Cornflour

To do what?

 

Keeps the juices in?

 

It's used in velveting in Chinese cooking. I think it's more the wine or bicarb that is added to the velveting that tenderises the meat the starch is just there to thicken .

I use it for thickening as it's gluten free. Good in batters too. You can also make a fairly decent Yorkshire pudding from it, although it's quite a bit lighter than the wheat variety

 

Velveting Chicken: The Chinese restaurant secret to tenderising chicken!

You can do it with beef too.

 

Thank you, but no mention of cornflour.
So how does cornflour tenderise chicken and what is the role of egg white?

 

Corn starch is alkaline and alkaline compounds will tenderise your meat.

 

Scroll down a bit and you’ll find this

« …

• marinating in a cornstarch/cornflour sludge then deep frying or blanching in water before proceeding to cook in the stir fry «

 

I've tried this "closely guarded secret", that appears to be on the internet, of tenderisation for pork chops and it has had no effect whatsoever, that is regarding the Bi carb, cant comment on cornflour as its not something I ever use.

 

I use it for Yorkshire pudding and find it better than ordinary flour.

 

Thank you for that link @Dovefromabove, lots of lovely Chinese recipe ideas.