How To Tenderize ANY Meat!
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- čas přidán 30. 04. 2019
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As you all know, naturally tender cuts of meat tend to be more expensive, and serving meat on a budget can be a challenge. Today, I am going to talk about how to tenderize meat before cooking, which includes cutting, pounding, and marinading. After watching this video, I am sure you will cook perfectly tender meat every time.
Tip NO.1: Slice the meat against the grain
Recipe Ex:
Toothpick Beef: • Toothpick Beef Recipe
Crispy Sweet And Sour Pork Northern Chinese Style: • BETTER THAN TAKEOUT - ...
Pork Stir Fry with Celery: • BETTER THAN TAKEOUT AN...
Tip NO.2: Use a meat tenderizer
A meat tenderizer helps to break down the dense, tough muscle fibers and the protein that binds them. You just use it to pound the meat until the meat gets a little fluffy. This technique will be good for cooking steak, pork chop, and breaded chicken.
Recipe Ex:
Easy Breaded Chicken Breast Recipe: • Breaded Chicken Breast...
TIP NO.3: Marinate the meat correctly
1. Baking soda does an amazing job at tenderizing meat
Baking soda breaks down the meat fiber in a chemical way.It alkalizes the meat proteins and makes them hard to bond together which keeps the meat tender when cooking.
How to use baking soda?
If it is a large piece of meat that you tend to grill or pan-sear: Sprinkle baking soda on the surface. Rub it on both sides. Rest it in the fridge for 3 to 5 hours. Rinse the meat several times to remove all the baking soda. Wipe the water with a paper towel. Then you can cook the meat however you want.
If you want to marinate smaller meat pieces: Just add some baking soda directly into the meat with other seasonings. Let it sit for at least 20 minutes before cooking. One important note is that over adding baking soda bring a weird bitter taste. I will suggest no more than 1/2 tsp/ pound of meat.
If you use baking soda in the marinade, it is better not to use anything sour like vinegar, lime juice at the same time. Because baking soda will react with the acid and lose the effect.
Recipe Ex:
Chicken Chow Mein (Stir Fry Noodles): • BETTER THAN TAKEOUT - ...
Sweet and Sour Pork: • BETTER THAN TAKEOUT - ...
Pepper steak: • BETTER THAN TAKEOUT - ...
2. Velveting helps you to create a juicy, tender texture of meat
Velveting is a technique in Chinese cuisine for preserving the moisture of meat while cooking. It is Chinese restaurants’ secret. They use it to create that juicy, velvety texture of meat.
Pre-coat the meat with a mixture of egg white, corn starch, some Chinese cooking wine, and other seasonings for at least 30 minutes before cooking. Then the meat can be stir-fried, which I have done it in my chicken and broccoli recipe; You can deep-fry it which I showed in my Mongolian beef recipe, or you can boil the meat, my spicy pouched beef recipe is a perfect example.
What the velveting mixture does is that it protects the meat fibers, preventing them from seizing up, which leads to the juicy tender meat. This technique gives the meat a starchy layer, which is perfect for recipes that have lots of sauce because then the meat can catch a lot of flavors.
Recipe Ex:
Chicken and Broccoil: • BETTER THAN TAKEOUT - ...
Sichuan Spicy Poached Beef Recipe: • Sichuan Poached Beef R...
Easy Mongolian Beef Recipe: • BETTER THAN TAKEOUT - ...
3. Some fruits also have the ability to tenderize the meat, such as orange, Pineapple, green papaya.
It needs to freshly grind puree or juice. Long-life commercial fruit product does not work. Using fruit puree or juice as a meat tenderizer adds some freshness and fruity taste to the dish， which is what a lot of people love about.
Here is how I do it: Marinade the meat with whatever seasoning and spices you like. Then add in some freshly squeezed orange juice. Mix it for 5-8 minutes. Refrigerate until you are ready to cook.
If you use papaya or pineapple puree, just rub it on both sides of the meat. Leave it at room temperature. Unlike the acid in the orange juice, papaya uses an enzyme called papain to tenderize the meat which works better at room temperature.
