Science behind Velveting
- Cut chicken breast into 1/3 and each thinly slice
- add in a bowl,
- add water to slightly submerge cut up chicken,
- add some salt and stir to loose up chicken and dissolve salt
Alternatively, you can brine the chicken with salt or baking soda or both, which breaks down the protein in the meat and tenderize it.
Then one could velvet the meat, cornstarch and egg white is what's typically used but he's not using egg whites probably because of the cost of the egg whites, I'm guessing, It's a commercial application. The corn starch coats the outside of the chicken and doesn't allow it to release the moisture i.e. contains the moisture better the egg white adds to that velvety texture and mouthfeel.
And there you have it, there it is, and there you go.
No comments:
Post a Comment