Early Look: "Velveting" 101 (and why I don't love the word) (Patreon)

With this video, we wanted to talk velveting – what it is, how to do it, and why I’m… actually not crazy about the terminology.

Which can actually present a bit of a problem, because there's no word in Chinese that neatly corresponds to the English term “velveting”. Like, go to the English language Wikipedia entry for Velveting and swap the page to Chinese, and - at least at the time of writing - it’ll erroneously link you to the Chinese page for slurry thickening.

This is a word that was invented by the English language food world – when and where exactly, perhaps someone more talented at researching than me could find. What precisely velveting is seems to... depend on who you ask.

And yet, there's practically nothing more important to your final dish than the idea of stir fry prep, so with this video we wanted to delve straight in (with a bit of a rant in the second half).