Velveting Meat

[SmokinEdge]

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.

 

[Winterrider]

Thanks for the tip !

 

[SmokinEdge]

I know you guys can’t tell from the picture, but these sliced chicken thighs are, well, very velvety in texture and so tender.

 

[Culinary Otter]

I started doing that with ground beef for chili as well a few years back after seeing it on ATK.

 

[cptnding]

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.

 

[SmokinEdge]

The plated pick, and those chicken thighs are super tender. Very nice mouth feel.

 

[fxsales1959]

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.

View attachment 690686

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) .

 

[Timber II]

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) .

And here we have a smart man….
Thanks for both tips!

 

[Gonna Smoke]

Eric, we absolutely LOVE Asian flavors and cuisine, right up our alley...

 

[Steve H]

Yup. Been doing that for years. I usually go an hour. Then rinse.

 

[Brokenhandle]

Have to try this! Thanks for the tip.

Ryan

 

[JckDanls 07]

So my wife just told me she is making homemade chicken pot pie for dinner... Should I velvet the chicken first ??

 

[SmokinEdge]

So my wife just told me she is making homemade chicken pot pie for dinner... Should I velvet the chicken first ??

I would. Breast about 30 min thighs about an hour. If doing a mixture just go an hour on all of it.

 

[hondabbq]

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.

 

[jcam222]

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.

 

[jcam222]

I started doing that with ground beef for chili as well a few years back after seeing it on ATK.

Interesting, what impact does it have on the ground beef for chili or soups?

 

[SmokinEdge]

Interesting, what impact does it have on the ground beef for chili or soups?

Texture would be much softer, my guess.

 

[coachnix]

Yup. Been doing that for years. I usually go an hour. Then rinse.

I was thinking of doing this method on a whole chicken just to see if it works, what do you think?

 

[indaswamp]

Yep. Been doing it here for a while now too. Works very well on wild game meat, but I tend to let it go for at least 2 hours. Also works on shrimp, but only 15 minutes needed. This keeps them crispy when you either grill or saute' them.

 

[JLinza]

I have to admit, I didn't know this trick. But I will be giving it a try for sure. Thanks for sharing.