Speckle Park Cook Book Glossary

Glossary

Cooking terms

Against the grain

Slicing against the grain means cutting across the direction of the muscle fibres instead of along them.

Key concepts

  • Find the fibres. Look for fine parallel lines running through the cooked meat; they are the grain.
  • Cut across them. Turn the knife at a right angle to those lines, and cut thin slices.
  • Why it tenderises. Each cut shortens the long, tough fibres into short ones that fall apart easily as you chew.
  • Matters most for lean, fibrous cuts such as flank, skirt and brisket flat; it makes little difference for a tender roast.
  • Change direction. In brisket, the grain shifts between the flat and point, so check again after separating them.

Bake

Baking is cooking in the enclosed, dry heat of an oven, usually for dishes, pies and casseroles rather than a bare cut.

Key concepts

  • Typical heat. Most baked beef dishes cook at 175–190°C (350–375°F).
  • Dishes and casseroles. Lasagne, shepherd's pie, meat pies and stuffed vegetables all use this method.
  • Cover to keep moist. Foil or a lid traps steam; remove it near the end to brown the top.
  • Check the middle. Ground beef dishes should reach 71°C (160°F) throughout.
  • Versus roasting. Roasting usually refers to a whole piece of meat; baking is for assembled dishes.
  • Common mistake. Opening the oven door repeatedly drops the temperature, so check once near the end and rely on a thermometer, not guesswork, for large dishes.
20 recipes use this technique

Bark

Bark is the dark, chewy, intensely flavoured crust that forms on the outside of slow-smoked meat.

Key concepts

  • Three ingredients. A spice rub (often just coarse salt and pepper), smoke and long time.
  • How it forms. The surface dries, smoke particles settle and the rub caramelises through the maillard-reaction.
  • Don't spritz too soon. Wait until the surface sets, about 3–4 hours in, then mist lightly.
  • Protect it. Wrapping in foil softens it; butcher paper keeps more crust (see smoke).
  • Common mistake. Slicing before resting or cutting off the best part with the fat.
  • Texture check. Good bark is dark mahogany, set firm to the touch, and slightly chewy rather than crunchy; if it turns bitter, the rub was too sugary or the fire too hot.

Braise

Braising means browning meat, then cooking it slowly, covered, in a small amount of liquid until tough fibres turn tender.

Key concepts

  • Brown first. Searing builds flavour through the maillard-reaction, and the browned bits (fond) go into the sauce.
  • Partly submerged. The liquid should come halfway to two-thirds up the meat, not cover it; that separates a braise from a stew.
  • Low and slow. Aim for a bare simmer on the stove or 150–160°C (300–325°F) in the oven, usually 2–4 hours.
  • Why it works. Long, moist heat melts collagen into gelatin, giving silky meat and a sauce with body.
  • Common mistake: boiling hard, which tightens the meat so it dries out even while sitting in liquid.
65 recipes use this technique

Broil

Broiling cooks food with intense heat from the oven's top element, like an upside-down grill.

Key concepts

  • Close to the element. Place the rack about 8–10 cm (3–4 in) below the heat for thin cuts; lower for thicker ones.
  • Preheat. Let the broiler warm up for 5 minutes before the meat goes in.
  • Best for thin cuts. Steaks, skirt and flank up to about 3 cm (1¼ in) thick brown well before the inside overcooks.
  • Watch closely. The meat can scorch in under a minute; stay at the oven and flip halfway.
  • Use a rack. A pan with a rack lets fat drip away and cuts down on smoke.
1 recipes use this technique

Carryover cooking

Carryover cooking is the rise in internal temperature that continues after meat leaves the heat.

Key concepts

  • How much. Expect 3–8°C (5–15°F) more; thick roasts rise the most and thin steaks the least.
  • Why. The hot outer layers keep pushing heat toward the cooler centre.
  • Pull early. Remove the meat before it hits your target; see doneness for temperatures.
  • Plan the rest. The rise happens during resting, so tent loosely rather than wrapping tightly.
  • Common mistake. Cooking right to the target, then watching a medium-rare roast drift to medium.
  • Thickness matters. A small, thin steak cools quickly and barely rises, so apply the full allowance only to big roasts and thick cuts that hold plenty of heat.

Collagen

Collagen is the protein in connective tissue that holds muscles together, tough when cooked fast but meltingly soft when cooked long.

