Velveted Pheasant with Soy Mirin and Ginger

Velveting is used to prevent delicate foods like chicken breasts, prawns, from overcooking. The food is coated with a mixture of unbeaten egg white, cornflour and sometimes salt either a touch of sesame or vegetable oil.It is then put into the refrigerator for about 20-30 minutes to ensure that the coating adheres to the food.The velvet cloak protects the flavour and texture of the food when it is put into warm oil or water for a few minutes will cook it briefly but not entirely and then drained before another final cooking.Velveting keeps the food moist and gives it a velvety texture, thus its name.

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