@@manahil8746 yeah, i know baking soda does some serious witchcraft with a lot of food. but for the whole video in general, you have both actually seasoned and marinated beef vs the same meat, but w/o even salt on it. it's like comparing a pair of shoes ready to use, to the same pair of shoes w/o shoelaces nor insoles
I just tried this recipe, and I have to say, the meat was absolutely incredible! It was so tender and juicy, every bite melted in my mouth. The seasoning was perfect, and it really brought out all the natural flavors. Definitely a keeper - I'll be making this one again soon!
Baking soda is the best for getting a soft piece of meat but it absolutely changes the taste and texture. It leaves the meat mostly tasteless so you only taste the sauce, and the texture is definitely soft but has a bit of a rounded and smooth surface. I prefer using corn starch instead. Not as strong of a tenderizer as baking soda, and requires more time to tenderize (overnight for corn starch vs 1-2 hours for baking soda), but it leaves most of the flavour in the meat and is still more tender than non-velveted meat.
In all fairness, who just cooks beef of any kind with no seasoning or anything? So the devils advocate beef makes no sense, obviously the marinaded beef is better, but do people just fry plain beef ? Ive never seen anyone fry sliced unseasoned beef. This is a non sequitur
leaving slice of kiwi fruit or just marinating the whole meat in kiwi juice works really well for tenderizing the meat (especially beef). Kiwi has the same enzyme as pineapples that eat away at the protein structure making the meat literally fall apart in your mouth and kiwi has less dominant flavor than that of pineapples. But if you really enjoy the flavor of pineapple, go ahead an use it.
baking soda water massage salt sugar chicken powder white pepper (or black pepper but finely ground is important) msg sesame oil chinese cooking wine dark soy sauce ton of corn or potato starch measurements in most chinese or asian cooking are just eyeballing it, just estimate and you can’t go too wrong
Velveting the meat (tenderizing): (for beef/ chicken/ pork/ lamb/ deer etc.) - Cut with the grain, and then cut to thin slices against the grain - Add baking soda and some water, and massage - Add salt, sugar, chicken powder, white pepper, msg, sesame oil, Shaoxing wine, soy sauce, starch, and then massage - cook right away or leave for 1-2 hours beforehand (or substitute baking soda with corn starch and leave it overnight to preserve more flavor in meat)
After living in China for a few years, found myself doing a lot Chinese dishes back home. They’ve solved so many things with their style of cooking. You can cook anything and it tastes really good. This videos is an awesome example of how it’s done. And it’s just one thing out of countless dishes. Love it:)
You know Western cuisine literally solved all those issues too right? Just most people over here dont know how to cook using their own culture's techniques anyways.
I 100 do this all the time. In every recipe, especially when is chopped and cooking in a soup for a quick meal. The corn starch helps to thicken any dish you’re making too. It’s awesome.
The way you cut with the grain and/or against also helps how the meat falls apart after you cook it. I don’t use the baking soda but I will smash the meat to tenderize then add the corn starch and sauces. The corn starch helps bind and keep the meat moist. I do this with pork too.
Adding baking soda changes the pH level of the meat, making it more alkaline 🔬. This change in pH helps break down the proteins, resulting in more tender meat. An added advantage is that the pre-broken down proteins will not tense us as much as usually, and therefore not pushing out as much water. So the end result will also be juicier meat. You can even use this trick with minced meat. Don't use too much baking soda or it will give the meat a mushy consistency and change its flavor!
That thing was invented for baking cookies to begin with. It’s just that Arm & Hammer ended up successfully marketing it as a kitchen cleaning product…
I love your videos, simple, short & funny as hell. I was a Spanish/Italian chef in Orlando for 25years. I started practicing Asian using your videos & I love it! Thanks
The baking soda is the main ingredient to make the beef smoother and soft. The other ingredients are only about the taste of the meat. You can change the taste by changing or adding the ingredients according to your culture.❤😊
and you MUST add flavoring. Try cooking after JUST using baking soda on the meat. Yeah. ugh. NOT tasty. I just soak the meat in baking soda water mix for 30 mins to tenderize. Then wash it and rinse it. Then soak it in vinegar (that combines with baking soda to neutralize most of it) for 15 mins and also tenderizes it a bit more. That should clear up most of that bitter baking soda taste. Hopefully this helps someone else out there.
Baking soda alone will produce this effect even if the cut is wrong, and it is especially good with ground beef. 1/4 tsp to one pound and let it set for 10 min after mixing. The baking soda reacts on a cellular level. I use this with chicken also. The key is to give the baking soda time to penetrate and react. With elephant and snow owl, you have to give it more time.
@@Livinlikejae 😅. You may like this story then. I was in Thailand and I came upon a small town in the North. This small shop had a huge pot boiling and the guy took a set of tongs and pulled out a skinned and boiling snake about a meter long. I asked what kind of snake and he said; " no snake. Tiger penis." He then said, You try. I said thank you but the world would have to be all out of chicken. What makes one wake up one day and say you know what would be good right now: tiger penis. Just, wow.
I worked for a chinese family for 7 yrs and my boss didnt put water on any meat to stir fry. If you dont put water the result is the same. The secret really is to marinade the meat overnight and put cornflour.the cornflour seal the meat and the liquid doenst come out and it will not boil the meat,thus not making the meat rubbery.
@SrJonAnthony because, that's what happens, it's a process (boiling) the water OUT of the meat, at very high temperatures. It happens on a micro level, the water in the meat escapes, and is immediately steamed in oil, thereby boiling your meat - same thing happens if , you don't let you meat come up to room temperature (chicken, beef etc ) the trapped cold moisture, boils off your meat - like fir example making Chicken Balls, IF you dont let it come to room temp, and Don't put cornflour on your meat before dipping into your batter, the trapped moisture escapes, making your chicken balls soggy.
