Hi Elias......One further thing you can do to completely remove any baking soda residue is to add a small amount of Vinegar to your final rinse and this will neutralize any left over from the process...
I cannot find heavy smell lamb mutton, miss the taste and fragrence of lamb/mutton. Virtually all lamb has the been bred out of any scent. Find sheep mutton, not a chance it is now goat only.
@@sarahbetcher1124Actually she mentions to cut the meat length wise then cut 1/4" slices, which is not mentioning the grain. Meat has grain lines. If the grain lines of the meat are positioned left to right you should cut the slices across the grain (top to bottom) to break the lines resulting in less chewy tender pieces of meat. Thanks
Thanks for showing us this. Yes, we are buying cheaper cuts of meat -- even if they are tougher, because the more expensive ones are softer. So, this trick will help us save money.
Actually, often the cheaper cuts have more and better flavour. Example. Beef filet is tender but sirloin is tastier and rump even better, but for tenderness, they get less reliable as you go down the list. A good rump steak is a joy, but not if it's chewy...
👍🏻 Thanks Elias .. This works incredibly well on pork too! I purchased a 4kg bulk pork hamper which i cut into smaller pieces, soaked in baking soda, washed off, then froze in soy, sherry, and garlic. After thawing, i added marinating spices (Chinese 5 spice to one batch, cumin and chili flakes to another) for a few hours. Just before cooking, i dabbed off the meat and added the cornflour. Then steamed it as you showed. Result .. the most tender pork bites ever! Great with couscous, diced lemon, and raisins; or with noodles/rice and stir-fried veges. Freezing it in the soy/sherry brine prevents freezer burn, and the rest achieves melt-in-the-mouth perfection. Thanks again!
@@CrimeVid hello, I just used on pork and it was very tough. 😅 Pineapple juice marinade for 3 hours and then put the pork chunks in a slow cooker. Very dry and chewy. I have no idea why. Overcooked maybe?
@@4XtraOrdinaryMenmore likely it was the cooking temperature. With that type of pork, cook low & slow. Use the lowest temp on the slow cooker. If you know you will be cooking longer in your slow cooker due to the other ingredients, then cutting the pork a little thicker will help too.
I've been looking for a way to tenderize tougher beef cuts without using a mallet or cornstarch! Good thing I came across your video! Thank you for sharing your technique of adding baking soda to water, then into the sliced beef! Thank Peter for his tip of adding vinegar to the final rinse to neutralize the BS chemical taste! 😊
Thank you - now I understand that after putting the baking soda - we have to rinse it - because when I marinate and tenderised the beef and cooked it - that metallic smell is there’s which doesn’t make the food nice to eat. Again many thanks
Instead of cooking asian dishes for a dinner with and friends I decided to order everything from an Asian restaurant.in my dismay the food is not having fresh taste at all the dishes taste all the same. Pork ,chicken and beef dishes with a thick sauce,never again to order .I cook now from scratch not using baking soda to tenderize the meat instead I choose the meat carefully ,marinate it and longer in the kitchen but it doesn't matter.
This is a fabulous tip. I keep getting that baking soda aftertaste when using other techniques. This one looks awesome. I'll try this soon! Thank you!!
Another ingredient chefs also use is egg white. I once had a girlfriend who was half-Chinese. Her dad was from Shanghai, and would always marinate in a mix of Egg white, Shaoxing wine, white pepper, a pinch of MSG and potato starch. He would shallow fry the meat for about a minute in medium hot oil. This technique is called velveting, or pass through oil technique. Chinese chefs use this technique to achieve a soft velvety texture, and give proteins a glossy look. The egg white and starch will create a protective layer outside of the meat so the juices won't run out.
Will try this...I found that even after rinsing off the baking soda (with pork)the meat loads loads of flavour..it was like eating flesh with no flavour x
@@just_ben1951 LOL THANK god some people are educated. That after taste is present in all baking sodas lol i didn't even know there was aluminium ones lol
Thanks for the great tip. I loved your video. Perfectly done, classy. And you are a great teacher in my humble opinion. You covered all the bases. Ps. Greetings from Cajunland South Louisiana ❤
Thank you so much for that excellent and clear description of how I can use baking soda to tenderize my meat My recipe calls to marinate the meat afterwards, but all the other things I read or watched indicate I had to cook the meat right away so thank you so much for that information
Thank you, I have made that mistake, it all makes sense to wash the tenderised meat before cooking. I’ve subscribed, as I’m new to your channel. I look forward to watching and making your recipes.😉
Well done video. I'm gonna go to your Mongolian Beef recipe next. I have used baking soda in the past but never rinsed it as well as you did. Also, I used to much Baking soda. ThankQ very much.
Thank you you’re very detailed and oriented and clean and well spoken thank you very much I have been a cook, a chef and a food inspector for years and when you’re working, it’s hard to come home and make meals and eat, even though I learned how to cook in school But they don’t show you these kind of things for tough cuts of meat and chicken how to tenderize Now I can eat like takeout at home thank you
Thank you. I have tried others where they leave the baking soda on and the taste so present that the family never wanted me to do it again. they would prefer tough meat than to have that taste. I've tried rinsing as well, but I will do exactly as described here instead. Cheers
Thanks for the tip! I made the rookie mistake of NOT rinsing the bicarb soda properly and it did leave a funny aftertaste, but your video is great! I should’ve watched your video instead of RUclips shorts 😅
Thank you so much, you saved me. I watched this video while eating my first baking soda tenderized meat and it tastes horrible because I never thought I should rinse it. I actually could finish eating. But I'll follow your method next time, so it'll be delicious.
Will it penetrate a steak? No. That's why she mentions how thinly to slice the pieces. If you are broiling a steak, hopefully it won't need tenderizing. @@xantonify😊
Thank you Alias, that’s a great way to tenderise the beef, I must try it this way. I’ve tried it before without rinsing the bicarb off. This will give the meat a much better, healthier flavour. 😊
That's a really good insight both for taste and the tenderness. Never longer than 1 hour, 30 mins sounds perfect. Personally I am not a fan of washing meat, it will spread bacteria all over the sink. (Worse with chicken) But I totally understand that you must wash off the baking soda. Now I will take a look at your other videos, this was great!
I have to say, this worked out really well for me. Top round, sliced 1/4-1/2 thick. 30 min soak time. Very tasty with some Kinders Santa Maria seasoning. And the meat was about $6.50 / lb.
Hi Lin Thank you for sharing this video.These is a definate taste if you leave the baking soda on the meat so rinsing it off and drying the meat is the best way .Also this clenses the meat ready for the marinade.Best wishes from Virginia Water U K
Yes thank you so much for clarifying this because so many ppl are demonstrating cooking with the baking soda and thats such a waste you have demonstrated perfectly and very clearly and well spoken.Awesome job! Thanks
Loved this video. It worked perfectly! Can you tell me what kind of colander you have? I really like that one and am in need of a new one. Love your videos and thank you!
No need to use baking soda for chicken breast. Here’s how to make chicken tender and juicy. It’s easy! 😊
ruclips.net/video/M1pXvzRZcT0/видео.html
thanks for this, so many food vloggers put baking soda directly no rinsing. i tried it, my beef was so metallic. I will try this tomorrow
Hi Elias......One further thing you can do to completely remove any baking soda residue is to add a small amount of Vinegar to your final rinse and this will neutralize any left over from the process...
Thanks for sharing!
This is especially so for lamb or mutton to remove the heavy smell
I cannot find heavy smell lamb mutton, miss the taste and fragrence of lamb/mutton. Virtually all lamb has the been bred out of any scent. Find sheep mutton, not a chance it is now goat only.
Mutton does smell different to lamb, it has a stronger smell.
Thanks for mutton.@@wendyhannan2454
Used this method today. Best recipe I’ve come across to make beef tender. Thank you
Out of all the velveting techniques I've seen, this is the BEST. Simple, easy, concise. And great tips throughout the process. Thank you ❤
This is great informtion! Thank you. My only addition is to let people know to cut the beef ACROSS the grain for maximum tenderness. Thanks again.
She does mention that in the video, it's just very brief. It's nice to have an extra mention.
@@sarahbetcher1124Actually she mentions to cut the meat length wise then cut 1/4" slices, which is not mentioning the grain. Meat has grain lines. If the grain lines of the meat are positioned left to right you should cut the slices across the grain (top to bottom) to break the lines resulting in less chewy tender pieces of meat. Thanks
Thanks for showing us this. Yes, we are buying cheaper cuts of meat -- even if they are tougher, because the more expensive ones are softer. So, this trick will help us save money.
Absolutely! I always believe that good food shouldn’t cost a fortune. 😁
Actually, often the cheaper cuts have more and better flavour. Example. Beef filet is tender but sirloin is tastier and rump even better, but for tenderness, they get less reliable as you go down the list. A good rump steak is a joy, but not if it's chewy...
Papaya works as meat tenderixer is made from papain . 30 minutes
Thank you. Concise explanation. 1/2 tsp. baking soda, dissolved in 1 tbsp water 30 min, rinse well. dry. cook.
She also said to marinade it
@@JustBeYouooh You could do anything with it at that point. A plain pan fry with salt and pepper would be great!
You should add that these measurements are per 8 ounces of beef.
👍🏻 Thanks Elias .. This works incredibly well on pork too!
I purchased a 4kg bulk pork hamper which i cut into smaller pieces, soaked in baking soda, washed off, then froze in soy, sherry, and garlic. After thawing, i added marinating spices (Chinese 5 spice to one batch, cumin and chili flakes to another) for a few hours. Just before cooking, i dabbed off the meat and added the cornflour. Then steamed it as you showed. Result .. the most tender pork bites ever! Great with couscous, diced lemon, and raisins; or with noodles/rice and stir-fried veges.
Freezing it in the soy/sherry brine prevents freezer burn, and the rest achieves melt-in-the-mouth perfection. Thanks again!
It does work well on pork and even lamb meat. Sounds delicious! Thanks for sharing! 😊
If you want to tenderise pork, use pineapple juice, but not for very long or it will fall to pieces !
@@CrimeVid hello, I just used on pork and it was very tough. 😅 Pineapple juice marinade for 3 hours and then put the pork chunks in a slow cooker. Very dry and chewy. I have no idea why. Overcooked maybe?
@@4XtraOrdinaryMenmore likely it was the cooking temperature. With that type of pork, cook low & slow. Use the lowest temp on the slow cooker. If you know you will be cooking longer in your slow cooker due to the other ingredients, then cutting the pork a little thicker will help too.
Great to see other people noticing the after taste from baking soda. I always rinse the beef in cold water to remove that flavor.
I've been looking for a way to tenderize tougher beef cuts without using a mallet or cornstarch! Good thing I came across your video! Thank you for sharing your technique of adding baking soda to water, then into the sliced beef! Thank Peter for his tip of adding vinegar to the final rinse to neutralize the BS chemical taste! 😊
Mallet is BEST ,! IF u add salt ,then need to add sugar to counteract . 😊
This is awesome. I like beef but not chewiness so I look forward to using this recipe on chuck steak that is more economical but often not tender.
Tried this & am going to add this approach to all my marinaded meat recipes, mahalo nui loa !
I love your videos. I'm trying your beef tenderizer recipe tonight. I've never done it. I'm super excited.
Thank you - now I understand that after putting the baking soda - we have to rinse it - because when I marinate and tenderised the beef and cooked it - that metallic smell is there’s which doesn’t make the food nice to eat. Again many thanks
Instead of cooking asian dishes for a dinner with and friends I decided to order everything from an Asian restaurant.in my dismay the food is not having fresh taste at all the dishes taste all the same. Pork ,chicken and beef dishes with a thick sauce,never again to order .I cook now from scratch not using baking soda to tenderize the meat instead I choose the meat carefully ,marinate it and longer in the kitchen but it doesn't matter.
Thanks so much. You're the first to say this. Everyone else says leave It on and there's an aftertaste. A new fan from NYC. ❤❤❤
Glad to hear! ❤️😊
This is a fabulous tip. I keep getting that baking soda aftertaste when using other techniques. This one looks awesome. I'll try this soon! Thank you!!
Beautifully explained, and I really appreciate the hygiene aspect. I certainly will try your recipes! Thank You!😋😋😋❤
Another ingredient chefs also use is egg white. I once had a girlfriend who was half-Chinese. Her dad was from Shanghai, and would always marinate in a mix of Egg white, Shaoxing wine, white pepper, a pinch of MSG and potato starch. He would shallow fry the meat for about a minute in medium hot oil. This technique is called velveting, or pass through oil technique. Chinese chefs use this technique to achieve a soft velvety texture, and give proteins a glossy look. The egg white and starch will create a protective layer outside of the meat so the juices won't run out.