Key concepts

  • Where it lives. Hard-working muscles such as chuck, brisket, shank and short rib contain a lot of it.
  • Fast heat makes it chewy. A quick-cooked brisket will be tough and rubbery.
  • Slow heat melts it. From about 70°C (160°F), over hours, collagen dissolves into gelatin, giving silky meat and sticky sauces (braise, stew, smoke).
  • Gelatin gives body. This is why bone-in stocks set into jelly when chilled.
  • Common mistake. Boiling hard, which squeezes moisture out before the collagen has softened.

Cure

Curing preserves and flavours meat by drawing out moisture with salt, often with added nitrite, over days or weeks.

Key concepts

  • Salt does the work. A salt-heavy rub or brine, sometimes with sugar and spices, firms the meat and seasons it all through.
  • Nitrite. Curing salt (pink salt) keeps the meat pink and guards against dangerous bacteria; measure it exactly, since too much is toxic.
  • Classic beef cures. Corned beef and pastrami use a nitrite cure on brisket (see smoke for pastrami); biltong is different, a salt-and-vinegar air-dried cure that usually has no nitrite.
  • Time. A brisket usually cures 5–10 days refrigerated at or below 4°C (40°F).
  • Food safety. Keep it cold, use a clean container, weigh the salts, and follow a tested recipe.
4 recipes use this technique

Deep-fry

Deep-frying means cooking food fully submerged in hot oil for a crisp, golden crust.

Key concepts

  • Temperature. Hold the oil at 170–180°C (340–355°F); too cool gives greasy food, too hot burns the outside.
  • Use a thermometer. Guessing is risky, and it also lets you adjust between batches.
  • Dry food, small batches. Pat the beef dry and fry in portions so the oil doesn't cool.
  • Safety first. Fill a deep pot no more than halfway, never leave it alone, keep a lid nearby to smother flames, and never use water on an oil fire.
  • Coatings help. Batter or starch coatings protect the meat; drain on a rack and season immediately.
1 recipes use this technique

Deglaze

Deglazing means pouring liquid into a hot pan to dissolve the browned bits stuck to the bottom.

Key concepts

  • When to do it. Right after searing or roasting, while the pan is still hot and the fond is dry.
  • What to use. Wine, stock, beer, vinegar or even water; wine and stock make classic pan sauces.
  • How. Pour in about 120 ml (½ cup), scrape the bottom with a wooden spoon, and let it bubble.
  • Reduce it. Cook the liquid down by half to concentrate flavour, then swirl in butter or cream.
  • Safety. Remove the pan from the flame when adding alcohol, because it can flare up.

Dehydrate

Dehydrating dries meat slowly at low heat until it is chewy and shelf-stable, as in jerky.

Key concepts

  • Lean meat. Trim all visible fat, because fat goes rancid; round, flank and sirloin work well.
  • Thin slices. Cut 5 mm (¼ in) thick, with the grain for chewy jerky or against it for a tender bite.
  • Season well. A salty marinade or cure adds flavour and helps preservation.
  • Safety step. Heat the marinated strips to 71°C (160°F) before or after drying, for example 10 minutes in a 160°C (325°F) oven or a brief simmer in the marinade, because a dehydrator at 60–70°C may never get the meat that hot.
  • Low oven. Dry at about 70°C (160°F) with the door cracked open for 3–5 hours until it bends and cracks without snapping.
1 recipes use this technique

Doneness

Doneness is how far beef is cooked, best judged by internal temperature rather than time or colour.

Key concepts

  • Rare: 49–52°C (120–125°F), cool red centre.
  • Medium-rare: 54–57°C (130–135°F), warm red centre, the most popular for steak.
  • Medium: 60–63°C (140–145°F), pink centre; medium-well: 66–69°C (150–155°F); well-done: 71°C (160°F) and above.
  • Thermometer placement. Insert the probe sideways into the thickest part, away from bone and fat.
  • Pull early. Take the meat off 3–8°C below target to allow for carryover-cooking, and keep ground beef at 71°C (160°F).
  • Touch is unreliable. Poking the meat to guess works only with long practice, so an instant-read thermometer is the best cheap tool for consistent results every time.

Dry aging

Dry aging is hanging or storing beef uncovered in cold, controlled air for weeks so it becomes tenderer and more intensely flavoured.

