A Corn Starch Meat Tenderizer that Doesn't Disappoint
A corn starch meat tenderizer is not only capable of making tough meat soft and tender, it also enhances flavor.
Does a Corn Starch Meat Tenderizer Really Work?
Surprisingly, corn starch is a great ingredient for making meat tender and soft. In addition, it can protect the meat from overcooking and drying out.
As a matter of fact, corn starch is a key ingredient in a cooking method called velveting for tenderizing meat.
What is Velveting?
Velveting is actually a Chinese cooking technique originally taught by Irene Kuo, author of the Key to Chinese Cooking. The process involves turning ordinary meat into velvety tenderness. This is done by sealing in moisture while the meat is exposed to high temperatures. The result is tender, more flavorful meat.
Typically, velveting is most often used for beef, chicken, and seafood in Asian dishes.
Most likely, you have had a stir fry or other dish at your favorite Asian restaurant that uses this technique.
Fortunately, the velveting technique that makes dishes taste so good can easily be accomplished in your own kitchen.
How Does a Corn Starch Meat Tenderizer Work?
The process is actually quite simple. Not to mention, it is quick. The meat is marinated in a mixture of corn starch, oil, and a liquid such as rice wine or soy sauce. Next, it is quickly blanched in hot water or oil before stir-frying. Of note, the cornstarch does not depreciate the protein structure of the meat. Thus, the texture and flavor of the meat is deliciously tender and delectab
Benefits of Using the Corn Starch Meat Tenderizer Technique
Below are some advantages to tenderizing meat using corn starch.
- The corn starch coating protects the meat from high heat preventing it from getting tough and rubbery.
- The coating also seals in juices making the meat lush, moist and more flavorful.
- The meat has a silky-smooth melt-in-your mouth texture with every bite.
How to Make a Corn Starch Meat Tenderizer
Here you will find quick and easy steps for preparing a corn starch meat tenderizer to use for your next stir fry or other Asian-type meal. Ideally, this can be used for beef, pork, chicken, or fish.
Step 1 – Prepare the Meat
Select one pound of a boneless lean piece of meat of your choice. Ideally, you want meat that does not have a lot of connective tissue.
Rinse the meat and pat dry. Then, cut the meat across the grain into thin bite-size pieces and place in bowl. This will enhance the tenderizing effect.
Step 1 – Prepare the Cornstarch Marinade
To make the cornstarch slurry, mix together 1 tablespoon each of:
- cornstarch
- soy sauce
- cooking oil
Other seasonings of choice can be added to enhance the flavor. Examples are minced garlic, sesame oil, rice vinegar, or white wine.
Step 2 – Marinate the Meat
Finally, to marinate the meat, simply toss meat morsels into the marinade. Be sure to coat evenly. Cover meat and put in refrigerator to rest for 30 minutes to an hour depending on the size of the meat. This will allow the corn starch to coagulate and seal the meat.
Step 3 – Preparing the Meat for Stir-Frying
Remove the meat from the refrigerator and place in a colander. Rinse off the corn starch with cold water. Note, this is an important step. Otherwise, the stir fry can become thick and clumpy.
Thoroughly dry the meat with a paper towel to remove any excess moisture.
Optional: At this point, to complete the velveting process, some cooks recommend dipping the marinated meat in hot oil or boiling water for under a minute. The reason is to help the seasonings stick to the meat. It also gives the meat that slippery texture.
That’s all there is to it. The meat is velveted and ready to stir fry.
Delicious — just like in the restaurant.
Best Pan for Stir Fry
A cast iron skillet is ideal for stir-frying small pieces of meat. For one, it provides even heat distribution. Secondly, it retains heat very well which helps to sear the meat perfectly. Ideally, searing brings out the flavor of the meat and creates a slight crust. This crust eventually melts when added to the stir fry increasing the flavor even more.