How To Tenderize ANY Meat!
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- Опубликовано: 30 апр 2019
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As you all know, naturally tender cuts of meat tend to be more expensive, and serving meat on a budget can be a challenge. Today, I am going to talk about how to tenderize meat before cooking, which includes cutting, pounding, and marinading. After watching this video, I am sure you will cook perfectly tender meat every time.
Tip NO.1: Slice the meat against the grain
Recipe Ex:
Toothpick Beef: • Toothpick Beef Recipe
Crispy Sweet And Sour Pork Northern Chinese Style: • BETTER THAN TAKEOUT - ...
Pork Stir Fry with Celery: • BETTER THAN TAKEOUT AN...
Tip NO.2: Use a meat tenderizer
A meat tenderizer helps to break down the dense, tough muscle fibers and the protein that binds them. You just use it to pound the meat until the meat gets a little fluffy. This technique will be good for cooking steak, pork chop, and breaded chicken.
Recipe Ex:
Easy Breaded Chicken Breast Recipe: • Breaded Chicken Breast...
TIP NO.3: Marinate the meat correctly
1. Baking soda does an amazing job at tenderizing meat
Baking soda breaks down the meat fiber in a chemical way.It alkalizes the meat proteins and makes them hard to bond together which keeps the meat tender when cooking.
How to use baking soda?
If it is a large piece of meat that you tend to grill or pan-sear: Sprinkle baking soda on the surface. Rub it on both sides. Rest it in the fridge for 3 to 5 hours. Rinse the meat several times to remove all the baking soda. Wipe the water with a paper towel. Then you can cook the meat however you want.
If you want to marinate smaller meat pieces: Just add some baking soda directly into the meat with other seasonings. Let it sit for at least 20 minutes before cooking. One important note is that over adding baking soda bring a weird bitter taste. I will suggest no more than 1/2 tsp/ pound of meat.
If you use baking soda in the marinade, it is better not to use anything sour like vinegar, lime juice at the same time. Because baking soda will react with the acid and lose the effect.
Recipe Ex:
Chicken Chow Mein (Stir Fry Noodles): • BETTER THAN TAKEOUT - ...
Sweet and Sour Pork: • BETTER THAN TAKEOUT - ...
Pepper steak: • BETTER THAN TAKEOUT - ...
2. Velveting helps you to create a juicy, tender texture of meat
Velveting is a technique in Chinese cuisine for preserving the moisture of meat while cooking. It is Chinese restaurants’ secret. They use it to create that juicy, velvety texture of meat.
Pre-coat the meat with a mixture of egg white, corn starch, some Chinese cooking wine, and other seasonings for at least 30 minutes before cooking. Then the meat can be stir-fried, which I have done it in my chicken and broccoli recipe; You can deep-fry it which I showed in my Mongolian beef recipe, or you can boil the meat, my spicy pouched beef recipe is a perfect example.
What the velveting mixture does is that it protects the meat fibers, preventing them from seizing up, which leads to the juicy tender meat. This technique gives the meat a starchy layer, which is perfect for recipes that have lots of sauce because then the meat can catch a lot of flavors.
Recipe Ex:
Chicken and Broccoil: • BETTER THAN TAKEOUT - ...
Sichuan Spicy Poached Beef Recipe: • Sichuan Poached Beef R...
Easy Mongolian Beef Recipe: • BETTER THAN TAKEOUT - ...
3. Some fruits also have the ability to tenderize the meat, such as orange, Pineapple, green papaya.
It needs to freshly grind puree or juice. Long-life commercial fruit product does not work. Using fruit puree or juice as a meat tenderizer adds some freshness and fruity taste to the dish， which is what a lot of people love about.
Here is how I do it: Marinade the meat with whatever seasoning and spices you like. Then add in some freshly squeezed orange juice. Mix it for 5-8 minutes. Refrigerate until you are ready to cook.
