Description
Alkaline marination technique creating proteinaceous silk-like texture through pH modification and starch coating.
Technical
Utilizes alkaline egg whites (pH ~9) to disrupt myofibrillar proteins while cornstarch forms a protective colloid, preventing excessive protein coagulation during high-heat cooking. The combination creates a velvety mouthfeel through partial protein denaturation and moisture retention.
Culinary Significance
Essential for authentic stir-fry textures in Chinese cuisine, producing the characteristic 'slippery' yet tender bite in dishes like beef with broccoli or kung pao chicken.
Science
Primary Reaction
Alkaline protein denaturation
Parameters
Temperature
15°C optimal
4°C to 60°C range
Time
30 min
15 min – 45 min
Equipment
Non-reactive bowlWhiskPaper towels (for blotting)