I tried BAKING SODA on $1 Steak and this happened!
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- Опубліковано 13 кві 2021
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Can baking soda be used to tenderize steaks? Today I run that experiment as many people have told me that it is the best way to tenderize any steak. So I got the almighty $1 steak!
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#Steak #Grilling #Recipe - Розваги
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hii
long time fan here :)
Second
Here before 10k views
Thanks for inspiring my 12 year old son to cook! -Marty
Guga please do halal meat vs non halal
Fun fact: Guga made up the deodorant trick to get Angel to tenderize himself with baking soda. That dry aged Angel video is coming up!
It's dry-angeled
Not fun fact, PLOT TWIST! 😆
This Made me lol
This needs to be the halloween special prank episode.
"what do you think it looks like?"
.
.
*horrified stare at Guga*
Chinese cooks like me RINSE the baking soda off not the way you guys did it. I go a step further and do a short dip in water with a dash or vinegar and then rinse. No off flavor and baking soda is neutralise by a bit of acidity. Great on cuts of pork too.
In the '70's meat prices went too high. I started buying horse meat; Cooked like a steak it's too tough. We cut it thin and cooked Chinese. So I asking you how to use baking soda. He proved it works but it's still a cheap steak, even so who can afford steak now ? Stir fly is great but so are frittas so I wannna know how it's done properly and how big a piece of meat is too thick to work ? So, Bixe, thank you in advance "I wannna know" is the whole point, it took talking to a Chinese cook to get to it, but I am sitting at my computer right now ! : )
absolutely
I have done this and it works. I have noticed NO off flavor and the beef is tender. I learned the trick from an Asian friend. :-)
Yes I use vinegar too, 👍
Makes perfect sense!
Here is a little suggestion from the 'Land down under', thinly slice Kiwi Fruit (Chinese Gooseberry) and layer it (top and bottom) on ANY meat in the refrigerator overnight. The fructose sweetens the meat and the food acid breaks down the meat proteins. No more off flavours, works a treat in whole fish too.
tried this one as well it was phenomenal
Brilliant!
Can try golden kiwis too!!
Same works with guava slices too
That's true. Fresh pineapple works well too.
I love that your professional taste tester gives such a great description so that we can understand exactly what happens with the texture with different treatments. You guys are great I just love listening to you and watching you because you are so detailed. And on a side note, I need to borrow a knife since I only have one I know who to call!😉
Still waiting for that A5 Wagyu eye round. The cheapest cut of the most expensive meat in the world.
It probably would taste like the best tasting prime steak
I've tasted some and it is excellent. They were giving out free samples at the farmers market and long story short, the ground wagyu I bought made some amazing burgers 😂
@@rjechols2059 so that’s one of the cuts they use for Wagyu hamburgers! I might have guessed.
@@markiangooley that made so much sense, the tough cuts usually have better flavour and ground beef is usually tender, its the perfect combination
Think you missed it lol, tough cuts + fat trimming usually make 🍔
Hey Guga, an idea for baking soda steaks might be to use a fatty and acidic sauce after they've been cooked. The acid, especially citric acid, will react with the baking soda to produce sodium citrate which is an emulsifier, it's what they use in processed American cheese to make it melt so good, it also makes water and fat mix together really well. Using more fat in the pan sauce can also offset the lack of intermuscular fat in the eye of round steak. Sodium citrate itself just tastes a little salty and sour. You might need to account for that when cooking.
Another cool thing about baking soda is that it makes the Maillard reaction occur at a lower temperature and more efficiently so you get more delicious browned flavour at the same temperature with lower cooking times! If you use a lot it would be a good idea to neutralize it with acid _afterwards_ , since it's the alkalinity of the sodium bicarbonate that catalyzes the reaction, so you don't get that bitter salty flavour from the baking soda, you'll just end up with a slightly salty sour flavour.
Perfect comment
This man science
Such a great intelligent comment my guy what do you suggest in real terms for fancy dining. A vinegar/ balsamic kind of sauce ? Any suggestions/ examples please
Well I’d say either treat it with some lemon or lime juice right before cooking maybe add it in the sear process
@@orionx79 What? Baking soda is alkaline. And nothing you're saying makes much sense. _Baking soda neutralizes the acid not the other way around._ How exactly can an acid react with sodium bicarbonate, but sodium bicarbonate not react with an acid? That makes no sense.
You are very helpful, and the banter with your taste tester/s warms the heart!
Hey Guys
With my experience using Bi-carb soda in tendering steak I don't use it directly onto the meat, I add a 1/5 teaspoon to your favorite marinate and let it marinate for at least 1 to 2 hours, judging on the thickness of your cuts, so the bi-carb soda has a chance to break down the fibres and sinu and when you cook the steaks there will be no after soda taste. I hope this helps. as I use this method all the time.