I use egg white. It tastes better with egg white than baking soda.
@@ListerTube Rinsing off the baking soda helps a lot. The baking soda trick is the first step, and after rinsing, the second marination step begins.
Will try this...I found that even after rinsing off the baking soda (with pork)the meat loads loads of flavour..it was like eating flesh with no flavour x
@@philippamcqueen5430that may have been the cut of meat you used. This method is for fatty tough cuts of meat.
Egg white is alkaline, works exactly like baking soda
It is the Alum (Aluminum) that gives the metallic aftertaste. Aluminum Free Baking Soda is available from Red Mill and others. Love your videos!
Baking soda does NOT have aluminum. Some baking powders do.
@@just_ben1951 LOL THANK god some people are educated. That after taste is present in all baking sodas lol i didn't even know there was aluminium ones lol
@@just_ben1951 You're correct! I was misinformed.
Where does baking soda come from
@@cupidok2768 It is mined! A mineral like salt.
Thanks for the great tip. I loved your video. Perfectly done, classy. And you are a great teacher in my humble opinion. You covered all the bases. Ps. Greetings from Cajunland South Louisiana ❤
Excellent. Thank you, Lynn.
Excellent tip, thanks a lot!
Thank you. I can't wait to try this when I make beef and broccoli.
I like your idea & it’s a good way to cook the beef. Thanks ❤
Thank you so much for that excellent and clear description of how I can use baking soda to tenderize my meat
My recipe calls to marinate the meat afterwards, but all the other things I read or watched indicate I had to cook the meat right away so thank you so much for that information
Thank you for this great video. I did not know that baking soda can tenderize beef.
Thank you very much for this tip! Merry Christmas!
Happy holidays! 😊
It must be wonderful to have a large, well-equipped kitchen with all of the necessary accoutrements
A m e n
Congratulations
& Enjoy + please pray for us going without proper kitchens yet cooking each & every meal each & every single day. ❤❤❤
Thank you, I have made that mistake, it all makes sense to wash the tenderised meat before cooking. I’ve subscribed, as I’m new to your channel. I look forward to watching and making your recipes.😉
Good to hear! Thank you! 😊
Thank you. I will try it tonight!
That's what I used to do until I started seeing videos were baking soda was in the marinade. Going back to my old ways (which is your way). Thanks.
Well done video. I'm gonna go to your Mongolian Beef recipe next. I have used baking soda in the past but never rinsed it as well as you did. Also, I used to much Baking soda. ThankQ very much.
Same here
This is the way I was taught the same process. Thank you
A great presentation well done
Wow, so beautiful and the beef looks good too!
Just subbed and added you to my subscriber list of best Asian cooking instructors.
Love all your videos.
Worked so well thank you!
Thank you you’re very detailed and oriented and clean and well spoken thank you very much
I have been a cook, a chef and a food inspector for years and when you’re working, it’s hard to come home and make meals and eat, even though I learned how to cook in school
But they don’t show you these kind of things for tough cuts of meat and chicken how to tenderize
Now I can eat like takeout at home thank you
Wonderful advice. Will be trying tonight
Thanks! This is very informative for us who are learners.
Fantastic, thank you.
thank you for a helpful Tips ❤😊
Thank you. I have tried others where they leave the baking soda on and the taste so present that the family never wanted me to do it again. they would prefer tough meat than to have that taste. I've tried rinsing as well, but I will do exactly as described here instead. Cheers
Great video!!
Thank you for your video I learned something new today. That’s very helpful.
Thanks for the tip! I made the rookie mistake of NOT rinsing the bicarb soda properly and it did leave a funny aftertaste, but your video is great! I should’ve watched your video instead of RUclips shorts 😅
Thank you very much for sharing .❤
Thank you so much, you saved me. I watched this video while eating my first baking soda tenderized meat and it tastes horrible because I never thought I should rinse it. I actually could finish eating. But I'll follow your method next time, so it'll be delicious.
So sorry to hear that! I’ve done that too. That’s what motivated me to figure out this method. 😂
Thank you this so much appreciated ❤
It works!!!