Key concepts

  • Conditions. Keep it at 1–3°C (34–37°F) with steady airflow and humidity of about 80%.
  • Time. Usually 21–45 days; longer brings stronger, nuttier, funkier notes.
  • Why it works. Natural enzymes tenderise the meat while moisture evaporates and concentrates flavour.
  • Cost. Meat loses 10–20% of its weight, and the dried outer crust is trimmed away, so it is expensive.
  • Start with large, well-marbled cuts. Don't try at home without proper equipment, since mistakes cause spoilage.
  • Buying instead. Butchers sell dry-aged steaks and roasts at a higher price; look for a deep red colour and a nutty smell, and ask how many days it was aged.

Dry brine

Dry brining is salting meat well ahead of cooking, without any added water, so it is seasoned all the way through and dries on the surface.

Key concepts

  • The amount. About 5 g of salt per 450 g (1 lb) of beef, evenly sprinkled on every side; by volume that is roughly 1 tsp Diamond Crystal or ½ tsp Morton kosher salt.
  • The time. From 1 hour to overnight; thick roasts and steaks benefit from 12–24 hours.
  • Uncovered in the fridge. Put the meat on a rack and leave it uncovered; the dry surface browns better (maillard-reaction).
  • How it works. Salt first pulls moisture out, then the meat reabsorbs the salty liquid, seasoning and holding juices.
  • Skip extra salt. After a dry brine, season lightly before cooking and taste before adding more.

Fat cap

A fat cap is the layer of hard fat along the outside of a cut, such as a brisket or roast.

Key concepts

  • Trim to 5 mm. About ¼ in is enough to baste and protect the meat; thicker fat stays rubbery.
  • Score it. Cut a shallow diamond pattern through the fat, without cutting the meat, to help it render.
  • Place for the heat. Smoke or roast with the cap toward the heat source, usually on top.
  • Crisp it. Finish the cap under a hot oven or broiler for crackling edges.
  • Not the same as marbling. The cap is outside fat; marbling is the fine fat inside the muscle.

Flanken

Flanken is a cut of short rib sliced across the bones into thin strips, each holding several small pieces of bone.

Key concepts

  • Thin. Strips are about 1 cm (⅜ in) thick, so they cook quickly.
  • Korean galbi. Marinated for LA galbi, then grilled or seared over high heat.
  • Jewish flanken. Also simmered or braised slowly in soup or with horseradish.
  • Versus English cut. English-style short ribs are cut between bones into thick chunks and need hours of braising.
  • Tip. A sweet-salty marinade browns well; watch for flare-ups.
  • Buying. Ask the butcher to cut short ribs flanken-style, about 1 cm (⅜ in) thick, or look in Korean grocery stores where it is sold ready-cut for galbi.

Fond

Fond is the layer of browned, caramelised residue left stuck to a pan after meat has been seared or roasted.

Key concepts

  • Where it comes from. Meat juices and sugars brown on the hot metal through the maillard-reaction.
  • Packed with flavour. It is concentrated savoury taste, so never scrub it away.
  • Build a sauce. deglaze with wine, stock or water, scrape the bits loose, then reduce and finish with butter.
  • Keep it brown, not black. If the fond burns, it tastes bitter; lower the heat or add a splash of liquid.
  • Use a light-coloured pan such as stainless steel so you can judge the colour; non-stick pans build very little.

Grill

Grilling is cooking over direct flame or hot coals, giving smoky char and a browned crust.

Key concepts

  • Two zones. Pile coals or set burners so one side is hot (direct) and the other is cool (indirect); sear on one side, finish on the other.
  • Direct vs indirect. Direct heat suits steaks, burgers and thin cuts; indirect suits thick roasts and tough cuts that need time.
  • Preheat well. Let the grate heat for 10–15 minutes, then scrub it clean.
  • Oil the meat, not the grate. A light coating prevents sticking and flare-ups.
  • Control flare-ups. Move the meat to the cool zone, and pat it dry for better browning (maillard-reaction).
46 recipes use this technique

Maillard reaction

The Maillard reaction is the chemical change between amino acids and sugars that turns meat brown and creates hundreds of savoury flavours.

Key concepts

  • Needs heat. It speeds up above about 140°C (285°F), which is why boiled or steamed beef stays grey.
  • Needs dryness. Water holds the surface near 100°C (212°F), so pat meat dry and don't crowd the pan (sear).
  • Salt ahead. A dry-brine helps dry the surface and aids browning.
  • Different from caramelisation. Caramelisation is sugar alone; Maillard needs protein.
  • Where you see it. Seared steaks, roast crusts, bark on smoked brisket and the fond in a pan.

