Velveting for Seafood: Shrimp and fish filets benefit from a lighter cornstarch mixture—skip the egg white for a more delicate texture.

Gluten-Free Velveting: Replace soy sauce with tamari and ensure your cornstarch is labeled gluten-free.

Spicy Velveting: Add a pinch of white pepper or chili oil to the marinade for a subtle heat.

Crispy Velveting: After water-blanching, coat lightly in cornstarch and pan-fry for a crispy but still tender finish.

FAQ
1. Is velveting the same as marinating?

Not exactly. While it does involve a marinade, velveting also includes a partial cooking step that seals in moisture.

2. Can I velvet vegetables?

The technique is intended for proteins, but you can lightly coat firm vegetables in cornstarch for extra crispness during stir-frying.

3. Do I need to use egg white?

No. Egg white creates an ultra-smooth texture, but the technique works perfectly with just cornstarch and liquid.

4. What’s the best meat for velveting?

Chicken breast, flank steak, pork loin, shrimp, and squid all become exceptionally tender through velveting.

5. Can I velvet ahead of time?

Yes! Water- or oil-blanch your protein, cool it, and refrigerate for up to 24 hours. Add to your stir-fry when ready.