Baking Soda / water salt / sugar (light on salt baking soda is full of sodium, also in soy sauce and cooking wines) chicken stock white pepper (ground) msg (pinch) sesame oil (any high temp oil - not olive oil or butter) shaoxing wine (can substitute with vinegar, light soy sauce, rice wine, sake, soju, lemon juice, mirin, white wine etc..) dark soy sauce (also real wagyu has a cheese flavour from the emulsified fat )
Leave it for 15-20 mins in the baking soda alone wash several times until no scent of baking soda remains then squeeze excess water out pat dry with paper towels then season and cook. A far superior result in softness and without the funny taste.😊
You do this to grandma's cude steak or for a beef stew, chunky gravy if your using left over scraps with tendon but not good whole cuts. But yes his will have that Chinese beef taste to much washing without drying
@@apextrainingjackiemah I agree with you however you don't get a good beef flavor with Chinese beef cause the baking soda completely changes the taste. If you want to view it as the lesser of 2 evils I suppose you could but please don't take my comment out of context. I don't generally wash meat once appropriately butchered.
@@juanvaldez7279 I agree with you buddy but that is precisely why the Chinese use baking soda cause there not generally using premium cuts of beef for these dishes. His way is pretty much the standard way to prepare the dish I'm simply giving an alternative that I developed based on not liking the taste of the baking soda. Growing up as a child everytime I ate Chinese styled beef I always thought that the flavour of the dish was primarily from seasoning and not from the tenderizer. It's way better tasting without the baking soda. If you're trying the dish use tenderloin or other premium cuts you know will be soft that way you don't need to tenderize or wash
I'm rather inclined to believe the contribution from the user who knew how to spell "maillard rxn," and correctly understand its improvement under this protocol. Not just it's "spices, durrr." I will concede that absolutely 0 prep for beef and then flash frying it will get you a nasty result even if it was once tasty. That side was a bit ASoTv - _(has this ever happened to you?)_ and some lady is just throwing beef all over her kitchen. _There's got to be a better way..!_
It's the baking soda and corn starch. It's a well-known texturing technique called "velveting". You can do it with literally any spices. The spices have nothing to do with it.@@maya_void3923
IT WORKED! I’m so thankful. I only cook chicken because unless I buy a nice chateaubriand from the butcher pan fry it and put it in the oven until it reaches 59 degrees celsius my beef always get chewy like a bubblegum, doesn’t matter if I put it 5h in the oven or pressure cooker. So this saved my life for Chinese dishes. Thanks a lot ❤
also best for chicken breast for those on a protein diet. makes it a 1000x better. The rest of the marinade is optional, all you need to tenderize is baking soda and starch
If you are on a protein diet then the starch is a no go. This is basically turning meat strips into sausage/burger meat - adulterated with flour, and kicking you out of ketosis.
@@sharielane cornstarch has about 7g of carbs per Tbsp, which is more than enough for this method to thicken the sauce. Seems well enough under the 50g/day threshold.
He's Australian. As an aussie we're either the most aggressive and scary person you will meet or some of the calmest and coolest you will meet. ( It tends to be the first one )
@@E_Don I guess he means there's a certain saucy soy taste? We usually do those for Chinese style venison as well and the texture becomes the same, with very slight difference in flavour profile.
Cornstarch is often used to tenderize beef, as is baking soda. How they work is slightly different, but both can make a tough cut of beef be super tender. I really like flank steak, mixed with a little cornstarch and warm water. Let it sit for 20min and you got perfect sliced cuts to cook.
For those interested - Cornstarch makes a barrier on the top of the meat, which helps retain the juices which makes it more tender. Baking soda changes the Ph which breaks down the proteins. They can also be used in combination! However it shouldn't sit in baking soda to long or it can break down the flavor.
Baking soda can also be used with green veggies to help them keep their green color. Best used when boiling of course, since it's kind of hard to masage baking soda into veggies. Edit: To the people who think I am wrong. Bring sources, because otherwise I'm gonna spank ya with facts.
You are wrong. 100% incorrect. You blanch and shock to keep your veggies bright. Boiling water as salty as the sea for few minutes, transfer to ice bath and let them sit until cooled.
It’s so true about baking soda. What I do with a tough cut of beef, I slice and massage in baking soda. I then put in freezer bags and vacuum seal. When I want to eat it, I will thaw and rinse off the baking soda. I cannot have sauces and that’s why I rinse. I then quickly stir fry in beef tallow and settle down to eat the most tender beef ever.
@@bryanrastaberry8796it's funny china banned dog and cat meat years ago. South Korea still didn't ban it yet completely. But since South Korea is more popular you're not racist towards them. The stupidity is strong here
I'm using this method literally for any beef dishes. Even stroganoff or goulash. Instead of cooking stew for hours to get the beef tender. I'll tenderise beef like this and then it cooks in no time. Good stuff. And MSG is a must next to my salt shaker and also rice wine.
If the sauce tastes wierd but you still want it tender: 1. Marinate the meat with cornstarch and baking soda overnight or 24 hours. 2. Rince it out with cold water 3 to 4x. (Until the white liquid is completely removed) 3. Cook it 4. Then add your sauce The meat will still be tender because the "process" of tenderizing is already done. The sauce on the meat will not taste alkaline or wierd anymore.
Careful, if you are looking for a wok burner, those need special consideration before installation and use. They run very hot and create fumes that need amazing ventilation equipment. I would either have a dedicated room for it, or put the station outdoors.
As someone who works in a Chinese restaurant, i can confirm thats how we tenderize the beef. Some may slam the beef slices against the bowl to help with tenderizing.
Hi man. Great video. Would really appreciate it if you can share the measurements for velveting. I'm worried I would use too much or too little of the ingredients ruining the meat.
