DON’T put baking soda in beef marinade - The RIGHT way to tenderize beef with baking soda
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- Опубліковано 15 тра 2024
- Many folks often make a mistake when using baking soda to make beef tender: they leave it in the marinade and cook with it, which can give the food a strange metallic and chemical taste. I'll show you the correct way to tenderize beef and how to prevent that strange taste. This technique works for all kinds of tough beef, like chuck or flank. Also, make sure to take a look at my recipes for beef and broccoli [ • Easy, DELICIOUS, and H... ], as well as Mongolian beef [ • Fried vs. sautéed Mong... ].
There is no need to use baking soda for chicken. Here’s how to make chicken tender & juicy for stir fries. It’s easy! 😊
• DON’T Use Baking Soda ...
Ingredients:
Tough beef 8oz (225g)
Baking soda 1/2 tsp
Water 1 tbsp
Chapters:
0:00 - Intro
0:46 - Slice beef
1:12 - Mix baking soda with water and add to beef
2:16 - Rinse beef
3:08 - Dry beef
3:32 - Ready to any stir fry recipe!
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No need to use baking soda for chicken breast. Here’s how to make chicken tender and juicy. It’s easy! 😊
ua-cam.com/video/M1pXvzRZcT0/v-deo.html
Hi Elias......One further thing you can do to completely remove any baking soda residue is to add a small amount of Vinegar to your final rinse and this will neutralize any left over from the process...
Thanks for sharing!
This is especially so for lamb or mutton to remove the heavy smell
I cannot find heavy smell lamb mutton, miss the taste and fragrence of lamb/mutton. Virtually all lamb has the been bred out of any scent. Find sheep mutton, not a chance it is now goat only.
Mutton does smell different to lamb, it has a stronger smell.
Thanks for mutton.@@wendyhannan2454
Another ingredient chefs also use is egg white. I once had a girlfriend who was half-Chinese. Her dad was from Shanghai, and would always marinate in a mix of Egg white, Shaoxing wine, white pepper, a pinch of MSG and potato starch. He would shallow fry the meat for about a minute in medium hot oil. This technique is called velveting, or pass through oil technique. Chinese chefs use this technique to achieve a soft velvety texture, and give proteins a glossy look. The egg white and starch will create a protective layer outside of the meat so the juices won't run out.
Used this method today. Best recipe I’ve come across to make beef tender. Thank you
Tried this & am going to add this approach to all my marinaded meat recipes, mahalo nui loa !
Excellent tip, thanks a lot!
Invaluable advice. Thank you.
Thanks for the great tip. I loved your video. Perfectly done, classy. And you are a great teacher in my humble opinion. You covered all the bases. Ps. Greetings from Cajunland South Louisiana ❤
Awesome ! Your technique works well! Thanks!
Thanks for the information, great video explaining the process!
Well done video. I'm gonna go to your Mongolian Beef recipe next. I have used baking soda in the past but never rinsed it as well as you did. Also, I used to much Baking soda. ThankQ very much.
This is awesome. I like beef but not chewiness so I look forward to using this recipe on chuck steak that is more economical but often not tender.
Thank you for that wonderful tip 👍
Thx for this. Love that sink.
Wonderful advice. Will be trying tonight
Beautifully explained, and I really appreciate the hygiene aspect. I certainly will try your recipes! Thank You!😋😋😋❤
Thanks for sharing. I will keep this recipe
Thank you for this great video. I did not know that baking soda can tenderize beef.
Very valuable lesson
This is great informtion! Thank you. My only addition is to let people know to cut the beef ACROSS the grain for maximum tenderness. Thanks again.
Thanks so much. You're the first to say this. Everyone else says leave It on and there's an aftertaste. A new fan from NYC. ❤❤❤
Glad to hear! ❤️😊
Thank you for sharing, subscribed!😀
Thank you for sharing this video.
Thank you. Concise explanation. 1/2 tsp. baking soda, dissolved in 1 tbsp water 30 min, rinse well. dry. cook.
Very well done! Thanks!
Thanks for the tips!
Thank you so much for sharing ❤️❤️❤️
Thank you Alias, that’s a great way to tenderise the beef, I must try it this way. I’ve tried it before without rinsing the bicarb off. This will give the meat a much better, healthier flavour. 😊
Oh my goodness! Thank you so much!
Thank you for your advice.
It is the Alum (Aluminum) that gives the metallic aftertaste. Aluminum Free Baking Soda is available from Red Mill and others. Love your videos!
Baking soda does NOT have aluminum. Some baking powders do.
@@just_ben1951 LOL THANK god some people are educated. That after taste is present in all baking sodas lol i didn't even know there was aluminium ones lol
@@just_ben1951 You're correct! I was misinformed.
Where does baking soda come from
@@cupidok2768 It is mined! A mineral like salt.
Like the Clear explanation👌...
Thank you for sharing this
You are so welcome 😊
That's what I used to do until I started seeing videos were baking soda was in the marinade. Going back to my old ways (which is your way). Thanks.
Easy to understand !
good idea. will try this.
