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Do you velvet your meat when you do a stir fry?
Posted on 5/4/26 at 5:28 pm
Posted on 5/4/26 at 5:28 pm
I make a good bit of Asian food. My favorite quick meal is beef and broccoli. I caught some videos from Chinese cooks about store fry and every one "velveted" the meat. This is to marinate in baking soda and cornstarch or just baking soda for an hour before cooking.
Usually I use flank and skip this step. I have tried it with chicken and it gives that takeout Chinese texture. So I decided to try it with Ribeye. Somehow I screwed it up. The texture was horrible almost like tofu. The taste was soapy. I forgot to rinse the baking soda off before flash frying. But also used too much.
Just curious if others do this with Asian stir fry or skip it. . I'm sure I can lock down the right texture by fixing my mistakes.
Do any of y'all cook Asian food or mostly take out? I like being able to control what's in my food. .
Usually I use flank and skip this step. I have tried it with chicken and it gives that takeout Chinese texture. So I decided to try it with Ribeye. Somehow I screwed it up. The texture was horrible almost like tofu. The taste was soapy. I forgot to rinse the baking soda off before flash frying. But also used too much.
Just curious if others do this with Asian stir fry or skip it. . I'm sure I can lock down the right texture by fixing my mistakes.
Do any of y'all cook Asian food or mostly take out? I like being able to control what's in my food. .
This post was edited on 5/4/26 at 10:28 pm
7
Posted on 5/4/26 at 5:34 pm to Napoleon
I'll throw some cornstarch in the bowl with the meat after I toss in my seasonings----wet and dry----so it can marinade for a while before cooking.
I do not rinse it off and just toss it in the hot oil in the wok to sear. When adding any liquid as it cooks, the cornstarch helps the liquid thicken slightly and makes a smooth sauce with any vegetables also cooked with the meat.
I do not rinse it off and just toss it in the hot oil in the wok to sear. When adding any liquid as it cooks, the cornstarch helps the liquid thicken slightly and makes a smooth sauce with any vegetables also cooked with the meat.
Posted on 5/4/26 at 5:36 pm to gumbo2176
quote:
I'll throw some cornstarch in the bowl with the meat after I toss in my seasonings----wet and dry----so it can marinade for a while before cooking.
I do the same. Don’t use baking soda
Posted on 5/4/26 at 6:07 pm to Napoleon
I've heard a maximum of twenty minutes for baking soda then rinse it off. I get good results that way.
Posted on 5/4/26 at 6:08 pm to gumbo2176
Yes. Makes the meat nice and tender
Posted on 5/4/26 at 6:16 pm to Napoleon
Definitely. Makes a world of difference.
Posted on 5/4/26 at 6:26 pm to Napoleon
quote:
beef abs broccoli
The frick is that????
Posted on 5/4/26 at 6:28 pm to Napoleon
I velvet my meat when making any seared meat dish. Beef Stroganoff, Beef bourguignon, steak sandwiches, fajitas, souvlaki... etc
Cornstarch, no baking soda.
30 minutes max marination.
Cornstarch, no baking soda.
30 minutes max marination.
Posted on 5/4/26 at 7:25 pm to Napoleon
I prefer velveteen
Posted on 5/4/26 at 10:27 pm to CharlesUFarley
Yeah I'm going to do 20 minutes i did an hour. The texture was horrible. Ruined some good meat.
Posted on 5/4/26 at 10:29 pm to WheyCheddar
Swype typing always does abs instead of and abs Pele instead of people. My bad for not reading it first.
Posted on 5/5/26 at 7:42 am to Napoleon
Ribeye is probably the one cut where you wouldn't want to do that with...it's fatty enough to where it doesn't need to be messed with
Something leaner and tougher will benefit from the velveting technique though
Something leaner and tougher will benefit from the velveting technique though
Posted on 5/5/26 at 9:36 am to Powerman
quote:
Something leaner and tougher will benefit from the velveting technique though
For sure. I typically only buy cheaper/tough cuts for stir frys since the velveting does wonders.
On occasion I'll getsome cheap select/inspected grade ribeyes and wont velvet those
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