Chinese cooking technique called velveting

This is a common Chinese cooking technique called velveting the meat. Basically, the meat is marinated in egg whites and cornstarch (other optional seasonings may be added, depending upon what flavour you wish to achieve), then refrigerated for about an hour before cooking.  This helps to create a barrier between the direct heat source and …

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Yoghurt as a marinade

Yoghurt is a natural tenderizer. Marinades add flavour to food. They also add moisture, particularly when the marinade contains an oil base. Dairy-based marinades, such buttermilk or yogurt, are probably the only marinades that truly tenderize. Only mildly acidic, they don’t toughen meat the way strongly acidic marinades do. It seems that the calcium in dairy products …

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