You can really eyeball it, if it looks like you have a nice gravy-like consistency in your coating on your beef, then you're in the green 👌 mileage may vary
I'm not going to lie but I've made so many of the recipes you have shown us on here and I can't hide it anymore. This food is LEGIT, out of this world AMAZING. You should try to create a cookbook or something of the sort because I would buy so fast. 🤤🤤🤤🤤🤤🤤💚💚💚💚💚
dude, of course he will do that. what do you think of him self stupid? just going to waste the beef just to please you? that he also put ingredients to the other one's? lol Growup
I made this last night...and your Yum Yum is amazing, it really elevated the meal...my kids said it's their favourite meal...which is a HUGE win for my fussy lot 😃😃
I was always so worried to cook stuff on high but all these videos showed me this stuff needs to be cooked this way to get the flavors right. Thank you for what you do man
im a black girl who lives in an all Asian community for 20 years. My neighbors always give me fresh produce they grow. But you sir taught me how to velvitize my chicken . Much love yo wokGod
If you want it to even more tenderized, wrap the meat in papaya leafs without seasoning for a good 30 minutes, the longer the more tender it gets. I usually let it rest for the whole night.
Yeah, good idea, I’ll go to a supermarket to buy papaya leafs tomorrow. We have them everywhere here in central Europe, where papayas grow along the streets.
the secret is actually acidic ingredients (correct me if im wrong) you can do this with lemon/lime/pineapple/any sour fruit juice, vinegar, and for some reason cooking wine
You are wrong actually^^ meat's ph is acidic by nature, so when you put baking soda or salt, which is basic/alkaline, it breaks down and becomes more tender. In this video he put both baking soda, salt, soy sauce and msg which all contribute to breaking down the meat. What you're thinking of is probably how you can tenderize meat with pineapple, right? You can do this because pineapple contains an enzyme that breaks down the protein in meat. That's the same reason your tongue tingles when eating too much pineapple. Kiwi fruit has a lot of the same enzyme too, but I don't know about citrus fruit.
@@TheMiig1513 that’s all true and relevant to the video but you can tenderize meat with acidic ingredients, like marinating chicken in buttermilk or yogurt for e.g., or apple cider vinegar for steak
I am thinking of rinsing off the baking soda after letting it sit for a while before adding spices to marinate. I don’t like the taste of baking soda on the beef.
I’ve been trying this method and it’s unbelievable how simple and tasty it is. It’s so simple that it’s difficult to get wrong.
Do u feel like u have eaten news paper?
I mean... it's just seasoning the beef. It'll obviously taste better than unsalted beef
@@CrissZx78no it’s the baking soda, it helps tenderize the beef
How long do u need to marinate the beef with the baking soda?
@@manahil8746 yeah, i know baking soda does some serious witchcraft with a lot of food. but for the whole video in general, you have both actually seasoned and marinated beef vs the same meat, but w/o even salt on it. it's like comparing a pair of shoes ready to use, to the same pair of shoes w/o shoelaces nor insoles
I always wondered why the beef from Chinese restaurants were always so tender and easy to eat. I definitely need to try this one day.
Just do it now!
It’s because it’s not beef, don’t listen to the guy in this video
@@OldTonyFerguson Dog meat is hard and tough lol
@@ileanfrso is horse meat ffs like jerky at all times
@@SolusFatherstop because my favorite Asian restaurant is next to an animal hospital 😭😭
The cutting directions is so important
you can do the same with pineapple
@@cmdjusttryig no thats impossible
Just like with your wrists
@@papipom1917Edgelord😈
Awful lol@@papipom1917
I just tried this recipe, and I have to say, the meat was absolutely incredible! It was so tender and juicy, every bite melted in my mouth. The seasoning was perfect, and it really brought out all the natural flavors. Definitely a keeper - I'll be making this one again soon!
What was the seasoning he put on the meat?
Where’s the recipe?
@@vickiestephens8889 salt, soy sauce, sugar, chicken powder, yum yum, starch, white pepper and sesame oil
@@louyht7yum-yum or should i say Monosodium glutamate
@@louyht7Thanks but what is yum yum?
Baking soda is the best for getting a soft piece of meat but it absolutely changes the taste and texture. It leaves the meat mostly tasteless so you only taste the sauce, and the texture is definitely soft but has a bit of a rounded and smooth surface.
I prefer using corn starch instead. Not as strong of a tenderizer as baking soda, and requires more time to tenderize (overnight for corn starch vs 1-2 hours for baking soda), but it leaves most of the flavour in the meat and is still more tender than non-velveted meat.
Yeah my thoughts exactly
Thanks! Helpful information and good to know! 😊
Gonna action your method! Tnx
Why do you think Chinese uses sauces and msg hehe
I wonder why it takes away the flavour
The comparison was what made this gold
True. My jaw literally dropped. I watched again to take notes and to admire the difference.
What is yum yum?
@@ojsimps701Don’t know what is Yum Yum? Hahahahah. Its Monosodium glutamate🎉
In all fairness, who just cooks beef of any kind with no seasoning or anything? So the devils advocate beef makes no sense, obviously the marinaded beef is better, but do people just fry plain beef ? Ive never seen anyone fry sliced unseasoned beef. This is a non sequitur
@@ojsimps701msg babyyyyy
leaving slice of kiwi fruit or just marinating the whole meat in kiwi juice works really well for tenderizing the meat (especially beef). Kiwi has the same enzyme as pineapples that eat away at the protein structure making the meat literally fall apart in your mouth and kiwi has less dominant flavor than that of pineapples. But if you really enjoy the flavor of pineapple, go ahead an use it.
Yes but more expensive than than baking soda.
Baking soda is cheaper and doesn’t imbue gross flavour to the meat.
And it doesn't fluff the meat either.
Good advice, kiwi juice is more healthy than baking soda. tkx
Thanks...
Tried this with chicken. Couldn’t believe how good it came out
This is why i love food. Brings people together and so many ways to prepare it all.
“I love air”
@@noblefleetoh,shit lol!!
@@noblefleetif you only had dog meat to eat, you would eat it.
Races does too.
Shut up u gay
This Video changed my life. I tried it with beef as well as chicken. It's incredible and works with ANY type of meat. THANK YOU.
no it didnt lmao
Worked for me, what did you use?
