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"The more you understand the ingredients, the better cook you will become."
-Martin Yan

Velveting

Have you ever wondered how Chinese restaurants make their scallops so plump and tender? First, the scallops are marinated in a little cornstarch, egg white, and salt to seal in their juices and make them plumper. Then they’re quickly blanched in water or oil, drained, and patted dry. At this point, they’re half-cooked and ready to be quickly finished by stir-frying a wok. This technique, often used on seafood and poultry, is called “velveting” because it gives foods such a soft, smooth texture.

Adapted from Martin Yan's Asia (KQED Books & Tapes)