So what you are saying is that the meat was so terrified of this guy casually dyson an egg that it just released all the tenderness that was hidden inside it's cells?
Baking soda also aids in browning. It's a base like lye that's used in pretzel and bagel making to give them that extra flavor and dark color. If you add a pinch or two to onions, you can caramelize them 10x faster.
@@duckfuey1 it's baking soda. Baking powder has baking soda in it plus cornstarch and an acid called cream of tartar. The acid activates the leavening action in baked goods. The starch works to keep the acid and base separated until it becomes wet. So, yes, it would work for velveting, but not as well as baking soda by itself since typically you're adding your own starch and the acid is unnecessary since it's being neutralized by the base and turned into CO2.
My tip is accept the fact that people don't like when you think their physical attributes change how good they are at doing something. I'm not offended, I just think about how others feel, or how I think I would feel.
@@DudeMcGuybro it isn't hard to learn the science behind how to make good food lol, actually it is pretty hard, but difficulty is simply held in your willingness to learn
I'm making this tonight for my tribe. So, of course I pulled up a RUclips short search to make sure I had the right ingredients. I do and of all the shorts I've watched (like 10) yours was fitting me right! Thanks!😊
Technique is called velveting, family’s restaurant we use baking soda, potato or corn starch, water, salt, and msg, to tenderise thinly sliced flank steak. When cooking just shallow flash fry in very hot oil for like 20-30 seconds. Then it’s pretty much ready to use in any dish commonly stir fry bound with a sauce thickened with a water and cornflour mix. Hopefully this saves you little bit of pocket money and make it at home
I worked for a place called China wok, my boss lady taught me different. We soak the meat overnight in baking soda water, coat in corn starch and a little salt, then quick fry and let cool, then we fry it again when making dishes in the wok. That's why the beef is like jelly at cheap Chinese takeouts 😅
Soy sauce is a natural tenderizer, when it is absorbed by the beef it breaks down the proteins making them more tender. when I do a stir-fry I personally like to marinate my beef in the soy sauce for 30 minutes or so before I add it to the wok.
It's the sodium in the soy sauce doing the tenderizing. You would gain the same effect from seawater or any other briney liquid. Regardless if you take any cut of beef and slice it that thin, it's going to be at least decently tender after high heat cooking. It's called mechanical tenderizing. Entire video is just a basic bitch stir fry, nothing special.
So, the secret that you actually didn't say about the tender beef is... *Start with tender beef,* cut it across the grain and *don't over cook it!* The marinade absolutely adds flavor and aids in tenderizing but, proper selection and treatment of the meat is always the key. 😉
Using alkaline ingredients like baking soda and egg white brakes down the tougher muscle strands. Washing and squeezing the meat before that marinade also helps it penetrate and increases those effects.
@@fixedit8689 no it won't, because it's already had its reaction with the meat & heat during the cooking process. There's more baking soda in an average cake recipe. You can scrub your teeth with straight baking soda and you'll be fine so long as you rinse after.
If you going to use baking soda please so you so much of it cuz that chemical aftertaste is from the baking soda if you don't be moderate with it. Marinade with soy sauce for a couple hours if you want to really tenderize it and have the time for it. Baking soda just quickens tendering time at the expense of taste.
What’s so funny to me is that I just filled out my Chinese food delivery order for May 1st for $140.00. The food lasts almost all week. So this video is killing me because I’m seriously jonesing for the beginning of next month. I LOVE Chinese food!
@@Abshir1it1is Basified means that it has been made alkaline, or raised pH. Maillard reactions are browning reactions in food which result in a caramel-to-nutty-flavor; a great example is toasted bread, or caramelized onions.
Here’s what every real cook has in their homes. 1. A jug of soy sauce. 2. A shit load of garlic. 3. A a bunch of spices even though some never get to be used as often.