Good luck
Donna
From Australia
@Hello there, how are you doing this blessed day?
Good tip. Pre-mixing dry ingredients is like a superpower in cooking
Even better, soak the meat in some water with baking soda in it, then wash it off and rinse in some water mixed with vinegar to neutralize the baking soda even further, was off the vinegar, then marinate it afterwards even more in a sauce.
Another good tip. Thanks.
@@todo9633 this is the proper method everyone. baking soda water. But not too much baking soda to make the meat taste bitter. Soak overnight. Marinate next day.
"If I had to give a scale from 1 to 10, control would be 0"
Typical Thug Guga
baking soda i got baking soda
Totally agree.
To be the "control" steak it MUST be treated the same way as all the other steaks.
So if the other steaks only go into the fridge for 4hrs then the control must only go in for 4hrs.
Not to mention he salted the control steak. The control steak is the benchmark so you do NOTHING to it. All the other steaks become the experiment.
@@frednutz1604 Control is treated as you normally do, not "nothing". Same as drug experiments, you go about your day as if you didn't get the drug, possibly exposing yourself to contagions, you don't just stay at home and do nothing.
🤣😂🤣Decades ago I grew up eating those tough steaks. They were a treat at my house. Most of the time it was "start with a pound of the cheapest hamburger you could find" and adding a starch of some kind to make a casserole to feed the 6 of us. As far as I'm concerned the control wins without even tasting it...
What if you use honey for tenderizing? Honey has protease enzymes too that can tenderize meat like pinapple
He has done it with honey in one of his tenderizing experiments (#2 I believe).
Foodwars did teach us alot huh
@@arihira47 Ikr! Food wars was well worth the watch
I used honey on a skirt steak and it was fantastic
Hmm I know it from shokugeki no souma.. / anime food wars 🙃
Hey @gugaFoods. Love your videos!
Just wanted to add a quick tip...
To get rid of the off taste, you have to neutralize the baking soda with vinegar and them wash it. That will get rid of the weird flavor!! Hope this helps!
Yes. I did the same thing after using the baking soda for tenderizing. Add a table spoon of vinegar to the steak, mix it thoroughly with the steak and then clean it with running water. That would wash away the weird taste.
after that then?@@gng4734
what happens after washing it? do you dry brine it or season it again?@@gng4734
I did the baking soda thing once, and it worked in regard to tenderizing the meat. I didn't know the baking soda would be such an aftertaste. I actually had fresher breath after eating the meat than I had before eating. :)
@@gng4734 Explain to me, do you add vinegar to baking soda before it goes on? Do you use vinegar to wash the baking soda off?
I just watched another video on tenderizing steak and he suggested using pineapple. I tried it, marinating it overnight and the result was unreal, super tender, maybe a little too much. But it definitely works. Pineapple juice is now on my shopping list.
What do you expect? Pineapple is a meat tenderizer. If you break down the ingredients on meat, tenderizer, the source of origins of the ingredients are usually from a pineapple. Many people can’t eat pineapple because it makes their mouth too tender and raw.
this made me crave a pepperoni pizza
If you want a tender steak:
Once the properly hung and aged meat is cooked to your taste, remove it from the heat, set aside for 5 to 10minutes, for food chemistry to break down the muscle fibres.
1minute per 100g of meat.
Bring your steak back under the grill, just long enough to flash it up to serving temperature, before plating up.
A tip given to me by Willie McMurray, exec chef at Anton Mossiman's Belfry Dining Club in Belgravia, London.
Willie and Anton, two of three chefs in the mid 1990s who cooked banquets for HM Queen Elizabeth.
Thank you for this, cheers, wow a royal chef tip must mean business
@@seronymus Willie cooked me a steak in the Bellfry, that I swear I've never tasted a cut of meat to compare with it anywhere, before or since.
When I asked how he achieved such an amazing flavour, he was happy to explain it to me.
Season well, and oil your steak well before taking it to the pan.
Sear well on both sides at high temperature, reduce the temperature and cook to personal taste, time depending on the cut and thickness of your steak, medium rare being his advice.
Then the bit about resting.
Naturally I went home, made my attempt, but it just tasted like a juicy tender steak. Great, but no prizes.
In hindsight I may not have given the seasoning enough time to be absorbed into the fresh meat before cooking it
I'm guessing that those timings are down to experience..
What he did say was that if I'd seen the cut of meat he used, I'd probably have chucked it out.
Properly hung and aged meat, longer than my 30 days apparently,, does not look appetising before you cook it.
