Explanation for those who might be curious: The baking soda breaks down the fibers of the meat, softening it up and tenderising it(like what a fabric softener does to clothes in a wash). The salt reacts to soda, accelerating this process. The cornstarch makes the surface of the meat sticky, so any spice and marinade will stick onto it and infuse in the meat when it's fried(instead of dripping off). So you have two processes at play here, the softening of the meat(through breakdown of meat fibers) and the formation of a sticky layer which surrounds the meat, allowing spices and marinades to stick onto it.
@@jacksonville2164 It's not necessary, but you can if you want. Although I wouldn't recommend it. When frying meat after velveting, the heat from the pan allows the soda to further penetrate into it, softening it even more. Better to keep it than to get rid of it.
here's a more accurate explanation: bro stole this guy's video using the UA-cam shorts 'green screen' option. you can see the content thief looking dumb in the top left
I suggest letting it sit with the baking soda for half hour then rinsing before adding the other ingredients. Leaving the baking soda in leaves a strange chemical metallic flavor. Just as tender without the strange taste if you rinse off the baking soda.
Yesterday for the first time I used a baking soda & water solution to tenderize since it was a cheaper steak than I usually get. I didn't use all those other ingredients. It was so tender.
@@shelbyw6135I've used baking soda before, and yes I could taste the baking soda. My recommendation is to use it to tenderize for a about 10-15 minutes then rinse it off. It has an after taste.
I’ve been washing meat for stir fry since I saw J. Kenji Lopez-Alt do it, plus raising the pH (sometimes soda like this, sometimes egg white). It’s made a huge difference and my stir fry now has that tender-bouncy texture I hadn’t been able to replicate!
Correct. Rinse and pat dry after the baking soda. It's also best if you dont marinade in a metal bowl. Use glass, plastic, or even a zip lock bag and marinade in the baking soda for 20 minutes to an hour. Otherwise, the meat can start to become gummy and break down so much that it falls apart.
You're right. I tried this once and there was a distinctly unpleasant 'soda-y' taste to it. I wonder if - even if you rinsed it - the BoS flavour might remain though as the meat has absorbed it to some extent. 🤔🐮
Yes if you add 1/4 tsp of soda with a couple Tbls of water and mix it into your hamberger with your favorite seasoning, make your panties and grill or fry. They turn out so juicy and very tender! And the soda helps with browning too!!!👍
I personally prefer my grassfed organic ribeye with only a little bit of salt. All the other additives to make a lesser cut more tender and flavorful isn’t doing your health any favors. Corn starch and soy are often genetically modified and saturated with glyphosate depending on your source. Msg aka flavor enhancer is neurotoxic, endocrine disrupting, etc. No one wants to be fat, cognitively dull and sluggish from eating unwell long term. This isn’t happening at all Chinese places in the world and definitely not only either. Fast food might be worse. Eating out in general is tricky.
Baking soda does a lot of amazing stuff. It loosens up the fibres of the meat and lessens the amount the fibres loosen and contract making the meat more juicy and tender. Baking soda will also lower the PH of the meat which leads to better browning as demonstrated in the video
I recommend adding baking soda, then rinsing it off, the baking soda adds an odd chemical taste. Then do the marinade recipe afterwards. Let baking soda sit for minimum 30 minutes.
❤ Thank you so very much for demonstrating the "Velveting," technique! I've been mixing my ingredients sans the baking soda, and my meat didn't even come close to what I get at the restaurant. I can't wait to try your technique❣
Here in Curaçao, we wash our meat always with lemon or vinagre and then season it....I never knew about baking soda. I'll try it one day and see the difference
I used to deliver for a chinese take out restaurant, and he used to almost feeeze the chicken breast cause it was much easier to slice, and he did have a precess for his beef also, very nice people im still very good friends with them to this day....i used to try and.cook with wok and its not as easy as a hreat chinese cook makea it look....lol
Those knifes are different to handle than a average knife. I cut myself on my finger working a high class chinese restaurant doing prep work some people got some crazy knife cutting skills
Agreed. I tried pretty hard to like cleavers for a moment because it seemed so ideal to have a knife that doubles as a board-scraper, but it's so weird trying to finely control a blade that's so far away from the handle. (I can handle the point of my favorite 8" knife just fine, but somehow the heel being
My friend has a hard time with velveted meat. Western way for tender beef: pricier beef, thick cut, no boiling!, get pan nicely hot, let it sear, keep it rare (pink inside).
Shaoxing wine, you can find them on Asian market or Asian shelves on most supermarket. Though honestly, you can skip it and instead wash the meat with lime or lemon juice and then rinse them. Shaoxing wine purpose is to give flavor and remove the gamey smell from the meat.
Y’all eat Chinese food or nah ?
