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Velveting is a Chinese cooking technique used to make meat (typically chicken, beef, or pork) tender and smooth in texture. It involves marinating the meat in a mixture of egg whites, cornstarch, and sometimes rice vinegar or baking soda, then briefly blanching or frying it at a low temperature before cooking it in the final dish. This process helps lock in moisture, making the meat tender | Simbarashe Kamota
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