French translation of velveting is 
velveting

Meaning of "velveting" in English

"Velveting" is a cooking technique commonly utilized in Chinese cuisine, designed to retain the moisture of meat, poultry, or seafood. This process involves marinating the protein in a mixture that typically includes egg white, cornstarch, and rice wine. The marinated protein is then briefly blanched in oil or water, creating a tender, smooth texture similar to velvet. This technique prevents overcooking and helps to maintain a succulent, flavorful dish, often used before stir-frying.

Meaning of "velveting" in French

"Velveting" refers to a culinary method primarily associated with Chinese cooking, aiming to keep the meat or seafood tender and moist. The French equivalent for "velveting" doesn't exist as a single term, but the method involves marinating proteins in a mix of egg white, cornstarch, and rice wine, followed by a quick blanching in oil or water. This process produces a delicate, velvet-like texture, ensuring the ingredient remains juicy during further cooking, commonly employed before stir-frying in various dishes.

Pronunciation of "velveting" in English

Phonetic Transcription: /ˈvɛlvɪtɪŋ/.

Pronunciation Variations: There are no significant regional variations for the pronunciation of "velveting" within the English-speaking world. Pronunciation typically remains consistent across different dialects.

Pronunciation of "velveting" in French

Phonetic Transcription: [vɛlvetin] (approximation).

Pronunciation Variations: In French, the pronunciation remains fairly constant regardless of regional accents, though slight variations might occur in different Francophone regions.

Sentence examples in English and translation to French

1. The velveting technique gives the chicken a succulent texture. (La technique du velveting donne au poulet une texture succulente.)
2. By velveting, the beef stays tender even after stir-frying. (En utilisant le velveting, le bœuf reste tendre même après le sauté.)
3. Velveting is a key step in many authentic Chinese recipes. (Le velveting est une étape clé dans de nombreuses recettes chinoises authentiques.)
4. She learned how to velvet shrimp perfectly. (Elle a appris à faire du velveting de crevettes parfaitement.)
5. The chef demonstrated the velveting process to the students. (Le chef a démontré le processus de velveting aux étudiants.)
6. With velveting, the pork retains its flavors beautifully. (Avec le velveting, le porc conserve magnifiquement ses saveurs.)
7. Velveting ensures the seafood remains moist and flavorful. (Le velveting garantit que les fruits de mer restent moelleux et savoureux.)
8. They experimented with velveting different types of meat. (Ils ont expérimenté le velveting avec différents types de viande.)
9. Velveting requires a mix of cornstarch and egg whites. (Le velveting nécessite un mélange de fécule de maïs et de blancs d'œufs.)
10. The result of velveting is a deliciously tender dish. (Le résultat du velveting est un plat délicieusement tendre.)

Synonyms, antonyms, and similar words for "velveting" in English

Synonyms: tenderizing, marinating, soaking, blanching, smoothening, soaking.

Antonyms: overcooking, drying, dehydrating, toughening.

Similar Words: braising, poaching, simmering, steaming, glazing.

Synonyms, antonyms, and similar words for "velveting" in French

Synonyms: marinade, attendrissement, cuisson douce.

Antonyms: surcuisson, dessèchement.

Similar Words: pochage, cuisson mijotée, cuisson à la vapeur, glaçage.

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