Velveting Meat

Chowhound Jed Kolko is a Chinese-food autodidact. He’s taught himself to “velvet” his meat for a stir-fry using this marinade, sealing in moisture and keeping the meat soft as it cooks.

This video was originally published in 2008.

CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.

See more articles