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Home Cooking 7

"Velveting" chicken.

Robin Joy | May 24, 200810:28 PM

I remember this as a pre-cooking technique prior to stir-frying which produces a particular texture to chicken (and other meats?) and I know it involves cornflour but I've forgotten the details. Can anyone help please?
Thanks.

"Cornflour" is the name here in the UK of the thickening agent used mixed with cold liquid. Is it "cornstarch" in the US?

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