It’s not just the recipe, it’s about “velveting” the meat. Once you add the egg white, cornstarch, baking powder or soda and seasonings you gotta like massage the crap of of the thinly sliced beef for at least 5 minutes and ideally longer. You gotta beat that shit up and get a real tenderization goin on. It’s the combo of chemical and mechanical tenderizer techniques that make the meat less chewy
@@LickingLadles I meant a piece of meat that is not seasoned s much :). For example with just salt, pepper, and garlic (or garlic powder). If baking soda were added to it, would you taste it?
How did people ignored the fact that my guy just casually slurped the yolk
Who me?
Yeah raw egg taste good especially yolk
@@mang665 that's what I'm talking about
@@LickingLadles nah joe
@@mang665 thats a developed taste ig
Ain’t no way this man just vacuumed a egg yolk 😂😂😂
😂😂😂😂😂
It taste good
Bro, he ate a raw egg, then said "just how momma used to make it."
Really let that sink in....
(He slurps on his momma's eggs)
@@stevenhetzel6483 Ah, bro, I didn't need that visual
He’s obese. No shit.
"I'm about to show you how"
*inhales egg yolk*
Crucial step in the process.
So what you are saying is that the meat was so terrified of this guy casually dyson an egg that it just released all the tenderness that was hidden inside it's cells?
In case anyone was wondering, it was the cornstarch and baking soda that tenderizes it, mainly the baking soda.
Baking soda also aids in browning. It's a base like lye that's used in pretzel and bagel making to give them that extra flavor and dark color. If you add a pinch or two to onions, you can caramelize them 10x faster.
I always slice at a bias too. Makes the meat fall apart when you bite it.
should be baking powder not soda
@@duckfuey1 it's baking soda. Baking powder has baking soda in it plus cornstarch and an acid called cream of tartar. The acid activates the leavening action in baked goods. The starch works to keep the acid and base separated until it becomes wet. So, yes, it would work for velveting, but not as well as baking soda by itself since typically you're adding your own starch and the acid is unnecessary since it's being neutralized by the base and turned into CO2.
I was about to day he didnt even explain it, I missed the baking soda. Corn starch is to help with ghe crust maknly I believed
my tip is if the chef looks like he eats his food, it’s going to be bomb
Fax
Never trust a skinny chef.
My tip is accept the fact that people don't like when you think their physical attributes change how good they are at doing something. I'm not offended, I just think about how others feel, or how I think I would feel.
@@DudeMcGuybro it isn't hard to learn the science behind how to make good food lol, actually it is pretty hard, but difficulty is simply held in your willingness to learn
What if they eat their food AND watch their calories :0009
Thank you for the recipe brotha. Ended up making it twice and it comes out phenomenal!
Where is the recipe please
Very informative. Nowplease don’t ever disrespect us with that yolk slurp again.😂😂😂
But there was no info, just a demo. How do I get my meat tender
@@chFRESCO baking soda
@Todd Duncan appreciate it. If black people like grape soda, what kind of soda do cop drink?
Bacon Soda.
@@chFRESCO that’s cuz you gotta slurp 2 egg yolks for it to work dude, most tender meat ever
My husband eats 2 raw eggs every morning, he's diabetic, it gives him protein and helps regulate his insulin.
I already asked the Mexican chef at Panda Express. Thanks tho. 💀
Cool
Lmfaooo
Hahahahaha that chef was probably my cousin dude
I'm dead Lmao 🤣😆🤣
That chef was me and it's true it's just baking soda and corn starch, but ours marinates for days.
I'm making this tonight for my tribe. So, of course I pulled up a RUclips short search to make sure I had the right ingredients. I do and of all the shorts I've watched (like 10) yours was fitting me right! Thanks!😊
Never trust a skinny cook.
I trust this guy
Marco Pierre White would like a word with you
Yes because healthy fit people can’t cook
Michael Wray would like a word with you
I trust fat cooks a lot less. Just shows how they lack self control and knowledge about the very thing they do. I actually think it is quite pathetic
@@07Dsach Marco has a bit of a gut to him. You just don't notice because he's always behind a counter.
