If you have ever wondered why meat in restaurant-style stir-fries tastes noticeably more tender than what you make at home, the secret may be a simple technique called velveting. Despite its elegant name, velveting is not complicated or limited to professional chefs. It is a practical method that home cooks can use to turn ordinary chicken, beef, or pork into soft, juicy, restaurant-quality bites without extra cost or effort. Continue reading…