Yes
Yuh Uh.
Can I get recipe
Chinese food is a W u can't go wrong with it
@@waafi23YTstay strong brother
Explanation for those who might be curious:
The baking soda breaks down the fibers of the meat, softening it up and tenderising it(like what a fabric softener does to clothes in a wash). The salt reacts to soda, accelerating this process. The cornstarch makes the surface of the meat sticky, so any spice and marinade will stick onto it and infuse in the meat when it's fried(instead of dripping off). So you have two processes at play here, the softening of the meat(through breakdown of meat fibers) and the formation of a sticky layer which surrounds the meat, allowing spices and marinades to stick onto it.
Do you rinse the baking soda off?
@@jacksonville2164 It's not necessary, but you can if you want. Although I wouldn't recommend it. When frying meat after velveting, the heat from the pan allows the soda to further penetrate into it, softening it even more. Better to keep it than to get rid of it.
here's a more accurate explanation:
bro stole this guy's video using the UA-cam shorts 'green screen' option. you can see the content thief looking dumb in the top left
@@rolls_8798 Yep, I noticed.
Shut up nerd
Bro looking like the traumatized soldier meme
1000 yard stare fr
says the one with the doppelganger pfp
At first I didn’t even see him
HE LOOK LIKE YO PFP
nah, more like your pfp but goofy
bro got that 1000 yard stare
Dude, he thinks he could turn me into Wagyu. He probably thinks he could turn chicken into steak.
@@christophermcbride2785no the dude in the top left
The thousand yard stare helps to tenderize the beef.
I suggest letting it sit with the baking soda for half hour then rinsing before adding the other ingredients. Leaving the baking soda in leaves a strange chemical metallic flavor. Just as tender without the strange taste if you rinse off the baking soda.
added too much baking soda
Thats if you add tooo muh. I just do abt half a teaspoon for 2 chicken breasts if thats what im using.
Yes
I had the metalic taste today so had to throw the whole badge away. 😢Next time i will try using less baking soda or try to rinse it.
Does the baking soda and vinegar also kill the parasites in the beef too?
Holy fuck I didn’t recognize the dude in the corner. Good night I thought I saw a ghost
baking soda changes the ph of the meat causing the surface to tighten, allowing it to retain more moisture.
Are we remove the baking soda after the meat moist? Or just mix with other ingredient?
@@rahmatabdi7317i also have the same question
@@rahmatabdi7317so how do you suggest to remove the baking soda? by washing it? bruh do it first then ask questions later. What a goon
@@Amr_D bruh got no chill here lol
Hehe tight meat~
Thank you for the secret recipe to tender Chinese beef! I’m making this tomorrow for lunch with broccoli 🥦
What was the "little bit of yum yum" ingredient?
@@childofTHEHolyOneProbably MSG. You can find it in North America as Accent meat tenderizer.
Yesterday for the first time I used a baking soda & water solution to tenderize since it was a cheaper steak than I usually get. I didn't use all those other ingredients. It was so tender.
Hey that's good feedback.
And... MUCH HEALTHIER ❤
@lolocarter7837 did it taste of baking soda?
@@shelbyw6135I've used baking soda before, and yes I could taste the baking soda. My recommendation is to use it to tenderize for a about 10-15 minutes then rinse it off. It has an after taste.
Good to know! Thanks! 👍
As a Chinese, this is something I figured out a long time ago when I was growing up, making some good tender cheap meat ever sence😂
I’ve been washing meat for stir fry since I saw J. Kenji Lopez-Alt do it, plus raising the pH (sometimes soda like this, sometimes egg white). It’s made a huge difference and my stir fry now has that tender-bouncy texture I hadn’t been able to replicate!
I've heard some say that they rinse the baking soda off before they cook marinate it. If not it can retain a baking soda flavor.
Yup, never leave it. It tastes a strong metallic, this guy doesn't know.
Correct. Rinse and pat dry after the baking soda. It's also best if you dont marinade in a metal bowl. Use glass, plastic, or even a zip lock bag and marinade in the baking soda for 20 minutes to an hour. Otherwise, the meat can start to become gummy and break down so much that it falls apart.
You're right. I tried this once and there was a distinctly unpleasant 'soda-y' taste to it.
I wonder if - even if you rinsed it - the BoS flavour might remain though as the meat has absorbed it to some extent. 🤔🐮
@@trinarock8643 No, marinate two to five days in plastic bin with your sauces and bromelain. Store in fridg.
A Chinese guy saying "wotah" 💧 always gets me
Yum yum mean msg😂
Yum Yum is MSG, for the uninitiated. MSG is NOT BAD FOR YOU.
MSG is bad for you
@@samgio0217 Science disagrees with you.
I lost my job, wife and kids because of msg.
