How To Velvet Meats Before Cooking For Restaurant Quality Meals

Velveting is a Chinese technique that involves marinating proteins with a mixture of oil and cornstarch to give proteins a “velvety” texture after cooking in hot oil (oil velveting) or boiling water (water velveting). The cornstarch and oil form a barrier that locks in juices and protects the meat from the hot cooking medium, and additional seasonings in the marinade add flavor.

Chinese velveting techniques vary, depending upon the cut and type of meat or seafood used for the dish. Here is how to velvet: beef, chicken, pork and shrimp. GOOD STUFF!

Beyond the oil and cornstarch, you can add moisture to the meat itself by adding water and mixing until the meat has absorbed it. You can also add liquid seasonings, like soy sauce, oyster sauce, sesame oil, and Shaoxing wine. If you’ve ever wondered why the stir-fried meats you get a Chinese restaurants are so juicy, tender, and silky, while your attempts at home turn out a bit dry and flavorless, this is the secret, they are velveted.

Tenderizing Beef

For beef in particular, baking soda acts as an optional additional tenderizer. There are two methods for this—a shortcut method, and a water rinsing method, both of which are effective.

For the water rinse method, you just add 1 teaspoon per pound of beef with 1/4 cup of water per pound of meat. Massage mixture into beef and then let sit for 1 to 2 hours. This step tenderizes (baking soda) and hydrates (water) the beef. Next, the beef must be rinsed thoroughly (1 minute) under running cold water to rid it of any excess baking soda, or you will taste it in the dish. After the beef is tenderized, add 2 teaspoons each of soy sauce, oyster sauce, sesame oil, Shaoxing wine and corn starch to marinate the meat for at least 30 minutes. The longer the beef marinates, the more tastier it will be. An hour is fine.

After the beef is tenderized, simply add: 

1. 2 tsp soy sauce
2. 2 tsp oyster sauce
3. 2 tsp sesame oil
4. 2 tsp Shaoxing wine
5. 2 tsp corn starch

For the shortcut method, simply add to the above marinade ingredients 1/8 teaspoon to 1/4 teaspoon (depending on how tough the cut is) of baking soda, and 2 to 3 Tablespoons of water per pound of beef. Let sit for 1 to 2 hours (or overnight in the refrigerator). This method is simpler (since you don't need to rinse) and yields a slightly less tender beef, but it will retain more of its flavor.

When it comes to using baking soda as a tenderizer, it’s important not to go overboard. Using too much or allowing the beef to sit too long will result in a bitter, soapy taste and a rubbery texture. By using these various velveting methods you can create restaurant quality meals for you and your loved ones. Once you've used these techniques several times, it will become second nature and won't feel so overwhelming than at first.