The process itself is simple and relies more on technique than time. Meat is sliced thinly against the grain, then gently coated in a mixture that typically includes cornstarch, egg whites, and sometimes a small amount of oil or seasoning. After resting briefly, the meat is partially cooked by blanching it in hot water or oil just until it turns opaque.
This step sets the coating and locks in moisture. What makes velveting especially appealing is its versatility. The technique works well with different types of meat and complements a wide range of flavors. It improves texture without changing taste, showing how one small adjustment can significantly elevate everyday cooking.