If he was a great one he was a poor one growing up I bet give them elites time this meat will be black labeled prices like chicken wings and smoked hog necks 😂😂
@@gordonmurray3153 lol hung and aged you of united kingdom.I'm a rib eye only fan and the big one and the most fattest marbled ones too little oil on med hi heat on electric stove to heat my steak pan oil up because I want it to flash and pop grease on my tummy when it's ready 😂 4 m each side done ! By the time my potato is forked and nuked 3-4 m each side I'm getting butter drink knife fork 😂
It only gets Tony's creole seasoning on one half the other gets onion powder sometime garlic 😅
Suggestion: A burger patty experiment where you try using unusual roast/steak cuts minced at 80/20 (eye round, etc.)
Ground tongue 80/20
Thanks for the great content Guga, you're a great chef, teacher and an entertainer!
Whenever I velvet beef with baking soda I rinse it much, much more than you seemed to in this video. I mean going so far as rubbing the meat underwater with my fingers, changing the water 2-3 times. This goes a long way in minimizing the off taste. You can also reduce the off taste by finishing with something acidic to neutralize the bicarb into something without an off taste.
That is the secret to being a great cook: wait until your guests are starving. They will love your food!
lol
Hunger is usually the best seasoning.
The best competitive edge is a hungry crowd
😹😹
Word.
I am a Chinese. I use eye round or top round to make dishes such as "pepper beef". I usually cut the beef into thin square pieces, then add half teaspoon of baking soda, and other seasonings. I rub the beef pieces thoroughly and keep the beef in the refrigerator for at least 4 hours, before I sear them on the skillet. I never use too much baking soda because baking soda has it own flavor, not necessarily pleasant. In addition, beef will lose much of its flavor. Having that said, indeed you can compromise the flavor for tenderness.
baking soda is a coal and lime product from the 19th century and is excessively contaminated with toxic nickel. Beware!
To the point I never order it. Just stop please. Let people use their teeth, it's what they're for.
Some chemist you are. Coal (carbon) and lime (calcium oxide) do not contain nickel... the don’t even have the sodium you need to make baking soda (sodium bicarbonate ).
Better read your textbook a little closer next time.
@@beascene6998 what txtbk?
@@beascene6998 check your chemicals catalogue: how much nickel does their sodium bicarbonate contain?
Thank you for exploring these options. Good Man. Great Content!!
I'm wondering if tenderizing in two stages (baking soda first, then with something sour to neutralize the pH shift from the soda) would result in a tender and less changed taste.
The funny taste may be because we left out an acid; in broccoli beef, there's always an acid (vinegar or something) in the sauce. The acid chemically reacts with the alkaline baking soda, neutralizing the alkaline-soapy taste.
That makes sense. I hope he tries your suggestion and lets us see it
Chemistry to the rescue owo
Could add a dash of cream of tartare. It's acidic.
It's because you're supposed to rinse the baking soda off. He just sprinkled in on like it's a freaking seasoning. When they use it in Chinese restaurants they rinse it off before going on to the cooking part.
@@jamesdagmond He literally has a whole montage of him washing off the baking soda before cooking the steaks at 4:36
Angel has developed a 6th sense for when to show up for the tasty experiments and not for the "fun" ones
Wagyudar!
I think he's just not invited for the "fun" ones. Maybe it's spoiling him, or maybe it's because his reactions are less insightful, I think only they know the answer to that
@@Draaza Or, Angel is being groom fed, like a Wagyu cow!
The last show is Angel steaks, in various ways.
Have more fine Japanese beer Angel! Your massage starts with a nice salt rub and a professional spa massage.
'S gonna be great.
Ok, let's get started.
We want a nice marbling!
either that or he was busy applying Keeps to protect his hair, just sayin.
Soda has a strong taste. We use it a lot in our cooking, especially broths.
But we only ever use a little, like a pinch of it in like 2-3 litres of water.
I don't know how it exactly works. But it brings out the flavor a food when using it. Boil some green veg and add like a pinch of soda, it'll immediately change color. If you add too much though, you'll drown out the flavor with the taste of soda.
Very interesting. TY! We pan sear and fry our steaks in cast iron pans. We like it that way, and I do not care for propane grills, but love charcoal grilled everything! Sorry to hear that the baking soda gave the steak a bad flavor. I would do this with the tough steaks that we often get...Usually we do slice them into thin strips and make things like beef stroganoff. Had it last night as a matter of fact! Found an easy way to make it with beefy mushroom soup left condensed with added mushrooms and of course sour cream at the end. Sour cream also works as an acid to tenderize the meat. I want a good recipe for sauerbraten!
This man will never give up on perfecting the eye round
You can only do so much with the quality of the meat harvested.
So what's next? Breed your own cow.
Wow 50 likes
Imagine this comment gets 1k likes
He could save a lot of time buy just asking a proper chef.
@@fehmeh6292 a chef would just say dont use it as a steak
Marinate overnight in plain yogurt. That tenderizes very well. I usually add wine and garlic for additional flavor.