Thank you elias, really appreciate
Thank you, I have made that mistake, it all makes sense to wash the tenderised meat before cooking. I’ve subscribed, as I’m new to your channel. I look forward to watching and making your recipes.😉
Good to hear! Thank you! 😊
excellent advice
Very good and straight to the point.😢
Thank you..
Thank you..
Thank you !
Great video!!! Thank you!
Liked. Subscribed. Thanks for the info.
very good advice, thank you.
Very sweet and well spoken easy instructions. Thank you
Great video 👍😎👌 thank you! 👍 🇨🇦❤️
Awesome video and I love it❤😎👍
Thanks for showing us this. Yes, we are buying cheaper cuts of meat -- even if they are tougher, because the more expensive ones are softer. So, this trick will help us save money.
Absolutely! I always believe that good food shouldn’t cost a fortune. 😁
Thank you very useful.
👍🏻 Thanks Elias .. This works incredibly well on pork too!
I purchased a 4kg bulk pork hamper which i cut into smaller pieces, soaked in baking soda, washed off, then froze in soy, sherry, and garlic. After thawing, i added marinating spices (Chinese 5 spice to one batch, cumin and chili flakes to another) for a few hours. Just before cooking, i dabbed off the meat and added the cornflour. Then steamed it as you showed. Result .. the most tender pork bites ever! Great with couscous, diced lemon, and raisins; or with noodles/rice and stir-fried veges.
Freezing it in the soy/sherry brine prevents freezer burn, and the rest achieves melt-in-the-mouth perfection. Thanks again!
It does work well on pork and even lamb meat. Sounds delicious! Thanks for sharing! 😊
If you want to tenderise pork, use pineapple juice, but not for very long or it will fall to pieces !
@@CrimeVid hello, I just used on pork and it was very tough. 😅 Pineapple juice marinade for 3 hours and then put the pork chunks in a slow cooker. Very dry and chewy. I have no idea why. Overcooked maybe?
For those of us outside the US, 8 ounces = roughly 225g.
Thank you, that was very helpful . I’m watching from Australia 🇦🇺🐨
Thanks from New Zealand.
Thanks from Malaysia
Thank you fron Holland!
I was about to Gooogle it. Thanks
Hi Lin Thank you for sharing this video.These is a definate taste if you leave the baking soda on the meat so rinsing it off and drying the meat is the best way .Also this clenses the meat ready for the marinade.Best wishes from Virginia Water U K
Thank you! I wish you the best as well. 😊
Thank you I was always wondering do you rinse it off
I did that with my pork chops and rinse them off, dry it off and then proceeded with my recipe… It turns out great. it was very tender pork chops
Game changer!
Thank you!
Thank you - now I understand that after putting the baking soda - we have to rinse it - because when I marinate and tenderised the beef and cooked it - that metallic smell is there’s which doesn’t make the food nice to eat. Again many thanks
Instead of cooking asian dishes for a dinner with and friends I decided to order everything from an Asian restaurant.in my dismay the food is not having fresh taste at all the dishes taste all the same. Pork ,chicken and beef dishes with a thick sauce,never again to order .I cook now from scratch not using baking soda to tenderize the meat instead I choose the meat carefully ,marinate it and longer in the kitchen but it doesn't matter.
Lovely lady, yummy recipes..!!
Oh my goodness thank you SO much for this wonderful information and a great how to video!
Joe
Hi, thank you. 😊
THANKS FOR CORRECTING MY MISTAKES
Thanks for this, I’ll admit I was putting the baking soda in the marinade!
Thank you now I know how to tendarise the meat❤
Excellent video, Lin, and I just LOVE your amazing sink. It so spaces and I love to have one. Gave a HUGE thumb up. Xie xie
Thank you for the kind words!
@@eliasfamilykitchen4588 It my pleasure, Lin.
Thank you.
Thank you. ❤😊
Thank you
Thanks for this video…I’ve been using baking soda for a few months and noticed the change in flavor. I will try your method. Thanks! Btw what music are you using for your background it’s nice!
Glad you like it! The music is from the website Artist.io. Content creators can obtain a license for royalty free music & other creative assets for a monthly subscription fee.
Great tip, mahalo !
a'ole pilikia 😊
My son cooked a beef dish this way the other night and was absolutely beautiful and tender
❤thank you😊
Smart lady, thank you for this
Thanks for the video!
Would this method work with a tuffer meat cut in stewing or soup?
If you are cooking tough meat for a long time in soup or stew then there is no need to use baking soda because slow cooking process will break down tough meat. 😊
Looks good, so does the beef
This procedure is used in many Asian dishes for tenderizing (Velveting) meat.
Thank you for sharing ❤ any suggestions for london broil my auntie is from korea so i know how to cook some of her recipes and im no chef..lol..however i saw her put coke to tenderize london broil wat does it do and how long should i cook or marinate it for..im sure you know all these things! Thank you so much any ideas love?