If you use papaya or pineapple puree, just rub it on both sides of the meat. Leave it at room temperature. Unlike the acid in the orange juice, papaya uses an enzyme called papain to tenderize the meat which works better at room temperature.
Recipe Ex:
Orange Chicken: • BETTER THAN TAKEOUT - ... 
Хобби
One of the supreme cooking channels in RUclips, no nonsense talking, no annoying music, superb explanation and a great host, thank you.
Mandy's the bomb!
Precise clear instruction along with some history I mean, what's not to love?
Agree. The 🎵 thing and tiresome excessive self promotion is absent here.
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Thank u dear
So true! Well said.
Thank you for sharing your knowledge with us. We really love your channel and all your wonderful recipes and tips. 💛
Thank you so much, Mandy, for showing us all of these. You are so incredibly kind and friendly for sharing all of these techniques. It's just TOO EXPENSIVE to eat out anymore in late 2023.
thank you for actually showing what is with the grain and against the grain. it's nice to see an actual picture demonstration of this.
Other ways to tenderize: 1) buttermilk or yogurt - the acid and dairy help to reduce off flavors and tenderize fibers; 2) wine (acid) in marinade or sauce; 3) Asian apple-pear or kiwi fruit-fruits that have tenderizing enzyme but impart less tropical flavor; 4) and then (of course) you can use tenderizer pounders or laceraters, which combined with the marinade ingredients here or in your video double up on aiding tenderness.
Doing a tomahawk ribeye in the oven how long to I leave the Asian pear on the steak before I cook it please help thanks
Be careful with the kiwi, if left for long the meat really disintegrate upon cooking.
My mother gave me some deer meat and told me to soak it first in milk. I did that for maybe 24 hrs or less. I put it into an electric skillet with onions to fry up, but added a little broth after it browned and let it simmer, and it was amazing. That milk really made a difference.
"tenderizer pounders or laceraters" what are those?
@@meiyokelee8935 i heard kiwi is the safest to use of all the fruits if for extended periods but maybe in correct amounts only ,who knows really if it goes too long then maybe a problem but pineapple works the fastest and you need to really be carful with that one as it can make it into moosh
I love how well organized your videos are. Your explanations are concise and easy to follow. You are an excellent teacher. Thank you.
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I like your advice and thanks for that.
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Very informative and you are such a good speaker! All the very best to you
I love how you put a summary of your video in the description to refer to afterwards. Great job on the video, very informational and straight to the point!
This is one of the best videos i have seen on this platform. Articulate, clear and concise. Thank you Thank you and all the best. RUclips was made for you.
Like your happy attitude and your information is so helpful. I have had many dinners ruined by meat that isn’t tender, will definitely give your tips a go. Thank you.
Thank you for teaching us on how to tenderize different meat products.it was a big help to me!! God Bless You Always!!
Thank you for this. Many great suggestions. Clearing up so misconceptions is also very important. Thanks again.
I made stir fry tonight for dinner but I used your secret's on tenderizing and seasoning to my chicken breast. The meal was wonderful. Thank you.
The tenderized beef was so delicious and 'tender' with blackbean and pepper. Just like in the restaurants. I will try more of your other recipes. Thanks very much Mandy! :)
Baking soda does an amazing job of tenderizing meat. My sons are amazed by the softness of the meet each time I do your stir fry recipe. I studied french cuisine but I could never get satisfied by my Asian cooking until I discovered your Y-T channel...now I'm an expert ! (almost). Love , Eric
Hi thank you how many teaspoon of baking soda per kilogram plse thank u
@@salmagulam5905 she said 1/2 teas per lb of meat 4-5 hrs rinse well & pat dry
really like your videos. Clear concise, and informative !!
Best 2am random find on RUclips ever! This channel is fan-freaking-tastic!
thank you for giving us the secret of how these restaurants do this chicken and meat! Love it!!
Congratulations!
I found your advices very interesting, clearly well explained & easy to follow thru.
Surely, I will have a go at it !
Thank you !
Keep it up !
