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 CZcams 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.
What about the baking soda? That still seems like a viable option for tenderness, along with the salt. The corn starch and soy are just to aid in marinades and flavorings. So those can be omitted, and flavor without them as you like.
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
❤ 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❣
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.
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 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).
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
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
Is there a specific brand or type of baking soda to use...cuz I get different results from different baking sodas. Some were amazing, tenderized perfectly, and some made it taste like a chemical bomb wasting my whole bowl of beef.
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 CZcams 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
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! 👍
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.
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!
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~
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.
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😂
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
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
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
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.
Yum yum mean msg😂
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
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
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
Enzo Fernandes is such a good cook man
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.
" a little bit of yum yum"
Translation: msg
u should make some videos with uncle roger
Oh that’s why Chinese beef dish always had this watery flavor
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.
A Chinese guy saying "wotah" 💧 always gets me
Bro's name is arabian, looks asian, and speaks in austrialian accent. WTF
nah this is stolwn content, it's green screened
Would this style work with Beef Bulgolgi
Probably exactly.
bro blinked like 2 times
One is seasoned.
One is not.
Fucking Magic!
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
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
What about the baking soda? That still seems like a viable option for tenderness, along with the salt.
The corn starch and soy are just to aid in marinades and flavorings. So those can be omitted, and flavor without them as you like.
It’s great to see how much effort you’ve put into making this video homie. All that work pressing copy then pressing paste..
A great Chinese lady I used to work with told me the secret 😊
Mouthwatering ❤
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. 😅
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.
❤ 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❣
Shhh🤫 baking soda is the secret ingredient I learned from Harry Kojima. 😅
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
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
i tried this, and the beef literally melt in my mouth😂 thanks for the recipe bro
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?
"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?
damn this looks so good
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
Best trick I ever found!!!
i didn’t even notice bro in the top left😂
No MSG Uncle Roger would be mad
Yumyum is the MSG are you new here
I need to try this, salute from Romania!
My man's got a accent I thought you was just a regular until you spoke let's put another shrimp on the barbie!
😂
Nice sharing.
This looks amazing!
"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.
bro found out where his dog went
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).
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
The 1000 yard stare 😂😂😂😂
Nah what they do is compare the meat to its much more successful and rich cousin a5 wagyu
“Black PEPAHHH”
Im so excited to try this!!
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
Its like one of the videos out there called "Chinese Fakes Everything part 69"
I saw a ghost in this video
i tried it shit started foaming like crazy when fried
Human ingenuity never stops to amaze me when things are rough.... Chinese to take it a bit to f far ffs.
Cool, I'd like to try it. Do u have ingredients listed anywhere? Thanks in advance
One is healthier than the other.
chef swings class is goat.😂😂😂
Chinese people know what to do to make food tender and delicious!
Why bro hitting. Me with that 1000 yard stare
Looks so good….what’s yum, yum?
bro is dumbfounded by that beef
What was the yum yum he sprinkled on it?
Nice. I learned something new today. I'm curious to know the name of the oil that you use in the wok.
Thank you.
You had us at Chinese restaurant
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!
What is that “yum yum” dry seasoning? It’s not the sauce on the grocery store shelf.
I was trying to work out what calcium water was.😊
Bro kneedde meat 6 hours kunfy ioe😅😂
Than kneeded again❤😂 than fall asleep the next morning he screaming u want oil
NO
WONDER
MY
FEET
SWELL !
Had to figure out how to make dog tender
Bro look like rich brian
I wish
Keep up the good work bro 🔥
Is there a specific brand or type of baking soda to use...cuz I get different results from different baking sodas. Some were amazing, tenderized perfectly, and some made it taste like a chemical bomb wasting my whole bowl of beef.
Cook beef however you like! Yummy 😋. UK 🇬🇧
Baking Soda and the toilet are best frienda.
I don’t eat meat but that’s cool double volume too
I've been wondering this for years...now I know
What’s the “yum yum” seasoning?
All I wanna know is what is chicken powdered. I am generally curious
Wow I'm going to try this method. Thank you 🤜
How long for the marinade before cooking it?
I am truly dislike the beef that went through that process. It tastes fake and disgusting.
Yey
U made me hungry
And u made me laugh when u said
Now we will massage it … 🙃😅
Wish someone could come and massage me
I never had a massage
Topside is one of the best cuts of beef you can get , tough no way your method of cooking it is off .😊
Very true!
I searched the whole internet...
And found no spice named yum yum😭💀
It’s msg I think
Can I do this with a whole steak that I’m planning on grilling?
That beef looked like Sirloin