Recipe Ex:
Orange Chicken: • BETTER THAN TAKEOUT - ... - Jak na to + styl
One of the supreme cooking channels in CZcams, no nonsense talking, no annoying music, superb explanation and a great host, thank you.
Mandy's the bomb!
Precise clear instruction along with some history I mean, what's not to love?
Agree. The 🎵 thing and tiresome excessive self promotion is absent here.
totally agreed with you 🤙
Thank u dear
So true! Well said.
Thank you so much, Mandy, for showing us all of these. You are so incredibly kind and friendly for sharing all of these techniques. It's just TOO EXPENSIVE to eat out anymore in late 2023.
thank you for actually showing what is with the grain and against the grain. it's nice to see an actual picture demonstration of this.
Why would anyone give this video a thumbs down? So much information is included here.
rneustel people are evil
I think at least some of them are by accident.
@Philip Snyder yes. With 300 K subs the audioSUCKS
She's teaching unsafe handling of raw meat.
Other ways to tenderize: 1) buttermilk or yogurt - the acid and dairy help to reduce off flavors and tenderize fibers; 2) wine (acid) in marinade or sauce; 3) Asian apple-pear or kiwi fruit-fruits that have tenderizing enzyme but impart less tropical flavor; 4) and then (of course) you can use tenderizer pounders or laceraters, which combined with the marinade ingredients here or in your video double up on aiding tenderness.
Doing a tomahawk ribeye in the oven how long to I leave the Asian pear on the steak before I cook it please help thanks
Be careful with the kiwi, if left for long the meat really disintegrate upon cooking.
My mother gave me some deer meat and told me to soak it first in milk. I did that for maybe 24 hrs or less. I put it into an electric skillet with onions to fry up, but added a little broth after it browned and let it simmer, and it was amazing. That milk really made a difference.
"tenderizer pounders or laceraters" what are those?
@@meiyokelee8935 i heard kiwi is the safest to use of all the fruits if for extended periods but maybe in correct amounts only ,who knows really if it goes too long then maybe a problem but pineapple works the fastest and you need to really be carful with that one as it can make it into moosh
I love how well organized your videos are. Your explanations are concise and easy to follow. You are an excellent teacher. Thank you.
Very helpful, thank you. I also appreciate the lack of music
100 % :)
Baking soda does an amazing job of tenderizing meat. My sons are amazed by the softness of the meet each time I do your stir fry recipe. I studied french cuisine but I could never get satisfied by my Asian cooking until I discovered your Y-T channel...now I'm an expert ! (almost). Love , Eric
Hi thank you how many teaspoon of baking soda per kilogram plse thank u
@@salmagulam5905 she said 1/2 teas per lb of meat 4-5 hrs rinse well & pat dry
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So excited to launch my first product! A great wok set, just like I have used in my videos over the last 2 years. Learn more and consider improving your Chinese dishes with a new wok! You too can cook BETTER THAN TAKEOUT!
I like your advice and thanks for that.
What is the difference in your wok set that others don't have.
Thank you! You're wonderful to watch and learn from. :-)
This is one of the best videos i have seen on this platform. Articulate, clear and concise. Thank you Thank you and all the best. CZcams was made for you.
Thank you for sharing your knowledge with us. We really love your channel and all your wonderful recipes and tips. 💛
I feel lucky to learn these special methods and how they work. I love tender Chinese style meat dishes.
You’re so stinking cute!!! I love when you wave & say hello.
You are one of the most informative chefs on CZcams...the majority are more concerned with being humorous, trendy music, fancy photography, etc. What a concept: a teacher that actually teaches! 😄
100%
This are wonderful tips,thank you so much.
Yes I agree with you 100%
Where have you been all of my life! Great tips. Started using them and loving the product results. Hugs to you!
Very informative and you are such a good speaker! All the very best to you
thank you for giving us the secret of how these restaurants do this chicken and meat! Love it!!
I love how you put a summary of your video in the description to refer to afterwards. Great job on the video, very informational and straight to the point!
I did that today! Works like a charm !
Thank you for teaching us on how to tenderize different meat products.it was a big help to me!! God Bless You Always!!
Thank you for this. Many great suggestions. Clearing up so misconceptions is also very important. Thanks again.
really like your videos. Clear concise, and informative !!