Marbling

Marbling is the white flecks of intramuscular fat inside a cut of beef, and it is the biggest influence on richness and juiciness.

Key concepts

  • Flavour. The fat melts as the meat cooks (render), basting it from the inside and adding a buttery taste.
  • Grading. In the US, Prime has the most marbling, then Choice, then Select; in Canada the equivalents are AAA (the top common grade), AA and A.
  • Where to find it. Ribeye and short rib are heavily marbled; tenderloin and round are lean.
  • Cooking tip. Well-marbled cuts do well with dry, hot methods such as grilling and searing, while lean ones suit braising or careful doneness control.
  • More isn't always better. Very high marbling can be too rich for large portions.

Marinate

Marinating is soaking meat in a seasoned liquid for flavour, and sometimes to change its texture.

Key concepts

  • Three jobs. Salt seasons, acids such as lemon or vinegar soften the surface, and enzymes (pineapple, papaya, kiwi, ginger) break down protein.
  • Time limits. Acids and enzymes can turn meat mushy, so keep to 30 minutes to 4 hours; salty or soy-based marinades can go overnight.
  • Tenderising myth. Marinades only penetrate a few millimetres, so they flavour the surface more than they tenderise.
  • Pat dry before cooking to help searing, and never reuse raw marinade as a sauce unless you boil it first.
  • Keep it cold. Marinate in the refrigerator, in a covered non-reactive container.

Pan-fry

Pan-frying is cooking meat in a shallow layer of hot fat in a skillet.

Key concepts

  • The pan. Cast iron or carbon steel holds heat well and builds a good crust.
  • The fat. Use oil with a high smoke point, such as avocado, canola or refined peanut oil, rather than butter alone.
  • Butter baste. In the last minute add butter, garlic and thyme, tilt the pan and spoon the foaming butter over the meat.
  • Pat dry and don't crowd. Both protect the sear and the maillard-reaction.
  • Finish properly. Check doneness, then rest and keep the fond to deglaze into a pan sauce.
26 recipes use this technique

Poach

Poaching is cooking meat in barely moving liquid, well below a simmer.

Key concepts

  • Gentle heat. Aim for 70–85°C (160–185°F), where the surface of the water just trembles.
  • Whole cuts. Large pieces such as brisket or tongue are poached for hours until tender.
  • Thin slices. Beef for pho or shabu-shabu is dipped for seconds in hot broth, so it stays tender.
  • Flavour the liquid. Add aromatics, and keep the broth afterwards.
  • Why it works. Without browning or high heat, the meat stays moist, and any collagen softens slowly.
  • Common mistake. Letting the pot slip to a rolling boil, which toughens the meat and clouds the liquid; keep the heat low and skim off any foam that rises.
4 recipes use this technique

Pressure-cook

Pressure cooking traps steam in a sealed pot so liquid gets hotter than boiling, tenderising tough cuts in a fraction of the time.

Key concepts

  • Much faster. A chuck roast or short ribs that need 3 hours in the oven are tender in about 45–75 minutes.
  • Brown first. Use the sauté mode to sear the beef and deglaze before sealing.
  • Natural release. Let the pressure fall by itself for 10–15 minutes; a quick release can make the meat seize and dry.
  • Adapt a braise. Use less liquid, since little evaporates, and shorten the time by about two-thirds (see braise).
  • Melts collagen. The higher heat turns collagen into gelatin quickly, but add delicate vegetables afterwards.
4 recipes use this technique

Primal cut

A primal cut is one of the large sections a beef carcass is first divided into, which are then broken down into smaller subprimals and retail cuts.

Key concepts

  • The main primals. Chuck, rib, loin, round, brisket, plate, flank and shank.
  • Location predicts cooking. Hard-working front and lower cuts have more collagen and need slow cooking; the tender back (loin and rib) can be grilled or roasted.
  • Subprimals. Pieces such as the ribeye roll or strip loin come from primals before being cut into steaks.
  • North American naming. The US system is the standard, and Canadian cut names are very similar.
  • Names vary. The same muscle can have different names in other countries, so ask your butcher.

Raw preparations

Raw beef preparations such as tartare and carpaccio use uncooked meat, so quality and hygiene matter most.

