tag:blogger.com,1999:blog-8590241869561905455.post1262985934054026010..comments2024-03-28T18:27:33.315-07:00Comments on Home Cooking In Montana: Chinese Chicken Stir-Fry....Using the Water Velveting TechniqueElliehttp://www.blogger.com/profile/18029231204593874635noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-8590241869561905455.post-83478795181025331972015-05-21T17:52:50.868-07:002015-05-21T17:52:50.868-07:00Anon, I don't see why you couldn't double ...Anon, I don't see why you couldn't double it. Should work just as well. Hope that helps... and enjoy!Elliehttps://www.blogger.com/profile/18029231204593874635noreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-48854175386438094582015-05-21T17:22:04.285-07:002015-05-21T17:22:04.285-07:00Can this recipe be doubled, tripled, quadrupled, e...Can this recipe be doubled, tripled, quadrupled, etc. or should I cook it 1 pound at a time?anonymoushttps://www.blogger.com/profile/02911367639231752902noreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-35924752841450001672013-03-07T12:55:05.524-08:002013-03-07T12:55:05.524-08:00Anon, I am glad you've enjoyed the recipe. As ...Anon, I am glad you've enjoyed the recipe. As for substituting the cornstarch for something else that has no carbs is quite difficult. The cornstarch does have a role in sealing in and keeping the meat moist. I'm not sure if the egg white only will help... because the cornstarch helps the egg to cling to the meat and provides that layer of protection. <br />You might want to skip the velveting altogether, if you don't want the additional carbs. I've heard of adding baking soda to achieve a tenderness in the chicken similar to velveting...you wash the baking soda away before cooking... it might be worth trying. <br />Hope that helps.... and thanks for sharing.Elliehttps://www.blogger.com/profile/18029231204593874635noreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-20259064190619578772013-03-07T10:22:17.642-08:002013-03-07T10:22:17.642-08:00Hi, I have tried this couple of times and its a bi...Hi, I have tried this couple of times and its a big hit already with my family. The only issue is the carb content of velveted chicken. Can I replace the cornstarch with something else. Can only egg whites work or do we absolutely need to add cornstarch?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-67184926109339072412013-01-30T18:09:40.499-08:002013-01-30T18:09:40.499-08:00Anon, Well, that's what the "books" ...Anon, Well, that's what the "books" say:)... the thing is that when you velvet meat in oil the texture is firmer than the one in water. Ideally both water and oil velveted meat should be stir-fried immediately. But since the water method yields a softer and more bouncy texture you can get away with refrigerating it for a bit. I'll be honest, I am not sure of the science behind it... how the oil method toughens the meat upon refrigeration. I can only guess. Just as hot oil crisps up a piece of meat, water will never do so. It's all in the science, I suppose:)... <br />Not much help, but the technique works:) Elliehttps://www.blogger.com/profile/18029231204593874635noreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-64242005453760890342013-01-30T16:13:07.683-08:002013-01-30T16:13:07.683-08:00Could you please explain why refrigerating after w...Could you please explain why refrigerating after will harden the chicken when using the oil velveting method as oppose to the water velveting method?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-27929508291475318862012-08-05T20:12:40.841-07:002012-08-05T20:12:40.841-07:00Anon, That's wonderful! So glad you tried it a...Anon, That's wonderful! So glad you tried it and that it was a success for you.... and that the family liked it. <br />I so appreciate you taking the time to stop by and share your feedback. Glad I could be of help:)... makes my day when someone enjoys a recipe I've posted.Elliehttps://www.blogger.com/profile/18029231204593874635noreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-64764239248571671782012-08-05T19:27:26.527-07:002012-08-05T19:27:26.527-07:00Just finished dinner. Made the velvet chicken and ...Just finished dinner. Made the velvet chicken and put it with celery and cashews in a brown garlic sauce.<br />My husband loved it and my young son thought the chicken was too tender! Thank you for the blog you made it very easy. P.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-3640346360769351792010-06-27T14:26:41.116-07:002010-06-27T14:26:41.116-07:00Andrea, I really appreciate you taking the time to...Andrea, I really appreciate you taking the time to write and share your feedback. It really makes my day when someone else tries a recipe and likes it just as much as we do:)....So, thank you. <br /><br />I am glad you liked it as well. I have tried it with beef as well....and liked the results. ~EllieElliehttps://www.blogger.com/profile/18029231204593874635noreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-2370355102520050302010-06-25T19:26:19.754-07:002010-06-25T19:26:19.754-07:00Hi Ellie, I made this tonight. We LOVED it!! The...Hi Ellie, I made this tonight. We LOVED it!! The chicken was amazing. Thanks so much for blogging about it so I could find it and enjoy it as well. I really love your blog, this is the 2nd thing I've made and I'll be back for more :)<br />http://andrea-thekitchenwitch.blogspot.com/2010/06/chinese-style-chicken-techinque-water.html if you want to read my entry :)Andrea the Kitchen Witchhttps://www.blogger.com/profile/16896165794082554089noreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-37995436976826849862010-06-11T06:55:24.447-07:002010-06-11T06:55:24.447-07:00Budafist, So glad you stopped by.... Yes, this met...Budafist, So glad you stopped by.... Yes, this method also allows the food to be cooked-to-order... ensuring you get a hot sizzling plate and nice velvety meat:). <br /><br />Pretty neat to know that you've seen this firsthand....I am glad I stumbled upon this technique, as I will be making my stir-fries this way from now on...Elliehttps://www.blogger.com/profile/18029231204593874635noreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-34357173895523919442010-06-09T21:46:19.469-07:002010-06-09T21:46:19.469-07:00My family used to own a Chinese Takeout and that&#...My family used to own a Chinese Takeout and that's how my papa cooks meat. I always assumed he was just precooking it so that it would be faster when people ordered it, but looking at your post it seems that he was velveting. Isn't it funny that I'm learning this from your blog instead of from my father?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-68468520143719704922010-06-08T06:41:06.569-07:002010-06-08T06:41:06.569-07:00Andrea...Thanks for stopping by. I wish I had come...Andrea...Thanks for stopping by. I wish I had come up with the idea...but am really glad I came across this type of method. Sure makes Chinese cooking much simpler!<br /><br />Speranta, Multumesc pentru visita, si pentru incurajare. Apreciez mult. ~EllieElliehttps://www.blogger.com/profile/18029231204593874635noreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-54134105081228850212010-06-05T20:01:24.539-07:002010-06-05T20:01:24.539-07:00Arata minunat !mereu ma suprinzi cu retete interes...Arata minunat !mereu ma suprinzi cu retete interesante !Sperantahttps://www.blogger.com/profile/10868089524605020757noreply@blogger.comtag:blogger.com,1999:blog-8590241869561905455.post-45551729889822003752010-06-04T09:37:08.767-07:002010-06-04T09:37:08.767-07:00You are a genius! All of those dishes look amazin...You are a genius! All of those dishes look amazing and just like the Chinese restaurant :) I can't wait to try this method myself. thank you so much for sharing this with us!!!Andrea the Kitchen Witchhttps://www.blogger.com/profile/16896165794082554089noreply@blogger.com