The Velveting Culture

By: Chef Saif Hashmi*

VELVETING CULTUREVelveting is a Chinese cooking technique commonly used in stir-frying. Meat or seafood are marinated in a mixture of egg white, cornstarch and rice wine, and then briefly blanched in oil or water before finishing off in the stir-fry process with other ingredients.

Cooking techniques are a set of methods and procedures for preparing, cooking and presenting food. Good techniques also take into account economical use of food and cooking fuel resources, as well as food safety.

We tend to call them “techniques” in English rather than “methods” owing to the influence of French cooking, which refers to them as “techniques.”

The techniques used in preparing a dish can affect what the dish is like as much if not more than the ingredients themselves.

Velveting meat is the practice of marinating slices of meat in egg white, wine, and cornstarch is a Chinese cooking technique that we’ve covered here on Serious Eats before.

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.

Another alternative, if you don’t regularly oil-blanch or deep-fry at home, trying to figure out what to do with half a cup or more of used oil can be an annoyance. Also, if you’re just starting to stir-fry, the task of working with a large amount of oil may be off-putting. My solution is to use a method called water-velveting instead.

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. It’s simple, quick, and much more home-kitchen friendly. The main question is whether there’s a significant difference in taste and texture.

The Velvet Room brings to you, The ‘Velveting’ Culture. The Velvet Room would make for an opulent choice when it comes to the Asian Cuisine. They want to exemplify an impeccable oriental dining experience with a sophisticated yet high-energy blend. They want to position themselves on the culinary map as a deluxe pub next door serving the best of Asian cuisine styles. Their aim is to breakthrough with a classic worldliness through the velvety finesse and grandeur of our food and service.

The Velvet Room gets its name from the age-old Asian technique called “Velveting”.

Velveting is a technique used in Asian cuisine to preserve the moisture of meat and vegetables while cooking. Additionally it adds a soft and/or ‘velvety’ texture to the dish. The velveting technique makes it easier to chew the meat. It creates the juicy, delectable consistency in the dish. The velveting technique, popularized by the Chinese Cooking Culture is now making it’s way into the kitchens all over the world and The Velvet Room is excited to bring this culture to the city with its delectable food with exciting flavors to pamper your taste buds.

While most people know to ditch the fryer when cooking up healthy meals, many don’t think about how their cooking method affects the nutritional make-up of their entrée. There are plenty of ways to cook up juicy and flavorful food using any technique. The selection of quality ingredients, safe products, hygienic standards, and proper waste disposal, all this together makes the dish not only tastes good, but also sounds good.

The Velvet Room uses the velveting technique while creating the exotic dishes at the place and tells us about how changes the entire look feel and taste of the authentic dishes. “The technique is applied to raw meat before cooking either in oil or in water. It involves pre-coating the meat with a mixture of oil, egg white, cornstarch, and sherry or rice wine. The meat can then besautéed, stir-fried, deep-fried, simmered, or boiled.Color, smell and taste are the three traditional aspects used to describe Pan Asian food, as well as themeaning, appearance and nutrition of the food. Cooking should be appraised from ingredients used, cuttings, cooking time and seasoning.

*The Velvet Room

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