Most bicarbonate Soda, which I think is called velveting, does it for 15-30 minutes usually, and on much thinner strips of meat too. It would have less chance to absorb the flavour and still tenderise it through it as there is more surface area for the break down that the bicarb soda causes
i wonder if they do it more for preservation and maybe soak it out when ready to use then lather it in a sauce to cover it up ... just a thought
love the show and it always makes me hungry and food curious and thats a fun combo. thanks
With all those great steaks in him Guga has now become the most expensive steak in the world
Maybe he will try cooking himself
I bet Guga tastes delicious... 😬
@@bobsiddoway buddy i hate to break it to you but that sounds really gay
Great marbling I bet
next video: "dry aging myself experiment!"
Whatever camera you are using, this is fantastic! This is the first vid of Guga Foods that I have seen. Quick enough, and to the point, all while keeping me entertained! Whoever is editing this, praise to you (or, all of you!). I just bought 1/4 beef from a local rancher/farmer, and am now dubbing this summer, the year of grilling. (if you have the option to buy local, do so, typically you'll have many options, ask your friends about buying beef locally to see if they do, go to farmers markets in your city/town! Support local! Eat Fresh! Know where your food comes from and how to prepare it, and be thankful if you can!
Fabulous, Guga....just discovered your channel, very informative..and....you make me laugh with your very engaging jollity 😂
My grandmother used to soak tuff steak in red wine over night. Then use the wine to make an au jus gravy. I wonder if baking soda plus wine would make a better taste. Have to try it.
OMG, I stumbled across this video somehow, but glad I did. I was glued to the screen from start to finish. You are a very funny man, and you learn something, too!
Since vinegar also works as a tenderize, it might be helpful to dip the steaks in a light vinegar wash after tenderizing with baking soda, neutralize the soda's alkaline property with the acidic property of vinegar.
That makes sense
Good advice.
Carbonated steaks?
Also, there would be sodium acetate salt left over. Not sure what that tastes like
Looked it up, and I was right about the precipitate being sodium acetate. Apparently it's commonly used as a flavoring agent in salt and vinegar potato chips, so if that's what you're going for, go for it
I enjoyed your video and learned a lot. I would love to know where to purchase that knife used for cutting the steak 👍
I love the chefs voice.😁 His humor is perfect.
Good video! I always feel that videos that attempt to improve humble cuts is a lot more helpful than ones that work on already-great (but pricey) cuts! We need ways of upgrading our everyday meals! Thank you, Guga!
First time watching. Love it! You’re info, getting to the point with a dash of humor was great.
I always would try to do this experience... So now I have evidence, because you did it for me.
Thanks guys
Been going through your backlog of videos and just made this side dish, it was well worth it.
Guga should combine every single steak experiment into one steak just for the heck of it.
Angels intestines would probably rupture.
Baking soda on ground beef is amazing! Just a little sprinkle ahead of time and you get perfectly little browned bits.
Does it mess up the flavor? How can this be applied to burgers?
@@arcanum3882 You may want to only coat the outside of meats and use them right away, as you aren't tenderizing but trying to brown it.
Use table spoon of lemon juice per pound. Add 1/4 teaspoon of pink hemolian per pound and 1/4 teaspoon of pepper per pound. Let sit for 5 hours in the fridge. Rinse well , add your spices. Cook high heat / flame. Slice thin and let rest 20 minutes or until temperature is comfortable to the pallet and serve. Let me know how that goes.
Slice then rest??
Wow u just wasted those juiciness..
Ahh that’s makes sense. The acid neutralizes the baking soda
The acid-base neutralizing....that's exactly how they do it in Chinese restaurants. They tenderize it first then add flavor (using specific sauces) when toss frying.
They also do a very heavy rinse in the restaurants. In fact, they practically wring out the meat after. But typically you use baking soda on a nice cut right before browning (not let it soak in) to get a better maillard reaction and more browning.
"typically you use baking soda on a nice cut right before browning" ...And then don't rinse it off?
With the Chinese food restaurant it's also mixed with a lot more other things like vegetables so you're not going to taste it like you would on a plan steak
Why would you use baking soda on a NICE CUT..????
@@manbeau2379
To make it even MORE tender.
You can cut eye of round into with-the-grain strips, about the size of dominoes, marinate them a day or so, and cook them up medium rare, they're delicious little finger steaks for parties.
Upvote if you wanna see guga try his own take on this!
It takes less effort to tenderize thin cuts and easy to coat in a stir fry seasoning to hide the off taste, but otherwise you can simply salt your thin slices or brine it.
@@dra6o0n yup, but I just mean that it's a really good use of eye of round, especially for lower income households, which Guga could make a few videos for :)
pretty sure he looks in the refrigerator regularly, he mentioned seeing something in there in a couple of other videos
Would a liquid brine of baking soda, salt and pepper corns make a difference?
