How To Keep Meat Juicy With Science

Velveting serves as a critical culinary technique for maintaining the tenderness of lean proteins during high-heat stir-frying. By coating meat in a marinade of egg whites, a water-based liquid, and cornstarch, cooks create a protective barrier that seals in natural juices and prevents the meat from drying out. The cornstarch acts as a functional ingredient, swelling upon contact with heat to form a gel matrix that stabilizes the protein structure. This process, often followed by a brief pre-cooking step known as "passing through" in boiling water or oil, ensures the meat achieves the signature smooth, tender texture found in restaurant-quality dishes. Cookbook author Kenji López-Alt emphasizes that this method simplifies the stir-fry process, allowing the meat to effectively absorb sauces while remaining succulent despite the intense heat of the wok.