Velveting
id:
velveting-174-14971191
title:
Velveting
text:
Velveting is a technique in Chinese cuisine for preserving the moisture of meat while cooking. Additionally, it provides a soft or "velvety" texture to the meat of any entrée. Raw meat is coated in corn starch and then par-cooked by briefly frying or blanching to set the coating. Shaoxing wine and soy sauce are often added for flavor. The meat can then be sautéed, stir-fried, deep-fried, simmered, or boiled. During cooking, the velveting mixture insulates the meat fibres from heat, preventing th
brand slug:
wiki
category slug:
encyclopedia
description:
Chinese meat moisture preservation technique
original url:
https://en.wikipedia.org/wiki/Velveting
date created:
2010-05-09T16:06:09Z
date modified:
2024-09-03T03:11:52Z
main entity:
{"identifier":"Q10901514","url":"https://www.wikidata.org/entity/Q10901514"}
image:
fields total:
13
integrity:
15