Why It Works
Baking soda raises the pH level of the meat, making it more alkaline. This change in pH level causes the muscle fibers to loosen and prevents the proteins from bonding, which keeps the meat tender. Cornstarch helps to create a smooth texture and protect the meat during cooking, while soy sauce adds flavor and egg white enhances the tenderness.
Cooking Tips
Don’t Overcook: Velveting makes the beef tender, but overcooking can still make it tough. Cook the beef quickly over high heat.
Use Fresh Ingredients: Fresh beef and high-quality soy sauce will yield the best results.
Conclusion
Velveting is a game-changer for anyone looking to enjoy tender, delicious beef without spending hours in the kitchen. This quick and easy Chinese technique ensures that even the toughest cuts of beef become succulent and flavorful in just a few minutes. Try it next time you’re cooking beef, and enjoy the melt-in-your-mouth goodness that velveting brings to your table!
