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<blockquote data-quote="cheryl" data-source="post: 2570" data-attributes="member: 1"><a href="https://www.bonappetit.com/story/velveting-meat" target="_blank">Velveting Is the Chinese Technique That Takes Stir-Fries to the Next Level - Bon Appetite</a>Why is it that no matter what you order from an American Chinese restaurant, from <a href="http://bonappetit.com/story/any-soup-can-be-egg-drop-soup" target="_blank">egg drop soup</a> to fiery kung pao chicken, the texture is out of this world? More often than not, it’s thanks to one simple pantry staple: cornstarch.Basically has written about the <a href="https://www.bonappetit.com/story/the-power-of-almighty-cornstarch" target="_blank">power of cornstarch</a> before, but in this case it is more than just an ingredient: Cornstarch is the foundation of a Chinese cooking method known as velveting, which refers to marinating protein in cornstarch and, in the fullest sense of the technique, passing it briefly through hot oil or water before incorporating into stir-fries, soups, and stews. In food, as in other parts of life, language is a form of power, and velveting—an elegant skill wielded without much fanfare by home cooks and take-out spots alike—deserves as much recognition as a French roux.</blockquote>

[QUOTE="cheryl, post: 2570, member: 1"] [URL='https://www.bonappetit.com/story/velveting-meat'][B]Velveting Is the Chinese Technique That Takes Stir-Fries to the Next Level - Bon Appetite[/B][/URL] Why is it that no matter what you order from an American Chinese restaurant, from [URL='http://bonappetit.com/story/any-soup-can-be-egg-drop-soup']egg drop soup[/URL] to fiery kung pao chicken, the texture is out of this world? More often than not, it’s thanks to one simple pantry staple: cornstarch. [I]Basically[/I] has written about the [URL='https://www.bonappetit.com/story/the-power-of-almighty-cornstarch']power of cornstarch[/URL] before, but in this case it is more than just an ingredient: Cornstarch is the foundation of a Chinese cooking method known as [B]velveting[/B], which refers to marinating protein in cornstarch and, in the fullest sense of the technique, passing it briefly through hot oil or water before incorporating into stir-fries, soups, and stews. In food, as in other parts of life, language is a form of power, and velveting—an elegant skill wielded without much fanfare by home cooks and take-out spots alike—deserves as much recognition as a French roux. [/QUOTE]

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