Food science

A chef’s secret to slicing beef quickly is to freeze the meat partially for 30 to 60 minutes until firm.

This makes slicing much easier and faster, as the firm beef does not slide under your knife and around the cutting board. Partially frozen meat also allows you to be more precise in cutting to your desired thickness.

Velveting is a Chinese technique that involves marinating proteins with a mixture of oil and cornstarch to give proteins a “velvety” texture after cooking in hot oil (oil velveting) or boiling water (water velveting). The cornstarch and oil form a barrier that locks in juices and protects the meat from the hot cooking medium, and additional seasoni... See more