This guy is like that one friend that everyone has
I wish. 🎉
I'm a Chinese who just learned how to cook this beef with broccoli from an American chef❤
😂 thank you for making me laugh I appreciate you
2 seconds in - too much work 😂 I’ll have #35 please
- leave it on the doorstep
Omw bub
I swear with an extra fortune cookie please
This is one dish I ALWAYS have when I go to my local Chinese buffet. Always tender and delicious.
Technique is called velveting, family’s restaurant we use baking soda, potato or corn starch, water, salt, and msg, to tenderise thinly sliced flank steak.
When cooking just shallow flash fry in very hot oil for like 20-30 seconds. Then it’s pretty much ready to use in any dish commonly stir fry bound with a sauce thickened with a water and cornflour mix. Hopefully this saves you little bit of pocket money and make it at home
@@wtsang1 you are correct
@@wtsang1 thanks for the tips! I’ll try it
@@wtsang1 Thanks! You're much more helpful than this ret@rded video.
Made this. It was so good and easy.
I worked for a place called China wok, my boss lady taught me different. We soak the meat overnight in baking soda water, coat in corn starch and a little salt, then quick fry and let cool, then we fry it again when making dishes in the wok. That's why the beef is like jelly at cheap Chinese takeouts 😅
Good to know
That process to tenderize inexpensive meat cuts is called "velveting".
It’s because you’re white and he’s teaching you Americanized Chinese food
The double fry is the secret
I have a China wok near me lol
Lol that little laugh of enjoyment at the end you gotta love it
Beatifull dish food
I couldn’t make it past that yolk slurp 🤣🤣🤣😭
He did it twice bro🤣🤣
@@jray9661 once, shown twice lol
That was disturbing
@@commanda3536 I agree
Yea that's foul. I guess some people like Jizz textured eggs. Only way to have them is just over soft boiled, moist yolk but firm.
This looks so good ima try and make this
Do it, let me know how it turns out! Thanks for watching
I like this food so much
Thanks!
Thank you chef! This is amazing!
My pleasure!
Soy sauce is a natural tenderizer, when it is absorbed by the beef it breaks down the proteins making them more tender.
when I do a stir-fry I personally like to marinate my beef in the soy sauce for 30 minutes or so before I add it to the wok.
TENDERIZER
It's the sodium in the soy sauce doing the tenderizing. You would gain the same effect from seawater or any other briney liquid.
Regardless if you take any cut of beef and slice it that thin, it's going to be at least decently tender after high heat cooking. It's called mechanical tenderizing.
Entire video is just a basic bitch stir fry, nothing special.
He just uses very tender high quality steak. I doubt they use that in a all youncan eat buffet😂
Its the baking soda and egg combo on the meat. It is referred to as velveting. Google it.
@Harald S that cut was top sirloin a cheap, lean steak with a reputation for being tough
Looks better then restaurants
You know the food gonna be amazing when the cook puts his non-stirring hand on the counter while stirring.
Are you being serious or !??
Looks good brother
Right on
RIP Yolk.
Bro slurped that up like he was working for it.
😂
I'm so glad to have close asian friends. They showed me how to cook a lot. It so fucking good
My close Asian friends visited once then my pet dog and cat went missing
@@kingsosshootaiwillslapcash6300 did they come back with some orange chicke at least ?
I have never seen velveting done with egg white before, Looks great!
i was told they dont use real beef in those places.
So, the secret that you actually didn't say about the tender beef is...
*Start with tender beef,* cut it across the grain and *don't over cook it!*
The marinade absolutely adds flavor and aids in tenderizing but, proper selection and treatment of the meat is always the key. 😉
Still waiting on how to get the beef tender
It's the corn starch and baking soda
@@prestonexzabe2997 Just the baking soda would have made the beef soft
the baking soda, corn starch and egg whites. It's called velveting
@@tomk3682 Corn starch makes for the silky exterior tho.
1/2 teaspoon of sodium bicarbonate per pound of sliced meat
Beautiful!
