Silking/Velverting Meat - Chinese Cooking

Stretch · 9 May 2013 at 21:09

I've read about this a few times in past but I've always been a bit dubious and impatient to actually try it.

It basically involves slicing the meat (chicken, beef, pork) reasonable thinly, then soaking overnight in a egg white and cornflour mix. The aim is too tenderise the meat and give it a more authentic Chinese texture.

Other ingredients are often added depending on the recipie. Rice wine, sherry, five spice, garlic, ginger, sesame oil etc.

After getting very frustrated with dry chicken stir frys I finally tried it today and the results are better than I ever expected.

A bit more info here if anyone is interested.

Anyone else tried this technique?

Stretch · 9 May 2013 at 22:37

kohlditz said:
The wife insists on tenderising any and all meat with Mirin, especially chicken.

It's actually the cornflour that acts as the primary tenderiser. I didn't have any egg white so I used only veg oil, cornflour and a small amount of salt. I'm sure the mirin helps

I'd love to know the science behind it.

Stretch · 9 May 2013 at 23:05

Rotty said:
when you say authentic Chinese texture, surely you don't mean like a takeaway/restaurant over here as the texture of their meats Is disgusting

I've not been to China, so yes I mean the food over here cooked by Chinese people in restaurants and take always. I'm reliably informed the silking technique is widely used in China/Hong Kong for many dishes though.

I agree the food here can often be unappealing. But I put this down to the meat being poor quality, not fresh and of questionable origin. However good Chinese food over here from reputable places is fantastic, and when cooked at home just isn't the same. Part of this for me is the meat often ends up very dry, which silking prevents.

All I can say is, if you like Chinese food, give it a go for yourself

Stretch · 10 May 2013 at 14:41

Some places I've read it takes 20-30 minutes other places over night. I must admit over night sounds a bit much. I don't think the cornflour actually penetrates the meat, I think it just protects during cooking.

I'll have to experiment because over night is a bit of a faff. Especially with Chinese cooking since it's normally quick and easy.