Across Asia, cooks have perfected techniques to transform even the toughest cuts of meat into tender, juicy dishes bursting with flavor. While Western kitchens often rely on long braising times or expensive cuts, the Oriental method of tenderizing uses simple, accessible ingredients and time-tested practices to achieve melt-in-your-mouth results in a fraction of the time.
At the heart of this method is the concept of velveting—a technique that coats meat in a light marinade and slurry, sealing in moisture and creating a soft, silky texture once cooked. It’s the secret behind why beef, chicken, or pork in your favorite stir-fry tastes so tender compared to when you make it at home.
What Makes Meat Tough?
Certain cuts of meat, especially those from well-used muscles, contain more connective tissue and less fat. Without proper treatment, they can turn chewy and dry when cooked quickly. Velveting addresses this by breaking down muscle fibers, locking in juices, and preventing overcooking.
The Oriental Tenderizing Method (Velveting)
Here’s how the process works:
1. Slice the Meat Properly
Cut the meat thinly across the grain. This shortens muscle fibers, making them easier to chew once cooked.
2. Create the Marinade
A traditional velveting marinade includes a combination of:
