Born and raised in China, Lynn has attended pastry school and gained experience working in various restaurants and bakeries. She has now proudly assumed the role of our Elias Family's chef and baker.
With a rich cultural background encompassing Chinese, Japanese, and Italian heritage, the Elias family holds a treasure trove of recipes that have been lovingly passed down from our mothers, aunts, and grandmothers. As a result, our kitchen has evolved into a hub of international gourmet delights.
Not only do we honor traditional dishes, but we also embrace a spirit of adventure when it comes to exploring new flavors and creations. We look forward to sharing our unwavering passion for delectable cuisine with you!
I saw that you sliced it int 1/4 inch pieces. I want to try this with chuck roast for kabobs. I was thinking 1 inch cubes. Could I still use this for that? And how long would you leave it with the baking soda? I usually marinate it for 24 hours, but that is with steak. Do you think this will work for kabobs? Thank you for the video and I saw another comment how you are very easy to learn from. Thank you again
I have not tried it with cubed beef for kabobs. Marinate with baking soda for 45 min should work. Then you marinate it with kabobs seasoning for 24 hours. I will try it also and let you know. 😊
I was searching for velveting techniques and saw your video. This has to be the most informative and easiest to follow instruction for me. Cornstarch can be used in different recipes and I will not have leftover egg yolks. Thank you very much!
Respectfully, I don't agree. I learned from a Chinese chef to add a bit of baking soda right to the marinade and my beef is always tender and has never had an acrid taste.
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?
@@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 !
Keep in mind that using baking soda works best for thin slices of beef because it tenderizes by changing the pH level on the meat's surface. If you use it on thick chunks, it won't reach the inside as well, so the tenderizing effect will mostly be on the outside. This could lead to uneven texture if the beef pieces are too thick.
I bought a wok last month and it change my life. No more spending 40-50 at a Chinese restaurant. Bought all the key sauces that u need for so many different dishes. Ordered everything on Amazon since I don’t have a Chinese market near me.
I just watched a chef use baking soda he used a cup of water cornstarch spices etc he didn't rinse. People in the comments said they tried it and it's tender, delicious and no after taste.
Spices can mask the after taste. It also depends on how sensitive your taste buds are to the after taste. It doesn’t bother some people. I think I am on the sensitive side in this regard. 😊
Hello Hi Elias Family Cooking. I made both dishes to your exact standards. They were both absolutely delicious. I had a problem choosing a favorite but in the end I went with the crispy version because of the texture and sauce.
Thank you for this! There is not a lot of english resources to learn about claypots so this was really helpful. Now I can cook dishes from my motherland
