"velveting" meat for stir frying

[randy.56]

We stir fry occasionally, will give this a try, looking forward to. Never heard of it before, thanks for sharing all commits.

[jfmorris]

I’ve done Kung Pao shrimp from The Wok a couple of times now, and didn’t know I was ‘velveting’ when I followed the instructions to put the shrimp in cold water with baking soda and salt for 15-30 minutes. Now I know! I’ve not done it with any other meats yet…

[STEbbq]

Is this only for stir fry or is this recommended for something like skirt steak and tacos?

[jfmorris]

I don't think you want to do this for your fajita or taco meat. Just marinate/brine those how you already do it. I might be wrong, bit I think velveting plumps the meat up and it tends to brown less. Browning and maliard reaction are less important in wok cooking however.

[shify]

I've considered many times trying it out for something like chicken cheesesteaks or tacos but ultimately haven't pulled the trigger as I wasn't sold on it being the right texture and maybe being too soft/slippery.

The reason it might work you do velvet the lamb when making the "lamb burgers" from the Xi'an Famous Foods cookbook (which i've posed before) so it clearly works with some times of sandwiches

[Huskee]

I was wondering the exact same things as I was reading the above responses! Home made steak anything, even when using Prime ribeye, still seems too tough to me, more than restaurants anyway.

[RustyHaines]

Thanks for all the great information regarding this cooking method. Just what I expected from such an experienced group. Sadly I miss Bonesy piping in with a "Well I never heard tell . . . . ." reply. Still missing him, may he rest in peace.

[RustyHaines]

PS: -10 here this morning so time to smoke some cheese !!

[Huskee]

We're fortunate here I guess. It's +7, cold sure but no negatives yet.

[randy.56]

We tried this method last night, and will be doing it in the future. The flank was tender, you could cut it with a fork. Another good idea found on Amazing ribs.