Velvet meat

You can tenderize tougher cuts of meat by “velveting” them, a technique popular in Southeast Asian cooking. It’s easier than it sounds!

Velveting is the key to unlocking the true potential of your homemade stir-fries. It’s incredibly easy to do and involves pantry staples that you likely have on hand.

Learn how to achieve perfectly velvety beef every time with these two foolproof methods. Say goodbye to chewy, tough meat with these easy techniques that will elevate your stir-fries and Asian-inspired dishes. Perfect for adding a gourmet touch to your home cooking.

Find out how the traditional Chinese cooking method, velveting works on beef for the most tender steak ever.

A salt brine and meat mallet aren’t your only options for the most succulent and juicy meat dishes. Learn how to use baking soda to tenderize meat quickly.

handy hint for tenderising meats for stir frying.

Preparing velvet meat is a staple technique in Chinese cuisine that allows home cooks to tenderize tough, chewy cuts before stir-frying them over high heat in a wok. Expand your home cooking repertoire and learn the techniques for velveting beef.

It’s surprisingly easy to do at home.

Velveting is a common Chinese cooking technique, where you marinate and pre-cook meat or seafood before stir-frying. Learn how to velvet pork for stir-fry!

Velveting meat is a common practice in Chinese stir-fries. But the oil version is complicated. Try this simpler method that uses hot water instead.