How To Velvet Meat - Velveting Meat Chinese Tutorial

Great method, really works, amazing and delicious
Thank you for sharing

what is Chinese cooking wine?
Thanks all...

Umm, THATS AN AWFUL LOT OF SODA... THIS IS BULL.... YOU ABSOLUTELY DO NOT NEED TO DO IT THAT WAY! THIS IS NOT THE WAY TO VELVET MEAT!

ya'll if you dont rinse of that bicarbonate you're gonna regret it. lolz

Can you substitute the wine for anything else?

Bicarbonate soda is not sodium 😂

Just to be clear
it’s called corn flour in uk and Australia and corn starch in the United States
It’s white, looks like white all purpose flour and used to thicken sauces.
To add to confusion, corn flour in the US is yellow, used to make corn bread!

after boiling can I keep it in the fridge as a meal prep and make a stir fry a bit later?

What kind of pans are those?

If I don't mind the salt, which method is better?

What is a half of a kilo of meat? People in the USA buy meat by the pound, not in kilos!

I almost died when he said it feels disgusting actually hhhh

Tried the egg white receipe on 1kg of good chuck for a beef stew. Fantastic! The meat was soft, but not mushy. Ordinarily, I flour the beef and brown, then slow-cook, but I get stringy pieces of meat. The egg white recipe is perfect .... want to try on lamb stew next. 🙂🙃🙂🙃🙂

You're going to put thin slices of beef into boiling water for *TWO FULL EFFING MINUTES* ?!?!?! You just pulled that "two minutes" figure right out of your ass, didn't you? I absolutely guarantee you did NOT time it using an actual timepiece. And you dare to put this misinformation out there when people view your videos to learn something new? Unbelievable! You should be ashamed of yourself.

Thanks for the advice mate! When using your Method #1, after marinating in the fridge, can I just put the meat directly into the stir-fry without blanching/cooking it first in the hot water?

It looks like you used an electric hand mixer to beat up the egg white in the first method. This wasn't mentioned in your technique. You showed a hand whisk only for combining ingredients.

Why do you boil it? The idea of boiled meat sounds repulsive.

I love how most of the comments are finnish high school seniors

Why didn’t you just stir fry it raw ? What is reasoning behind boiling the beef?

I have to it a try

Awesome video! Worked like a charm.

Can the velveting method be used to fry a large slice of steak?

95% of Chinese people have never heard of 'velveting'. It is a peculiarly foreign obsession! And we never stick it into boiling water!

You really know very little about Chinese cooking.

I'll take "cook for couple of minutes" as 2-3? I'll try with 2-3 minutes, then I'll REEEE here if it won't work.

Can you freeze the meat after it has marinated?

You were on my english final I listeneted to this video for an hour while killing time

Boiled? You don’t boil that meat mate!

Is the cooking wine important or can I skip/replace that ingrediant?

Brilliant

Thank you. Eating this helped me with the muscle tinges I started having after going vegan for a week.

Muistakaa poistaa excess surplus mixture

Why do you favour the first method?

Huutista

Huutista

kiitoksia ilmasista pisteistä

YTL sensorit valitsee aineistot sillee et "Hei katoin tos yöllä kivan ruokavideon"

Kiitos ytl. Hyvä koe oli

Teenpä illalliseksi velvet meatia ja eton messiä jälkkäriks😍

olipa herkulliset kirjotukset, samettilihaa ja eton mess

Kiitos ytl

JA VITUN EZ

kiitos ytl

Next video about Eton mess?

suomen abit kiittävät tästä videosta!

Oli taas ilmaset kirjotukset ...

Iha ok video, mut ootko kattonu simpsonit sarjasta jakson himo läski homer :D

Thanks for the tips. Method #1 egg white and cornflour, is it possible to do this without the Xiaoxing wine? If l had a, cheap RIB-EYE and put the whole piece in the marinade, will it still work, if l skip boiling the steak. Thank you🙏

Question: What cut of beef did you use for this video? I used top round, but it didn't come out like it was supposed to. I used the egg white method.

I tried the first method on some tough venison for "beef and broccoli", and it was amazing just how tender it was! Your right,I will use this method EVERY time! Thank you!