Key concepts

  • Freshest whole muscle. Buy a trimmed, tender cut such as tenderloin from a butcher you trust, and ask for same-day freshness.
  • Keep it cold. Hold it at or below 4°C (40°F) until serving, and use it within a day.
  • Hygiene. Wash hands, use clean boards and knives, and chop it yourself rather than buying ground beef, which has more surface contamination.
  • Carpaccio. Chill or partly freeze the meat, then slice paper-thin against the grain.
  • Who should avoid it. Pregnant people, young children, older adults and anyone with a weak immune system.
4 recipes use this technique

Render

Rendering is slowly melting solid fat so it turns to liquid and the remaining bits crisp.

Key concepts

  • Go slow. Start in a cold or medium-low pan or low oven, so the fat melts before the surface burns.
  • Crisp fat caps. Scored fat caps and trimmings render into crunchy pieces and flavourful oil.
  • Tallow. Strain rendered beef fat through a fine sieve and store it chilled; it's excellent for frying and roasting.
  • In the meat. Good marbling renders as the beef cooks, keeping it juicy.
  • Pour off. Drain excess fat as it collects, but keep a spoonful for searing and sauces.

Resting

Resting is leaving cooked meat to sit, undisturbed, before cutting so the juices settle back into the fibres.

Key concepts

  • How long. Give steaks 5–10 minutes and larger roasts 20–30 minutes; brisket benefits from an hour or more.
  • Why. Hot meat's fibres are tight and push liquid out when cut, while rested meat holds it.
  • Keep warm. Tent loosely with foil on a board; a tight wrap steams the crust soft.
  • Expect a rise. The temperature climbs 3–8°C after you take it off the heat (carryover-cooking), so pull a little early.
  • Slice smartly. Cut against the grain once rested.
  • Common mistake. Cutting straight away to check colour; the puddle on the board is juice you could have kept, so wait the full time for the best texture.

Reverse sear

Reverse searing cooks a thick steak gently first, then finishes it with a hard sear for a crust and even colour.

Key concepts

  • Low oven first. Cook at 110–120°C (225–250°F) until the centre is about 10°C (18°F) below your target (see doneness).
  • Then sear hard. Use a smoking-hot pan or grill for about 60–90 seconds per side, and for the best crust pat the surface dry first (sear).
  • Even pink. The slow start avoids the grey band under the surface that fast cooking leaves.
  • Best for thick cuts. Steaks at least 4 cm (1½ in) thick work best; thin steaks overcook before they brown.
  • Rest briefly. A short rest is enough because less heat is trapped near the surface.
2 recipes use this technique

Roast

Roasting is cooking meat in the dry, circulating heat of an oven so the outside browns while the inside stays juicy.

Key concepts

  • Use a thermometer. Time is only a guide; pull the roast by internal temperature (see doneness).
  • High-then-low. Start at 230°C (450°F) for 15 minutes to brown, then drop to 160°C (325°F) to finish.
  • Low-then-high. Cook at 120°C (250°F) until close to target, then blast with heat; this is the idea behind the reverse-sear, and it gives more even colour.
  • Rest it. Allow 20–30 minutes under loose foil, and note carryover-cooking will raise the temperature further (see resting).
  • Pick the cut. Tender, well-marbled roasts suit this method; tough cuts want a braise.
20 recipes use this technique

Sear

Searing is browning the surface of meat over very high heat to build deep, roasted flavour.

Key concepts

  • Dry surface. Pat the beef dry with paper towels; moisture makes steam and stops the maillard-reaction.
  • Hot pan. Preheat a heavy skillet until the oil shimmers, around 220°C (430°F) or hotter.
  • Don't crowd. Too much meat drops the pan temperature, so sear in batches.
  • Flavour, not sealing. Searing does not "seal in juices"; its job is crust and taste, and it leaves fond for sauces.
  • Hands off. Leave the meat alone for 2–3 minutes per side until it releases easily.
  • Check the heat. If the pan smokes heavily and the crust turns black, lower the heat slightly; the goal is deep brown, not burnt, and a thicker steak can finish in a 120°C (250°F) oven.
4 recipes use this technique

Silverskin

Silverskin is the thin, shiny, tough membrane on the surface of some cuts, which doesn't soften in cooking.

Key concepts

  • Where. Found on tenderloin, ribs (the membrane on the bone side), flank and some roasts.
  • Why remove it. Silverskin is rich in elastin, which doesn't melt the way the collagen in sinew does with long cooking, so it shrinks and stays chewy, curling the meat.
  • How. Slide the tip of a thin, sharp knife under one end, angle the blade up slightly, and pull the skin taut as you slice along it.
  • Little at a time. Take strips about 2 cm (¾ in) wide to avoid wasting meat.
  • Ribs. Loosen the membrane with a knife, then grip it with a paper towel and pull it off in one sheet.

