bruno22rf Posted August 25, 2020 Report Share Posted August 25, 2020 Faster method of velveting chicken breast meat (stops meat becoming dry or chewy during cooking) - cut chicken to desired size then sprinkle Bicarbonate of Soda over the meat - make sure every piece has a dusting - after 20-30 minutes (smaller pieces take longest) put the meat into a colander and rinse thoroughly then dry as best you can (rolling them around in a Tea Towel seems to work) - then just cook as you normally would. p.s. you can still marinade the meat after velveting. Quote Link to comment Share on other sites More sharing options...
Smokersmith Posted August 25, 2020 Report Share Posted August 25, 2020 What’s the slow way!!? I’ve always dusted with cornflour and a quick blanch. Quote Link to comment Share on other sites More sharing options...
bruno22rf Posted August 25, 2020 Author Report Share Posted August 25, 2020 Maybe faster should have read easier - no heating involved either. Quote Link to comment Share on other sites More sharing options...
243deer Posted August 26, 2020 Report Share Posted August 26, 2020 The chinese way is to marinade in beaten egg white Quote Link to comment Share on other sites More sharing options...
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