When cooking, how does one “velvet”?
Velveting is a Chinese cooking method. Take thinly sliced chicken, steak, pork or shrimp and coat it really well in cornstarch. Heat peanut or vegetable oil to 350 degrees (this would be done in a wok at a Chinese restaurant). Dip the meat in the hot oil and fry until golden, maybe 2 minutes. The meat should now be crisp on the outside and tender (velvety) on the inside.
