@@ankitsood2932 I don't tap it dry just rinse it in a colander. The meat will have sauce added to the stir-fry anyway. It just goes from being quite tough to almost melt in your mouth depending how long u leave it. You can over do it and the texture is almost like fish.
Velveting works better if you use moisture, like soy sauce. Needling is ok on certain cuts, but using it on steak can make the meat texture really mealy. Best kept to stir fry.
Right! I love fancy videos but seeing skilled and seasoned chefs cover basic things that helps at home cooks is the way to do youtube cooking videos that will never get old or run out
Learning the cornstarch trick changed my life. I don't rinse it, though, since it's usually used with cornstarch in the sauce anyways. You absolutely have to let it set, however.
Cornstarch doesn’t tenderize meat…it’s not a base like baking soda. Though vinegar or lemon juice work well as acids if you’re going to marinate it before cooking. If using venison I find it’s better to use an acid to tenderize it since it’s leaner than beef. 😊
it can be you can also do corn starch, eggs, egg whites, and marinades, and he also suggest washing/squeezing out all those are just different ways to marinade
@@theclimbingchef I actually have that exact gadget in my drawer for years! Would it be good to use on a London Broil? And if so, just how crazy do you get with it???
@timsans1170 yup, would be good for London broil. You can go over it a couple times, just make sure you wash it very thoroughly. Mechanical/manual punch type meat tenderizers are known for contaminating meat from not being washed properly. Never ever buy pretenderized meat from a store
@timsans1170 it's good, just wash it extremely well. Because there is so many touch points, it is a high cause for contamination. Never ever buy mechanically/manually tenderized meat. Always tenderize yourself
As a Chinese, I've never seen anyone putting baking soda into meat....Just use corn starch and oil and cook with high heat, most tender meat you will eat
corn starch doesn't tenderize meat tho afaik it's used so the sauce sticks better. you can also use lemon juice, fish sauce or anything acidic. and I've seen other Chinese cooks recommend backing powder/soda as well.
This looks okay, but check out wokgod's video for this brcause his is a more direct comparison. You seemed to cook each one differently which can impact the final result, where he cooks each sample in oil with no other thing to influence the tenderness
Not using that needle gadget. Parents used it and I am amazed we survived. The food poisoning potential is a NO from me. I took micro biology in college and that tool is a nightmare.😂 Velveting for the win! 🙌🙌🙌
This is a very basic velveting. If u rlly want the meat to come out Tender nd delicous use cornstarch baking soda nd egg whites. U can add whatever Marinade ingrediants to for flavor like soy sauce or Mustard.
How do they tenderize kabob Barg? Is it with meat tenderizer in the marinade? I know they aren’t using filet mignon so I’m sure it’s skirt steak, I’ve wondered this forever, please help!
I have an Iranian in-law so I can help! Those are typically beef tenderloin. That's why it's so tender. You can absolutely use skirt and use a needle tenderizer. You can also use something like lamb which is pretty tender already.
That way the meat will taste bitter from the soda!! Try This... 1-2 Tspn baking soda in a bowl, 1 cup cold water, 1/4 cup soy sauce. Mix. Add meat. Sit in fridge for 2 hrs or overnight. Drain & cook. (It's the HK way!😉) Your welcome!!
I like velveting only because I usually have to buy meat on the cheap (I'm poor and meat is really expensive here) and you can turn some really questionable cuts into melt-in-your-mouth morsels by switching what you use, like soy sauce!
What would the ratio be for “with the grain” vs. “against the grain” cut? Is it going to come out roughly uniform squares, or are you looking for thin strips?
When i was pregnant with my 2nd, I velveted meat. I followed these exact steps. It left behind a distinct flavor that made me sick. 10 years later, I still can't eat velveted meat.
