How Chefs Cook and Tenderize Tough Meat
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- Опубліковано 2 гру 2023
- I'll showcase different cooking techniques chefs use to cook and tenderize tough meat. I'll demonstrate how to use each method, why it works, and when it works best. This video will go into all the details you need from selecting the cut of beef, how marinades work, and sous vide. Lastly, I'll test each method with a Kabob taste test.
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Chinese cooking techniques are just unbeatable for the tough/unpalatable stuff🤷♀️
One other great technique is cutting meat thin and velveting using starch (corn, potato, etc) in the marinade. You can do it with egg whites, but that’s kind of a hassle. But velveting really helps with making the meat tender.
Velveting is another great method often overlooked. Thanks!
break it down before you eat is pretty much what makes it tender.
I like the idea of using chuck for kabab because it has a great beef flavor. what temp did you sous vide at and how long?
For the normal sous vide 120 for 2 hrs
Great cooking tips here. May i know this Sueveed (not sure how you spell it) method, doesn't it also introduce loads of plasticizers (BPA etc) into the food since the meat will be cooked wrapping inside plastic?
Sous vide bags will not be harmful. They also sell reusable bags. That’s the downside of sous vide. It introduces plastic waste on the environment
@@tomwadek reusable silicone bags are great, but only for portioned meat, I haven't found one which would fit a whole roast for example unfortunately.
Why are u using your inside voice? Let me introduce you to Billy Mays!