I like how you kept it simple and short. So many cooking videos are long,drawn out and boring..taking forever to get to the point. I will watch your videos..thankyou
It works! My wife didn’t believe me, but I did what you said with terribly tough steak and for the first time, it was tender, juicy and tasty! Many thanks and great job! 👍
I tried this yesterday. It was soooooooooo juicy and tender! Thank you for this secret meat saver. I was about to go vegetarian because all of the meat lately has been a weird texture and I stopped liking it. My family loved it! Can't wait to try this tip with chicken.
Thanks for providing specific ratios. I've tried this before but have generally used more baking soda, with mixed results. This will be easy to remember.
How fortuitous that I watch your video tonight. I have been using various velveting techniques for a few years now. A question of mine has always been how thick the steak can be for velveting. I actually asked this question in a Chinese FB group of mine tonight before watching your video. I just wanted to let you know that you answered my question. I wish I knew the velveting technique when I could get an eye of round for $1.99 / lb. I appreciate your video. Thank you.
The leanest beef 🥩 is very tough without the marbling . That’s the butt , round , London broil and sirloin steak 🥩 . I’ll give it a try . Thank you 🙏!!
I have a pound of petite sirloin steak sliced thin for stir fry that I have frozen. Can I thaw it out and still do this marinade. Would I marinate it for a shorter time, or is it not good for already sliced meat. Thank you.
I've heard of this but it's never been explained to me how to do it correctly and not get the aftertaste. So thank you. But, cooking a steak, however you do it, to medium well should be illegal!! Medium should be the absolute maximum a steak should be cooked! Prime beef should be prepared medium rare. That is when it is the tastiest and the tenderest. And that is not blood on your plate! Get over it! That is the calogens in the meat breaking down and it is a juice called mioglobens. And that process is what creates those tasty juices in your steak. There is barely any of this juice left in a steak at medium. Anything past medium, the juices are all cooked out and the steak is tasteless, dry, and tough. I am a rancher. Ranchers spend a lot of money on breeding stock to get the best genetics into their herd that they can to raise the tenderest, juciest, tastiest beef we can for the consumers. And then you go and overcook it and ruin it!! Please people, go to a good steakhouse and order a steak medium rare. Get over the fact that it is not blood on your plate, and try it. One of my best friends and I were out for steak on a business trip a some years back. I ordered a New York Strip medium rare, he ordered a New York Strip, medium well. I gave him hell for doing that and told him the same thing I am telling you all. When the server brought the steaks, she inadvertently switched them. It was low lighting like most high end steakhouses, but I knew it the second my knife hit the steak. I cut through it, but didn't say a thing, then looked over at his when he cut it and went, "damn. He got my steak". He says,"this could'a been a little more done". I just said "oh it's not so bad. Give it a try". I sadly chewd away at his steak while he devoured mine. When he was done, he says, "We have to come back here one more night before we go home. That was the best damn steak I ever had"! I had saved a piece just to show him and explained it to him. He said I was an a-hole, but thanked me. He said he never realized a steak could be that good. So next, he got his wife to try a medium rare steak. It took some convincing, but she finally tried it, and she said pretty much the same thing. They have been eating their steaks medium rare ever since.
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I like how you kept it simple and short. So many cooking videos are long,drawn out and boring..taking forever to get to the point. I will watch your videos..thankyou
It works! My wife didn’t believe me, but I did what you said with terribly tough steak and for the first time, it was tender, juicy and tasty! Many thanks and great job! 👍
If you want to spoil steak then put baking soda on it
@@jimleslie2858 A little is ok, but just a little too much will spoil it, yes.
I tried this yesterday. It was soooooooooo juicy and tender! Thank you for this secret meat saver. I was about to go vegetarian because all of the meat lately has been a weird texture and I stopped liking it. My family loved it! Can't wait to try this tip with chicken.
Excellent video! Clear, simple, brief, instructive! No annoying background music or extraneous chatter. Just clear instructions. 👏👏👏👏
Thanks for providing specific ratios. I've tried this before but have generally used more baking soda, with mixed results. This will be easy to remember.
Learned this 10 years ago. It's known as velvetizing. Works like a charm on all game meat.
I wished this was done on the last piece of venison I ate ❗️🤓
I have to learn this now because good meat is so damn expensive
My mistake was not washing off the baking soda…thanks for the very clear tips.
Yep 👍gonna try this method
Beautiful and great job of instructing.
How fortuitous that I watch your video tonight.
I have been using various velveting techniques for a few years now.
A question of mine has always been how thick the steak can be for velveting.
