Velveting Meat - How to tenderise any meat the Chinese way - In depth Guide
Velveting is a great way of tenderising meat and something used by many Chinese restaurants and takeaways to get that classic soft and tender meat in their dishes.
I get asked about this technique all the time and this is my in depth guide to how to do it.

For 8 oz or 225g of meat you will need:
1 tsp cornflour/cornstarch
1/2 tsp bicarbonate of soda or baking powder

Marinade:
1/2 tbsp light soy sauce
1/2 tsp sesame oil
1/2 tsp sugar

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0:00 Velveting an introduction
0:52 What is velveting?
1:12 Why is it used in Chinese cooking?
3:14 The process
6:49 To rinse, or not to rinse…?
7:32 The test
11:29 Does it work?
14:25 Support my channel

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