Thanks Ericson!
Absolutely yummy! I’m gonna have to try my hand at making this! One of my most ordered Chinese dishes haha take my sub good sir!
Must copy his yolk slurp from the hand.
I fr thought egg yolk was the secret
"Oh, so egg yolks makes beef tende-"
" *nah its snacktime* "
ahahah
He used the egg white and slurped up the yolk 😕
@@mindbodysoul5806 yeah..?
Omg 10/10 I didn’t have the oyster sauce so I just used what I had but omg best beef broccoli I’ve ever had!
He did what with an egg yolk? I’m calling the police.
Pls no
😂😂😂
LMFAO 😂😂
Using alkaline ingredients like baking soda and egg white brakes down the tougher muscle strands. Washing and squeezing the meat before that marinade also helps it penetrate and increases those effects.
This is true
And thats what should have been said in the video
If ya have to eat a raw egg yolk, I'm OUT! LOL! 😂
Doesn’t acids help the flavour penetrate deeper though? I would have used apple cider vinegar
@@Zoggyboyzimmy that would defeat the purpose of using alkaline ingredients as it will change the PH level.
I'm saving this for a rainy day! Looks delicious!
Nice, lmk if you make it!
Chinese restaurants actually uses cheap tough cuts of meat marinated with baking soda. Sirloin is expensive and already tender.
This is true lol
Eat too much and it’ll tenderize your gums and guts
@@fixedit8689 If you have a binge eating problem consult a doctor, dietician, or therapist. Good luck on your road to recovery 👍🏾
@@fixedit8689 no it won't, because it's already had its reaction with the meat & heat during the cooking process. There's more baking soda in an average cake recipe. You can scrub your teeth with straight baking soda and you'll be fine so long as you rinse after.
This is a combination of at least two methods, baking soda and velveting. I'll have to try this just for fun since it's pretty different.
This is how the Cantonese do it
Baking soda is just another way to velvet, it's added as a booster to the egg white for tougher cuts
Aldi appreciates all the advertising.
My breakfast this morning 😂 I'm visiting my mom and dad for a couple of days so that means good food 👍
I can't afford a restaurant or I will have no retirement funds left...
Thank you
Looks awesome man! I need to incorporate hoison and oyster sauce more often
Dont forget about sesame oil too
It's the baking soda I use as a tenderizer for my steaks and I cook it well-done. Also Papaya powder works well too.
That's wild
Blending a kiwi, Asian pear, or pineapple into a pulpy mash works great as a natural tenderizer as well. Not to mention they add sweetness and tang. 😊
If you going to use baking soda please so you so much of it cuz that chemical aftertaste is from the baking soda if you don't be moderate with it.
Marinade with soy sauce for a couple hours if you want to really tenderize it and have the time for it. Baking soda just quickens tendering time at the expense of taste.
Ewwww well done 😢
Love me that ALDI beef!! 🎉
Ey bro, don't ever go slurping that nasty ass egg yolk up again.
Im tempted to do a 10 hour compilation of this guy slurping egg yolks because of you.
Continue eating yellow snow, you flake!
Thank you my guy! Already texted this video to my phone for safe keeping lol
Never tired cornstarch before but with the bakingsoda I never looked back!
Watching this after 10pm when everything is closed 😭
What’s so funny to me is that I just filled out my Chinese food delivery order for May 1st for $140.00. The food lasts almost all week. So this video is killing me because I’m seriously jonesing for the beginning of next month. I LOVE Chinese food!
The baking soda also helps with browning; basified proteins experience stronger maillard effects at reduced temperatures.
Basified proteins? Maillard effects? Look, if you’re just going to throw around exentified nouns, at least explain them!
@@Abshir1it1is Basified means that it has been made alkaline, or raised pH. Maillard reactions are browning reactions in food which result in a caramel-to-nutty-flavor; a great example is toasted bread, or caramelized onions.
Baking soda is actually what chefs use
Which chefs? What is a chef?