Not sure with fish tho
@@wibs0n68can't do it with fish it would fall apart don't try
@@Juancardenas-jf8yylol sommeeeboodyyy has trauma
Can you PLEASE give me the entire receipt again please 🙏
baking soda
water
massage
salt
sugar
chicken powder
white pepper (or black pepper but finely ground is important)
msg
sesame oil
chinese cooking wine
dark soy sauce
ton of corn or potato starch
measurements in most chinese or asian cooking are just eyeballing it, just estimate and you can’t go too wrong
Try replaying the video.
How long do you leave the beef with b soda for?
@@miketheplumber448 sure. If I only knew what "yum yum" is.
@@sgarcata MSG
Velveting the meat (tenderizing):
(for beef/ chicken/ pork/ lamb/ deer etc.)
- Cut with the grain, and then cut to thin slices against the grain
- Add baking soda and some water, and massage
- Add salt, sugar, chicken powder, white pepper, msg, sesame oil, Shaoxing wine, soy sauce, starch, and then massage
- cook right away or leave for 1-2 hours beforehand
(or substitute baking soda with corn starch and leave it overnight to preserve more flavor in meat)
Thank you
Yep. That's the baking soda. I always sprinkle it on the meat im making and I leave it to rest for half an hour. It works like a charm.
Do you wash it off before cooking it?
@entropy3615 I definitely do. The meat has a sort of soapy taste if you don’t, imo
no dont was it off wtf, thats baking soda not soap. what you wash your cookie dough as well now too? 😂
@emmansanchez2575 you have a point! 🤔
Baking soda is kind of sketchy to me for some reason
After living in China for a few years, found myself doing a lot Chinese dishes back home. They’ve solved so many things with their style of cooking. You can cook anything and it tastes really good. This videos is an awesome example of how it’s done. And it’s just one thing out of countless dishes. Love it:)
Msg will make anything taste good though 😂
you can do the same with pineapple
They've solved problems eoth their cooking style? How the fuck?
You know Western cuisine literally solved all those issues too right? Just most people over here dont know how to cook using their own culture's techniques anyways.
@@maeschderWestern cuisine is basically non existent, just a copy of every other cuisine. Even steak is done better in Asian cuisine
I 100 do this all the time. In every recipe, especially when is chopped and cooking in a soup for a quick meal. The corn starch helps to thicken any dish you’re making too. It’s awesome.
Tapioca powder will do the same and has no flavor.
Flour is the same.
I use all 3..whichever is in the pantry at the time lol.
You forgot Mirin
Damn that’s so simple yet makes a *massive* difference in taste/texture/“quality” of the end result! A+ technique 👌
The way you cut with the grain and/or against also helps how the meat falls apart after you cook it. I don’t use the baking soda but I will smash the meat to tenderize then add the corn starch and sauces. The corn starch helps bind and keep the meat moist. I do this with pork too.
Dude, try baking soda,
@MezcaleArmstein absolutely 💯 . Learned this working at a Chinese place
@@Darkstar-rg8ze
100% works, I worked at a asian restaurant way back.
Better with baking soda
Try baking soda...🤔
Adding baking soda changes the pH level of the meat, making it more alkaline 🔬. This change in pH helps break down the proteins, resulting in more tender meat. An added advantage is that the pre-broken down proteins will not tense us as much as usually, and therefore not pushing out as much water. So the end result will also be juicier meat. You can even use this trick with minced meat.
Don't use too much baking soda or it will give the meat a mushy consistency and change its flavor!
Can you do this to chicken breast?
@@PHLYLMyes!
Thank you for explaining this kinda stuff is great :)
No need to wash after using baking soda?
That thing was invented for baking cookies to begin with. It’s just that Arm & Hammer ended up successfully marketing it as a kitchen cleaning product…
Marinating in pineapple juice does the same thing. Pineapple juice has enzymes (bromelain) that breaks down the connective tissue.
Will it leave the meat tasting sweet/like pineapple?
@@ThePeytonLeigh Yes, but also bitter because bromelain digests the protein into bitter peptides.
it also completely destroys the meat and makes it all mushy and disgusting.
Do not use Bromelain we have better stuff now
thats why i dont like pineapple
I love your videos, simple, short & funny as hell. I was a Spanish/Italian chef in Orlando for 25years. I started practicing Asian using your videos & I love it! Thanks
The baking soda is the main ingredient to make the beef smoother and soft. The other ingredients are only about the taste of the meat. You can change the taste by changing or adding the ingredients according to your culture.❤😊
and you MUST add flavoring. Try cooking after JUST using baking soda on the meat. Yeah. ugh. NOT tasty. I just soak the meat in baking soda water mix for 30 mins to tenderize. Then wash it and rinse it. Then soak it in vinegar (that combines with baking soda to neutralize most of it) for 15 mins and also tenderizes it a bit more. That should clear up most of that bitter baking soda taste. Hopefully this helps someone else out there.
@@darkherostar good to know about the vinegar, havent been able to get the soda flavor out most of the time
@@slasher8765 I've had luck letting it sit in baking soda/corn starch for 30min then rinse/pad dry and then marinate in sauce before cooking.
@@darkherostar yeah, you can definitely rinse off, as that was a lot of soda, and it was a nasty taste
@@darkherostar, How much baking soda? 😊
Baking soda alone will produce this effect even if the cut is wrong, and it is especially good with ground beef. 1/4 tsp to one pound and let it set for 10 min after mixing. The baking soda reacts on a cellular level. I use this with chicken also. The key is to give the baking soda time to penetrate and react. With elephant and snow owl, you have to give it more time.
You ate Dumbo?! You monster!!
@@StandardGabriel375 in my defense, my friend asked me if I wanted to go club'in. Ambiguity....
@@arnoldbailey7550 wired in a strangers kitchen at 5 AM: bro I wonder how elephant trunk tastes like....
Friend: say no more!
