HOW TO TENDERIZE BEEF LIKE CHINESE RESTAURANTS (VELVET BEEF)
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- Опубліковано 7 січ 2024
- For the full recipe please check my website for a printable recipe
dimsimlim.com/velveting-beef/
If you want to find me, I am probably on one of these platforms showcasing my “kungfu” like Bruce Lee to the Western world!
Instagram: / dimsimlim
TikTok: / dimsimlim - Розваги
I’ve been trying this method and it’s unbelievable how simple and tasty it is. It’s so simple that it’s difficult to get wrong.
Do u feel like u have eaten news paper?
I mean... it's just seasoning the beef. It'll obviously taste better than unsalted beef
@@CrissZx78no it’s the baking soda, it helps tenderize the beef
How long do u need to marinate the beef with the baking soda?
@@manahil8746 yeah, i know baking soda does some serious witchcraft with a lot of food. but for the whole video in general, you have both actually seasoned and marinated beef vs the same meat, but w/o even salt on it. it's like comparing a pair of shoes ready to use, to the same pair of shoes w/o shoelaces nor insoles
I always wondered why the beef from Chinese restaurants were always so tender and easy to eat. I definitely need to try this one day.
Just do it now!
It’s because it’s not beef, don’t listen to the guy in this video
@@OldTonyFerguson Dog meat is hard and tough lol
@@fiv7945so is horse meat ffs like jerky at all times
@@SolusFatherstop because my favorite Asian restaurant is next to an animal hospital 😭😭
You don't need that much baking soda. I use 1/2 tsp per pound. Just mix it more, you won't taste it. He uses a lot of salty ingredients. You don't need chicken powder, either.
If the sauce tastes wierd but you still want it tender:
1. Marinate the meat with cornstarch and baking soda overnight or 24 hours.
2. Rince it out with cold water 3 to 4x. (Until the white liquid is completely removed)
3. Cook it
4. Then add your sauce
The meat will still be tender because the "process" of tenderizing is already done.
The sauce on the meat will not taste alkaline or wierd anymore.
I think that's why they cook it in oil. Because the oil will remove that.
The cutting directions is so important
you can do the same with pineapple
@@user-jx2qn3gi7p no thats impossible
Just like with your wrists
@@papipom1917Edgelord😈
Awful lol@@papipom1917
This dude is giving you secrets which Chinese aunties and grandmas
Usually take to their grave , thank you bro mad respect
No its not cake. You can ask for tomatoes, but you will get stars from outta the world. Its lke making fresh semen every day but you're not going back to school when there is no reason for it.
@@timurkral3781 What??
@@timurkral3781you probably were replying to another person but this still makes no sense...
@@timurkral3781please don’t explain cuz this nonsense made my night
This dude is like the Bruce Lee of cooks. He dishonored his family.😂😂😂
I love how he’s calling it by its name! Feels humbling and respectful to me🥰
He's a very handsome gentleman along with being a good chef.
leaving slice of kiwi fruit or just marinating the whole meat in kiwi juice works really well for tenderizing the meat (especially beef). Kiwi has the same enzyme as pineapples that eat away at the protein structure making the meat literally fall apart in your mouth and kiwi has less dominant flavor than that of pineapples. But if you really enjoy the flavor of pineapple, go ahead an use it.
Yes but more expensive than than baking soda.
Baking soda is cheaper and doesn’t imbue gross flavour to the meat.
And it doesn't fluff the meat either.
Good advice, kiwi juice is more healthy than baking soda. tkx
Thanks...
Baking soda is the best for getting a soft piece of meat but it absolutely changes the taste and texture. It leaves the meat mostly tasteless so you only taste the sauce, and the texture is definitely soft but has a bit of a rounded and smooth surface.
I prefer using corn starch instead. Not as strong of a tenderizer as baking soda, and requires more time to tenderize (overnight for corn starch vs 1-2 hours for baking soda), but it leaves most of the flavour in the meat and is still more tender than non-velveted meat.
Yeah my thoughts exactly
Thanks! Helpful information and good to know! 😊
Gonna action your method! Tnx
Why do you think Chinese uses sauces and msg hehe
I wonder why it takes away the flavour
My family loveeees when I make my chicken for chicken fried rice like this. I found a recipe from someone else on UA-cam. It’s amazing. I like to cut the chicken in little little pieces because each bite is perfectly flavorful!!
Wow wow wow wow !!! This is amazing!!! I just did it for first time. So good!! Like dam man. Thank you for this. Truly, thank you!