@@archiewells8553 it would be too effective and it would affect the flavor too strongly.
might as well create a brine of just salt water and other flavoring if not papaya.
for eye round steaks it's best if you make small thinner cuts and brine them because they have so much meat fiber and muscle that the brine will get trapped in between them really easily.
and perhaps after you brine little thin slices of them you put them back together and cook it as a whole steak stacked on top of one another?
or in another way turn and eye round steak into a stuffed steak.
wow! how informative! i just found this channel and i am hooked! you have such a wonderful concept and the presentation/ your great personality are just outstanding man!!!! thank you thank you thank you- i cant wait to binge all the experiments now....
Just an FYI, but every single chinese restaurant/takeaway uses bicarb and a cheap alcohol like cooking sherry to tenderise and give that silky mouthfeel, they don't wash the bicarb off, and unless you use way too much, once cooked you cannot taste the bicarb since it has been broken down by the alcohol, and theres no risk using the alcohol as it all cooks off and will impart a slight sweetness
What if you left the control steaks marinating longer? Also I once was gifted some very tough deer steaks. I fried up one without marinating and it was a really tough chew. Then I marinated overnight in beer. What a huge difference!. The steak literally came apart in my mouth and was an amazing culinary pleasure. Anyone else with similar experience?
beer works great on fish, and removes the smell.
What kind of beer
@@donmcintyre5837 It was a long time ago, probably 30 years or more. Pretty sure it was Budweiser or Kokanee as they were my favourite.
@@berndhase4399 but please no more bud light 😁
British ale would probably work well.
I'm fasting right now, the last couple hours all I've been doing is watching food videos and crying
so i'm not the only one who can't help it? i always find the best food videos while fasting.
@Luther Blissett tell that to my salivating tongue
Making my belly grumble.
Someone else could make identical videos, and they wouldn't be as good.
75% of what makes Guga videos so enjoyable, is his personality.
You rock Guga!
His personality is "nice and tender"
I hear ya. But I'm a big fan of the camera work.
Good point÷ a lot of these video makers don't really care about the subject they are reporting on, they just want viewers.
@@RexGalilae 😃
Hi Guga,
It's a bit late but maybe it is time for follow up.
Have you thought about dipping it in Vinegar afterwards to possibly remove any baking soda residue? Maybe it would reduce the flavor of baking soda ?
I got the tip for using from UA-camr 'Andy Cooks' however he used it to tenderise meat for stews and stir-fries but never steaks. I tried this method on Stewing steak to make the filling for Steak and Kidney puddings in a slow cooker, it worked fine because you create a gravy that disguises any flavour and you need very little of it. Thank you for showing this experiment it has shown that it works but with not the best flavour for steaks😉 BTW it also over tenderised the kidney even though it wasn't used on it.
Thank you for the truth without sugar coating! Love that you're honest and not hyping up some gimmick.
its been awhile since I watched one of your video's and I just had to watch this one. your cheerfulness and joy your bring to the screen is just so contagious. it was worth the time watching. have a great day and take care.
When I first learned about backing soda tenderization, I used it and could taste the "off" flavor. So, then when I continued to use it, I would wash my meat after tenderizing, then marinade, brine or dry rub it. Washing the meat after baking soda tenderizing makes it so much better.
You didn't rinse the meat off well enough. You have to rinse the meat under lukewarm, running water really thoroughly, softly massaging the meat as you do so, to get rid of the sodium bicarbonate (by the way, this term is outdated - the correct term is sodium hydrogencarbonate and the term baking soda is ambiguous because it may or may not contain other ingredients).
Unlike sodium chloride (table salt), sodium hydrogencarbonate (which is also a salt, by the way) will not penetrate deeply into the meat. That's why you can rinse it off well using the way described above.
This is also why this method is usually used for thin slices of meat, like the meat slices in Chinese restaurants you mentioned. For this, it is perfect.
If you are up for it and have the time, I would really appreciate it if you would redo this experiment to do sodium hydrogencarbonate justice.
You wouldn't need to prepare 3 steaks, just the one in question to determine whether or not it has an off-taste when prepared using the method I described. I love learning new things from you and other sources and I hope you are open as well to try out my humble suggestion. Meat lovers around the world will be thankful.
Like I said, sodium hydrogencarbonate doesn't penetrate deep into the meat and if you rinse it off under lukewarm, running water while softly massaging it for about 1 minute, you will literally not be able to detect the off-taste you described.
I love your videos and share your curiosity in experimenting with meat. Hopefully, you can squeeze this modified experiment in somewhere, because sodium hydrogencarbonate is really a very good meat tenderizer.
Thank you and I wish you and the crew all the best!