Thanks for sharing. We appreciate these tips and techniques.
So glad your channel popped up on my feed. I love how you share so many great tips on cooking and tenderizing meat!I learned so much from this one video. You're a great teacher and I appreciate you sharing your talent! Never heard of baking soda tip but I'm sure going to try it. I have always used left over coffee ( the liquid) to tenderize my pot roasts etc. Thanks again!
Can you pls explain how you use the coffee, and does the meat take on the coffee taste?
Thanks!
Love your channel. All I've learned is thanks to you, and love that my family enjoys my cooking.
You are ADORABLE! I love how down to earth you are and present things simply and with useful tips and information...thank you!❤️
Really great video Mandy with some incredibly handy tricks. I love the way you explain the different techniques and say the science behind them 😊
Very helpful, thank you. I also appreciate the lack of music
100 % :)
Your videos are all full of excellent, detailed, and technical descriptions. Far better than most and I need to point out, that English is not your native language. This clearly illustrates how intelligent you are and really deserves our appreciation. Great job as always
Hi charming lady, I discovered your channel 3 months back and I learned so much not only in the cuisines you teach cooking but also the techniques you share from marinating to tenderizing. Thank you so much for sharing your knowhow. If I may ask your name. I always feel I show respect to people using their first name. More power to your program and wish you all the best.
Awesome video, very informative, and really well organized and demonstrated. Best one on this subject I've ever seen. Thank you.
Your uploads are so amazing, I'd like to share another tenderiser from Asia. Just add areca nut ( betel nut). It's also a great tenderiser. Another is green papaya. In Assam, north east India bordering China, we also use lye(khar) which is an alkaline liquid obtained by filtering ashes of certain plants like plantain, etc. and it's similar to baking soda.Keep up your uploads.
I like the way you explain, the science behind cooking and use of ingredients
Great videos and cooking skills and techniques. So young and generous to share to the world everything she knows about cooking.
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I did that today! Works like a charm !
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I love everything about your channel Mandy. Always delicious recipes, perfect explanations and education, and you are beautiful to listen to and watch. Thank you ❤
Thank you again ! Love how you explain things in a simple way!
Wonderful video! Very informative. I really like your delivery and how well you explain each step.
I do believe I'm going to look at your other videos and subscribing!
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You are one of the most informative chefs on RUclips...the majority are more concerned with being humorous, trendy music, fancy photography, etc. What a concept: a teacher that actually teaches! 😄
100%
This are wonderful tips,thank you so much.
Yes I agree with you 100%
Thank you for your detailed video...its the first time I understand what is meant against the grain..thank you Mandy
Where have you been all of my life! Great tips. Started using them and loving the product results. Hugs to you!
Well done, Queen. I will be subscribing ❤️
Thank you!!! I had settled for chicken, as all my meat was tough, even though it was "tenderized" The only meat that I've eaten in the last year was hamburger a few times!! Going to give your instructions a try!!!
Thank you for the info very helpful. You explain everything so clearly and I like the way you talk. Thank you.
Very useful and helpful tips. Thanks for sharing.
Great tips thanks, your videos are interesting and you present them very well!
Excellent tutorial video! Thank you for sharing.
best video on tenderizing ever, thank you for sharing the knowledge
Outstanding, you teach in a very informative way. It makes sense and I love your sharing of information.
So much information that I didn't know it before thank you so much
Very inspiring video - great ideas. Thank you so much.
Thank you so much for your tips! They worked a treat on cheap cuts of oyster blade ☺️
Thank you for sharing the information regarding the tenderization of meat. I have been wanting to know how for a while now. You are a blessing. Again thank you.
I'm so glad I subscribed to you. You make everything simple to make and delicious. Love your videos.
I miss dim sum and authentic food.
THANK YOU
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Thank you for all your tips. I hope to try your recipes and tips soon. Your explanation and videos are excellent. Keep up your good work.
Very very helpful....I learn something new everyday! Thank you very much!