The comparison was what made this gold
True. My jaw literally dropped. I watched again to take notes and to admire the difference.
What is yum yum?
@@ojsimps701Don’t know what is Yum Yum? Hahahahah. Its Monosodium glutamate🎉
In all fairness, who just cooks beef of any kind with no seasoning or anything? So the devils advocate beef makes no sense, obviously the marinaded beef is better, but do people just fry plain beef ? Ive never seen anyone fry sliced unseasoned beef. This is a non sequitur
@@ojsimps701msg babyyyyy
Yep. That's the baking soda. I always sprinkle it on the meat im making and I leave it to rest for half an hour. It works like a charm.
Do you wash it off before cooking it?
@entropy3615 I definitely do. The meat has a sort of soapy taste if you don’t, imo
no dont was it off wtf, thats baking soda not soap. what you wash your cookie dough as well now too? 😂
@emmansanchez2575 you have a point! 🤔
Baking soda is kind of sketchy to me for some reason
did that with chicken and it works as well, the meat was super juicy and flavourful
You are such an inspiration it’s amazing don’t ever stop don’t ever give up. You are destined for greatness you have the gift of the gab.
This is why i love food. Brings people together and so many ways to prepare it all.
“I love air”
@@noblefleetoh,shit lol!!
@@noblefleetif you only had dog meat to eat, you would eat it.
Races does too.
Shut up u gay
Bro said he could turn it into wagyu 🤣🤣
Thank you for sharing. This will improve my cooking 👍❤️
Leave it for 15-20 mins in the baking soda alone wash several times until no scent of baking soda remains then squeeze excess water out pat dry with paper towels then season and cook. A far superior result in softness and without the funny taste.😊
Oh, washing it several times would DEFINITELY cause loss of beef flavor, agree with corn starch even flour over baking soda, though
You do this to grandma's cude steak or for a beef stew, chunky gravy if your using left over scraps with tendon but not good whole cuts. But yes his will have that Chinese beef taste to much washing without drying
@@juanvaldez7279Your an experienced man😂❤ gma knows
@@apextrainingjackiemah I agree with you however you don't get a good beef flavor with Chinese beef cause the baking soda completely changes the taste. If you want to view it as the lesser of 2 evils I suppose you could but please don't take my comment out of context. I don't generally wash meat once appropriately butchered.
@@juanvaldez7279 I agree with you buddy but that is precisely why the Chinese use baking soda cause there not generally using premium cuts of beef for these dishes. His way is pretty much the standard way to prepare the dish I'm simply giving an alternative that I developed based on not liking the taste of the baking soda. Growing up as a child everytime I ate Chinese styled beef I always thought that the flavour of the dish was primarily from seasoning and not from the tenderizer. It's way better tasting without the baking soda. If you're trying the dish use tenderloin or other premium cuts you know will be soft that way you don't need to tenderize or wash
Yo bro you def representing asian cuisine, making all of us proud especially your parents
Awesome! Have to try this for sure
Thank you chef, loved it. 🥰
Marinating in pineapple juice does the same thing. Pineapple juice has enzymes (bromelain) that breaks down the connective tissue.
Will it leave the meat tasting sweet/like pineapple?
@@ThePeytonLeigh Yes, but also bitter because bromelain digests the protein into bitter peptides.
it also completely destroys the meat and makes it all mushy and disgusting.
Do not use Bromelain we have better stuff now
thats why i dont like pineapple
Baking soda alone will produce this effect even if the cut is wrong, and it is especially good with ground beef. 1/4 tsp to one pound and let it set for 10 min after mixing. The baking soda reacts on a cellular level. I use this with chicken also. The key is to give the baking soda time to penetrate and react. With elephant and snow owl, you have to give it more time.
You ate Dumbo?! You monster!!
@@AnotherCarGuy375 in my defense, my friend asked me if I wanted to go club'in. Ambiguity....
@@arnoldbailey7550 wired in a strangers kitchen at 5 AM: bro I wonder how elephant trunk tastes like....
Friend: say no more!
ELEPHANT?! 😭😂 Most out of the norm I’ve gone is duck and bear gotta step my game up.
@@monjaematthews5424 😅. You may like this story then. I was in Thailand and I came upon a small town in the North. This small shop had a huge pot boiling and the guy took a set of tongs and pulled out a skinned and boiling snake about a meter long. I asked what kind of snake and he said; " no snake. Tiger penis." He then said, You try. I said thank you but the world would have to be all out of chicken.
