Why does velvetting work (chinese cookery)?

[Howard_2]

Velvetting (marinating even for a short time in a mixture of egg white, cornstarch, something aromatic and flavorful like wine) produces meat that's incredibly tender when stir-fried.

Does anyone know for sure why this is so? Any food scientists out there?

[renov8r]

The step that you are missing is the COOKING -- that is what makes it velveting. I believe t that boogiebaby is correct abnout the steam gently cooking the meat and leading to the extra tenderness.

http://www.porkpeople.com/cgi-local/g...

[QueenB]

Take a look at this:
http://melindalee.com/recipearchive.h...

[boogiebaby]

It creates a crust on the outside, sealing in the juices. The meat steams itself inside the crust.