How to Marinate and Tenderize Beef stir fry
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- Опубликовано: 27 фев 2017
- How to Marinate and Tenderize Beef with Baking Soda
Recipe:
sueandgambo.com/pages/how-to-...
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Those hands worked a lifetime, he worked all his life to make a living. Thanks for sharing your knowledge with us.
I noticed his hands too....and I appreciate him for sharing his knowledge of cooking as well
His knuckles reminded me of the Chinese martial arts practioner's hand.
I have a lot of respect towards asians...they know how to make a living under any circumstance
Well said :)
I give this man credit for making a good tutorial in his second language. I have a little Spanish and I know when I attempt to articulate a thought the results, at best, are crude. When you’re made fun of it doesn’t encourage you to keep trying. To any who feel the need to mock him, I suggest they start learning a language vastly different from their native one and see the results.
I rinsed the meat after the baking soda, then added the marinade and it was hands down the best Beef and Scallion I have ever had. I have a few Chinese cookbooks and follow some famous Asian chefs online and have never heard of this. Thank you for sharing and being brave enough to do so with English being your second language. I appreciate your taking the time to share this technique.
I do rinse also. But some don’t do and it’s ok.
Rinse out the baking soda flavour is a good idea
This man is only trying to help please don't be disrespectful I don't understand why you would watch this video and then make disrespectful comments that is ridiculous thank you Chef
Ray Dunkin some people do not no when to keep their mouth shut. Thank you Chef
Agreed. I'd like to see those people try to explain their cooking in Chinese.
Thanks for the tip
Are you banning legitimate criticism? Do you work for google? It’s a ball-achingly awful instruction.
I just so love him!!!
This is probably the BEST and most AUTHENTIC method I've ever seen on preparing beef for stir frying. Kudos.
Agree tifsaver, He could have just left this TIP out and let it continue to be a Mystery...But he FREELY shares his knowledge and experience! The entire series of videos is some of the BEST on ALL of You Tube!
Now I understand why beef is so tender in Chinese cooking. Thanks
Yes, I have tried for YEARS doing just the egg white and corn starch and it would get crispy. This is what has been Missing. GREAT tip!!
Yes, but don’t use too much or marinate too long because it will break down and get mushy: it will also lose the beef flavor!
@@danshankle do you rinse the baking soda off though? He doesn't mention that?
So if you don’t use the baking soda it won’t tenderize with just the egg white mixture?
@@sandraaguaristi8173 thanks Sandra.
During the days my son was a bodybuilding freak, I used to stock up beef in the fridge (my wife had passed away and I was doing the cooking). This is when I discovered a secret. When the meat thawed after being left in the 'deep freeze' for 3 or 4 days, it cooked soft & tender without any special treatment.
This could have been because the water inside the meat cells seem to freeze, expand & breakdown the meat at the cellar level.
This trick worked even when I marinaded (without salt) the meat with spices and flavourings. This may be a helpful tip to many of the interested viewers.
Good observation... Thank you for sharing.... Also check out dry ageing (guga foods) ..... Kind of same observation there....just a bit different.... More flavour also
Chef Gambo, thank you so much for taking the time to teach your valuable life experience. You’re the best!
He could have just chosen to record himself without saying a word (and maybe conveniently write the instructions below) but he walked the extra mile by giving instructions in a language he isnt as comfortable as his mother tongue with. Thank you, chef! I'm forever grateful for this.
I truly thanks to the Chef 👨🏼🍳 I learned a lot of Chinese foods... I strongly absolutely positively agree who mentioned This Chef deserves highest respect ✊ I admire his efforts trying to explain each foods...God bless you and your family Chef...you’re true Chef✊✊👏👏👍👍❤️🙏🙏❤️
Thank you chef. Clearly understood. Now how i know how to tenderize the meat. Thanks again.
This chef is doing his best. Thank you very much for the tip. I will try this at home.
I don't understand who would be critical of someone who is able to speak English and Chinese. Hell, I can barely speak English; my native language; as you can tell from my post. My friends and are are first generation. We would spend hours laughing about how our respective parents spoke English. However, when we were young and out to meet the girls, we would always speak English like our parents. Along with the cover story of being students at the University of Florence, traveling the Americas, we would always find a pretty American girl willing to provide an intimate evening. Thanks Ma&Pa!!
One of the BEST COOKING SHOWS ON RUclips! Great Asian food !
Made this last night, worked like a dream! Never had that good of a stir fry, will continue to use this! Amazing!
Thank You Sue&Gambo you are honest ,very nice and very good cooking
This is the most thorough video i have watched so far how to tenderized meat ,,,,simple and easy to remember ,,,,he did explained it at his best for those who have issues ,,,,u either try it or ignore the processs ,,,,its free ,,,it doesnr cost you except your internet time !
The tips and methods are authentic!! Its Chef Gambo's wonderful accent and YEARS of experience that have Me BINGE watching his videos. He is absolutely delightful! Sure, I have to LISTEN a bit more attentively than I do my family members, but its part of what makes these videos so wonderful!
very authentic. lovely accent.made me feel like i am inside the asian restaurant. best tips andwonderful video thank you sossoooo much
Agree completely, Albert Libba! Chef Gambo's accent is THE ingredient that make his video sooo wonderfully authentic! I have to listen carefully sometimes. He mentioned "Soy Bean" oil in one of his videos and I HEARD it as "Sardine Oil" LOLOL took me a few seconds to realize MY error in listening. I have learned sooo much from Sue and Gambo's series of videos! They are deserving of UTMOST respect!
Love this Chanel, the best secrets on the net.👍
Great and thorough instructions! Will definitely try this tonight. Thank you!
Thank you, Sifu for sharing your awesome tips and recipes
People don’t care how much you know, until they know how much you care!!!
Thank you 🙏🏻
`love these guys, thank you so much, your the best ever...
The best video I've seen that explains this. Thank You!!
The best video on the subject yet. Kapai, from New Zeland. Thanks Chef, for helping.
I've learned so much from your videos, thanks Gambo.
I love these videos. He gets straight to the point.
Thanks Sue and Gambo for great tips.
Thank you! Amazing recipe
Thanks for sharing. Now that I eat a lot of beef, this makes it easier for me.👍👍👍
Thank you for sharing these recipes!
I didn't have any soy bean oil and didn't use egg whites but still it came out fantastic! the beef was so tender! Thanks
Awesome chef, at least youre out there doing your thing, and those who just want to demean your knowledge, have no skill to share let alone offer. Keep doing, keep going, keep keeping it real. Thanks from New Zealand.
WELL Said, Mate! Well said!
Thank you Chef! This is a great video to teach people how to cook better : )
Thank you for your very informative post. You've made big difference in my kitchen.
Most helpful! Thank you and subscribed.
Thank you so much for sharing your skills with us. It will definitely make my life so much easier.
You're the best chef.thank you.
Love this guy
Thank your kindness.
Chef thank you and your wife for all you do and all your delicious recipes
I used this method on carne asada beef round and it works! I did rinse the meat before marinating. Thank you!
THANK YOU SIR,,,, got an Idea,,,,, yeeeeeeyyyyy happy to find your RUclips program.
Thank you Chef for sharing your useful tips.
Thank You!!! I appreciate your willingness to share your recipe!!
Perfect. Thank you
Thank you for explaining chef! Looking forward to learning more great ideas from you. Just subscribed 🙏🏼✨💕
Thank you for sharing your delicious recipes!!!😋
Awesome tip and technique. Thanks
Awesome! thanks for sharing that GREAT tip :-)
Wow this was life changer, thank you so much!!!!
Thank you for sharing how to tenderize beef. I like how you explain it so beautiful and how you show step by step in details the process. Keep making videos from my kitchen to yours keep on cooking!!
I found this very helpful and glad to have ran across it. Thank you.
Thank you for taking the time to make this video!
Thank for sharing- will follow this for my next stir fry with beef 👍🏿
yes this really worked great!!! thank you
Thank you sir for these helpful tips.
Thank you sir. Looks great, will use your methods.
Tried this the first time some months ago and it was perfect. Today i tried another procedure out of curiosity and i was soooo disappointed. Next week i am going to redeem myself with some pad thai with beef tenderised the sue and gambo way. Nothing else. I am forever sticking to this. ❤️❤️
Great job!
Thanks Chef Gambo...this is great
Thank you very much. No more battling with tough beef
I love this man!
Thank you so much for sharing with us your recipes.👍👍👍
Thank you for such an informative video. Learnt some very good tips. Thank you for taking time to make this video
Love this channel!
Thanks so much chef! Thanks for sharing your secret!
Excellent video Sir, love from India.
Love your lesson it works!!!
Gracias Chef, I learned a very good way to use in my new Mexican restaurant. Adios amigo!
Awesome! Thank you so much!
Thanks chef! 👍 Much appreciated your tips. God bless you po.
Gambo is my new hero. He's all business, just what you need and no extra.
And yes, It's as good as it looks. Now any idiot can be a professional Chinese Chef. Thank you Gambo...& Sue.
I love these people and They food ♥️♥️♥️♥️♥️
Great tip thank you!
Thanks for sharing video Sir. I enjoy 😊 watching your cooking 👨🍳. Thanks 🙏 like your videos very much nice 🙏👨🍳😊
I always velvet beef and chicken with baking soda/sodium bicarbonate. Was happy to to see you recommend the same thing.
In the uk, we would have ‘beef’ dishes or ‘fillet beef’ which would be more expensive, larger pieces and very tender. I believe no true fillet would be used, but it would be regular beef velveted as it has a slightly spongy texture.
Thank You, Chef.
Thank you so much !!
Thank you Chef for sharing the cooking tips! My family enjoys take out, but I like to cook new recipes too.I am sure your tips will make a huge difference for my home made meals! Truly appreciate, looking forward to learn more from you!
Thank you Sir.!!!!
Thank you chef
I was given two whole giant "mock tenders" of beef. I actually found your channel by accident, but since I absolutely LOVE beef fried rice, beef and broccoli, etc. I am going to slice up a bowl of this tough cut and give this a try. My first attempt, I'm not going to rinse off the baking soda since it wasn't mentioned, but like others, I wish I knew for sure. Anyway, you just got a subscriber! :) Can barely wait to go through all your recipes! Thank you so much for sharing your knowledge and experience!
no need to rinse...just don't put too much baking soda
Thank you for your recipe for tenderize beef 🥩.
Amazing,thank you.
Thanks brother for sharing this method of meat tenderizing. May God bless you.
thank you!
Very interesting thank you
Thank YOU for sharing.
I love this channel!
Robert Fousch thanks for watching!
Thank you sir, I have learned a lot from your videos! You are great
Thank you
Thank you sir🙂👌
Best video tip ever. The Chef is way cute!!!
Good info thanks
Thank you chef.
Ahhh cool thanks chef,.
I love how he goes slow then I can write it down well done chief
Yes...and often you can click on "Show More" and get the complete recipe along with step by step instruction...all you need to do is print it out.
I miss this guy, he gave me many great recipes and techniques..🙏
Thank you---baking soda/corn starch--wouldn't be able to figure that out myself....
Good video thanks for the info
Thanks great work>>
I have a question, can you freeze the meat after the tenderizing process? Love your videos! I made your beef lo mein for dinner last night! It was awesome!!!