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.
Corn starch, yeast extract, salt, sugar, raising agent (500), white pepper and anti-caking agent (551). No animal-derived ingredients.
May contain soy, gluten, milk, sesame and peanut.
It seasons lightly, but its real job is texture. Your marinade and sauce still run the show — they just land on juicier meat.
Free shipping on orders over $50 Australia-wide. Something wrong? Email info@whatisyumyum.com and we’ll sort it.
