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Catchword for “velveting”
Catchword: velveting
Filed Under: ,
Part of Speech: n.
Quotation: I’m happy to share with you the secret behind such sublime results: a technique Western cooks, when speaking of Chinese cooking, refer to as “velveting.” All you have to do is mix together some egg whites, cornstarch, oil and Chinese seasonings, coat the raw chicken pieces with it and let them marinate for at least half an hour. Then you cook them very briefly in oil, but only until they turn white. The result is chicken meat with an absolutely tender texture and a coating that is so soft it feels like velvet in your mouth.
Article or Document Title:
“Stir-fry secret: It’s the marinade” (URL)
Author:
Wolfgang Puck
Article, Document, Publication, Web Site:
IndyStar.com
Publishing Location:
Indianapolis
Date of Publication:
Sept. 5, 2007
This catchword has yet to be researched.
Posted 6 Sep 07 | Permalink | Tell a Friend

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