Velveting vs. Needle Tenderizing meat
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- Опубліковано 28 тра 2024
- #shorts #cookingwithshereen #beef
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1st time I velveted beef i was shocked at the difference it makes. It's quick and easy, just 15mins works well.
Is washing and drying the meat a deterrent? Beating your meat seems to be an easier way to getting a similar end result
@@ankitsood2932Tenderizing by pounding doesn’t yield the same texture as velveting.
@@ankitsood2932 I don't tap it dry just rinse it in a colander. The meat will have sauce added to the stir-fry anyway. It just goes from being quite tough to almost melt in your mouth depending how long u leave it. You can over do it and the texture is almost like fish.
I just marinate beef in ginger to tenderize it works so well not hard and adds an amazing subtle ginger flavor
@@ankitsood2932You don’t have to rinse it. I’ve never seen them rinse it on the Chinese cooking channels.
Velveting works better if you use moisture, like soy sauce.
Needling is ok on certain cuts, but using it on steak can make the meat texture really mealy.
Best kept to stir fry.
No
@@joeycampbell940 thanks Joey
Hear me out... Country fried steak
@@joeycampbell940the fuck you mean no
All that water and all she had to do was use moisture, lmao
Both work well. It's good ro see the basics covered because they make a huge difference. Well done.
Right! I love fancy videos but seeing skilled and seasoned chefs cover basic things that helps at home cooks is the way to do youtube cooking videos that will never get old or run out
Velveting is the best when you're making very saucy stir frys as it allows the meat to pick up more sauce.
I personally do 3 hours in a pineapple spiced slurry
Skirt steak is already tender. Should have used flank steak instead, to see real results.
I would like this , I can only get flank here in Canada where I am sadly
@@onlymyself7225I can say needling works. Country fried steak uses a flank steak that is supposed to be needled, really good
I came here to say that lol
Should’ve used brisket, that would have been a real test.
Skirt is not tender, it’s incredibly chewy.
I also put cornstarch and soy in the marinade when velveting
Learning the cornstarch trick changed my life. I don't rinse it, though, since it's usually used with cornstarch in the sauce anyways. You absolutely have to let it set, however.
baking soda not cornstarch
@@icxcnika2037both
Both!
Cornstarch doesn’t tenderize meat…it’s not a base like baking soda.
Though vinegar or lemon juice work well as acids if you’re going to marinate it before cooking.
If using venison I find it’s better to use an acid to tenderize it since it’s leaner than beef. 😊
You gotta wash out the soda
Velveting for the win!!
As a Chinese, I've never seen anyone putting baking soda into meat....Just use corn starch and oil and cook with high heat, most tender meat you will eat
corn starch doesn't tenderize meat tho afaik it's used so the sauce sticks better.
you can also use lemon juice, fish sauce or anything acidic. and I've seen other Chinese cooks recommend backing powder/soda as well.
no, that is not from chinese
Actually it is a common technique used in Chinese restaurants all the time but Chinese home cooks don't really do this.
Cornstarch keeps the inside moist, baking soda tenderizes the meat, it's an extremely common method i'm truly surprised you've never seen it before.
We do this at restaurants
Velveting the meat helps the sauce to stick to it.
It's not just about tenderising, it's about enhancing the meal as well.
Yummy!
Velveting for me I can’t store another gadget lol
Needling for me. I can’t spend an hour waiting for baking soda and drying
Just use a fork
@@theclimbingchef
I actually have that exact gadget in my drawer for years!
Would it be good to use on a London Broil?
And if so, just how crazy do you get with it???
@timsans1170 yup, would be good for London broil. You can go over it a couple times, just make sure you wash it very thoroughly. Mechanical/manual punch type meat tenderizers are known for contaminating meat from not being washed properly. Never ever buy pretenderized meat from a store
@timsans1170 it's good, just wash it extremely well. Because there is so many touch points, it is a high cause for contamination.
Never ever buy mechanically/manually tenderized meat. Always tenderize yourself
Do both. " Needle then, " velvet " . 🤷🏾
I really appreciate the frankness here
Love the options and side by side too
Thanks Shareen!
Now I want fajitas real bad...
Just the perfect QUEEN in the kitchen
She might get an auntie title from Uncle Roger!
Wow... How helpful this was....
You... don't need to wash the meat. You generally can't taste the baking soda unless you put too much...
Shereen! Youre the best!
Velvetting is so easy and effective, I can't imagine using any other method.
Your production is very nice!
This was a good video. Thank you.
GREAT VIDEO!!! Thank you for this!!
Thanks for the video/research!
It’s been 6 years and I still love her
Or ask your butcher to run it through the machine when you buy it. They know what you mean
The MACHINE! x2
Both these dishes looked so good...wow!
Hi Shereen, love your stuff. Sometimes I marinate 15 min in fresh pineapple juice.
pineapple has natural enzymes to tenderize the meat..