What makes one wake up one day and say you know what would be good right now: tiger penis. Just, wow.
the issue with using any tenderizer is you have to cut it thin or there is almost no effect or the surface will be mingled like powdery protein powder. I did all sorts of tenderizer methods there is no way around adding seasonings to mask it up
Velveting the beef is a great tip. It does change the texture and flavor away from Western style
Velveting the meat first makes all the difference between meat that’s amazing and meat that absolutely sucks.
Flavor away from Western Style? Like what? Overcooked?
@@E_Don western style: Boring and Basic.
Who tf decides to fry beef in a wok.
Answer to my own question: Asians
@@E_Don I guess he means there's a certain saucy soy taste? We usually do those for Chinese style venison as well and the texture becomes the same, with very slight difference in flavour profile.
After living in China for a few years, found myself doing a lot Chinese dishes back home. They’ve solved so many things with their style of cooking. You can cook anything and it tastes really good. This videos is an awesome example of how it’s done. And it’s just one thing out of countless dishes. Love it:)
Msg will make anything taste good though 😂
you can do the same with pineapple
They've solved problems eoth their cooking style? How the fuck?
You know Western cuisine literally solved all those issues too right? Just most people over here dont know how to cook using their own culture's techniques anyways.
@@ChuckNorris130194Western cuisine is basically non existent, just a copy of every other cuisine. Even steak is done better in Asian cuisine
Thank you for teaching me ancient Chinese art.
Chinese food is one of the best foods on the planet, not the healthiest but definitely the tastiest
Uncle Roger need to react to that video actually
Typical... fake ass crap...
Hiiyaaa
Wonder if Roger uses "yum-yum". I think he does.
@@kenttheboomer721what is yum yum powder ?
@@whistlingdixie6607 MSG. People say it’s “monosodium glutamate” but it actually stands for “make shit good”
It’s called “ velvetting” and it is an amazing thing! I do it with chicken, pork, beef and deer meat.
Kudos for not cheating and adding msg!
Velveting is essentially just doing the part where he mixes the corn starch into the beef. People velvet steaks to have a better crust and more juice inside the steak. Remember, don’t use too much corn starch or else it will taste really bad.
The way you cut with the grain and/or against also helps how the meat falls apart after you cook it. I don’t use the baking soda but I will smash the meat to tenderize then add the corn starch and sauces. The corn starch helps bind and keep the meat moist. I do this with pork too.
Dude, try baking soda,
@MezcaleArmstein absolutely 💯 . Learned this working at a Chinese place
@@Darkstar-rg8ze
100% works, I worked at a asian restaurant way back.
Better with baking soda
Try baking soda...🤔
Adding baking soda changes the pH level of the meat, making it more alkaline 🔬. This change in pH helps break down the proteins, resulting in more tender meat. An added advantage is that the pre-broken down proteins will not tense us as much as usually, and therefore not pushing out as much water. So the end result will also be juicier meat. You can even use this trick with minced meat.
Don't use too much baking soda or it will give the meat a mushy consistency and change its flavor!
Can you do this to chicken breast?
@@PHLYLMyes!
Thank you for explaining this kinda stuff is great :)
No need to wash after using baking soda?
That thing was invented for baking cookies to begin with. It’s just that Arm & Hammer ended up successfully marketing it as a kitchen cleaning product…
Wow, my mind was blown bro thank you for showing me how to do this. You just took my normal like Chinese takeout game to the next level. Thank you so much for teaching me. Of course it’ll never taste the same as the master but pretty good considering we don’t have good takeout places here
You can marinate in Papaya too. It will be a very tender😊
IT WORKED! I’m so thankful. I only cook chicken because unless I buy a nice chateaubriand from the butcher pan fry it and put it in the oven until it reaches 59 degrees celsius my beef always get chewy like a bubblegum, doesn’t matter if I put it 5h in the oven or pressure cooker. So this saved my life for Chinese dishes. Thanks a lot ❤
That sounds awful. Cook lower.
Make sure you are cutting it properly too
You can velvet chicken the same way.