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Very interesting. I learned a lot. Thank you,
Wonderful video... informative and easy to understand! ...Bravo!
Omg the detail. Keep up the good work. I am a stickler for details. I love that about your videos on top of that your food is excellent
Hey love your recipies got a tip for you to try from an old NZer. Took me a long time to perfect. Sharing now. Take the pulp only of a kiwifruit marinade into meat. Most important part - 5mins thinly sliced - 10m cubed and 20m steak no longer wipe or wash off pat dry and cook.
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THANK YOU for this video. Thats why meat dishes are always tender at at an oriental restaurant.
Thanks for posting! Nice video, great tips. I will try some of them!
great video and great tips in concise and easy to understand format!! Thank you very much.
Thanks for sharing your videos, I enjoy watching and hearing all the tips. Very interesting, I learned so much. Thank you.
Why would anyone give this video a thumbs down? So much information is included here.
rneustel people are evil
I think at least some of them are by accident.
@Philip Snyder yes. With 300 K subs the audioSUCKS
She's teaching unsafe handling of raw meat.
I'm going to try that velveting technique.
Thank you for sharing!
thank you for yours tips.keep up the good work.looking forward to your recipe.😘😘😘
LOVE your videos!! Very informative, easy, and they all "make sense." DELICIOUS, too!!!
I followed your instructions exactly as explained and wow! I am so impressed with myself! I made a beef stir fry and the meat is sooooo tender by using the baking soda method. Yes, it takes time but totally worth it. Thanks for making a clear and concise video.
Yes this video did inspire me .Well Done you Did this very well.Interesting And Helpful.Thank You.❤️❤️
Wonderful video! Look forward to watching more of your videos and improving my Asian cooking.
Very good presentation, helpful tips, and very lovely lady👍
Very very informative. Thanks so much. 👍
She is AWESOME!!! Easy to follow & very detailed. Nice voice too ❤
Very informative, especially for me trying to learn cooking techbiques. Thanks.
I use raw fig while cooking if I forgot to marinate the meat and it has really helped me in cooking it really soft and juicy
Brining also tenderizes the meat.
Make a marinade of salt and sugar and water.
You can also use any kind of spices and juices.
Left-over pickle juice is one of my favorites.
Does it work for pork?
Thank you that is easy cheap ingredients.
@@rhondajeanne2443 just a note, do not use table salt, they make a salt just for brining.
This is great! It gets a little pricey to use steak all the time for stir fried dishes, so I look forward to using your method with regular beef, to make beef in black pepper sauce. I love your videos, they are so informative! Thanks so much
I really enjoy the way you have of showing your techniques, thank you so much. Beth
I've always run a tenderizer over the beef. It randomly cuts the meat fibers. I have never heard the baking soda one before, but I can't wait to try it.
Great explanation with videos. Love it!
love it, the presenter is so cute and what I appreciate is that she is to the point - no annoying music etc. Thanks🙏
I’ve used kiwi fruit. Rubbed it on about a couple of hours before grilling. Works great. Thanks for the vids.
Thank you! You're wonderful to watch and learn from. :-)
Thank you! My fiancé loves all the recipes! You are wonderful and so sweet! Thank you for making my life easier!
This was most helpful!!! Can't wait to watch more!
love this video, no crap content and super on point
Thanks a lot.. Well explained and It's very helpful.. Keep it ☝
Thank you! I'm gonna try the baking soda method for sure!
Thank you for your excellent videos and recipes!
One of the best source of great food information. Thanks
I love your channel! I've learned so much. You explain everything is detail. I can't wait to try your recipes! 💕
Educational video and you covered a lot of techniques in a short time. Btw wonderful graphics and your English is getting better and better since your first couple of videos. The quality of the video lighting, sound, and your presentations are great.
Your video is very informative and very useful! Thank you for making this video!
I appreciate the presentation- it's really clear and I'm going to try tenderizing meat!
I feel lucky to learn these special methods and how they work. I love tender Chinese style meat dishes.