Velveting Meat for Stiry-Fry

smbishop

Never heard of this, but apparently, the recipes I have followed include it, but not name it.  Basically it is tenderizing the meat before cooking.  Did a bit of research and there are different methods using cornstarch, egg whites, baking soda, and heating in oil or blanching in water.  Anyone else do this?

https://www.seriouseats.com/2014/07/chinese-velveting-101-introduction-water-velveting.html

https://www.recipetineats.com/how-to-tenderise-beef-velveting-beef/

Made this yesterday, before I knew what velveting was:

https://cafedelites.com/wprm_print/40566

Mattman3969

Nice wok event you had there!  

I used to velvet the meat in water/oil mixture. I realized that if I marinated the meat in a good Chinese cooking wine with some salt/pepper and cornstarch the protein was as tender as velveting. 

Another trick is to have a stable 500-600° fire below the wok.  Cook the meat hot and crazy fast and you will have tender meat.  

Last - I really enjoy the Cafe Delights website

smbishop

Mattman3969 said:

Nice wok event you had there!  

I used to velvet the meat in water/oil mixture. I realized that if I marinated the meat in a good Chinese cooking wine with some salt/pepper and cornstarch the protein was as tender as velveting. 

Another trick is to have a stable 500-600° fire below the wok.  Cook the meat hot and crazy fast and you will have tender meat.  

Last - I really enjoy the Cafe Delights website

@Mattman3969 Thank you!  That is what I have always done with the marinade and I have learned to cook the meat in small batches to keep the oil hot.

RRP

Never even heard that term before so thank you! Hopefully this thread of yours might be a lead in to more wok discussions for new eggers! To me the BGE is a great use for woking! I prefer using my a Large in connection with a  spider from CGS. Legs down makes your wok higher from the coals and conversely legs up makes a quick hot wok cook.
The secret to woking in a BGE is getting a good bed of hot coals while bringing your wok hot as well and then closing your bottom vent while you leave your dome wide open while you do the quick cooking!