Velveting Meat Food
HOW TO TENDERISE BEEF (VELVETING BEEF)
Chinese restaurants tenderise economical cuts of beef so they are tender and juicy in stir fries. It's also done for chicken. There's a few methods - this baking soda way is the easiest, fastest and highly effective. Though I'm sharing this with beef stir fries in mind, don't just limit yourself to Asian food. This beef can be used for any recipe calling for strips of beef to be cooked quickly, like Beef Stroganoff. Do not use this method for whole steaks (read Note 4).
Provided by Nagi
Categories Mains
Time 25m
Number Of Ingredients 2
Steps:
- Slice beef thinly against the grain. (Note 3)
- Place in a bowl. Sprinkle over baking soda, toss with fingers to coat evenly.
- Refrigerate for 30 to 40 minutes. (See Note 1 for different cuts)
- Rinse beef well with tap water. Shake off excess water, then use paper towels to blot away excess water (doesn't need to be 100% dry).
- Proceed with recipe of choice. Beef can be marinated or seasoned before cooking, stir fried or deep fried, and it will be soft and tender, "velvet" like. Use for Stir Fries, Stir Fried Noodles, Beef Stroganoff and any other recipe calling for quick-cooked beef strips.
Nutrition Facts : Calories 225 kcal, Protein 23 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 86 mg, Sodium 101 mg, ServingSize 1 serving
CHINESE MEAT VELVETING
This is not a recipe per se, but the process that a lot of Chinese restaurants use to soften the meat for their dishes. You can then use the meat for whatever you would like, and it doesn't have to be for a Chinese dish, it can be for any recipe that calls for thinly sliced meat. It is crucial that you marinate the meat for at least 30 minutes, or it won't produce the bite-sized, tenderness that is so easy to chew.
Provided by Dori K.
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place sliced meat into a bowl.
- Combine remaining ingredients and mix well.
- Add cornstarch slurry to the meat and mix until all the meat is covered.
- Put into refrigerator for at least 30 minutes.
- For stir/pan frying: Heat a wok or fry pan with oil over high heat. Toss in meat, as is, and flash-fry for a minute or two. Remove the meat from the wok and left to cool while the rest of the ingredients (such as the vegetables and/or sauce) are cooked. Add meat back in at the end for a short sauté with the prepared sauce before being served.
- For water blanching (healthier): Fill a wok or a large pot with water. Bring the water to a boil and add about 1 teaspoon of oil. Then add the meat and, with a long chopstick or spatula, break apart the meat into individual pieces.
- Stir it around for about 30 to 40 seconds. White meats such as chicken and pork should be opaque but still raw on the inside. Remove the meat with a strainer or drain it in a colander, to remove excess water. Add meat to the end of the remaining ingredients as above.
Nutrition Facts : Calories 3.8, Sodium 145.4, Carbohydrate 0.9
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