Category Archives: Technique

define: velveting

a technique in chinese cuisine for preserving the moisture of meat while cooking. it provides a soft or “velvety” texture to the meat of any entree. this technique is applied to raw meat before cooking, and involves pre-coating the meat with a mixture of oil, egg white, cornstarch, and sherry or rice wine.

Have you ever made a stir fry so enthusiastically but were left disappointed because your chicken ended up super dry & rubbery? If your answer is yes, don’t worry… so have I (sad story, I know). Well, cry no more, my friends, because now you know what you were missing!

So let me keep it real for you – don’t even bother with the egg whites, and the oil, and all that fancy stuff… the most important ingredient here is cornstarch. I mean, think about it: why would you waste your time with the extra stuff when all you’re trying to do is make a quick (yummy) meal after work?!

If it makes you feel any better, I don’t entertain the fancies. I just sprinkle on a little bit of salt & pepper and generously coat the chicken with cornstarch (I prefer to massage the cornstarch in because the last thing I want is lumps in my food. Uhhh… ew). Next, marinate the chicken in your stir fry sauce for a good 20 minutes at room temperature; and then when you’re ready, throw the meat into a wok with some veggies and you’ve got yourself some juicy, moist Kung Pao Chicken! Woo!

P.S. I cheated today. I googled the definition because my dictionary didn’t know the definition.

define: degorging

the process of drawing out a vegetables moisture before cooking. it is a method often used to remove bitterness (due to a buildup of toxins) from an item.

So I have to admit, I’ve only ever done this with eggplant but you can do this with any sort of root vegetable (potato, turnip, carrot, etc.) It’s super easy: cut the vegetable into slices (or cubes) and let it soak in heavily salted water for about 5 minutes. Oh, and don’t forget to rinse the veggies throughly before cooking, otherwise your food will be super salty and that’s no fun for anyone!