whatilearned
Read more: https://www.seriouseats.com/chinese-velveting-101-introduction-water-velveting#:~:text=Velveting%20meat%E2%80%94the%20practice%20of,ready%20to%20be%20stir%2Dfried.
TIL about a Chinese cooking method called ‘Velveting’, which is a cornstarch and egg mixture that you soak meats in for a few hours prior to cooking. This provides more thermal mass which cooks the meat slower and creates a moisture barrier that seals in the juices for exceptionally tender meat.
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I usually do flour and/or cornstarch with a little oil for meats, like stir fry. And for this reason.
So they batter the meat? Have I got that wrong?
What if I told you the reason why people coat things in flour before frying them is for the same reason essentially?