ELEPHANT?! 😭😂 Most out of the norm I’ve gone is duck and bear gotta step my game up.
@@Livinlikejae 😅. You may like this story then. I was in Thailand and I came upon a small town in the North. This small shop had a huge pot boiling and the guy took a set of tongs and pulled out a skinned and boiling snake about a meter long. I asked what kind of snake and he said; " no snake. Tiger penis." He then said, You try. I said thank you but the world would have to be all out of chicken.
What makes one wake up one day and say you know what would be good right now: tiger penis. Just, wow.
I love this method. Been doing this since high school.
I worked for a chinese family for 7 yrs and my boss didnt put water on any meat to stir fry. If you dont put water the result is the same. The secret really is to marinade the meat overnight and put cornflour.the cornflour seal the meat and the liquid doenst come out and it will not boil the meat,thus not making the meat rubbery.
You are absolutely spot on ! ❤
Why are we talking about boiling meat?
@SrJonAnthony because, that's what happens, it's a process (boiling) the water OUT of the meat, at very high temperatures. It happens on a micro level, the water in the meat escapes, and is immediately steamed in oil, thereby boiling your meat - same thing happens if , you don't let you meat come up to room temperature (chicken, beef etc ) the trapped cold moisture, boils off your meat - like fir example making Chicken Balls, IF you dont let it come to room temp, and Don't put cornflour on your meat before dipping into your batter, the trapped moisture escapes, making your chicken balls soggy.
@@allymac68 thank you for explaining😊😊
@@allymac68 This boiling effect occurs also if you overcrowd the meat cubes when trying to sear the meat for stews.
We all know the yum-yum = msg 😂
Not all "yum yum"
Msg can cause cancer. I red labels to avoid it
What is msg?
@@Respecteddude666 Monosodium Glutamate
It’s his brand of MSG and seasoning
It’s called “ velvetting” and it is an amazing thing! I do it with chicken, pork, beef and deer meat.
My dad used to hunt. Wow, would this technique have been great with this method! ❤
He called it velvetted beef right before putting it in! Nice catch
This actually worked really well, surprised! Just tried it tonight! Thanks!
This guy NEVER MISSES!!! One of the best channels
Baking Soda / water
salt / sugar (light on salt baking soda is full of sodium, also in soy sauce and cooking wines)
chicken stock
white pepper (ground)
msg (pinch)
sesame oil (any high temp oil - not olive oil or butter)
shaoxing wine (can substitute with vinegar, light soy sauce, rice wine, sake, soju, lemon juice, mirin, white wine etc..)
dark soy sauce
(also real wagyu has a cheese flavour from the emulsified fat )
I searched the comments just to look for this. Thank you!!!!😊
Shoe leather would taste good too after you put all this stuff on it. 😂
It’s tender but not tasty. The baking soda alters the taste.
You missed that last white powder.
Three videos that I have watch tell you that rise off the soda is there a reason you don't is it the water you pour on top after soda
Leave it for 15-20 mins in the baking soda alone wash several times until no scent of baking soda remains then squeeze excess water out pat dry with paper towels then season and cook. A far superior result in softness and without the funny taste.😊
Oh, washing it several times would DEFINITELY cause loss of beef flavor, agree with corn starch even flour over baking soda, though
You do this to grandma's cude steak or for a beef stew, chunky gravy if your using left over scraps with tendon but not good whole cuts. But yes his will have that Chinese beef taste to much washing without drying
@@juanvaldez7279Your an experienced man😂❤ gma knows
@@apextrainingjackiemah I agree with you however you don't get a good beef flavor with Chinese beef cause the baking soda completely changes the taste. If you want to view it as the lesser of 2 evils I suppose you could but please don't take my comment out of context. I don't generally wash meat once appropriately butchered.
@@juanvaldez7279 I agree with you buddy but that is precisely why the Chinese use baking soda cause there not generally using premium cuts of beef for these dishes. His way is pretty much the standard way to prepare the dish I'm simply giving an alternative that I developed based on not liking the taste of the baking soda. Growing up as a child everytime I ate Chinese styled beef I always thought that the flavour of the dish was primarily from seasoning and not from the tenderizer. It's way better tasting without the baking soda. If you're trying the dish use tenderloin or other premium cuts you know will be soft that way you don't need to tenderize or wash
Wow! This is such a great tip, really changed stir fry night! Thanks for sharing.
The reason this works so well is because baking soda is a base, and the Maillard Reaction works better in basic environments.
So the baking soda really IS the key ingredient?
@@carolyntalbot947 nah bro it's just the spices. Like come on use your brain jesus Christ
I'm rather inclined to believe the contribution from the user who knew how to spell "maillard rxn," and correctly understand its improvement under this protocol.
Not just it's "spices, durrr."
I will concede that absolutely 0 prep for beef and then flash frying it will get you a nasty result even if it was once tasty. That side was a bit ASoTv - _(has this ever happened to you?)_ and some lady is just throwing beef all over her kitchen. _There's got to be a better way..!_
It's the baking soda and corn starch. It's a well-known texturing technique called "velveting".
You can do it with literally any spices. The spices have nothing to do with it.@@maya_void3923
You’re a fucking legend mate !!
This works so well and taste EXACTLY like the restaurant! Amazing and so tender almost melts in your mouth good!!
Watched this video few months back and that's how I've been cooking stir-fry beef and it its amazing!
IT WORKED! I’m so thankful. I only cook chicken because unless I buy a nice chateaubriand from the butcher pan fry it and put it in the oven until it reaches 59 degrees celsius my beef always get chewy like a bubblegum, doesn’t matter if I put it 5h in the oven or pressure cooker. So this saved my life for Chinese dishes. Thanks a lot ❤
That sounds awful. Cook lower.
Make sure you are cutting it properly too
You can velvet chicken the same way.