@@josdav07 LMFAO
Msg gives me stomach ache and anxiety, f that s
Yes if you add 1/4 tsp of soda with a couple Tbls of water and mix it into your hamberger with your favorite seasoning, make your panties and grill or fry. They turn out so juicy and very tender! And the soda helps with browning too!!!👍
🖖
The panty works?
Not sure I want to fry or grill my panties. 😅 sorry... laughing my head off. ❤
trust me, nobody will want ketchup on their panties, no matter how tender you make them😂
@@reamacatherinedoughty3907 Patties
Man thanks for contributing to reuploading someone else’s content with your amazing inputs it really put things into context for me
No problem
@@Ilyasibnali Stealing other people's work
Drown in shame will ya
@@Ilyasibnalisarcasm.
@@zers911no shit
@@zers911 you cant be fr
Adding so much value to the video it's insane keep up the good work 🎉
Appreciate it!
@@Ilyasibnalidoes it work with mutton and lamb too
Ask the actual wok god not this no effort green screener@@thinkgood7412
I did this with Rouladen, only I used drinking wine.
It was the best teriyaki stir-fry I made
My man out there deep frying beef
you'd sh!t ur self to see Chinese stir fry always starts deep-frying the garlic & ginger then the meat somehow the oil disappears
Here in Pakistan we use un-ripe papaya to tenderize beef usually for BBQ and other dishes.
Meat tenderizer is papain, the enzyme found in papaya.
@@chiarac3833 I see Thanks for sharing the actual fact.
Enzo Fernandes is such a good cook man
Oh this is why the beef from a Chinese restaurant is unusually tender.
Be very, very careful with the baking soda....not too much.
Yeah, you are right. Mine taste yucky. I have to wash and drain the meat.
@@happilife2222 i already wash 2 times, still taste like fart, damn
i tried this, and the beef literally melt in my mouth😂 thanks for the recipe bro
Would this style work with Beef Bulgolgi
Probably exactly.
u should make some videos with uncle roger
bro blinked like 2 times
Best trick I ever found!!!
Oh that’s why Chinese beef dish always had this watery flavor
Imagine he missed the spoon and splashed hot oil all over himself
This is a greenscreen kid and he is probably benefitting from other peoples work!
@@Monodefsoloz I'm genuinely sad I didn't see him the first time I watched this.
@@Monodefsoloz almost subbed again thinking it was him and i somehow got unsubbed
A great Chinese lady I used to work with told me the secret 😊
Mouthwatering ❤
This looks amazing!
I personally prefer my grassfed organic ribeye with only a little bit of salt. All the other additives to make a lesser cut more tender and flavorful isn’t doing your health any favors. Corn starch and soy are often genetically modified and saturated with glyphosate depending on your source. Msg aka flavor enhancer is neurotoxic, endocrine disrupting, etc. No one wants to be fat, cognitively dull and sluggish from eating unwell long term. This isn’t happening at all Chinese places in the world and definitely not only either. Fast food might be worse. Eating out in general is tricky.
So right. Never eat out. Make food at home
Do you just season it with salt and pepper then pan fry?
@@thinkgood7412 yes, pan or grill
Im so excited to try this!!
damn this looks so good
Also he forgot to mention use food grade baking soda and not too much cause it will make you horribly sick.
Where do you even get baking soda that's not food grade?
It will say it on the box if it’s food grade or not.
@@fringe_minorityThere's one for cleaning, and one for cooking. Normal Arm&Hammer is for cleaning, and I didn't know that at first
@@BlitzTheOissilent867 arm and hammer says on the box it is for cleaning and baking
You must be using laundry detergent. Baking soda is for food. 😅
Bro's name is arabian, looks asian, and speaks in austrialian accent. WTF
nah this is stolwn content, it's green screened
It’s great to see how much effort you’ve put into making this video homie. All that work pressing copy then pressing paste..
Please put the.amount of the spices u use and how long cook . And please slow down about what you are using . Please and thank you for recipe.
Baking soda does a lot of amazing stuff. It loosens up the fibres of the meat and lessens the amount the fibres loosen and contract making the meat more juicy and tender. Baking soda will also lower the PH of the meat which leads to better browning as demonstrated in the video
What browning, it was marinated with so much liquids that it didn't have time to brown
They soy sauce made it dark.
I've been trying to imitate the beef I get from Chinese dishes, and the only thing I've been missing is baking soda??? Ight I'm trying this.
I recommend adding baking soda, then rinsing it off, the baking soda adds an odd chemical taste. Then do the marinade recipe afterwards. Let baking soda sit for minimum 30 minutes.
@@chewyschannel2429I tried rinsing it off but it was still so bitter. What happened?
@@STR0BEV you dont need to use a lot of baking soda. Very little is required.
