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Velveting Meat



To velvet your meats you will need, (beef, chicken or pork), enough water only to wet meat, enough cornstarch to very lightly coat the protein and enough oil to again lightly coat it. I prefer ginger/onion oil (recipe on Firebird Chicken & Noodles page) or sesame oil or canola as a last resort. Mix all liquids with protein and massage until absorbed. Add cornstarch, massage again and allow to marinade for twenty to twenty-five minutes. Velveting will give proteins a uniform pleasing texture.

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