"The chicken pieces in chef Elmo Han's kung pao are so remarkably tender that when teeth meet meat, the poultry barely offers a fight, showcasing the effectiveness of the velveting technique."
"Velveting is the reason the sauce clings onto the ingredients, turning a potentially bland dish into a rich, flavorful stir-fry they can thoroughly enjoy."
"According to Grace Young, author of Stir-Frying to the Sky's Edge, no other cooking technique produces such light, delicate, tender succulence as velveting."
"The process starts with marinating sliced meat in a protective coating, and then a quick cook in hot oil or boiling water, yielding increased tenderness for lean meats like chicken breast."
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