#velveting

[fritesandfries]

Spicy Seared Scallops

When I make scallops, the first cooking technique that comes to mind is searing. It’s just so easy, simple and fresh. Like sushi, I don’t like my scallops to be fussy and saucy that the flavor gets hidden. I had thought about velveting -- a Chinese cooking technique that makes everything magically smooth and silky -- but I got a little lazy and I ran out of cornstarch.

You can incorporate velveting into this recipe by adding an egg white and cornstarch while the scallops are taking a little bath in some Chinese rice wine and other ingredients. Velveting is a little more involved that what I am willing to write for this super short recipe post though. Sorry, guys. You can learn more about the technique here if you’re interested in learning more. Maybe I’ll tackle this is in another blog post...

For 3-4 servings:

1 lb. large scallops (fresh)

1/2 tsp. kosher salt

1/8 tsp. white pepper

3 teaspoons Chinese rice wine

2 tbsp. vegetable oil

1 bird’s eye chili, finely chopped

2 tsp. finely chopped chives

2 tbsp. fried shallots*

In a small bowl, thoroughly combine scallops, rice wine, and salt white pepper. Refrigerate for 30 minutes.

In a cast iron skillet, heat vegetable oil over medium-high heat. Transfer scallops to pan and sear on each side, about 1 1/2 minutes per side.

Plate scallops. Garnish with chopped chili, chives, and fried shallots*.

Serve as a side with a traditional Chinese-style dinner.

*I use the pre-made fried shallots (sometimes labeled as red onions) that you find at most Asian grocery stores in the spice section.

[bewitchingkitchen]

THE BEAUTY OF VELVETING

Oriental-style stir fries are often part of our rotation meals for dinner. Usually chicken or shrimp as the main protein. Shrimp cooks super fast, I usually brine it and incorporate it into the wok, and that does prevent it from getting tough and dry. But if you want the most perfect and succulent texture, look no further: go for the traditional Chinese method of velveting. It can be done in oil…

THE BEAUTY OF VELVETING

[thetravelingtotoros]

I need to work on “velveting” my meat, I think. Oh well, try again! #totoro #velveting #chicken #lomein #practicemakesprogress https://www.instagram.com/p/CRMm1FnnPWE/?utm_medium=tumblr

[wolfingitdown-blog1]

“Velveting” Chicken – Recipe/Technique

This extra step to your stir-fry is SO worth it! This technique is called velveting. It adds a little extra time and effort, but really is only whipping up a marinade and letting the meat rest in it for about 30 minutes. Perfect time to prepare your other stir-fry additions.

What you need:

For every 1lb of meat, cut into bite sized pieces, use:

1 egg white

½ t kosher or coarse salt

1T cornstarch

1T rice vinegar (if you don't have this or cannot find it, lemon juice or other wine vinegar can substitute)

1T vegetable oil

What you do:

Slice/cut your meat into desired size. Set aside.

In a medium bowl, combine egg white(s), salt and rice vinegar. Whisk. Add in oil. Whisk.

Add in the corn starch and whisk well.  

Mix in the meat, a few handfuls at a time and make sure it is coated well.

Marinate in the fridge for about half an hour.

Now is the time to prepare your other ingredients for your dish and set aside.

In a medium saucepan, bring water to a boil.

When you are at a rolling boil, add in some of the meat and stir so that it doesn't stick.

Boil about two minutes and remove with a slotted spoon or strainer.

Assuming that you are preparing more than 1lb of meat, do this until all of the meat is cooked.

Shake in a strainer to remove any excess water.

Now it is ready to add as you normally would to any stir fry type dish!

[reisearnor]

babe I'm so glad I came back to see you with a yosuchie sideblog

of course babe i love them so much

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i can’t follow back from there but it’s a lovely hate-free place for my #1 ship!!