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How to Velvet Chicken for Stir Fry Dishes
Velveting is a cooking process that gives the meat in a stir fry dish that silky and smooth texture that everyone craves.
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Do I need to add sherry?
Do I need to use a wok, as I don't own one yet?
Will you be posting a video for the alternative boiling method?
Thanks a bunch!
also i can marinate raw for hours and hours ? i did it before work and expected it to be nice when i get home to cook it !! can i even wrap it up and freeze it raw ?!?
and what do you know about using baking soda to tenderise meat ??
also i guess you could also use your way to velvetise beef to have it as tender as they have in restaurants on sizzling plates ??!!
I do use baking soda to tenderize beef, this usually works well for me.
If you are refering to the beef on the sizzling plates like for fajitas and things, I would definitly use a tender cut of beef to start - probably filet :)
just wanted to ask a question here, do you always have to use so much oil ? can i stir fry it straight into a wok ? like toss it around in a wok instead of lightly deep-frying it in low heat ??
i would like to use this method but just not use so much oil you know , and i think the aroma of the chicken would definitely be nicer if fry than boiled ...
and i guess this is how they make the meat in congees too huh yum !!
cheers
Thanks for writing and watching :)