Simmer

Simmering is cooking in liquid just below boiling, where small bubbles only occasionally break the surface.

Key concepts

  • The temperature. Roughly 85–95°C (185–205°F); a full rolling boil is about 100°C (212°F) and is too violent for most beef.
  • What it suits. Soups, broths, stocks, pot-au-feu and the liquid stage of a braise or stew.
  • Skim early. Grey foam and scum rise in the first half hour; lift it off with a spoon for a clearer, cleaner broth.
  • Adjust the heat. Once the pot reaches a bubble, turn it down and partly cover; check every so often.
  • Why not boil. Hard bubbling clouds broths and makes meat stringy and dry.
63 recipes use this technique

Smoke

Smoking is cooking meat slowly in a closed chamber filled with wood smoke, adding flavour and a deep red colour.

Key concepts

  • Low and slow. Hold the smoker at 107–135°C (225–275°F); tough cuts such as brisket take 8–14 hours.
  • Wood choice. Oak is classic for beef, hickory is stronger and mesquite is the strongest; fruit woods are mild.
  • Bark. Rub, smoke and time build a dark crust (see bark) that is the prize of a good brisket.
  • The stall. Around 65–75°C (150–165°F) the meat's temperature stops rising for hours as moisture evaporates; wait it out or wrap in butcher paper.
  • Finish by feel. Probe tender, usually about 93–96°C (200–205°F), then rest for an hour or more; this is when collagen fully softens.
5 recipes use this technique

Steam

Steaming cooks food in the hot vapour above boiling water, without direct contact with the liquid.

Key concepts

  • Setup. Use a steamer basket, bamboo tier or rack above 2–3 cm (1 in) of boiling water, with a tight lid.
  • Gentle and moist. Steam is about 100°C (212°F) but transfers heat softly, so meat stays tender.
  • Small pieces. Thin slices and little meatballs cook in 10–20 minutes; marinade-coated beef is common in Chinese dim sum.
  • Marinate first. Steaming adds no browning, so the seasoning, from a marinade or sauce, does the flavouring.
  • Keep water topped up. Check it during long cooks so the pot doesn't boil dry.
1 recipes use this technique

Stew

Stewing is cooking small pieces of meat fully covered in liquid, gently, until tender.

Key concepts

  • Cut small. Cubes of 3–4 cm (about 1½ in) cook evenly and soften quickly, usually in 1½–3 hours.
  • Fully covered. Unlike a braise, where a large piece sits partly out of the liquid, a stew keeps everything submerged, so vegetables can cook in the same pot.
  • Brown for flavour. Sear the cubes in batches first and deglaze the pot to keep the fond.
  • Keep it gentle. A lazy bubble, around 90°C (195°F), melts collagen without toughening the meat; a hard boil does the opposite.
  • Better tomorrow. Flavours settle overnight, so stews reheat well.
23 recipes use this technique

Stir-fry

Stir-frying is cooking small, thin pieces of food very fast over fierce heat while moving them constantly.

Key concepts

  • Slice thin. Cut beef 3 mm (⅛ in) thick against the grain; partly freezing it for 20 minutes makes slicing easier.
  • Tenderise. velveting the slices gives a silky, juicy bite.
  • Very hot wok. Heat until just smoking, add oil, and keep the food moving.
  • Small batches. Cook beef in portions of about 250 g (½ lb), set aside, and combine at the end so nothing steams.
  • Prep first. Everything is chopped and sauces mixed before heat goes on, since cooking takes only minutes.
14 recipes use this technique

Velveting

Velveting is coating thin slices of meat in a light mixture before stir-frying so they stay silky and moist.

Key concepts

  • Starch and egg white. Toss 300 g (⅔ lb) beef with 1 tsp cornstarch, 1 egg white, 1 tsp rice wine and a pinch of salt.
  • Baking soda version. Rub in ½ tsp baking soda per 300 g and rest 20 minutes, then rinse; it raises pH and tenderises.
  • Rest. Let the coated slices sit 15–30 minutes in the fridge.
  • Cooks gently. The coating shields the meat from fierce stir-frying heat.
  • Slice properly. Cut against the grain first; velveting won't rescue thick, badly cut meat.