Day 20 of asking Guga to microwave a piece of Wagyu A5 steak. Doesnt have to be the whole thing even just a bit
Think he did already
Tbf he did a video where he cooked steak in every possible way, including the microwave. Now as far as i remember he did not use wagyu a5 for it. But he obviously now knows if the microwave works or not and he already knows it does not. So there is no need to try it with more expensive steak. Hope i could help you
@@PeterPan54321 He done a brisket in the micro too :)
NO
this must be a crime somewhere
The round beef in argentina is called "peceto" and its one of the most expensive ones. We use it to cook "milanesas" and "vittel toné." Both very tender and tasty.
I'm not a cooking channel guy, but your format and presentation is outstanding, and you usually leave me with plans to try your experiments at home.//edit: After thinking about it, I find I'm never, ever left with the feeling that you've wasted my time with flavorless filler. It's all wholesome.
I always do a very HEAVY dry brine, covering every inch of the meat with a thick layer of table salt and baking soda. I rinse the meat and pat dry before cooking.
Guda, baking soda is a great way to tenderize but in Cantonese cooking we use a lot of sauces to make the marinade. For the something like beef with broccoli, after the baking soda we add, typically, oyster, soy, and other sauces and spices to cover the flavor as Angel said. The only use I found for round was serving it cold, thinly sliced in a salad. I've sousvide this cut for 36 hours and it was just as tough.
Thank God for experience. I always thought this was dodgy as. All these fake tenderises also load you with salt and shoot your blood pressure through the roof. If it's cheap meat your after, you cant go past slow cooked Blade Steak.
@@doraexplora9046 You misspelled MSG... that's one that I can always tell if it's been added... I get a headache and all the veins on my head pop out. Weird. I do the baking soda thing with some egg white and a few other spices when doing some oriental dishes, it does work. As far as an off flavor, I can't say that I ever noticed it. Maybe it is 'off' but mixed with garlic ginger and other seasonings it's 'off' in a good way that rings out as normal in the end. I do not cook with added MSG.
yes asian food is mostly poison to youre body. have fun with all that sugar and spices
MSG= Makes Sh!t Good😅
@@kleetus92 MSG powder gives me occular migraines. It should be illegal,
Use rice-wine vinegar and crushed garlic as a tenderizer. Works great on any cut of beef, lamb, pork, goat, and bison meat.
How much of each and for how long? Thanks……
to neutralize baking soda, tenderize and improve flavor; rinse and apply acetic acid (or powdered vinegar) that will react producing sodium acetate which tastes great
Supplemental: If anyone is interested in how sodium hydrogencarbonate scientifically works to tenderize meat, here is the chemical reaction that occurs:
Sodium hydrogencarbonate is alkaline and thus raises the pH of the surface and near-surface layers of the meat in a process known as velveting. This weakens the bonds between muscle proteins.
When you cook the meat, the muscle fibers naturally contract. The higher pH helps prevent the proteins from squeezing together too tightly, retaining more juices within the muscle.
This is why the result is a more tender and juicy meat.
You can use various methods of brining (yes, brining - sodium hydrogencarbonate is a salt), such as dry and wet brining, using more or less of it, brine it shorter or longer, vacuum seal it or put it in an airtight plastic bag and submerge the bag in water before closing it (this will press out the air that is still in the bag because of the much higher water pressure), and so on.
There have been many tests and differing opinions on what works best.
Personally, I believe there is no single "best way" because numerous factors come into play, such as the type and quality of the meat, cut, thickness, cooking method, and personal preference.
I suggest you try different methods and see what works best for you.
By the way, this meat tenderizing method was featured in Cook's Illustrated.
There's two important factors here making the difference.
First, the Chinese restaurants use baking soda as one of several tenderizers that go into a given meat dish; sugar, ginger, and alcohol (liao jiu aka shaoxing cooking wine, I hear) are also common components, and egg whites are used in some dishes as well.
Also Chinese cooking cuts the beef into slivers, strips, or sheets before the marinade, which enables more penetration with less marinade.
Both of these techniques get the chemical action of the baking soda, while mitigating the flavor of the stuff.
Using just baking soda on a whole intact steak is going to give you a piece of meat that tastes like a bar of Irish spring soap.
Exactly what I was thinking.
Funny. I will remember this now.
Interesting because when you mix wine with baking soda you get the same reaction as you do with vinegar. I was just saying maybe a quick vinegar rinse before rinsing in water might neutralize that flavor and then read this. Bingo! Thank you for sharing your thoughts!
This guy is a hack and needs to study science and stop throwing out false ideas of what he believes other do with their meat marinades.
@@ellisbradley3141Oh come on now, perhaps you need to loosen up and relax, its just meat marinade! If you can't experiment and play with your meat without having a little fun there's a much bigger issue! No need for science just more meat and more interesting ideas 😉
The Chinese blanch it first, and by putting the cut beef in the boiling water, it takes away the baking powder taste, and then they put in the wok and they add their veg and sauce . God bless everyone 🙏
That's one method. But they all have their own preference. One is rinsing it off.