I swear I couldn't understand the last ingredient, can you tell me what it is so that I can try as well? 🙏
Starch, any starch should do, and Just in case you don't know what "yum yum" is I'm pretty sure it's msg@@eidennazca6045
I’ve been questioning how they get their meet like that and low key thought it wasn’t beef at all. Thank you for this
It ain't 😂 their beef meows and their chicken barks
@@bryanrastaberry8796haha those cats have great marbling i wonder what they feed em
@@bryanrastaberry8796no cat is sour and dog is like lamb
Think it tenderizes your stomach also
@@bryanrastaberry8796it's funny china banned dog and cat meat years ago. South Korea still didn't ban it yet completely. But since South Korea is more popular you're not racist towards them. The stupidity is strong here
I'm definitely going to try this, I love extra tender juicy steak.
I'm Chinese. We also use eggs to help keeping beef tender and stick to sauces.
Baking soda can also be used with green veggies to help them keep their green color. Best used when boiling of course, since it's kind of hard to masage baking soda into veggies.
Edit: To the people who think I am wrong. Bring sources, because otherwise I'm gonna spank ya with facts.
False
Shouldn't, baking soda takes away nutrients of veggies
baking soda will turn broccoli dark green looking more apatizing
We used a few teaspoons of bi carb soda in peas to keep their colour
You are wrong. 100% incorrect. You blanch and shock to keep your veggies bright. Boiling water as salty as the sea for few minutes, transfer to ice bath and let them sit until cooled.
A great secret. Hats off to you.
Now I gotta figure out what yum yum is
@@hilo4580i thought it was another word of king of flavour MSG
@@hilo4580MSG
Glutamate 😒
@@hilo4580Walmart sells them. Go to International food isle.
Can you PLEASE give me the entire receipt again please 🙏
Thank you, I needed this.
The reason this works so well is because baking soda is a base, and the Maillard Reaction works better in basic environments.
So the baking soda really IS the key ingredient?
@@carolyntalbot947 nah bro it's just the spices. Like come on use your brain jesus Christ
I'm rather inclined to believe the contribution from the user who knew how to spell "maillard rxn," and correctly understand its improvement under this protocol.
Not just it's "spices, durrr."
I will concede that absolutely 0 prep for beef and then flash frying it will get you a nasty result even if it was once tasty. That side was a bit ASoTv - _(has this ever happened to you?)_ and some lady is just throwing beef all over her kitchen. _There's got to be a better way..!_
It's the baking soda and corn starch. It's a well-known texturing technique called "velveting".
You can do it with literally any spices. The spices have nothing to do with it.@@maya_void3923
Baking soda allows the beef to tenderize and the starch allows the beef to absorb sauces!
I need to know if he washes off the baking soda and water before doing the other stuff that follows or is he adding it all together?
Wash off before adding everything else or you’ll have baking soda flavored beef
Yeah I made that mistake and my beef tasted like I was eating laundry detergent
😅😅@@BaBYSTaY-QUOKKA-143
The only thing i subbed out was white vinegar for Chinese cooking wine. Turns out amazing everytime 👌
Just tried this and it was SO good - tasted exactly like I bought takeout
I worked for a chinese family for 7 yrs and my boss didnt put water on any meat to stir fry. If you dont put water the result is the same. The secret really is to marinade the meat overnight and put cornflour.the cornflour seal the meat and the liquid doenst come out and it will not boil the meat,thus not making the meat rubbery.
You are absolutely spot on ! ❤
Why are we talking about boiling meat?
@SrJonAnthony because, that's what happens, it's a process (boiling) the water OUT of the meat, at very high temperatures. It happens on a micro level, the water in the meat escapes, and is immediately steamed in oil, thereby boiling your meat - same thing happens if , you don't let you meat come up to room temperature (chicken, beef etc ) the trapped cold moisture, boils off your meat - like fir example making Chicken Balls, IF you dont let it come to room temp, and Don't put cornflour on your meat before dipping into your batter, the trapped moisture escapes, making your chicken balls soggy.
@@allymac68 thank you for explaining😊😊
I have everything in my kitchen just need a jet engine now
This uploader is such a genius to think that's how wagyu works lmfao Fail
@@Byaah191
The point is how Chinese chefs make the meat tender and juicy, not the term Wagyu itself
Careful, if you are looking for a wok burner, those need special consideration before installation and use. They run very hot and create fumes that need amazing ventilation equipment. I would either have a dedicated room for it, or put the station outdoors.
@@matasa7463
Or get a portable one with small propane tank, like 20 pound
Amazing marination.. The beef didn't shrink it had the perfect taste and texture
This guy is amazing
“Yum yum” translates to cocaine
now we know what you secret ingredient is
WAIT WHAT?? I wanted to make the exact same comment :O wtf
@@Zaitekno next time
😂😂
is it msg
This guy NEVER MISSES!!! One of the best channels
You can also use pineapple juice.... An enzyme in the juice tenderizes and flavors the meat.