The fact is the “baking soda” that make it so tender
This is correct
That's my favorite dish
You're my favorite dish
That Aldi’s steak goes hard! 🔥
You might be putting me up on game...umma have to go check that! Thanks.
Real talk he got pretty much everything from Aldi and I’m not mad about it
For some reason I completely trust this guy 😊
Trustworthy inkeeper phenotype.
It's the egg yoke slurp for sure
For real tho
Now I have to make some of that
Let me know how it turns out!
Comment disappeared 1.Start with well marbled Angus sirloin 2.Slice cross grain 3.Velvet it with baking soda and corn starch 😊
Ya!
That was honestly some wack velveting. Not good at all.
He didn't season the beef....HE DIDN'T SEASON THE BEEF.
Bad take Ian C what were the sauces for?
Awesome video! Thanks for sharing the tips. The yolk part is priceless 😂.
Haha no problem, thanks for watching!
did that man just inhale an egg yolk
Who, me?
and he lived to tell about it...
Yup 😁
It taste good tho
@@mang665 right?
Love the meat to broccoli ratio 👍
I like how you pulled to meat out of the freezer and instantly slices it perfectly
Corn starch is the key. Dont leave it on long though. About 20-30 minutes for velvety smooth beef or chicken.
its the baking soda
Do you wash it off or cook it right away?
This was a really good video to me.
I love the old school clock
My girl is Cambodian and she makes the same stir fry.. you slap some siracha in there and holy crap.. life changing.
Damn Matty, that sounds fire
Thank you brother boutta make this real quick
Hell yeah let me know how it turns out
YUM 😋 YUM!!
Man's YOLKED 💪
Haha I get it
Amazing....but why the yolk?
What a beautiful yolk orange color is better
Yeah true
Is it possible to substitute brown sugar with something else?
That sound pierced into a deep part of my soul that I didn't even know existed
It's a sound effect if it makes you feel any better
When I saw his hands I already knew it was going to be good.
Okay
Bro, in all respect, one look at you and I KNEW that what you were making was gonna be fire 🔥
Food is a gateway to the heart! literally and figuratively!
My boys got some strong jaw muscles.
Always
OMG 😮😮 the yolk
This man knows sum
Haha thanks brother!
The cut helps. Chuck.
He looks like the dude from Mulan
Yao?
How do you get unfrozen beef from the freezer ?
Thank you for doing this lol
Well thank you for watching
Do i have to eat the egg yolk for this trick to work?
It's part of the recipe. Do as you will
Here’s what every real cook has in their homes.
1. A jug of soy sauce.
2. A shit load of garlic.
3. A a bunch of spices even though some never get to be used as often.
I just eat simple foods now because I woke up and realized it is a sin to play with food to that level
Dang mouth water
What lmao
I know we ain’t skipping past the fact he slurped that yolk faster 💨 😂😂than I can blink
Hahaha 🥚
It’s not just the recipe, it’s about “velveting” the meat. Once you add the egg white, cornstarch, baking powder or soda and seasonings you gotta like massage the crap of of the thinly sliced beef for at least 5 minutes and ideally longer. You gotta beat that shit up and get a real tenderization goin on. It’s the combo of chemical and mechanical tenderizer techniques that make the meat less chewy
man I am definitely doing this later
Let me know how it turns out!
I didn't have the exact same sauce but it was good!
The egg slurp was the secret to tender beef for sure
That's it brother 🤟
You don't rinse off the baking soda?
I did not, you can though
Bro, I’ve always wondered how Chinese restaurants make the beef that way
It was made to be
Can you do that to steaks or would it alter the taste?
This is steaks isnt it?
@@LickingLadles I meant a piece of meat that is not seasoned s much :). For example with just salt, pepper, and garlic (or garlic powder). If baking soda were added to it, would you taste it?
May I knw where is the recipe plsss
do i need to hoover yokes too if i try it?
Just like Kirby.
No MSG? Uncle Roger disapproves Haiya! 😂😅
What kind of chopping board is that?