Thanks for that info. It will be important to know if I want to try it myself. Get tender meat without the nasty taste of baking soda.
@@wc3617 you can mix it in with flour, like a 1/4 tsp without rinsing . It really makes a big difference
Is the baking soda what makes meat in Chinese dishes strange at times ? - 🐶
@@zoiefinnian3540 it would appear so. They usually use low quality/cost meats and use the baking soda method to help tenderize the meat. Thus the weird taste. Personally, I never really paid much attention to it until now and you're right the meat does taste funky. The soy sauce can't mask everything.
Let me cook it in indirect heat.. Then he puts it on open flame 🤣
I enjoy sprinkling a little baking soda on my meat, too. Don't season with salt until you're ready for the meat to be salivated. Very tasty.
Você não tem noção de quanto seus experimentos melhoraram minha experiência na cozinha Guga! Seu canal é excelente! Keep up the good work
My wife is Chinese, she uses potato starch on sliced meat. it makes it super tender. No weird taste but the mouthfeel is different. Maybe you should try that some time. I love these videos, good to learn from. 👏🍖
Thanks! That probably tastes way better too!
Yes, I cooked Chinese food in restaurants and the soda doesn’t work the way they did it. We used flank steak sliced at a angle. The soda is added with a bit of water to the sliced beef and after mixing you take handfuls and throw them at the side of the mixing bowl which tenderizes it. The water is absorbed into the meat slices. Then use corn starch or potato starch and then add oil to separate everything. The beef has a slippery mouth feel and is very tender. Poaching it in excess hot oil is better than pan frying it. Without the technique the ingredients don’t work the same.
I'll try that. Tho Im 55yo, I'd never heard of potato starch til yest when I watch a french fry vid. Guy says coating fries w/ potato starch makes em more crispy. So...interesting that it makes meat more TENDER. I'll have to make steak & fries for dinner this wk sometime & check it out. Thanks 🤗
Excellently performed taste test! I think you guys did it RIGHT!
great music during the grilling, and great grilling video, wow!
When camping I've cooked thin cut eye round and tough flank steak directly on hardwood coals and they come out good. If they are about 3/8ths of an inch thick I just cook them about a minute and a half on each side right on the coals then quickly stack them on foil without removing the ash, wrap them up in the foil then wrap them in a towel or something equivalent and let them carry over cook for another 10 minutes. I think it is the potassium hydroxide in the ash that breaks down the tough connective tissue, the potassium hydroxide breaks down into potassium glutamate which doesn't have any taste and is good for you. Maybe try marinating in some highly diluted potassium hydroxide lye or just the cooking on hardwood coals trick which is most likely the safer route and see what you think.
If you are tailgating, bring a pan.
Waiting to see him say I tried gun powder on the $400 dollar steak and this happened! So let's do it!!
"so let's do it" line was a nice touch lol
@@brandonvillatuya9539 thank you.
Gunpowder is mostly potassium nitrate or saltpeter. If you put saltpeter on your steak you might say "let's do it", but that will be it as nothing else will happen, if you know what I mean.;)
@@stefanl5183 lol yeah, I am just kidding.
Thank you guys I was so wondering about the change of taste.
thanks for that tried this out for us, I always want to try the baking soda on the round top or shoulder for London broil. and i know what should i expert now
You guys know that Chinese cooks slice first, add baking soda and rinse thoroughly after twenty minutes, not four hours. I've done it and it's excellent. No nasty flavor, just deliciousness.
That makes more sense because it seems to penetrate the steak pretty fast..I've experimented with baking soda before in lots of things and a tiny bit goes a long way
@@LG-xs7ud really? Where else please?😊
not sure if you noticed but this guy is in love with himself,, researching isn't something ego pricks do....
yeah I've done BS with steaks and left it without rinsing. Gives a metallic taste afterwards. next time I'll rinse it off. thanks
Hi Chef, how much baking soda do u recommend? And do u add salt to it as well in that 20 min? Thanx
The madness never stops, guga has endless content with these type of videos. You can tell he works really hard on them. They are always tv quality vids.
Soaking ing apple cider vinigar in the fridge in a pyrex dish then baking it as is at 230c till it is as cooked as you like seems to work well for even very tough cuts.
I think you just invented sauerbraten.
