Видео

Greetings from Paul Liverpool England

what aftertaste?

Your information is excellent. Thank you. You really can't cook on electric - it has to be gas

Can you do this then freeze for future dishes ?

obrigada! ❤❤❤

I would mix my green onions with cream cheese. Thank you for the recipe

Chuck Roast is not a tough cut though

To the point and easy to understand and follow.

Thank you for the awesome tip!

❤❤❤

Thanks for your time knowledge and information ❤

A great presentation well done

try cooking in 20w50 oil for best results

Just subscribed great channel so easy to follow.

Baking soda (sodium bicarbonate) to tenderise beef? The way to make beef tender is to hang it for longer. Or get it from a butcher who knows how to prepare meat.

G'day mate Thank you found this very useful😅

Do you have a written recipe for this or at least what heat setting do you cook this on?

I think all the squeezing and pressing also tenderizes the meat

Yummy

That's a really good insight both for taste and the tenderness. Never longer than 1 hour, 30 mins sounds perfect. Personally I am not a fan of washing meat, it will spread bacteria all over the sink. (Worse with chicken) But I totally understand that you must wash off the baking soda. Now I will take a look at your other videos, this was great!

Basically it’s like when we soak beans with baking soda and rinse before cooking. Also you can use kiwi fruit to tenderise but only need very little and no need to rinse. And I use vinegar and lemon in any marinade and I find it helps a lot.

What kind of oil as you using???

This gal is the reason for all the 'Passport Bros'!

Thank you!

EXCELLENT!

Thank you for your video I learned something new today. That’s very helpful.

Such an amazing chief

Great job! Thank you very much! Elias is not Chinese. Just wondering how that happened? Sorry, I read the bio and now i know. Apologies!

Just buy filet minion!

Can I use the velveting process using cornstarch with whole chicken breasts that I am going to marinate and then grill?

Excellent recipe and presentation. I love this dish.

subscribed

Merci beaucoup 🙏

I wonder if the pork neck is suitable for this recipe. Thank you.

Your face is bigger than your body.

If you dont like metallic tate, add anything acid like venigar , saki, etc.

I really want to make these….wonder if I could put them in the oven instead….only because I don’t want the house smelling of oil if I serve this to guests….I suppose the air fryer would be an option but I would not be able to make a big batch.

Made this today and it literally taste like it was from an Asian restaurant

I've always found that beef tenderized with baking soda ends up pink, rubbery and has a very smooth glossy texture ... better to pay extra for top quality beef that has been correctly hung in a chiller for quite a few days which is the correct tenderizing method.

Or just marinate with pineapple juice

Gloves for that? lol. Just use a fork. Such waste

Loved this video. It worked perfectly! Can you tell me what kind of colander you have? I really like that one and am in need of a new one. Love your videos and thank you!

Thanks for the recipe Lynn, could you please make a Chinese Curry

Oh wow, I have been cooking Asian food for a long time but this video is a game changer for me. The dish turned out restaurant quality and the family loved it, the chicken was super tender.

Ruined a batch of carne asada by not eliminating baking soda residue from the meat. It just ate up all the citrus juice and vinegar, left me with highly seasoned blah beef.

Thanks

Cheung fan shrimp has always been my favorite. Your recipe is the simplest I have seen. Thank you for sharing.

Thank you dear!

For keto lovers a version without corn starch would be nice. Or can you get a good result without it?

wow thank you so much!