@@STR0BEV also you wanna mix baking soda and water and place beef in that mix for 30
@@chewyschannel2429you have to make sure there's no aluminum
" a little bit of yum yum"
Translation: msg
One is seasoned.
One is not.
Fucking Magic!
"JUSS LOIKE WAGOO" LMAO
americans when they hear anyone with an accent??
@@zythe9876 i thought it was hilarious lol
@@LilEsotericV idk he has a pretty normal accent
@@zythe9876 cope?
Stopped watching when he added salt not msg 😂😂😂
Yum yum is MSG ...
You stopped watching because he used a healthier alternative even though he added in MSG straight after?
You are such a likable person. I wish I had one friend. If I did I would pick you up. Plus you’re an awesome chef! I pray you are well.
Bro this guy stole the content
Shhh🤫 baking soda is the secret ingredient I learned from Harry Kojima. 😅
I need to try this, salute from Romania!
i didn’t even notice bro in the top left😂
❤ Thank you so very much for demonstrating the "Velveting," technique! I've been mixing my ingredients sans the baking soda, and my meat didn't even come close to what I get at the restaurant. I can't wait to try your technique❣
Here in Curaçao, we wash our meat always with lemon or vinagre and then season it....I never knew about baking soda. I'll try it one day and see the difference
My man's got a accent I thought you was just a regular until you spoke let's put another shrimp on the barbie!
😂
So you’re telling me I can use cheap cuts of beef for stir fries?
I thought slow cooking was the only way of making topside beef edible.
The 1000 yard stare 😂😂😂😂
chef swings class is goat.😂😂😂
Do you wash it of or keep the baking soda?
Wow I'm going to try this method. Thank you 🤜
@guga you should try it on eye round
You had us at Chinese restaurant
bro found out where his dog went
Cook beef however you like! Yummy 😋. UK 🇬🇧
Do you keep the baking soda in or wash it out
Thank you for the advice
No problem!
I've been wondering this for years...now I know
“Black PEPAHHH”
I used to deliver for a chinese take out restaurant, and he used to almost feeeze the chicken breast cause it was much easier to slice, and he did have a precess for his beef also, very nice people im still very good friends with them to this day....i used to try and.cook with wok and its not as easy as a hreat chinese cook makea it look....lol
Thanks dude. I am mostly european an just 1/4 chinese but my tastebuds surely aint so I gotta do it all myself. 😂❤ thanks for the tipp!
Awesome video! Thanks
No MSG Uncle Roger would be mad
Yumyum is the MSG are you new here
Nice. I learned something new today. I'm curious to know the name of the oil that you use in the wok.
Thank you.
Those knifes are different to handle than a average knife. I cut myself on my finger working a high class chinese restaurant doing prep work some people got some crazy knife cutting skills
Agreed. I tried pretty hard to like cleavers for a moment because it seemed so ideal to have a knife that doubles as a board-scraper, but it's so weird trying to finely control a blade that's so far away from the handle. (I can handle the point of my favorite 8" knife just fine, but somehow the heel being
Why bro hitting. Me with that 1000 yard stare
My friend has a hard time with velveted meat. Western way for tender beef: pricier beef, thick cut, no boiling!, get pan nicely hot, let it sear, keep it rare (pink inside).
Its like one of the videos out there called "Chinese Fakes Everything part 69"
is the "yumyum" powdered msg?
Wth I just noticed the dude at the top left corner lmao
Hi sir..i'm just curious what is yumyum?is that MSG?thanks for replying ..
"just like wagyu" except it's still chewy because it's still a top round, which is one of the toughest cuts. Looks great though.
"Many thanks"! 😮😊❤
What kind of wine?
Shaoxing wine, you can find them on Asian market or Asian shelves on most supermarket.
Though honestly, you can skip it and instead wash the meat with lime or lemon juice and then rinse them. Shaoxing wine purpose is to give flavor and remove the gamey smell from the meat.
Cool, I'd like to try it. Do u have ingredients listed anywhere? Thanks in advance
Does this also work for the slow cooked dishes? Thank you
What’s the yum yum you’re referring to ?
One is healthier than the other.
really love you share all those trick.
Chinese people know what to do to make food tender and delicious!
Subscribed yasss
Looks so good….what’s yum, yum?
I just got a Wok. How do I season it?
Thats y many likes the food of Chinese in Rest. Thanks for sharing the secret recipe.
Awesome. Thank you.❤
How long for the marinade before cooking it?
Wow! Delicious! Thank you!
What’s the “yum yum” seasoning?
Thank you 🤩🤩🤩💖💖
Of course its gonna absorb more flavors and make it larger....thats what extenders are made to do.....
NO
WONDER
MY
FEET
SWELL !
Wow ! Thank you.
Baking Soda and the toilet are best frienda.