1. Cheers krackers!

  2. I’m not sure I would call the second method “velveting”. The second method
    is just tenderizing in my opinion. Velveting gives you that smooth coating
    on the surface and tenderizing with baking soda gives you that gummy
    texture. In Chinese restaurants, I believe they do both, by mixing some
    soda into the cornstarch slurry. They also parfry instead of parboil most
    of the time, but it’s quite messy to do at home.

  3. Oh mate i wondered how they did it, nice one AG i’ll give it a try I love
    stir fries. Cheers krackers

  4. this is what i`ve been lookin for, for aaaaaaages!! …. tks

  5. nice mate, neither of these 2 vids appeared in my sub box :(

  6. I have never seen this, so interesting! Great video!

  7. do you have boil the meat?

  8. What would happen if you just boiled the meat for 2 mins then fry??

  9. That looks good!!!!!!

  10. yeah unfortunately you do, if you don’t method one results in cooked egg
    around the meat, and method 2 the pieces stick to the wok really badly.


  12. Thanks matey :)

  13. How To Velvet Meat – Velveting Meat Chinese Tutorial?

  14. How To Velvet Meat – Velveting Meat Chinese Tutorial?

  15. The bi-carb method works,. but it makes the meat smell and taste horrible.

    I can tell which method a restaurant uses since the taste of bi-carbed meat
    it impossible to forget.?

  16. at 1:51 there are two bowls of meat, one is paler and the other is
    brownish. Which one was marinated using bicarb soda and which one was
    marinated using the egg and cornstarch mixture??

  17. bi-carb ? is that baking powder??

  18. So you boil the meat, then stir fry??

  19. The marinade is good (but DO NOT foam the egg whites)… the cooking method
    is wrong. The Chinese use oil heated to a gently simmer and oil poach the
    meat until 1/2 to 3/4 cooked. This will produce a true velveted silky
    texture to the meat. Cooking the meat in a raging boil and for as long as
    you do makes for boiled meat.?

  20. I wish you write the ingredients on video. You’re speaking fast and i cant
    understand all.?

  21. The two methods work on entirely different principals.

    Velveting, or the first method keeps the meat moist.

    The second method actually chemically breaks down the connective tissue by
    neutralizing the amino acids with the baking soda’s basic nature.

    The second method, while extremely effective, does tend to leave a weird
    aftertaste depending on how much you put into it.?

  22. That is a good idea to tenderise meat. Remember a good cooking thermometer
    is an important tool to have in your kitchen.?

  23. Bi carb is baking soda not baking powder. It’s a word most people associate
    with by saying Bi carbonate of soda. So it’s baking soda.?

  24. can we use an alternative to chinese wine???

  25. Hello, What do you mean: “then wipe off excess mix” Do you rinse it under
    running water or using a piece of paper towel? Thanks! Peter?

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