Velveting meat is an effective method for tenderising tougher cuts and helps to thicken the sauce. Aim for 1 teaspoon bicarb soda and 2 teaspoons cornflour for every 500g meat. Combine in a bowl with ...

Velveting is a cooking method where usually tough cuts of meat are marinated in a cornstarch or baking soda mixture or slurry. This tenderizes the meat without altering its taste while also ...