Velveting
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Velveting
Velveting is a technique in Chinese cuisine for preserving the moisture of meat while cooking. Additionally, it provides a soft or " velvety" texture to the meat of any entrée. The technique is applied to raw meat before cooking either in oil or in water. It involves pre-coating the meat with a mixture of oil, egg white, corn starch, and sherry or rice wine Rice wine is an alcoholic beverage fermented and distilled from rice, traditionally consumed in East Asia, Southeast Asia and South Asia. Rice wine is made by the fermentation of rice starch that has been converted to sugars. Microbes are the so ..., and then blanching and drying. The meat can then be sautéed, stir-fried, deep-fried, simmered, or boiled. During cooking, the velveting mixture also protects the meat fibres, preventing them from seizing, resulting in more tender meat. References Chinese cooking techniques {{China-cuisine-stub ...
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Chinese Cooking Techniques
Chinese cooking techniques () are a set of methods and techniques traditionally used in Chinese cuisine. The cooking techniques can either be grouped into ones that use a single cooking method or a combination of wet and dry cooking methods. Single Many cooking techniques involve a singular type of heated cooking or action. Wet Wet-heat, immersion-based cooking methods are the predominant class of cooking techniques in Chinese cuisine and are usually referred to as ' (). In fact, this class of techniques is so common and important that the term ' is commonly used to denote cooking in general. Quick immersion Quick wet-heat based immersion cooking methods include: Prolonged immersion Prolonged wet-heat based immersion cooking methods include: Steaming Steaming food is a wet cooking technique that has a long history in Chinese cuisine dating back to neolithic times, where additional food was cooked by steaming over a vessel of food being cooked by other wet cooking tech ...
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Meat Tenderness
Tenderness is a quality of meat gauging how easily it is chewed or cut. Tenderness is a desirable quality, as tender meat is softer, easier to chew, and generally more palatable than harder meat. Consequently, tender cuts of meat typically command higher prices. The tenderness depends on a number of factors including the meat grain, the amount of connective tissue, and the amount of fat. Tenderness can be increased by a number of processing techniques, generally referred to as ''tenderizing'' or ''tenderization''. Influencing factors Tenderness is perhaps the most important of all factors impacting meat eating quality, with others being flavor, juiciness, and succulence. Tenderness is a quality complex to obtain and gauge, and it depends on a number of factors. On the basic level, these factors are meat grain, the amount and composition of connective tissue, and the amount of fat. In order to obtain a tender meat, there is a complex interplay between the animal's pasture, age, spec ...
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Meat
Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chickens, sheep, rabbits, pigs, and cattle. This eventually led to their use in meat production on an industrial scale in slaughterhouses. Meat is mainly composed of water, protein, and fat. It is edible raw but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with, and decomposition by, bacteria and fungi. Meat is important to the food industry, economies, and cultures around the world. There are nonetheless people who choose to not eat meat (vegetarians) or any animal products (vegans), for reasons such as taste preferences, ethics, environmental concerns, health concerns or religious dietary rules. Terminology Th ...
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Cooking
Cooking, cookery, or culinary arts is the art, science and craft of using heat to Outline of food preparation, prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting local conditions. Types of cooking also depend on the skill levels and training of the Cook (profession), cooks. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Preparing food with heat or fire is an activity unique to humans. Archeological evidence of cooking fires from at least 300,000 years ago exists, but some estimate that humans started cooking up to 2 million years ago. The expansion of agriculture, commerce, trade, and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as the invention of pottery for holding ...
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Velvet
Weave details visible on a purple-colored velvet fabric Velvet is a type of woven tufted fabric in which the cut threads are evenly distributed, with a short pile, giving it a distinctive soft feel. By extension, the word ''velvety'' means "smooth like velvet". In the past, velvet was typically made from silk. Today, velvet can be made from linen, cotton, wool and synthetic fibers. Construction and composition left, Illustration depicting the manufacture of velvet fabric Velvet is woven on a special loom that weaves two thicknesses of the material at the same time. The two pieces are then cut apart to create the pile effect, and the two lengths of fabric are wound on separate take-up rolls. This complicated process meant that velvet was expensive to make before industrial power looms became available, and well-made velvet remains a fairly costly fabric. Velvet is difficult to clean because of its pile, but modern dry cleaning methods make cleaning more feasible. Velvet ...
