80 velveting recipes

Vanilla velvet ice cream skips the custard cooking step and folds whipped eggs straight into a sea of heavy cream and half-and-half. Old-fashioned uncooked ice cream maker recipe with deep dairy flavor.

Lime velvet salad is a retro molded Jello salad with cream cheese, crushed pineapple, celery, nuts, and whipped cream. Creamy, crunchy, and unmistakably vintage.

Egg whites omelete that has minced chicken breast in, is cooked in a hot wok until the omelete is set and the chicken is cooked. It can be a light, tasty yet nutritious brunch or a quick week-day meal with a few slices of crusty bread.

Pureed broccoli and potato soup with caramelized aromatics and thyme. Velvet-smooth texture without a drop of cream or butter.

Quick red velvet cake: yellow cake mix hack with buttermilk, cocoa powder, and red food coloring. A doctored box shortcut that delivers moist, classic red velvet in under an hour.

A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm cubed tofu.

Creamy vegan butternut squash soup blended with blanched almonds for a dairy-free silky texture, finished with curry powder and topped with pepitas, parsley and cherry tomato halves. No cream, no dairy, all velvet.

Chinese-style cold salad of rehydrated jellyfish shreds, crisp salted daikon and velvet-poached chicken breast, dressed with sesame oil, sherry and scallions.

Velveted shredded chicken tossed with toasted sesame seeds, dark soy, rice wine, and Sichuan peppercorns. A classic Chinese stir-fry with silky texture in every bite.

Chinese-style chicken and cashews stir-fried with green pepper and water chestnuts in hoisin sauce. Velveted chicken stays tender with a sherry-egg marinade.

Sliced chicken with broccoli stir-fries cornstarch-velveted chicken with tender-crisp broccoli, ginger, and scallions in 25 minutes. Better than takeout, lighter on oil.

Authentic Szechuan shrimp: jumbo shrimp marinated in egg, sesame oil, and rice wine, then velveted in peanut oil and wok-tossed with hot bean paste, ginger, garlic, and ketchup. Glossy, spicy, and restaurant-quality.

Lamb slivers in pungent sauce: velveted lamb flash-fried then tossed with red bell pepper, scallions, ginger, and a tangy soy-vinegar glaze. Classic Chinese wok cooking at its sharpest.

Chinese chicken with cashews stir-fried in a wok with green pepper, water chestnuts, and hoisin imperial sauce. Velveted chicken stays silky and tender.

Kuo Fan Gee Chiu is a Szechuan-style diced chicken stir-fry with dried red chilis, bamboo shoots, and straw mushrooms. Velveted chicken, no-bland heat.

Velveted chicken and cashews with crunchy water chestnuts and green pepper, stir-fried in a hot wok. Chinese takeout favorite with restaurant-style tender chicken at home.