It changed the meat structure, became almost velvety(?!)
I will definitely remember this method!
Thank you!
What if it's a steak that i don't cut into pieces because it's gonna be in the owen.
Does it still absorb good?
Will it penetrate a steak? No. That's why she mentions how thinly to slice the pieces.
If you are broiling a steak, hopefully it won't need tenderizing. @@xantonify😊
@@xantonify For steak I use meat tenderise made from papaw. Stab with skewer, rub in the powder. Leave for minimum 15 minutes before cooking.
@@juliewoodman2439 Steak abuse!
@@usernamemykel 😊
Thank you Alias, that’s a great way to tenderise the beef, I must try it this way. I’ve tried it before without rinsing the bicarb off. This will give the meat a much better, healthier flavour. 😊
That's a really good insight both for taste and the tenderness. Never longer than 1 hour, 30 mins sounds perfect.
Personally I am not a fan of washing meat, it will spread bacteria all over the sink. (Worse with chicken) But I totally understand that you must wash off the baking soda. Now I will take a look at your other videos, this was great!
Good job. Simple effective instructions. Both liked and subscribed.
thanks for this manual ❤
Will try your way soon. Thank-you.
Lovely lady, yummy recipes..!!
Very sweet and well spoken easy instructions. Thank you
Awesome ! Your technique works well! Thanks!
Thanks from Rwanda!
Wonderful tip, thanks 👍👍❤
I have to say, this worked out really well for me. Top round, sliced 1/4-1/2 thick. 30 min soak time. Very tasty with some Kinders Santa Maria seasoning. And the meat was about $6.50 / lb.
Amazing, thank you. I will most definitely use your technic.😅
Thx for this. Love that sink.
Thank you elias, really appreciate
Hi Lin Thank you for sharing this video.These is a definate taste if you leave the baking soda on the meat so rinsing it off and drying the meat is the best way .Also this clenses the meat ready for the marinade.Best wishes from Virginia Water U K
Thank you! I wish you the best as well. 😊
u can also use vineger to counter the soda, its easier less messy and more tasty.
Thank you for sharing! 😊
How much vinegar for 100grams of beef?
What type vinegar ??
try a teaspoon and adjust to ur palate, its ur choice of acid u like@@47sha
any type u enjoy, its ur choice.@@georgendegwandungu5539
Thank you very useful.
Great video 👍😎👌 thank you! 👍 🇨🇦❤️
I did that with my pork chops and rinse them off, dry it off and then proceeded with my recipe… It turns out great. it was very tender pork chops
I've been doing this for years and it always work, always. On game, which tends to be tough, as well
Great keep it coming nice tip
Thank you for sharing this video.
Very well done! Thanks!
very good advice, thank you.
Thank you
Thank you for that wonderful tip 👍
Great tip thank you !
Very informative thank you so much just subscribed…🙏🏼😉
Like the Clear explanation👌...
Very valuable lesson
Thank you so much, great information! I will like and subscribe.😊
Thanks for sharing. I will keep this recipe
Yes thank you so much for clarifying this because so many ppl are demonstrating cooking with the baking soda and thats such a waste you have demonstrated perfectly and very clearly and well spoken.Awesome job! Thanks
For those of us outside the US, 8 ounces = roughly 225g.
Thank you, that was very helpful . I’m watching from Australia 🇦🇺🐨
Thanks from New Zealand.
Thanks from Malaysia
Thank you fron Holland!
I was about to Gooogle it. Thanks
Thank you for sharing. Could you please share Chinese beef bbq sticks.
This is one of the recipes on my list. Got inspired when I went to China in the summer. Stay tuned! 😊
Thank you so much for sharing ❤️❤️❤️
Thanks
Thanks for the information, great video explaining the process!
I made a fabulous beef stroganoff and it was so amazingly tender. I used budget rump
Loved this video. It worked perfectly! Can you tell me what kind of colander you have? I really like that one and am in need of a new one. Love your videos and thank you!
Oh my goodness! Thank you so much!
Invaluable advice. Thank you.
Perfect 👍🏻👍🏻
Liked. Subscribed. Thanks for the info.
Thank you for the awesome tip!
Thank you dear!
Great video!!! Thank you!
good idea. will try this.
Thank you.