Velveting Meat

[HalfSmoked]

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

Nothing beats a failure but a trial. Let us know how it goes.

Warren

 

[Rafter H BBQ]

Thanks for the info Eric, I need to give this a shot!

 

[Culinary Otter]

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

Texture would be much softer, my guess.

Yup. Pretty much the same as it does for strips. It gives it more of a "sausage-like" texture vs a drier lean ground meat texture is probably the best way I can describe it. It's quite nice, I highly recommend it.

 

[Redicans]

Yeah been doing that for a while with my Stir Fry's Found that tip while looking up a Wok recipe. Very good thing to know. Your meal looks Awesome!!

 

[Hijack73]

Egg whites also velvet meat very well. Baking soda is easier, as you end up needing to pass the meat though a hot water bath to finish the process before you toss it into hot oil, but thinly sliced pork is divine when you use egg white and cornstarch.

I like the almost slippery 'coating' egg white and cornstarch forms. It's not a crust or a batter but it's there.

 

[JckDanls 07]

as you end up needing to pass the meat though a hot water bath to finish the process

Is this with the egg whites or the baking soda ??

I just did breast with baking soda... only rinsed with cool water... To late anyways... It's in the pan browning ...

 

[Hijack73]

Is this with the egg whites or the baking soda ??

I just did breast with baking soda... only rinsed with cool water... To late anyways... It's in the pan browning ...

With the egg whites. You mix up the meat and egg (about 1 white will do 1.5-3lbs of meat, it goes a long way) and then you toss in a spoonful or 2 of cornstarch. Pass them through a bit of barely simmering oil with a good shot of oil in it for maybe 30 seconds. Then stir fry or toss them onto a hot blackstone or however you like to finish a stir fry type meal.

I'm not much on chicken, but I tell ya - ya gotta do this with thin lean pork just once. Like SmokinE say's, it's ridiculously good.

 

[Steve H]

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

I don't know. Interesting idea.

 

[DRKsmoking]

Nice plate of Chicken and rice Eric.

Thanks for the tip.

David

 

[jaxrmrjmr]

I forget where I learned this but I have done this for years except a little differently.... I thin slice my chicken, add baking soda (about a tsp per pound), but then I put just enough water in the bowl to cover the chicken. You can actually see it bubbling a little bit as it interacts with the meat. I let chicken soak for 5 to 10 minutes and then rinse it off really well before throwing it on the griddle. It is a game changer for home made asian cooking.

I use the egg white and corn starch method when I use beef to make mongolian beef and such. That is deep fried though instead of on a griddle or wok.

I have never thought about using either method with pork but I need to try it.

 

[scarpper]

If using baking soda, does it have to be rinsed off? Also, would this work on canned meat?

 

[gmc2003]

Thanks for the tip Eric. With the crap meat they're selling around here these days any help is appreciated.

Point for sure
Chris

 

[Steve H]

If using baking soda, does it have to be rinsed off? Also, would this work on canned meat?

Yes, the meat needs to be rinsed well. If not. The end product has a filmy gooey texture. I don't know about using this technique with canned meat.

 

[scarpper]

Yes, the meat needs to be rinsed well. If not. The end product has a filmy gooey texture. I don't know about using this technique with canned meat.

Thank you.

 

[SmokinEdge]

If using baking soda, does it have to be rinsed off? Also, would this work on canned meat?

As already said. Rise and dry before cooking.

As to the canned meat, I don’t think it will help as the muscle structure changed dramatically in the cooking process, however, you could velvet the meat and then can it. That would work just fine.

 

[SmokinEdge]

Here I go, trying something different. I have some thin-ish pork shoulder steaks. They are 1/2 to 5/8” thick. I’m going to throw these on the pellet machine and get some smoke on them for tacos tonight, I will slice them thin and not over cook them.
So I’ll start with some baking soda on both sides, I used 1/2 Tbs split between all 3 on one side then repeat on the flip side. Rub that in then dust with Kinders Carne asada rub, both sides. These will now sit 3-4 hours then go on the grill. I’m excited.

 

[Steve H]

Here I go, trying something different. I have some thin-ish pork shoulder steaks. They are 1/2 to 5/8” thick. I’m going to throw these on the pellet machine and get some smoke on them for tacos tonight, I will slice them thin and not over cook them.
So I’ll start with some baking soda on both sides, I used 1/2 Tbs split between all 3 on one side then repeat on the flip side. Rub that in then dust with Kinders Carne asada rub, both sides. These will now sit 3-4 hours then go on the grill. I’m excited.

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View attachment 691445

Watching. I'm wondering how they'll turn out not being rinsed of the baking soda.

 

[SmokinEdge]

Watching. I'm wondering how they'll turn out not being rinsed of the baking soda.

That’s me also Steve. My guess is they will be good. I have done it before on chicken skin for the crisp and didn’t rinse, flavor was fine.

 

[HalfSmoked]

I was wondering the same thing no rinse.

Warren

 

[JckDanls 07]

Awaiting results