The world’s first bottled velveting powder. The Chinese restaurant secret for silky, melt-in-your-mouth meat — chicken, beef, pork, prawns, even tofu — in under 20 minutes.
Free shipping over $50 · ships from Sydney · 2-year shelf life
1–2 tbsp Meat Velvet + 1–2 tbsp water per 250g of sliced meat. Massage it through.
30 minutes on the bench. That’s it. That’s the secret.
Flash-fry on high heat and toss with your sauce. Silky. Every single time.
It gently raises the surface pH of the meat so the fibres hold their moisture during high-heat cooking — the exact technique Chinese restaurants have used forever, pre-measured into a can.
Salt, yeast extract, white pepper, sugar, raising agent (500) and corn starch. No animal products.
It seasons lightly, but its real job is texture. Your marinade and sauce still run the show — they just land on juicier meat.
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