juicy and tender throughout the stir-frying process.

How does it work?

• The rinsing and massaging break down the protein fibers (mechanical tenderization). The egg white and baking soda are basic (alkaline), which prevent the meat fibers from tightening back up.
• When cooked, the egg white sets and the starch in the marinade gelatinizes to create a protective coating around the meat, preventing it from drying out and allowing it to absorb sauces more effectively during stir-frying.

💡 Kitchen Tool: Bowl and wok

🔥 Heat Type: Conduction w/ fat or water

🌡 Temperature: 180-212°F (82-100°C) for water blanching, 300°F/148°C for oil par-frying

🧪 Food Reaction(s): Coagulation, Gelation

Example Foods

• Chicken in Pad See Ew
• Beef in broccoli beef stir-fry
• Shrimp in Pad Thai or fried rice