🥩 Keto Velveting Beef Technique Experiment & Recipe

The velveting technique is a Chinese cooking method of marinating and pre-cooking meat and seafood. It’s a technique often used for stir frying, but it can also be used for noodle soups. Traditionally, the technique starts with a cornstarch slurry, and then blanched in simmering water or oil to set the coating. For my keto experiment, I tested out different ingredients to replace cornstarch, and have used different cooking techniques to see if velveting beef is possible using keto ingredients. Watch my video to see why I prefer to use one keto friendly ingredient over another.
✅ Written recipe: foodsocial.io/...
WHERE TO BUY:
Sodium Alginate - Food Grade - 4 OZ
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Pure Sodium Alginate - Food Grade, 4 OZ
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Pure Sodium Alginate - Food Grade, 16 OZ
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#beef #stirfry #keto

[@KetoAsianFlavours]

✅ Written recipe: foodsocial.io/recipe/keto-velveting-beef-technique-recipe/

[@itsthepens]

This is FASCINATING. I’ve been cooking for thirty plus years and your experiments in keto cooking are extremely interesting and also save me potentially years of experimenting myself 😂 I am going to try this over the next few days, first up with chicken breast meat as it’s what I already bought this week. I’ll drop a comment with my results!

[@ade52286]

You're so brilliant!!! Thank you, dear!!!!!

[@KetoAsianFlavours]

You are welcome!! Happy keto cooking!

[@manofsan]

@@KetoAsianFlavours - tried your noodle recipe and enjoyed it. Do you have any ideas for how to make a keto rice with a satisfying texture and taste similar to regular rice?

[@Jenna-rl4cu]

Thank you again for another terrific video. Can't wait to try!

[@KetoAsianFlavours]

You’re welcome!

[@TheRenflower]

Amazing video again thank you

[@ddobrien1]

I've been using just a tiny tiny sprinkle of baking soda ...but I'm gonna try your preferred method today.

[@KetoAsianFlavours]

I used to do sprinkles of baking soda, but my little picky eaters love it this way now. They would fight for the meat! You can also rinse out the marinade before oil blanching, but my family prefers it without rinsing. It gives it more flavour. Let me know if you find a difference. Thanks for the comment!

[@robertkat]

Chinese restaurants always use baking soda.

[@agobelle]

I can't wait to give this a try! I normally just velvet with egg whites an call it day... this looks intriguing!

[@manofsan]

Tried your noodle recipe and enjoyed it. Do you have any ideas for how to make a keto rice with a satisfying texture and taste similar to regular rice?

[@EsEsEyEm]

I used the sodium alginate method - came out so tender and perfect for beef + broccoli! Would sodium alginate work as a suitable substitute for cornstarch as a breading, like for orange chicken?

[@KetoAsianFlavours]

Thanks for trying it! Glad you liked it! Sodium alginate by itself will not substitute cornstarch for breading. So far, everything I’ve experimented with, needs a mixture and the right method. I am currently working on a chicken nugget recipe for my Patrons, which requires a batter. So far, so good. It’s not as simple as using one ingredient to replace another. Hope this helps!

[@my_wood]

If I use xanthan-gum do I need to add Vinegar too? thanks

[@KetoAsianFlavours]

I’d add it. Vinegar makes a chemical reaction with the baking soda. The gums or sodium alginate is to replace the cornstarch.

[@my_wood]

@@KetoAsianFlavours THANKS I WILL TRY IT :)

[@miasgirls3778]

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