Velveting Meat

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SmokinEdge

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Ever wonder why at most of the Oriental restaurants the meats are very tender? It’s from the tenderizing from what’s called “velveting” this is very simple as a process. For every 8oz. Of meat cubed, toss with 3/4 tsp of baking soda. Let set a minimum of 30 min. But I’ve done 2 hours or more on beef and pork. Then rinse and Pat dry and cook. It’s a game changer. To passing this along as I was thinking about it doing a chicken stir fry tonight. Try it, you will be glad you did.

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Yes sir that method works very well. Read about that a while back in Cook's Illustrated (yes I still read actual printed material. Must be old lol).
Never tried it with chicken but with beef for stir fry or fajitas it's magic.
 
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Ever wonder why at most of the Oriental restaurants the meats are very tender? It’s from the tenderizing from what’s called “velveting” this is very simple as a process. For every 8oz. Of meat cubed, toss with 3/4 tsp of baking soda. Let set a minimum of 30 min. But I’ve done 2 hours or more on beef and pork. Then rinse and Pat dry and cook. It’s a game changer. To passing this along as I was thinking about it doing a chicken stir fry tonight. Try it, you will be glad you did.

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thank you. good to pass to mama who is the wok master. sometimes the hunan beef is rather chewy (I just eat it without comment) .
 
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I was " donated" a very tough porkloin.
I tried making some Schnitzel with it. I pounded it and it was still very chewy.
I tried to velvet it and mixed with some soy, ginger, garlic and let it go overnight. It was very tasty and softened.
I cut up the rest of the pork and did a large run of it and portioned into FS bags and into the freezer. Great quick and easy stirfries on short notice.
 
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Yes sir that method works very well. Read about that a while back in Cook's Illustrated (yes I still read actual printed material. Must be old lol).
Never tried it with chicken but with beef for stir fry or fajitas it's magic.
Same place I saw it! I subscribe to several cooking magazines but it is by far my favorite.
 
I have to admit, I didn't know this trick. But I will be giving it a try for sure. Thanks for sharing.
 
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