I swear I couldn't understand the last ingredient, can you tell me what it is so that I can try as well? 🙏
Starch, any starch should do, and Just in case you don't know what "yum yum" is I'm pretty sure it's msg@@eidennazca6045
One of the most useful videos on the internet
If you want to poison your beef...
@@chrisnorton2356I’ve been eating Chinese takeout food for 10+ years and I’m still alive…
also best for chicken breast for those on a protein diet. makes it a 1000x better. The rest of the marinade is optional, all you need to tenderize is baking soda and starch
@@tubester4567 I just read a news story that Kamala bad, Trump good. Me go cave now and rest.
@@tubester4567 you are not quite right in the head buddy are you?
Future canoe reference?
If you are on a protein diet then the starch is a no go. This is basically turning meat strips into sausage/burger meat - adulterated with flour, and kicking you out of ketosis.
@@sharielane cornstarch has about 7g of carbs per Tbsp, which is more than enough for this method to thicken the sauce. Seems well enough under the 50g/day threshold.
Thats actually crazy. What a cool recipie
Uncle Roger need to react to that video actually
Typical... fake ass crap...
Hiiyaaa
Wonder if Roger uses "yum-yum". I think he does.
@@kenttheboomer721what is yum yum powder ?
@@whistlingdixie6607 MSG. People say it’s “monosodium glutamate” but it actually stands for “make shit good”
I love how he’s calling it by its name! Feels humbling and respectful to me🥰
This guy seems so chill, i love his attitude and accent haha (:
He's Australian. As an aussie we're either the most aggressive and scary person you will meet or some of the calmest and coolest you will meet. ( It tends to be the first one )
I knew it!!! Ay Ay Ay❤
Looks like he's Phillipno tho
@@KJO415 it's Filipino not Philipino
@@Talon31415so true, Aussies go so hard. Im Dutch and we are much more timid.
@@Talon31415 Hes, a Kiwi Not Australian. New Zealand.
Chur chur.
I’ve always wanted to know how they do this so thank you for sharing.
Velveting the beef is a great tip. It does change the texture and flavor away from Western style
Velveting the meat first makes all the difference between meat that’s amazing and meat that absolutely sucks.
Flavor away from Western Style? Like what? Overcooked?
@@E_Don western style: Boring and Basic.
Who tf decides to fry beef in a wok.
Answer to my own question: Asians
@@E_Don I guess he means there's a certain saucy soy taste? We usually do those for Chinese style venison as well and the texture becomes the same, with very slight difference in flavour profile.
A great secret. Hats off to you.
Now I gotta figure out what yum yum is
@@hilo4580i thought it was another word of king of flavour MSG
@@hilo4580MSG
Glutamate 😒
@@hilo4580Walmart sells them. Go to International food isle.
Cornstarch is often used to tenderize beef, as is baking soda. How they work is slightly different, but both can make a tough cut of beef be super tender. I really like flank steak, mixed with a little cornstarch and warm water. Let it sit for 20min and you got perfect sliced cuts to cook.
For those interested - Cornstarch makes a barrier on the top of the meat, which helps retain the juices which makes it more tender. Baking soda changes the Ph which breaks down the proteins. They can also be used in combination! However it shouldn't sit in baking soda to long or it can break down the flavor.
This should be the top comment .
As soon as me and the lady found out about this, we only velvet our protein. Cheers to the person who created this. Life changer
Baking soda can also be used with green veggies to help them keep their green color. Best used when boiling of course, since it's kind of hard to masage baking soda into veggies.
Edit: To the people who think I am wrong. Bring sources, because otherwise I'm gonna spank ya with facts.
False
Shouldn't, baking soda takes away nutrients of veggies
baking soda will turn broccoli dark green looking more apatizing
We used a few teaspoons of bi carb soda in peas to keep their colour
You are wrong. 100% incorrect. You blanch and shock to keep your veggies bright. Boiling water as salty as the sea for few minutes, transfer to ice bath and let them sit until cooled.
There's nothing like a man that can cook. I tried it...magic!!! Thank you hun😊😊😊
What kind of starch did you use?
@@jerpar498 Corn starch
Men have always been the best chefs/cooks.
@@tomthalon8956 we're pretty awesome ngl
OMG I TRIED IT. THIS IS THE BEST WAY TO PREP ANY MEAT ❤ ❤ ❤ ❤ ❤ ❤ ❤
Can you do this with pork?
@@SamieRoseX4Pork, chicken, every meat you want.
Thanks dude
It totally worked
How could you not want your food to taste as good as this? I’m hungry now. 😅
Secret revealed! Theres definitely a couple of old school Asian chefs shaking there head from left to right. Haha, your a legend wokgod.
its actually not a secret
In addition, it is not a secret that Asians are chewing their food with front teeth and open mouth. It is an amusement to the ear.
@@rafflesiadeathcscent3507 Lets just pretend it was a secret. Its more interesting that way :)
苏打粉放太多，应该先洗掉苏打粉，吸干水份再加其他调料。
用苏打粉就不在意牛肉风味了，所以可以用水洗，苏打本身有异味，不洗掉影响味道，对剂量和时间的把控是关键，所以适合牛肉风味不明显的牛肉部位烹饪
This isn’t an Asian thing, it’s Chinese specific. Not all countries in Asia do this.
It’s so true about baking soda. What I do with a tough cut of beef, I slice and massage in baking soda. I then put in freezer bags and vacuum seal. When I want to eat it, I will thaw and rinse off the baking soda. I cannot have sauces and that’s why I rinse. I then quickly stir fry in beef tallow and settle down to eat the most tender beef ever.
I need to try this!! Just curious why no sauces for you.
Can't have sauces? What does that even mean? Does that mean you can't have juice either, since juice is basically just sauce.
@@beefchalupamaybe it's because of the sodium content
@@MiauMichigan I was thinking maybe they're diabetic
Cos she's saucy enough.
You're so kind to share your recipes and techniques!
Vanoss learned how to cook is crazy but real talk, your making me hungry at work
who is vamoss
@@saveit4519😕
@@saveit4519vamos, the scientist?