Rinse the meat in cold water for at least 30 minutes before velveting the meat. makes a huge difference
Thank you Sharon
That's not the correct way to velvet meat. Kenji Lopez Alt describes the process much better. It's not just baking soda.
it can be
you can also do corn starch, eggs, egg whites, and marinades, and he also suggest washing/squeezing out
all those are just different ways to marinade
I love your cooking and your videos!!! Nice job with the chopsticks too!!!You are getting better!!!
"Message it in ther" 😂
Skirt steak is already tender. Try it with new york strip or flank that would be a test.
Skirt steak is pretty tender try with a sirloin to see if it really works. I could be wrong
That looks so good!
She's so likable😊
Thanks for this!!
thank you for this video!
I needle mine with a FORK 💯😁😅Shereen!!
Both ways look DELICIOUS 😋
won't lie both looks good i'm hungry right now lol
Velveting also improves the flavour by speeding the maillard reaction.
What if,….I do both?👍
Give it a whirl. See what's up
Alternate universe will open
I’ve tried tenderizing with kiwi or pineapple. It works great and adds beautiful flavor especially if you will be grilling the meat.
denaturing proteins with acid isn't the same as tenderizing
Not using that needle gadget. Parents used it and I am amazed we survived. The food poisoning potential is a NO from me. I took micro biology in college and that tool is a nightmare.😂 Velveting for the win! 🙌🙌🙌
Man I wish we were friends. LOL.
That looks beyond fire. Ain't even had breakfast, but I'll take that. "Give me piece..come on now give me piece."
love my needle tenderizer. will need to try the velvet but my be to much work to dry for me.
That second dish looks so good. I want that recipe.
This looks okay, but check out wokgod's video for this brcause his is a more direct comparison. You seemed to cook each one differently which can impact the final result, where he cooks each sample in oil with no other thing to influence the tenderness
@MegaShyGuy2 WokGod ALSO velvets with baking soda.
I want to try both.
I really value your content and you do a great job with editing and presentation. I sure wish I could take a class from you
This would be a great side gig, earning the income you and your content deserve.
Wow it looks amazing
Looks amazing
Why did I blush when she raised her eyebrow at “wet the beef”? 😳
I bought a needle tenderizer and never looked back.
You are the best!
Appearance wise, the first dish, looks better than the second.
I'm interested in seeing both techniques on the same piece
You got spicy with that joke😜😍
Seems like sometime in the last 6 months to a year, everyone collectively decided they were all velveting their meat now. This technique really has blown through the food content creator circuit.
Amazing that looks so yummy
Beautiful and talented 😊🤌
Can also velvet meat with cornstarch, use it when you are marinating the meat so it will help thicken the marinade into a sauce when cooked.
It doesn't matter which technique you use, the thing that's making it tender is cutting thin slices against the grain.
Ok, and now I want that stir fry recipe- it looks delicious!🤷♀️🥰👍🏻
Try doing both!
I read it as Velveeta ing at first😹
“Massage it in theeuh”. This was the most important tip.
This lady is beautiful. She making a young man rethink life rn.
For all those wondering, velvet steak is eons more tender then any other method
Looks delicious ❤❤
Chef talk with mouth full
I had zero idea what I had in my possession. I inherited a needle tenderizer and thought it was a hard boiled egg slicer…🙂↔️🙄
I’ve missed Shereen from my feed
THANK U😊😊😊
I soooo would ❤❤❤
New kitchen!!
I like veleting. I've added a little to whatever im using to marinate. I haven't had to rinse it. It's a good idea if you are prepping in advance with no sauce/marinate in mind yet
fk i feel like randy marsh
Jesus that looks good
I like velveting simply because i don't need yet another kitchen gadget to achieve the same outcome.
"Should you do option A or B?" (insert 1 min video) "You can do both"
I'm glad you didn't just declare one better and instead were just straight up boths good.
We've always used skirt for Carne asada and it was always tender hehe
Velveting is natural to me now. It works so well, but more importantly, IT'S EASY
What if you do both. Will it be too tender?
What about doing both together?
I wanna be her when I grow up. Fine and fed.
Awesome 👏
What if you do both? Would it make it more tender or just nasty?!
Velveting - don't freeze leftovers, mear returns to its original toughness.
What about doing both???
Last time I heard "you can do it both ways", I ended up getting a divorce a week later.
How about doing both to it?
What happens if you do both?
Someone on a different continent will spontaneously combust.
I wanted to hear her say, Garrrlic.
LOL.
Looks very tasty! And made with NO PLASTIC GLOVES! 👏👏
Velveting is what we do at Chinese Restaurants. We dont wash the beef though, we keep the cornstarch on the meat though.
I thought the final step in velveting was tossing the meat in corn starch before stir frying.