I always wash it off after 15 minutes, then add marinade, because you can definitely taste it after if you don't
How could you not want your food to taste as good as this? I’m hungry now. 😅
You’re a fucking legend mate !!
Thank you 😊 I was using the baking soda dry but very little.
Thank you so much! ❤ I have been trying to figure it out for more time than I will admit to😂
**puts a metric ton of ingredients in bowl**
"Look how much volume we've gained"
🤣🤣🤣
Lol.......yes
dude, of course he will do that. what do you think of him self stupid? just going to waste the beef just to please you? that he also put ingredients to the other one's? lol Growup
Also about the look comparison he talk, ofcourse its going to be different color after all the stuff you added. Plus its taste like shit i tried it
@@ComMander0525kit would talk like shit to you. It wouldn't taste like shit to Asians because those are just basic Asian seasonings
MSG is the Yum yum 🤣🤣🤣
MONOSODIUM GLUTAMATE
Ewww, I knew immediately he said it and hoped it wasn’t.
@@newt1834 myth
Nope it’s a combo if msg, pure Colombian cocaine, and some narcotics
@@Rl-tn1ysWhat are you on? 😅😅😅
Man's adds a million things to the one portion and absolutely ZILCH to the other and he's like oh wow, look at that difference. MIRACLE WORKER.
Yep velveting my mom taught me that... She also taught me how to do kind of the same thing was salt and steak usually I just sprinkle it and let it sit you can see the juices come out and then go back in and you know it's time to rinse
It’s so true about baking soda. What I do with a tough cut of beef, I slice and massage in baking soda. I then put in freezer bags and vacuum seal. When I want to eat it, I will thaw and rinse off the baking soda. I cannot have sauces and that’s why I rinse. I then quickly stir fry in beef tallow and settle down to eat the most tender beef ever.
I need to try this!! Just curious why no sauces for you.
Can't have sauces? What does that even mean? Does that mean you can't have juice either, since juice is basically just sauce.
@@beefchalupamaybe it's because of the sodium content
@@MiauMichigan I was thinking maybe they're diabetic
Cos she's saucy enough.
OMG I TRIED IT. THIS IS THE BEST WAY TO PREP ANY MEAT ❤ ❤ ❤ ❤ ❤ ❤ ❤
Can you do this with pork?
@@SamieRoseX4Pork, chicken, every meat you want.
Just like my mom taught me! Also works with pork, chicken, any meat really. I like to prep and freeze a few small bags of pork tenderloins to throw into rice porridge.
I learned this lik 5 yrs ago and now I do it fir every meal not just Asian dishes
I'm not going to lie but I've made so many of the recipes you have shown us on here and I can't hide it anymore. This food is LEGIT, out of this world AMAZING. You should try to create a cookbook or something of the sort because I would buy so fast. 🤤🤤🤤🤤🤤🤤💚💚💚💚💚
As someone who works in a Chinese restaurant, i can confirm thats how we tenderize the beef.
Some may slam the beef slices against the bowl to help with tenderizing.
What is the stuff he's calling yum yum?
@@dottypitchell208MSG. I think
@@dottypitchell208 my guess is msg.
@dottypitchell208
Someone said in the comments it's MSG.🤔
@dottypitchell208 definitely MSG, my family use it alot!
The only issue with using baking soda is it can leave a weird taste on the beef to get rid of that taste you can wash your beef with some vinegar and water and it will get rid of the bad taste. Make sure to use a little vinegar because it can also leave a bad taste.
Baking soda might be a bit much, depending on how much beef you’re cooking at once a few teaspoons is all you’ll need, otherwise you’ll taste it in the end
That little bit of "yum-yum" is probably MSG(Accent), it's flavor enhancer 💯
That's what I assumed it was...
I had no idea, but I think you're right. I don't have that! Can u buy msg in America?
@@therealDawnBartonyes almost anywhere it’s usually labeled as accent in grocery stores.
I was just looking for that answer, thx! I’ll leave that out, gives me migraines!!!
its actually pure colomban co-
As a chinese person who often helped my mom, the corn starch makes THE biggest difference
Good job mate!!
Great demo and knowledge sharing, thank you!!