She is AWESOME!!! Easy to follow & very detailed. Nice voice too ❤
Best 2am random find on CZcams ever! This channel is fan-freaking-tastic!
Like your happy attitude and your information is so helpful. I have had many dinners ruined by meat that isn’t tender, will definitely give your tips a go. Thank you.
Your videos are all full of excellent, detailed, and technical descriptions. Far better than most and I need to point out, that English is not your native language. This clearly illustrates how intelligent you are and really deserves our appreciation. Great job as always
Love your channel. All I've learned is thanks to you, and love that my family enjoys my cooking.
I made stir fry tonight for dinner but I used your secret's on tenderizing and seasoning to my chicken breast. The meal was wonderful. Thank you.
Thumbs Up Thumbs Up Thumbs Up
I love the way you talk!
I love her tips. Very helpful.
Why go to culinary school when you have the internet
Congratulations!
I found your advices very interesting, clearly well explained & easy to follow thru.
Surely, I will have a go at it !
Thank you !
Keep it up !
Awesome video, very informative, and really well organized and demonstrated. Best one on this subject I've ever seen. Thank you.
You are ADORABLE! I love how down to earth you are and present things simply and with useful tips and information...thank you!❤️
Hi charming lady, I discovered your channel 3 months back and I learned so much not only in the cuisines you teach cooking but also the techniques you share from marinating to tenderizing. Thank you so much for sharing your knowhow. If I may ask your name. I always feel I show respect to people using their first name. More power to your program and wish you all the best.
Thanks for sharing. We appreciate these tips and techniques.
Awesome video thank you
Best video on tenderizing I've see last 5 years. Totally underrated.
I love everything about your channel Mandy. Always delicious recipes, perfect explanations and education, and you are beautiful to listen to and watch. Thank you ❤
The tenderized beef was so delicious and 'tender' with blackbean and pepper. Just like in the restaurants. I will try more of your other recipes. Thanks very much Mandy! :)
Really great video Mandy with some incredibly handy tricks. I love the way you explain the different techniques and say the science behind them 😊
I love this site. Her recipes are easy to follow and delicious! Much better than a restaurant...
I like the way you explain, the science behind cooking and use of ingredients
Great videos and cooking skills and techniques. So young and generous to share to the world everything she knows about cooking.
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You really are adorable! And you are so very informative and concise in your presentation. I feel like I can't go wrong in the kitchen any more! Thank you.
So glad your channel popped up on my feed. I love how you share so many great tips on cooking and tenderizing meat!I learned so much from this one video. You're a great teacher and I appreciate you sharing your talent! Never heard of baking soda tip but I'm sure going to try it. I have always used left over coffee ( the liquid) to tenderize my pot roasts etc. Thanks again!
Can you pls explain how you use the coffee, and does the meat take on the coffee taste?
Thanks!
Well done, Queen. I will be subscribing ❤️
Thank you again ! Love how you explain things in a simple way!
Wonderful video! Very informative. I really like your delivery and how well you explain each step.
I do believe I'm going to look at your other videos and subscribing!
Thank you so much and keep making more videos!! God bless you!
Thank you for your detailed video...its the first time I understand what is meant against the grain..thank you Mandy
I use a couple of your methods and they do work .,. Cor Starch and the Baking Soda techniques are great Velveting is certainly an Ancient Chinese Secret of the Restaurants
New to your channel and I love your style....keep the videos coming and thank you very much!
I'm so glad I subscribed to you. You make everything simple to make and delicious. Love your videos.
I miss dim sum and authentic food.
THANK YOU
Big 👍
Outstanding, you teach in a very informative way. It makes sense and I love your sharing of information.
Thank you for sharing the information regarding the tenderization of meat. I have been wanting to know how for a while now. You are a blessing. Again thank you.
Excellent tutorial video! Thank you for sharing.
So much information that I didn't know it before thank you so much
I just love you and your channel!! Thank you so much for sharing with us!!🥢
Excellent tips
Great tips thanks, your videos are interesting and you present them very well!
Educational video and you covered a lot of techniques in a short time. Btw wonderful graphics and your English is getting better and better since your first couple of videos. The quality of the video lighting, sound, and your presentations are great.