I have a kinda messed up tongue that can be over sensitive to certain things like if I eat salty fries, then drink soda, it's gonna give me raised white lines... For some reason when we velvet the meat, it triggers the same reaction and it sucks cuz it really does make the meat so tender. The really weird thing is it doesn't happen when we order the same dish from take out 🤷♂️
1st time I velveted beef i was shocked at the difference it makes. It's quick and easy, just 15mins works well.
Is washing and drying the meat a deterrent? Beating your meat seems to be an easier way to getting a similar end result
@@ankitsood2932Tenderizing by pounding doesn’t yield the same texture as velveting.
@@ankitsood2932 I don't tap it dry just rinse it in a colander. The meat will have sauce added to the stir-fry anyway. It just goes from being quite tough to almost melt in your mouth depending how long u leave it. You can over do it and the texture is almost like fish.
I just marinate beef in ginger to tenderize it works so well not hard and adds an amazing subtle ginger flavor
@@ankitsood2932You don’t have to rinse it. I’ve never seen them rinse it on the Chinese cooking channels.
Velveting works better if you use moisture, like soy sauce.
Needling is ok on certain cuts, but using it on steak can make the meat texture really mealy.
Best kept to stir fry.
No
@@joeycampbell940 thanks Joey
Hear me out... Country fried steak
@@joeycampbell940the fuck you mean no
All that water and all she had to do was use moisture, lmao
Both work well. It's good ro see the basics covered because they make a huge difference. Well done.
Right! I love fancy videos but seeing skilled and seasoned chefs cover basic things that helps at home cooks is the way to do youtube cooking videos that will never get old or run out
Velveting is the best when you're making very saucy stir frys as it allows the meat to pick up more sauce.
Skirt steak is already tender. Should have used flank steak instead, to see real results.
I would like this , I can only get flank here in Canada where I am sadly
@@onlymyself7225I can say needling works. Country fried steak uses a flank steak that is supposed to be needled, really good
I came here to say that lol
Should’ve used brisket, that would have been a real test.
Skirt is not tender, it’s incredibly chewy.
Learning the cornstarch trick changed my life. I don't rinse it, though, since it's usually used with cornstarch in the sauce anyways. You absolutely have to let it set, however.
baking soda not cornstarch
@@icxcnika2037both
Both!
Cornstarch doesn’t tenderize meat…it’s not a base like baking soda.
Though vinegar or lemon juice work well as acids if you’re going to marinate it before cooking.
If using venison I find it’s better to use an acid to tenderize it since it’s leaner than beef. 😊
You gotta wash out the soda
I also put cornstarch and soy in the marinade when velveting
You... don't need to wash the meat. You generally can't taste the baking soda unless you put too much...
Do both. " Needle then, " velvet " . 🤷🏾
That's not the correct way to velvet meat. Kenji Lopez Alt describes the process much better. It's not just baking soda.
it can be
you can also do corn starch, eggs, egg whites, and marinades, and he also suggest washing/squeezing out
all those are just different ways to marinade
Yummy!
Velveting for me I can’t store another gadget lol
Needling for me. I can’t spend an hour waiting for baking soda and drying
Just use a fork
@@theclimbingchef
I actually have that exact gadget in my drawer for years!
Would it be good to use on a London Broil?
And if so, just how crazy do you get with it???
@timsans1170 yup, would be good for London broil. You can go over it a couple times, just make sure you wash it very thoroughly. Mechanical/manual punch type meat tenderizers are known for contaminating meat from not being washed properly. Never ever buy pretenderized meat from a store
@timsans1170 it's good, just wash it extremely well. Because there is so many touch points, it is a high cause for contamination.
Never ever buy mechanically/manually tenderized meat. Always tenderize yourself
Velveting the meat helps the sauce to stick to it.
It's not just about tenderising, it's about enhancing the meal as well.
Velveting for the win!!
As a Chinese, I've never seen anyone putting baking soda into meat....Just use corn starch and oil and cook with high heat, most tender meat you will eat
corn starch doesn't tenderize meat tho afaik it's used so the sauce sticks better.
you can also use lemon juice, fish sauce or anything acidic. and I've seen other Chinese cooks recommend backing powder/soda as well.
no, that is not from chinese
Actually it is a common technique used in Chinese restaurants all the time but Chinese home cooks don't really do this.