I actually asked this question in a Chinese FB group of mine tonight before watching your video.
I just wanted to let you know that you answered my question.
I wish I knew the velveting technique when I could get an eye of round for $1.99 / lb.
I appreciate your video. Thank you.
I use the cleaver to tender the meat. Works like a charm 👍
This is a perfect idea gonna try this.
Wow! I must try this method. Thank you
The leanest beef 🥩 is very tough without the marbling . That’s the butt , round , London broil and sirloin steak 🥩 . I’ll give it a try . Thank you 🙏!!
Good choice on seasonings. and oil > What i use to Montreal Steak Seasoning, and Olive oil
Nice, informative video. Thanks.
hi! Ms Elias kitchen I enjoy watching you thanks my family name is Elias too from where are you madan ?
Veryvery sweet
The best way to tenderize a steak is to cover it with kiwi puree, but not more than for half an hour - not to turn it into mush after cooking.
Kiwi is great and leaves no after tast😊
I have to try this. I raise my own beef. This could mean a loss less hamburger and a few more steaks
I have a pound of petite sirloin steak sliced thin for stir fry that I have frozen. Can I thaw it out and still do this marinade. Would I marinate it for a shorter time, or is it not good for already sliced meat. Thank you.
For sliced beef, please follow the steps in this video:
ruclips.net/video/lgQcJURiN6M/видео.html 😊
Nice sink
Can we use baking powder instead of soda?
I recommend baking soda. Baking powder contains acidic ingredients and reacts differently from baking soda.
Bread knife?
Ha! Caught my attention too. And made me wonder, just how tender it really is? Will have to try her method and find out.
Vinegar neutralizes the baking soda. but Don't you hae to wash off the vinegar?
It is not necessary. The vinegar flavor is neutralized.
❤👍👍👍
Did you cook the steak in olive oil?
Yes
@eliasfamilykitchen4588 thank you...have a great weekend
I’ve done this but didn’t marinade for a hour. Was told initially for 20min. Now an hour. I’m confused.
This channel recommends a Minimum of one hour - much longer, preferably 🤔
This channel recommended a MINIMUM of one hour...up to 24 hours!🤔
Vinegar neutralizes the baking soda.
I use alkaline water instead…no after taste
Can we use this method on pork?
Yes 😊
Works on any quadruped meat.
Looks like it's time to make banana bread
I've heard of this but it's never been explained to me how to do it correctly and not get the aftertaste. So thank you. But, cooking a steak, however you do it, to medium well should be illegal!! Medium should be the absolute maximum a steak should be cooked! Prime beef should be prepared medium rare. That is when it is the tastiest and the tenderest. And that is not blood on your plate! Get over it! That is the calogens in the meat breaking down and it is a juice called mioglobens. And that process is what creates those tasty juices in your steak. There is barely any of this juice left in a steak at medium. Anything past medium, the juices are all cooked out and the steak is tasteless, dry, and tough. I am a rancher. Ranchers spend a lot of money on breeding stock to get the best genetics into their herd that they can to raise the tenderest, juciest, tastiest beef we can for the consumers. And then you go and overcook it and ruin it!! Please people, go to a good steakhouse and order a steak medium rare. Get over the fact that it is not blood on your plate, and try it. One of my best friends and I were out for steak on a business trip a some years back. I ordered a New York Strip medium rare, he ordered a New York Strip, medium well. I gave him hell for doing that and told him the same thing I am telling you all. When the server brought the steaks, she inadvertently switched them. It was low lighting like most high end steakhouses, but I knew it the second my knife hit the steak. I cut through it, but didn't say a thing, then looked over at his when he cut it and went, "damn. He got my steak".
He says,"this could'a been a little more done". I just said "oh it's not so bad. Give it a try". I sadly chewd away at his steak
while he devoured mine. When he was done, he says, "We have to come back here one more night before we go home. That was the best damn steak I ever had"! I had saved a piece just to show him and explained it to him. He said I was an a-hole, but thanked me. He said he never realized a steak could be that good. So next, he got his wife to try a medium rare steak. It took some convincing, but she finally tried it, and she said pretty much the same thing. They have been eating their steaks medium rare ever since.
Why use a sawing knife ?
Because they are sharper
Baking soda makes your meat taste like shit
It would be better to just buy a decent cut of steak e.g. ribeye or sirloin. They’re already tender enough as is.
Sometimes people can't afford a good cut of steak, so this is a good method to make cheaper cuts better
Affordability of meats has become a bigger obstacle for a growing percentage of the population. This is a great hack for that scenario.
Thank you, will try it.
Cutting steak with a bread knife ???