@@saveit4519he’s a old RUclipsr
@@bigstonezhe said that because they are both Asian 😭😭
I’ve been questioning how they get their meet like that and low key thought it wasn’t beef at all. Thank you for this
It ain't 😂 their beef meows and their chicken barks
@@bryanrastaberry8796haha those cats have great marbling i wonder what they feed em
@@bryanrastaberry8796no cat is sour and dog is like lamb
Think it tenderizes your stomach also
@@bryanrastaberry8796it's funny china banned dog and cat meat years ago. South Korea still didn't ban it yet completely. But since South Korea is more popular you're not racist towards them. The stupidity is strong here
I'm using this method literally for any beef dishes. Even stroganoff or goulash. Instead of cooking stew for hours to get the beef tender. I'll tenderise beef like this and then it cooks in no time. Good stuff. And MSG is a must next to my salt shaker and also rice wine.
Thanks for the idea, this would make a great beef Stroganoff.
thank you, this was very helpful
If the sauce tastes wierd but you still want it tender:
1. Marinate the meat with cornstarch and baking soda overnight or 24 hours.
2. Rince it out with cold water 3 to 4x. (Until the white liquid is completely removed)
3. Cook it
4. Then add your sauce
The meat will still be tender because the "process" of tenderizing is already done.
The sauce on the meat will not taste alkaline or wierd anymore.
I think that's why they cook it in oil. Because the oil will remove that.
@@Matthew_Percivalexactly
Marinate in red wine overnight ot pineapple juice for 30 minutes
What is Yum Yum?
@@geeting2 MSG and umami seasoning mixed at his own ratio
Baking soda allows the beef to tenderize and the starch allows the beef to absorb sauces!
I need to know if he washes off the baking soda and water before doing the other stuff that follows or is he adding it all together?
Wash off before adding everything else or you’ll have baking soda flavored beef
Yeah I made that mistake and my beef tasted like I was eating laundry detergent
😅😅@@BaBYSTaY-QUOKKA-143
I'm watching this after a long night shift and am absolutely starving now 😂❤
The best recipe of all time! ❤
MSG is the Yum yum 🤣🤣🤣
MONOSODIUM GLUTAMATE
Ewww, I knew immediately he said it and hoped it wasn’t.
@@newt1834 myth
Nope it’s a combo if msg, pure Colombian cocaine, and some narcotics
@@Rl-tn1ysWhat are you on? 😅😅😅
I have everything in my kitchen just need a jet engine now
This uploader is such a genius to think that's how wagyu works lmfao Fail
@@GOPKilla
The point is how Chinese chefs make the meat tender and juicy, not the term Wagyu itself
Careful, if you are looking for a wok burner, those need special consideration before installation and use. They run very hot and create fumes that need amazing ventilation equipment. I would either have a dedicated room for it, or put the station outdoors.
@@matasa7463
Or get a portable one with small propane tank, like 20 pound
As someone who works in a Chinese restaurant, i can confirm thats how we tenderize the beef.
Some may slam the beef slices against the bowl to help with tenderizing.
What is the stuff he's calling yum yum?
@@dottypitchell208MSG. I think
@@dottypitchell208 my guess is msg.
@dottypitchell208
Someone said in the comments it's MSG.🤔
@dottypitchell208 definitely MSG, my family use it alot!
I always wondered how to do this. Now that I know about velveting I will be doing it myself.
From one chef to another…. Absolutely a great video
Hi man. Great video. Would really appreciate it if you can share the measurements for velveting. I'm worried I would use too much or too little of the ingredients ruining the meat.
I actually made a website to put all my recipes.
dimsimlim.com/velveting-beef/ here you go
@@wokgodThanks chef 😊🙏
You can really eyeball it, if it looks like you have a nice gravy-like consistency in your coating on your beef, then you're in the green 👌 mileage may vary
@@wokgodThanks Chef. You’re amazing and have such a great vibe when you’re cooking and sharing with us.
@@wokgod❤❤❤
Yo bro you def representing asian cuisine, making all of us proud especially your parents
I'm not going to lie but I've made so many of the recipes you have shown us on here and I can't hide it anymore. This food is LEGIT, out of this world AMAZING. You should try to create a cookbook or something of the sort because I would buy so fast. 🤤🤤🤤🤤🤤🤤💚💚💚💚💚
Follow this step by step it's amazing! Thanks for the video
**puts a metric ton of ingredients in bowl**
"Look how much volume we've gained"
🤣🤣🤣
Lol.......yes
dude, of course he will do that. what do you think of him self stupid? just going to waste the beef just to please you? that he also put ingredients to the other one's? lol Growup
Also about the look comparison he talk, ofcourse its going to be different color after all the stuff you added. Plus its taste like shit i tried it
@@ComMander0525kit would talk like shit to you. It wouldn't taste like shit to Asians because those are just basic Asian seasonings
“Yum yum” translates to cocaine
now we know what you secret ingredient is
WAIT WHAT?? I wanted to make the exact same comment :O wtf
@@Zaitekno next time
😂😂
is it msg
I was always a little weirded out by tender beef in Chinese food bc I didn’t know what it was…now I know and not so scared anymore. Thanks!
Actually. Sometimes it’s too soft. 🤷🏻♀️
I THOUGHT IT WAS RAT HOWEVER IM STILL NOT EATING FROM RACIST EVER
I made this last night...and your Yum Yum is amazing, it really elevated the meal...my kids said it's their favourite meal...which is a HUGE win for my fussy lot 😃😃
I was always so worried to cook stuff on high but all these videos showed me this stuff needs to be cooked this way to get the flavors right. Thank you for what you do man
All meat should be cooked on high heat to seal. It keeps the moisture locked in.