Cornstarch keeps the inside moist, baking soda tenderizes the meat, it's an extremely common method i'm truly surprised you've never seen it before.
We do this at restaurants
Or ask your butcher to run it through the machine when you buy it. They know what you mean
The MACHINE! x2
Hi Shereen, love your stuff. Sometimes I marinate 15 min in fresh pineapple juice.
pineapple has natural enzymes to tenderize the meat..
I personally do 3 hours in a pineapple spiced slurry
What if,….I do both?👍
Give it a whirl. See what's up
Alternate universe will open
This looks okay, but check out wokgod's video for this brcause his is a more direct comparison. You seemed to cook each one differently which can impact the final result, where he cooks each sample in oil with no other thing to influence the tenderness
@MegaShyGuy2 WokGod ALSO velvets with baking soda.
Now I want fajitas real bad...
It doesn't matter which technique you use, the thing that's making it tender is cutting thin slices against the grain.
Not using that needle gadget. Parents used it and I am amazed we survived. The food poisoning potential is a NO from me. I took micro biology in college and that tool is a nightmare.😂 Velveting for the win! 🙌🙌🙌
Skirt steak is already tender. Try it with new york strip or flank that would be a test.
This is a very basic velveting. If u rlly want the meat to come out Tender nd delicous use cornstarch baking soda nd egg whites. U can add whatever Marinade ingrediants to for flavor like soy sauce or Mustard.
What if you do both? Would it make it more tender or just nasty?!
Skirt steak is pretty tender try with a sirloin to see if it really works. I could be wrong
I’ve tried tenderizing with kiwi or pineapple. It works great and adds beautiful flavor especially if you will be grilling the meat.
denaturing proteins with acid isn't the same as tenderizing
Just the perfect QUEEN in the kitchen
She might get an auntie title from Uncle Roger!
🤤🤤🤤🤤👍👍👍👍
Man I wish we were friends. LOL.
I had zero idea what I had in my possession. I inherited a needle tenderizer and thought it was a hard boiled egg slicer…🙂↔️🙄
Please remove your jewellery when handling meat
I needle mine with a FORK 💯😁😅Shereen!!
Both ways look DELICIOUS 😋
Velvetting is so easy and effective, I can't imagine using any other method.
I really appreciate the frankness here
Love the options and side by side too
Thanks Shareen!
This was a good video. Thank you.
I'm poor so I'll just go with the chinese method
Don't wash the meat after......
No it has to be or it will have a funny taste unlike cornstarch which does not have an aftertaste
@@swepea6558no it doesnt if you just add a little bit, i have done it a million times
Agree, don’t wash it.
Use potato starch, NOT CS
@@johnjacoLMSW Potato starch does not tenderize the meat.
What happens if you do both?
Someone on a different continent will spontaneously combust.
Yeah the Chinese way is such a waste. No surpise
Tough cut? Do you know the definition?
You should try to marinate the tough meat with papaya. It's a strong tenderizer.
Same with pineapple...in fact too strong...shouldn't be left for long at all.
Somebody tagged Uncle Roger!!! I think we have a new auntie here!
Don’t talk with your mouth full….
That's not how you velvet beef.
What if you do both. Will it be too tender?
Rinse the meat in cold water for at least 30 minutes before velveting the meat. makes a huge difference
Wait.. what if I do BOTH?!
Don't talk with your mouth full
Need;ing is way healthier. If you want to get your meat to absorb flavour, mix it with cornstarch.
Nice. Now you guys come out to California. We'll show how to drink wine :0)
Velveting also improves the flavour by speeding the maillard reaction.
How do they tenderize kabob Barg? Is it with meat tenderizer in the marinade? I know they aren’t using filet mignon so I’m sure it’s skirt steak, I’ve wondered this forever, please help!
