Velvet | Cook Well

Tenderizing meat for stir-fries with a special marinade process.

What are the fundamentals of velveting?

Velveting is a cooking technique that involves meat in a mixture of cornstarch, egg white and/or baking soda, and additional flavorings. Once marinated, the meat is briefly or par-fried in water or oil before stir-frying.

Often, the meat is thinly sliced, rinsed in water, and aggressively massaged to loosen the meat fibers and allow the marinade to better tenderize the protein.
Some recipes skip the par-cooking step and just rely on the marinade for tenderization.

This method helps to tenderize the meat and create a soft, exterior texture on the pieces, which is where the technique gets its name. Velveting ensures that the meat remains juicy and tender throughout the process.

How does it work?

The rinsing and massaging break down the fibers (mechanical tenderization). The egg white and baking soda are basic (alkaline), which prevent the meat fibers from tightening back up.
When cooked, the egg white sets and the starch in the marinade to create a protective coating around the meat, preventing it from drying out and allowing it to absorb sauces more effectively during stir-frying.