@@MegaDrummerdude13it's not a universal rule, depends on many things like the type of meat, the cut, the dish, and desired effect
@@MegaDrummerdude13 spoken like someone who eats a lot of really badly cooked food
im a black girl who lives in an all Asian community for 20 years. My neighbors always give me fresh produce they grow. But you sir taught me how to velvitize my chicken . Much love yo wokGod
This dude is better than most Cantonese chefs. he speak good Cantonese as well.
You've lived in an Asian community for 20 years and didn't know what velveting it? So you literally never cooked proper Asian food lol
Jesus Christ I wish I grew up in an all Asian community I thought they didn’t exist in america
As a healthy young male in the US, I velvetize my chicken about twice per day
As a black girl who lived in the city all her life around so many cultures especially Asian, I want to know how you didn't learn this sooner 😭
For those who doesn't know what the yum yum is it's uranium
I'm just taking a shot in the dark but frfr I think it might actually be MSG?
@@SeeJayPlayGames oh mabad it's actually mercury saturation genetticaly
@SeeJayPlayGames that was my thought as well..
Nice one , will definitely be trying this , thanks
BAKING SODA
WATER
SALT
SUGAR
CHICKEN POWDER
WHITE PEPPER
YUMM YUMM
SEASAME OIL
DOWSING WINE
CORNSTARCH
u forgor dark soysauce
Wtf is chicken powder
@@dixienormus8 and wtf is yum yum 💀
@@dixienormus8 it's chicken, in powdered form
What is dowsing wine? can't find it anywhere
That little bit of "yum-yum" is probably MSG(Accent), it's flavor enhancer 💯
That's what I assumed it was...
I had no idea, but I think you're right. I don't have that! Can u buy msg in America?
@@therealDawnBartonyes almost anywhere it’s usually labeled as accent in grocery stores.
I was just looking for that answer, thx! I’ll leave that out, gives me migraines!!!
its actually pure colomban co-
If you want it to even more tenderized, wrap the meat in papaya leafs without seasoning for a good 30 minutes, the longer the more tender it gets. I usually let it rest for the whole night.
Yeah, good idea, I’ll go to a supermarket to buy papaya leafs tomorrow. We have them everywhere here in central Europe, where papayas grow along the streets.
Why would you do it without seasoning?
@timb2292 i know you're being negative but I genuinely love seeing that European sarcasm in action
@@timb2292use pineapple juice
@@timb2292 he was definitely talking directly to you.
I wish you were in Canada. I’d love to apprentice in your kitchen for a bit
the secret is actually acidic ingredients (correct me if im wrong)
you can do this with lemon/lime/pineapple/any sour fruit juice, vinegar, and for some reason cooking wine
his secret ingredient is dog meat
You are wrong actually^^ meat's ph is acidic by nature, so when you put baking soda or salt, which is basic/alkaline, it breaks down and becomes more tender. In this video he put both baking soda, salt, soy sauce and msg which all contribute to breaking down the meat.
What you're thinking of is probably how you can tenderize meat with pineapple, right? You can do this because pineapple contains an enzyme that breaks down the protein in meat. That's the same reason your tongue tingles when eating too much pineapple. Kiwi fruit has a lot of the same enzyme too, but I don't know about citrus fruit.
@@TheMiig1513 that’s all true and relevant to the video but you can tenderize meat with acidic ingredients, like marinating chicken in buttermilk or yogurt for e.g., or apple cider vinegar for steak
I think it has more to do with baking soda being a bonding agent. It means that the charge in ion allows other ingredients to bond with the meat.
the secret is baking soda... period. the rest is for flavor and crunch.
As a chinese person who often helped my mom, the corn starch makes THE biggest difference
I'm surprised the chinese food industry hasn't unalived this guy for giving out their secrets.
It's been out before he made this vid. Seen and learned this technique during covid
cos its not a secret
Because the Chinese food industry prefers their stuff with more chemicals or fake meat 😂
@@Kyharra Also with a side of canine.
@@Gutraidh sadly
amazing, thank you for sharing chef
❤ brother you are excellent in your explanation and so helpful
Going to try your recipe. God bless.
Tip: Usually you rinse off the baking soda before adding the spices.
I am thinking of rinsing off the baking soda after letting it sit for a while before adding spices to marinate. I don’t like the taste of baking soda on the beef.
@@lynicadarnell6299 that’s what I thought .
Yes. You need to rinse off the baking soda or you'll taste it and it is not a good taste.
Doesn't baking soda decompose into carbon dioxide when cooked anyway?
Use green papaya instead of soda.
The cat shirt is priceless
10/10 i just tried it ands so good
"Teach the cow to drink all the water..😂😂😂
Thank you! I have been looking for this for so long.
If you leave the baking soda on the meat it will give a very tinned taste, you have to rinse it off and then squeeze it dry
Using too much baking soda if it changes the flavour at all
Yeah baking powders acid will break down the proteins strands so it's not chewy but will give it a sour ish taste.
Idk baking soda just isn't healthy that's my issue
@@jordan19241924for clarity(and potentially safety), baking powder isn’t acidic. It’s caustic.
@@Protectyourkinwhat’s the health concern with baking soda?
I always try what I see in ya videos brow and its work brow keep up the good work and may god bless u and family
wow seasoning, hydrating and tenderizing the meat makes it more flavorful and tender , who knew ?
wow youre so smart
We Chinese always use corn flour to marinate beef or pork for stir fry. Very tender.
Corn flour is the same thing as corn starch here in the US.
Please, what is yum-yum? And what American cut is "Beef Topside"?
@@hmmspfx "Yum yum" is MSG.
Kind of unfair. You didn’t even season the regular beef.
i think that spices wont really change the cooking
@@qwertytarantuno730 Not true. Cooking is basically science and spices can cause osmosis/diffusion altering the contents of the food.
@@OOOOOOOKKKKKKK69in this particular case it would not have made that big of a difference in the qualities that he was describing
I think it was mainly to show the difference between preparing the meat and just frying it. It was the same cut of meat
Bro has never heard of a control test
What is the yum yum, this is the second time I listen you say , but never explain