Velveting
A brief marinade — often starch, a little oil, sometimes egg white — that keeps stir-fried meat tender.
Why it works
Starch gelatinises into a thin coat that holds moisture at high heat. It is a texture technique, not a flavour disguise.
How to do it
- Slice meat thin against the grain.
- Toss with starch, a pinch of salt, and a little oil. Some kitchens add egg white.
- Rest 15–20 minutes.
- Pass quickly through hot oil or water, then stir-fry with the sauce.
Common mistakes
- Too much starch, which turns gummy.
- Overcrowding so the meat steams in its coat.