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Entrée
An entrée (, ; ) in modern French table service and that of much of the English-speaking world (apart from the United States and parts of Canada) is a dish served before the main course of a meal. Outside North America, it is generally synonymous with the terms '' hors d'oeuvre'', appetizer, or starter. It may be the first dish served, or it may follow a soup or other small dish or dishes. In the United States and parts of Canada, the term ''entrée'' refers to the main dish or the only dish of a meal. Early use of the term The word ''entrée'' as a culinary term first appears in print around 1536, in the ''Petit traicté auquel verrez la maniere de faire cuisine'', in a collection of menus at the end of the book. There, the first stage of each meal is called the ''entree de table'' (entrance to the table); the second stage consists of '' potaiges'' (foods boiled or simmered "in pots"); the third consists of one or more ''services de rost'' (meat or fowl "roasted" in dry hea ...
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Cooking Oil
Cooking oil is plant, animal, or synthetic liquid fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavoring not involving heat, such as salad dressings and bread dips, and may be called edible oil. Cooking oil is typically a liquid at room temperature, although some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil are solid. There are a wide variety of cooking oils from plant sources such as olive oil, palm oil, soybean oil, canola oil (rapeseed oil), corn oil, peanut oil and other vegetable oils, as well as animal-based oils like butter and lard. Oil can be flavored with aromatic foodstuffs such as herbs, chillies or garlic. Cooking spray is an aerosol of cooking oil. Health and nutrition While consumption of small amounts of saturated fats is common in diets, meta-analyses found a significant correlation between ''high consumption'' of saturated fats and blood LDL concentration, a risk ...
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Egg White
Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around fertilized or unfertilized egg yolks. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized). Egg white consists primarily of about 90% water into which about 10% proteins (including albumins, mucoproteins, and globulins) are dissolved. Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain about 56% of the protein in the egg. Egg white has many uses in food (e.g. meringue, mousse) as well as many other uses (e.g. in the preparation of vaccines such as those for influenza). Composition Egg white makes up around two-thirds of a chicken egg by weight. Water co ...
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Corn Starch
Corn starch, maize starch, or cornflour (British English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars. Corn starch is versatile, easily modified, and finds many uses in industry such as adhesives, in paper products, as an anti-sticking agent, and textile manufacturing. It has medical uses as well, such as to supply glucose for people with glycogen storage disease. Like many products in dust form, it can be hazardous in large quantities due to its flammability—see dust explosion. When mixed with a fluid, corn starch can rearrange itself into a non-Newtonian fluid. For example, adding water transforms corn starch into a material commonly known as oobleck while adding oil transforms corn starch into an electrorheological (ER) fluid. The concept can be explained through the mixture termed "co ...
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Sherry
Sherry ( es, jerez ) is a fortified wine made from white grapes that are grown near the city of Jerez de la Frontera in Andalusia, Spain. Sherry is produced in a variety of styles made primarily from the Palomino grape, ranging from light versions similar to white table wines, such as Manzanilla and fino, to darker and heavier versions that have been allowed to oxidise as they age in barrel, such as Amontillado and oloroso. Sweet dessert wines are also made from Pedro Ximénez or Moscatel grapes, and are sometimes blended with Palomino-based sherries. Under the official name of Jerez-Xérès-Sherry, it is one of Spain's wine regions, a Denominación de Origen Protegida (DOP). The word ''sherry'' is an anglicisation of Xérès (Jerez). Sherry was previously known as '' sack'', from the Spanish ''saca'', meaning "extraction" from the solera. In Europe, "sherry" has protected designation of origin status, and under Spanish law, all wine labelled as "sherry" must legally come fro ...
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Rice Wine
Rice wine is an alcoholic beverage fermented and distilled from rice, traditionally consumed in East Asia, Southeast Asia and South Asia. Rice wine is made by the fermentation of rice starch that has been converted to sugars. Microbes are the source of the enzymes that convert the starches to sugar.Huang, H. T. "Science and civilization in China. Volume 6. Biology and biological technology. Part V: fermentations and food science." (2000). Rice wine typically has an alcohol content of 18–25% ABV. Rice wines are used in East Asian, Southeast Asian and South Asian gastronomy at formal dinners and banquets and in cooking. List of rice wines See also * Beer * Rice wine cup * Japanese rice wine * Korean alcoholic beverages * Chinese alcoholic beverages References Further reading * Campbell-Platt, Geoffrey (2009)''Food Science and Technology'' John Wiley & Sons John Wiley & Sons, Inc., commonly known as Wiley (), is an American multinational publishing company founded in ...
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Sautéing
Sautéing or sauteing (, ; in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist. Description Ingredients for sautéing are usually cut into small pieces or thinly sliced to provide a large surface area, which facilitates fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that is sautéed is browned while preserving its texture, moisture, and flavor. If meat, chicken, or fish is sautéed, the sauté is often finished by deglazing the pan's residue to make a sauce. Sautéing may be compared with pan frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly in oil or fat, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchangeably. Sautéing differs ...
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