My Secret Weapon for Tender Meat: Cornstarch

I used to struggle with dry, tough meat, especially when it came to stir-fries. No matter how perfectly I thought I cooked it, sometimes the meat would come out a bit chewy, leaving me feeling like my culinary efforts were falling short. Then, years ago, I stumbled upon a simple trick that completely changed my meat-cooking game: cornstarch.

I use a tiny, almost imperceptible amount. We're talking maybe a teaspoon for a typical stir-fry portion of meat. My routine is pretty simple: after slicing my chicken or whatever meat I'm using, I toss it with my chosen condiments (soy sauce, ginger, garlic, etc.) and that magical sprinkle of cornstarch. Then, I let it marinate in the fridge for about an hour. When it's time to stir-fry, the difference is truly remarkable. The meat cooks up incredibly tender and remains juicy.

This is a technique, common in Chinese cooking, often referred to as "velveting." If you've ever wondered why the meat in your favorite Chinese takeaway dishes is so incredibly tender, even after being cooked at high heat, cornstarch is likely a key player in that magic.

So, what's the science behind this simple trick?

It all comes down to how cornstarch interacts with the protein in the meat.

• When you coat the meat with cornstarch, it creates a thin, protective barrier around each piece. This barrier essentially shields the meat fibers from the direct, intense heat of the pan.

• This protective layer also helps to trap moisture inside the meat. Instead of the natural juices evaporating rapidly during cooking, they are sealed in, leading to a much juicier result.

• High heat causes protein fibers in meat to contract and toughen, a process called denaturation. The cornstarch coating helps to slow down and mitigate this process. It creates a buffer that prevents the proteins from tightening up too much, too quickly, which is what often leads to dry, chewy meat.

• Beyond tenderness, cornstarch gives the meat a velvety texture. This mouthfeel is highly prized in many Asian cuisines and is a delightful contrast to the crisp-tender vegetables in a stir-fry.

If you're looking to elevate your home-cooked meat dishes, especially stir-fries, I highly recommend giving the cornstarch a try.