VELVETING MY SLICE BEEF Adding egg white and cornflour (cornstarch) to meat is a common technique, especially in Asian cooking. It’s called “velveting.” Here’s why it’s done: ✅ Makes the meat tender Egg white forms a light coating around the meat. When cooked, it creates a soft barrier that helps prevent the meat from drying out. The result? Juicy, silky texture. ✅ Locks in moisture Cornflour helps seal in the natural juices of the meat during high-heat cooking (like stir-frying). This is why re
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