Food News

Have you ever wondered how the chicken in your kung pao gets to be so juicy and plump? You now understand.

We've learned a few food tricks over the years that we wish we had known at the beginning. Whether it's using a heated measuring cup to soften butter or a damp tea towel to quickly chill wine, someone resourceful has always figured out a method to improve cooking outcomes.

'Velveting' your meat is the most recent trend to catch on. Have you ever wondered how they make your takeout beef and black bean so damn delicious? Here's how, then. Using this method, you can transform ordinary beef into succulent, juicy, and delectable strips, similar to what you would get at a Chinese restaurant.

Velveting: What is it?

Velveting is an easy DIY project that you can accomplish at home to match the high standards of your neighborhood Chinese restaurant.

Basically, all you have to do is mix some baking soda with some water, then cover and let the meat sit for half an hour. The protein is made smooth and velvety by the baking powder, which also helps to tenderize it.

The secret to making any cut of beef into "wagyu," according to Australian-Chinese chef Vincent Yeow Lim (also known as DimSim Lim on TikTok), is to slice the meat against the grain and add baking soda, water, salt, sugar, chicken powder, soy sauce, corn starch, and white pepper. After combining all the ingredients with a massage, let it for 30 minutes.

This will give your meat a massive flavor boost, but if you just want your stir fry to taste like nothing at all, just add the baking soda and water.

How to use baking soda to velvet meat

• Thinly chop 250 grams of your preferred meat.
• Over the meat, sprinkle ¾ tsp of baking soda.
• Together, massage in ½ cup of water.
• Refrigerate the meat for half an hour.
• After rinsing, blot dry any extra water, and cook as usual.

Additional methods for velveting include covering the meat with cornstarch and sealing in moisture. Through various methods, both approaches produce excellent results.

How to use cornstarch to velvet meat

• Slice thinly 250 grams of your preferred meat
• Combine ½ cup water with 1 tsp cornstarch.
• Apply a thick layer of the cornstarch slurry to your meat.
• Refrigerate the meat for half an hour.
• Cook the meat as usual after blanching it for 30 seconds in simmering water.

Check out these quick stir-fries for some inspiration to help you through the chaos of the middle of the week.