Hi there, using cola to tenderize London broil is an interesting technique that has gained popularity in recent years. The acidity in the cola helps to break down the muscle fibers in the meat, making it more tender. Additionally, the cola can add a subtle sweetness and depth of flavor to the meat. Marinate for at least 30 minutes, or up to 24 hours.Grill or broil for 4-6 minutes per side, or until cooked to your desired doneness. Don't overcook the meat, or it will become tough and dry. Let the meat rest for a few minutes before slicing to allow the juices to redistribute. Hope this helps. 😊
شكرا لك
every time i see someone do it wrong i facepalm lol. thanks for spreading the proper way!
I use pineapple, papaya or kiwi. Enzymes of these fruits work as wonder
Hello Elias, thank you for your video. Could you please suggest how to use baking soda for tataki?
To achieve melt-in-your-mouth beef tataki, focus on using premium beef, slicing it ultra-thinly against the grain, and cooking it just enough to sear the outside while keeping the inside rare or medium-rare. Baking soda is not recommended for tenderizing in this case. 😊
Thanks
thanks.
I'm now following you..
What cut of meat are you using? I will be using this recipe from now on! Thanks from Texas❤
Hi! I usually use chuck or eye of round for this. 😊
THANK YOU ELIAS FOR THAT TERDERIZE recipe.
is there still an after taste if we follow this video? or we should do a final rinse with a bit of vinegar like someone commented
The presence of baking soda becomes nearly imperceptible after rinsing, and it generally goes unnoticed by most people unless you have a finely tuned palate or actively seek it out. I haven't tested rinsing with vinegar, so feel free to give it a try and see what happens.
Ah, the large kitchen sink. ..Asian-style. I subscribe from Tasmania Australia 🇦🇺
Awesome! Thank you! 😊
Hi, thank you for the tips. Is it safe for baby under 2 year olds to eat? Since it's difficult for him to eat tough one. He wants it soft.
After rinsed and dried, can I freeze it so I can directly cook it after thawing? Thank you
Wow😮
Really best meat tenderizing video!!! Chicken pretty much the same way?
Thank you! To tenderize sliced chicken, add 2 tsp corn starch + 1 tbsp water to 1 lb of chicken. Mix well. This works with chicken breast or dark meat. 😊
Will you need to rinse the corn starch off after like the baking soda?
@@brefletch1978 No, there is no need to rinse it off. Here is the video on “How to Make Chicken Tender & Juicy for stir fries”
ua-cam.com/video/M1pXvzRZcT0/v-deo.html
u can also use vineger to counter the soda, its easier less messy and more tasty.
Thank you for sharing! 😊
How much vinegar for 100grams of beef?
What type vinegar ??
try a teaspoon and adjust to ur palate, its ur choice of acid u like@@47shanmu
any type u enjoy, its ur choice.@@georgendegwandungu5539
I read your responses concerning using thicker cuts of meat, like steaks, and I understand that the center of a steak would not be as tenderized as the outer portions of the meat. I was wonder if you think perforating the steak with the tines of a fork first, before adding the baking soda and water mixture, would make any difference in the tenderizing of the inner portion of the meat?
Perforating creates more surface inside the steak. That should work!
@@eliasfamilykitchen4588 Thank you for confirming what I thought might be the case. I thoroughly enjoyed your video and learned a great, different, way of tenderizing meat with baking soda! Thanks again !
I'm now following you, great videos. I also have another Chennai that I will be following you on..
Awesome! Thank you for your support! 😊
That one piece of beef on the side of the bowl that kept getting missed by her hand😢
Thank you for this. It worked great. However, I do have a question on your process... What happens to the beef if you leave the baking soda on it before rinsing for more thand 30 minutes? (Say, an hour or two or longer....?)
Great question! If baking soda is left in the beef for too long, the beef will be too tender and develop a slimy texture. The beef flavor will be diminished.
Will be trying this on a large chuck steak & pan fry. Wish me luck, cus i didnt wash it off & there was definitely a after taste.
This would work on thin steaks. For thicker steaks, you may end up with uneven texture. Because baking soda makes beef tender by altering the pH level on the meat's surface. This change prevents the proteins in the muscle fibers from tightening up too much during cooking. Thick steaks would have tender surface but still be tough on the inside.
The baby whisk ❤
According to a test experiment that I read from ATK, 15 minutes is all that is required.
I am wondering if this could work for tenderizing a tough steak, as those are the only ones I can afford to buy. I use a tenderizer with many sharp blades to puncture the meat, so I am thinking that might help the water and baking soda solution penetrate deep into the steak.
Any thoughts on or experience with this?
This would work on thin steaks. For thicker steaks, you may end up with uneven texture. Because baking soda makes beef tender by altering the pH level on the meat's surface. This change prevents the proteins in the muscle fibers from tightening up too much during cooking. Thick steaks would have tender surface but still be tough on the inside. I think the meat mallet works better for thick steaks.
@@eliasfamilykitchen4588
That seems reasonable. Thanks. I'm always looking for ways to turn a five dollar steak into a 30 dollar ribeye. I'm guessing it probably isn't likely to happen.
Another method is to add some egg white to your marinated meat. I learned that from a Chinese chef and it works well.