Velveting meat before stir-frying makes for a better and softer texture. The 30-minute method uses pantry staples you probably have on hand. Cornstarch or baking soda work equally as well. If you turn ...

Ever find that you can't completely replicate the tender moist silkiness of restaurant stir-fried meats in your own wok? Most Chinese restaurants use a technique called velveting to ensure meat stays ...

The velveting technique is the secret Chinese food places use to make sure meat stays tender and silky (velvety!). If you don’t want to do it with the traditional oil-blanching, use water instead. In ...

Whether you have 15 minutes or 3+ hours, we have a technique that will help you score succulent, ultra-tender steak, pork, ...

And we are not talking about the fabric. When I was a museum educator at the Museum of Food & Drink in New York City and I led countless tours in the Chinese-American foodways exhibit we always talked ...

Velveting meat is an Asian technique for tenderizing meat for stir fries and other Asian dishes. The method in this recipe is using egg white mixture with cornstarch. After it’s marinated the chicken ...

Kabobs are one of the best foods to throw on the grill. They're full of flavor and easily customizable whether you're skewering dry-rubbed steak, marinated chicken, or tender and sweet summer squash.

If you turn to takeout because you don't think you can replicate that tender and succulent texture of meat found in Chinese or Thai restaurant stir-fries at home, I'm here to share that your solution ...