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Why does velvetting work?

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Why does velvetting work?

Howard-2 | May 19, 2004 04:56 PM

Velvetting is a technique in Chinese cooking in which strips of protein of some sort (beef, pork, chicken, lamb, etc) are marinated in a mixture of egg white, sherry, and cornstarch or water chestnut flour. (Water chestnut flour and cornstarch seem like virtually the same thing; they have the same feel, and serve the same function.)

Velvetting makes meat incredibly tender.

Can anyone tell me why it works?

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