Water velveting is simple, quick, and home-kitchen friendly.
Typically, after the meat is marinated, it is quickly blanched in a bath of hot oil and then drained, at which point it's ready to be stir-fried. The end result is meat that's tender, silky, and smooth in texture. But while easy for restaurants, oil-blanching, also known as"passing through oil," can be cumbersome to do at home, since it requires using enough oil to fully cover the meat.
With water-velveting, you marinate the meat just as you would if it were being oil-blanched. But instead of briefly cooking it in hot oil, you blanch the meat in boiling water with a little bit of oil added to it. The water-blanched cod was a little more delicate than the oil-blanched sample, but if you're careful while stir-frying, it still isn't a problem.Here are the basic steps for water-velveting. This works with all kinds of meat and stir-fry recipes.I start by measuring out my egg white precisely. Estimating the amount of egg white here isn't a great idea because too much can interfere with how the cornstarch interacts with the meat.
Place the dried meat in a bowl and pour the velveting mixture on top. Mix everything together well, then refrigerate for 30 minutes.
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