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Southern China, Cantonese culinary tradition Techniques

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Southern China, Cantonese culinary tradition
Chinese Velveting — Starch Science and Chemistry
Southern China, Cantonese culinary tradition
Velveting (guo you or shang jiang) creates the silky texture of restaurant-quality stir-fried meat by pre-treating with alkaline marinade or oil-blanching. Baking soda raises pH, breaking myosin cross-links and preventing protein contraction during high-heat cooking. The result is impossibly tender meat even from tougher cuts.
Chinese — Food Science — Technique Chemistry foundational →