Does Velveting Decrease Protein? A Scientific Look at Tenderizing Meat
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4 min read
The silky, tender meat found in Chinese restaurant stir-fries is the result of a traditional technique known as velveting. But does velveting decrease protein, and what chemical changes allow it to create such a pleasing texture? The answer lies in the science of protein denaturation and moisture retention, revealing that velveting does not meaningfully impact the meat's overall protein mass.