Vanoss learned how to cook is crazy but real talk, your making me hungry at work
who is vamoss
@@saveit4519😕
@@saveit4519vamos, the scientist?
@@saveit4519he’s a old UA-camr
@@bigstonezhe said that because they are both Asian 😭😭
I was always a little weirded out by tender beef in Chinese food bc I didn’t know what it was…now I know and not so scared anymore. Thanks!
Actually. Sometimes it’s too soft. 🤷🏻♀️
I THOUGHT IT WAS RAT HOWEVER IM STILL NOT EATING FROM RACIST EVER
I’m a child, just about a teen, I can’t wait to cook stuff like that it looks damn good
Looks delicious
If you want it to even more tenderized, wrap the meat in papaya leafs without seasoning for a good 30 minutes, the longer the more tender it gets. I usually let it rest for the whole night.
Yeah, good idea, I’ll go to a supermarket to buy papaya leafs tomorrow. We have them everywhere here in central Europe, where papayas grow along the streets.
Why would you do it without seasoning?
@timb2292 i know you're being negative but I genuinely love seeing that European sarcasm in action
@@timb2292use pineapple juice
@@timb2292 he was definitely talking directly to you.
I was always so worried to cook stuff on high but all these videos showed me this stuff needs to be cooked this way to get the flavors right. Thank you for what you do man
All meat should be cooked on high heat to seal. It keeps the moisture locked in.
@@MegaDrummerdude13it's not a universal rule, depends on many things like the type of meat, the cut, the dish, and desired effect
@@MegaDrummerdude13 spoken like someone who eats a lot of really badly cooked food
It is really good when its fresh but most Chinese restaurants don't use it fresh, they prepare huge amounts days in advance. This beef will turn soft and gummy when left to sit and not cooked fresh after the marinade.
im working at chinese restaurant kitchen...the most important for meat being tender is the baking soda + water,baking soda absorbs lot of water
❤ brother you are excellent in your explanation and so helpful
Going to try your recipe. God bless.
There was an awful after taste that I think may have been from the baking soda (correct me if I’m wrong). I made it again a few days later the exact same way, but I washed the baking soda off before seasoning the meat. It tasted so much better! This recipe is one I’ll be keeping!
Great minds...
Thank u so much for sharing❤❤❤
Hi man. Great video. Would really appreciate it if you can share the measurements for velveting. I'm worried I would use too much or too little of the ingredients ruining the meat.
I actually made a website to put all my recipes.
dimsimlim.com/velveting-beef/ here you go
@@wokgodThanks chef 😊🙏
You can really eyeball it, if it looks like you have a nice gravy-like consistency in your coating on your beef, then you're in the green 👌 mileage may vary
@@wokgodThanks Chef. You’re amazing and have such a great vibe when you’re cooking and sharing with us.
@@wokgod❤❤❤
The cat shirt is priceless
Woww ill try this recipe
I tried this and it worked however I couldn’t get past the baking soda taste, I didn’t use alot but it definitely left a taste
I saw this tip in another video you did with chicken and it was AMAZING! Ever since, I’ve been doing it with every protein I have, anytime we make some kind of stir fry. I’ll never do it any other way now that I know how to do it!
With chicken another way to go is to tossing in an egg white into the marinade. Blanch it in boiling water for about 30 seconds. Lay it out on a drying rack so the moisture steams off. Then stir fry it!
I did it with chicken once but left it too long and it turned to mush
im a black girl who lives in an all Asian community for 20 years. My neighbors always give me fresh produce they grow. But you sir taught me how to velvitize my chicken . Much love yo wokGod
This dude is better than most Cantonese chefs. he speak good Cantonese as well.
You've lived in an Asian community for 20 years and didn't know what velveting it? So you literally never cooked proper Asian food lol
Jesus Christ I wish I grew up in an all Asian community I thought they didn’t exist in america
As a healthy young male in the US, I velvetize my chicken about twice per day
As a black girl who lived in the city all her life around so many cultures especially Asian, I want to know how you didn't learn this sooner 😭
I did this on overboiled beef- i added the baking powder mixturre after its been cooked, and i was so surprised that it wasnt dry and rubbery after i cooked it with sauce even after boiling it for i think almost 20-30 mins before and was so tough
Should send this to all my local Chinese places, ours always looks like the one on the right.
Finally, we get some "Ancient Chinese Secrets" who remembers that statement from back in the day? 😅😅😅😅😅
😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
I'm watching this after a long night shift and am absolutely starving now 😂❤
Amazing work 👏