I have an Iranian in-law so I can help! Those are typically beef tenderloin. That's why it's so tender. You can absolutely use skirt and use a needle tenderizer. You can also use something like lamb which is pretty tender already.
Beautiful and talented 😊🤌
What about doing both together?
fk i feel like randy marsh
It’s a fajita… very fajita
Thank you❤ rinse the meat !!
Ancient Chinese secret!!
What about doing both???
How about both? Needle then baking soda
That way the meat will taste bitter from the soda!!
Try This... 1-2 Tspn baking soda in a bowl, 1 cup cold water, 1/4 cup soy sauce. Mix. Add meat. Sit in fridge for 2 hrs or overnight. Drain & cook.
(It's the HK way!😉)
Your welcome!!
Is it just me..?
Always on a Friday, when I've had a little gin...
Sorry Mr. Shereen, really.
But you must know...
You luck guy..!
How about doing both to it?
I like velveting only because I usually have to buy meat on the cheap (I'm poor and meat is really expensive here) and you can turn some really questionable cuts into melt-in-your-mouth morsels by switching what you use, like soy sauce!
She's so likable😊
HER: You could do it both ways.
BISEXUALS: 🎉🤪💃😅
What about both?
Thank you for telling me ABSOLUTELY NOTHING.
I have never, ever had tough Skirt Steak.
Cooking is important, but really it's all about how you slice it.
If it's tough, you screwed up.
I'm interested in seeing both techniques on the same piece
Shereen! Youre the best!
Or do both 😮
I really value your content and you do a great job with editing and presentation. I sure wish I could take a class from you
This would be a great side gig, earning the income you and your content deserve.
Yeah I'm not leaving raw meat out for 30 minutes. Good luck
Why not both?
It's skirt steak, it's already very tender. This was gonna prove... Nothing..
Wow... How helpful this was....
It’s been 6 years and I still love her
I bought a needle tenderizer and never looked back.
Velveting is natural to me now. It works so well, but more importantly, IT'S EASY
Skirt steak already tender... so step 1... eliminate that variable.
With the grain- against the grain… I’m so confused! H ELP ME!
I always velvet my beef and chicken! always! It was the best thing I ever discovered on the internet.
Bad test subject. Skirt steak is pretty much always tender. (granted the cook doesn't massacre the slicing)
What would the ratio be for “with the grain” vs. “against the grain” cut? Is it going to come out roughly uniform squares, or are you looking for thin strips?
Should try adding some water to the baking soda when velveting.
just don't use too much baking soda.. over-velveted beef is mushy..
Isn't that skirt steak? It's already super tender??
Why did that look so unappetizing to me? It’s the sauce I think? Idk. Weird cause I usually would like that.
Why would you use good meat like skirt steak for Velveting?? you should use something tough like London broil
30mins! Naw, that's not necessary, 10mins to 15 is usually plenty.
When i was pregnant with my 2nd, I velveted meat. I followed these exact steps. It left behind a distinct flavor that made me sick. 10 years later, I still can't eat velveted meat.
I'm chocolate can you adopt me... I have a culinary degree, but I bake only. And I do pretty good soul food.
"Feels illegal to wet the beef" Hunny, if your husband aint pleasing you at home.....
You haven’t showed up in my for u page in a while. I love seeing you! Don’t tell my mom but you might just be the most beautiful woman in the world.
How do i safely sanitize my sink after washing the raw beef in it without bleach?
What happens if you use a jaccard/needle tenderizer then velvet that product, and rehyadrate with a soy/beef tallow?
I have a kinda messed up tongue that can be over sensitive to certain things like if I eat salty fries, then drink soda, it's gonna give me raised white lines... For some reason when we velvet the meat, it triggers the same reaction and it sucks cuz it really does make the meat so tender. The really weird thing is it doesn't happen when we order the same dish from take out 🤷♂️
My 2 cents; velveting you don't need a special tool for.