I just found a channel in this is a Great Channel I really like it. I Love to cook for people because I love seeing the smiles on the faces of the people I cook for when they eat my food. On Sunday February 5th I cooked an 11 lb Black Angus for bone prime rib on my Weber Master Touch Kettle and it turned out great. This is the first one I have cooked on the Weber. I normally cook them in the oven but the Weber was much better because I used Kamado Joe Lump Charcoal with hickory wood on top that I split myself. My suggestion to you is to rinse everything off thoroughly and then soak them in kosher salt and water overnight. This is what I do to take the strong taste out of a lot of meat. It makes it taste more mild and better. It should pull a lot of that bacon soda flavor out. You could use half baking soda and have apple cider vinegar also in this will probably pull even more of that bacon soda taste out. Personally I would never use baking soda on anything because I can't stand the taste of it. Bacon soda taste like an inner tube that you put inside of a tire. Believe me I know cuz I used to work on bicycles and when you get that powder on your fingers after having replace the inner tube in them hard to get that smell and taste off your hands and when you eat you taste it even if you wash your hands, but especially if you grab a snack at break time when you're working and there's no place to wash your hands. All you can taste this bicycle inner tube!!
Keep up this channel it's a great Channel.
God Bless You and Your Family!!
Jimmy in NC....
PS. A good meal is a poor man's luxury.
Thanks to all your experiments, there are a thousand UA-cam steak chefs now. All using Guga methods. 👍🏽
“So let’s do it” is now my ultimate trigger phrase for happiness
Mine is I’m supper pumped for this (the youtuber is quang tran
@@abdullah_z3870 those 2 phrases work perfectly well together too! 😜
I like "hell yeah brother"
Watch Coupled Retreat lol then watch Guga.
one my favorite cooking show guga foods greetings from Philippines idol
I am currently using baking soda as an electrolyte to restore a cast iron dutch oven. Lots of great uses.
When using baking soda on steak, you only leave the baking soda on for 15- 20 minutes at most. Then rinse it off well. This prevents the "weird" taste he is referring to.
Ah, ok. I'm tempted to try based on a 15 minute paste
One time somebody told me to add baking soda to the water when I soak my beans. I didn't know I was supposed to drain the water before I cook them. Man those beans tasted foul. Lol.🤣🤣🤣
@@deadmanswife3625 lmbao that's how I learned not to leave it on the meat too long lol
U wash your meat with baking soda not soak it in to marinate...it drains excess blood from all thr meats...luv washing chicken with it.
@@deadmanswife3625 Yes, rinse and drain, but the baking soda opens up the skin on the dried beans, allowing them to absorb water more quickly, but always add a bit of vinegar when cooking to neutralize any baking soda taste.
3:00
I like how he's going nice and slow, getting a good even coating and then just says screw it and goes ham.
I wanna say its sped up but I know I am gonna get wooshed
@@schloany4479 sure looks sped up to me too
Usually when there's a sped up part in a Guga video, there's a little bar that shows up that says it's sped up.
@@splashor6361 it's definitely sped up
Gigachad music
@Guga you should try and make South African Biltong out of this steak and see if that makes it better. Mostly dehydration
You should try one with the baking soda and salt, but then marinade it in some type of marinade that has acid in it (like Lime, garlic, salt and pepper). The Baking soda takes all the natural acids out of the steak, which is why it tastes off. If you can re-introduce them after you tenderize your steak, it might add the flavor back). Also the acid should make it even more tender. Vinegar, Lime, any acid... give it a try I'm interested. Great video.
Only do the acid after the baking soda did his job, or you will cancel out the effect of baking soda.
It’s been done overseas for hundreds of years , it’s called “ velveting “, also works for chicken .
The cinematography of Guga's videos is nothing short of incredible.
💯👏
I love this man.... thx for posting
Thank you for the tips ! I love the music !
So much fun to watch!! And I'm really glad to know about this, too!!!! Thanks, for being out there!!!!
I wish we could have had Angel's reaction to the weird stuff.
I don't use eye of round for anything except jerky. It's a great cut for that.
My suggestion for tenderness for these types of meat cuts is lemon juice, along with the dry brine process. The citric acid will break down the fibers, and not really pass much flavor, other than a hint of citrus, which pairs really well with beef.
"OH LAWD", THE JUICES FROM THE STEAKS DRIVES ME CRAZY VIEWING IT😋
Balsamic vinegar in a bag with the steak for a couple of days is my go to. Thanks for taking a hit for the team :D
Yup my Puerto Rican Grandma taught me buy a round eye roast freeze it so u can slice it thin with a bread knife then beat it with the spiked kitchen hammer and poke it like crazy with a fork on both sides then marinate in a ziploc with half balsamic vinegar half extra virgin olive oil onions fresh garlic chopped up salt pepper garlic powder an a lil adobo let it sit for at least two days the onions soak up the sweetness from the balsamic and it’s honestly one of my fav meals with some rice and beans give it a try I promise u won’t regret it
Hi from Romania , we use soda for our specialty called mici or mititei they are meat rolls with some spices delicious... But we use lemon juice a little bit to get off the bakin soda and after we put in to the meat maybe that way it has no bad taste , anyway you should try mici