Velveting meat before stir-frying makes for a better and softer texture. The 30-minute method uses pantry staples you probably have on hand. Cornstarch or baking soda work equally as well. If you turn ...

Chicken can dry out in a snap. A few methods, like brining, marinating, and cooking over low heat can help, but there’s another technique that you should take advantage of. For a juicy, tender slice ...

Meat and vegetables in a wok for stir fry - Maria Rueger/Getty Images Chinese takeout ticks off all the boxes after a long, hard day. No cooking, no cleaning up, and leftovers made for reheating in a ...

The velveting technique is the secret Chinese food places use to make sure meat stays tender and silky (velvety!). If you don’t want to do it with the traditional oil-blanching, use water instead. In ...

Whether you have 15 minutes or 3+ hours, we have a technique that will help you score succulent, ultra-tender steak, pork, ...

And we are not talking about the fabric. When I was a museum educator at the Museum of Food & Drink in New York City and I led countless tours in the Chinese-American foodways exhibit we always talked ...

If you turn to takeout because you don't think you can replicate that tender and succulent texture of meat found in Chinese or Thai restaurant stir-fries at home, I'm here to share that your solution ...

Velveting is the key to unlocking the true potential of your homemade stir-fries. Simply Recipes / Sarah Crowder If you turn to takeout because you don't think you can replicate that tender and ...