How Do You Spell VELVETING?

Pronunciation: [vˈɛlvɪtɪŋ] (IPA)

The word "Velveting" is spelled with a "v" followed by a "e" and then a "l" and another "v" sound. The vowel sound in the second syllable is pronounced like an "ih" sound, using the IPA transcription "[ˈvɛlvətɪŋ]". The final syllable ends with a "t" and sounds like the "-ing" suffix. Velveting refers to a Chinese cooking technique where chicken or other meats are marinated in a mixture of egg white, cornstarch, and sometimes rice wine before being simmered or stir-fried.

VELVETING Meaning and Definition

1. Velveting refers to a cooking technique commonly used in Chinese cuisine, particularly in stir-frying, which involves marinating and precooking meat or poultry in a liquid mixture before stir-frying it. The process of velveting enhances the texture of the meat, resulting in tender, juicy, and slightly velvety pieces.

   To velvet meat or poultry, the protein is first cut into thin, bite-sized pieces. It is then marinated briefly in a combination of ingredients such as egg whites, cornstarch, soy sauce, rice wine, and sometimes a small amount of baking soda. This marinade helps to tenderize the meat and bind the flavors together. After marinating for a short period, typically around 15 to 30 minutes, the meat is partially cooked by blanching it briefly in boiling water or oil until it changes color and firms up. Finally, the velveted meat is ready to be stir-fried along with other ingredients in a wok or skillet.

   The velveting technique offers several advantages. Firstly, it helps to lock in the moisture, preventing the meat from drying out during the high heat stir-frying process. Secondly, it creates a pleasant, delicate texture by forming a thin, starch-based coating around the meat. Lastly, it allows for a shorter cooking time since the meat is partially cooked beforehand, ensuring that it remains tender and juicy.

   Overall, velveting is a method employed to enhance the tenderness and succulence of meat or poultry in Chinese stir-fry dishes, resulting in a velvety texture and delightful flavor.

2. Velvet goods; the soft pile of velvet.

   Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.

Common Misspellings for VELVETING

• villeting
• celveting
• belveting
• gelveting
• felveting
• vwlveting
• vslveting
• vdlveting
• vrlveting
• v4lveting
• v3lveting
• vekveting
• vepveting
• veoveting
• velceting
• velbeting
• velgeting
• velfeting
• velvwting
• velvsting

Etymology of VELVETING

The word "velveting" originated from the noun "velvet". The term "velvet" can be traced back to the Old French word "veluet", which was derived from the Latin word "vellus", meaning "fleece" or "hair". It originally referred to the dense, soft, and luxurious fabric made from silk or other fibers.

Over time, the word "velvet" evolved to be used as a verb, specifically in the culinary context. "Velveting" refers to a cooking technique commonly used in Chinese cuisine to tenderize and preserve the moisture of delicate meats, such as chicken, shrimp, or beef. The technique involves marinating the meat in a mixture of egg white, cornstarch, and sometimes other seasonings, then briefly blanching it in boiling water or oil.

Similar spelling words for VELVETING

• Foulfeeding,
• flaughting.