Thank you so much for your tips! They worked a treat on cheap cuts of oyster blade ☺️
best video on tenderizing ever, thank you for sharing the knowledge
Thank you! I'm gonna try the baking soda method for sure!
Very inspiring video - great ideas. Thank you so much.
Very very helpful....I learn something new everyday! Thank you very much!
Thank you for the info very helpful. You explain everything so clearly and I like the way you talk. Thank you.
Your uploads are so amazing, I'd like to share another tenderiser from Asia. Just add areca nut ( betel nut). It's also a great tenderiser. Another is green papaya. In Assam, north east India bordering China, we also use lye(khar) which is an alkaline liquid obtained by filtering ashes of certain plants like plantain, etc. and it's similar to baking soda.Keep up your uploads.
hello from australia 🇦🇺
marinating pork in milk or butter milk for a few hours makes the meat tender & juicy. After cooking, wrap in tin foil and rest before serving :)
Thx for that tip 👍🏻
Will definitely try this suggestion. Thanks.
the longer you leave it the better the result 😊
I use this method with a leg of lamb too. It works great.
Do you know old bible testaments actually say its a sin against god to mix milk with meat ?
Oh also don't use tin foul as plastic wrap is better , No reactives .
love it, the presenter is so cute and what I appreciate is that she is to the point - no annoying music etc. Thanks🙏
No wonder you have over a million subs. Excellent presentation, high production values and you get to the point. Very well done.
Very interesting. I learned a lot. Thank you,
Wonderful video... informative and easy to understand! ...Bravo!
Very informative, especially for me trying to learn cooking techbiques. Thanks.
Very informative Madam. Precise and to the point. Thanks.
Love your work, kiwi fruit also works and has less of a flavor impact
Great explanation with videos. Love it!
I'm going to try that velveting technique.
Thank you for sharing!
One of the best source of great food information. Thanks
Very good presentation, helpful tips, and very lovely lady👍
Very very informative. Thanks so much. 👍
Love listening to her, love her recipes
Love your presentation and concise explanation!
The kiwi 🥝 fruit also has an enzyme/enzymes which tenderizes meat, similar to the papaya fruit. This one is serious here in Trinidad 🇹🇹 and Tobago 🇹🇹, West lndies used by the old folks and has passed into folklore. A new iron nail, the nail used in carpentry, must be new is placed in the pot whilst stewing the meat any wild game is rendered soft.
THANK YOU for this video. Thats why meat dishes are always tender at at an oriental restaurant.
love this video, no crap content and super on point
This was most helpful!!! Can't wait to watch more!
Thank you!!! I had settled for chicken, as all my meat was tough, even though it was "tenderized" The only meat that I've eaten in the last year was hamburger a few times!! Going to give your instructions a try!!!
As soon as my family heard "Hi everyone!" They all looked over at me and said oh man what's he going to cook next, haha. Thank you for the recipes
decomarker1O Are you over feeding them. Lol
It's a she, not him.😀
@@bibizeeboohoo741 "what's HE going to cook over there"
@@bibizeeboohoo741 I think they were talking about the guys family as my family says the same thing.
@@danieltintinger1224
Thanks 👋 Daniel.🤗
great video and great tips in concise and easy to understand format!! Thank you very much.
Very clearly explained, a good teacher, thank you.👍
Thanks a lot.. Well explained and It's very helpful.. Keep it ☝
I use raw fig while cooking if I forgot to marinate the meat and it has really helped me in cooking it really soft and juicy
Thank you for your advice about how to
tenderise meat. You must be a great CHEF.
Very useful and helpful tips. Thanks for sharing.
Thank you! My fiancé loves all the recipes! You are wonderful and so sweet! Thank you for making my life easier!
LOVE your videos!! Very informative, easy, and they all "make sense." DELICIOUS, too!!!
thank you for yours tips.keep up the good work.looking forward to your recipe.😘😘😘
Omg the detail. Keep up the good work. I am a stickler for details. I love that about your videos on top of that your food is excellent
Thank you for all your tips. I hope to try your recipes and tips soon. Your explanation and videos are excellent. Keep up your good work.