HOW TO TENDERIZE BEEF LIKE CHINESE RESTAURANTS (VELVET BEEF)  

Do u feel like u have eaten news paper?

I mean... it's just seasoning the beef. It'll obviously taste better than unsalted beef

@@CrissZx78no it’s the baking soda, it helps tenderize the beef

How long do u need to marinate the beef with the baking soda?

@@manahil8746 yeah, i know baking soda does some serious witchcraft with a lot of food. but for the whole video in general, you have both actually seasoned and marinated beef vs the same meat, but w/o even salt on it. it's like comparing a pair of shoes ready to use, to the same pair of shoes w/o shoelaces nor insoles

Do you wash it off before cooking it?

@entropy3615 I definitely do. The meat has a sort of soapy taste if you don’t, imo

no dont was it off wtf, thats baking soda not soap. what you wash your cookie dough as well now too? 😂

​@emmansanchez2575 you have a point! 🤔

Baking soda is kind of sketchy to me for some reason

Msg will make anything taste good though 😂

you can do the same with pineapple

They've solved problems eoth their cooking style? How the fuck?

You know Western cuisine literally solved all those issues too right? Just most people over here dont know how to cook using their own culture's techniques anyways.

@@maeschderWestern cuisine is basically non existent, just a copy of every other cuisine. Even steak is done better in Asian cuisine

Dude, try baking soda,

​@MezcaleArmstein absolutely 💯 . Learned this working at a Chinese place

@@Darkstar-rg8ze 100% works, I worked at a asian restaurant way back.

Better with baking soda

Try baking soda...🤔

So the baking soda really IS the key ingredient?

@@carolyntalbot947 nah bro it's just the spices. Like come on use your brain jesus Christ

I'm rather inclined to believe the contribution from the user who knew how to spell "maillard rxn," and correctly understand its improvement under this protocol. Not just it's "spices, durrr." I will concede that absolutely 0 prep for beef and then flash frying it will get you a nasty result even if it was once tasty. That side was a bit ASoTv - _(has this ever happened to you?)_ and some lady is just throwing beef all over her kitchen. _There's got to be a better way..!_

It's the baking soda and corn starch. It's a well-known texturing technique called "velveting". You can do it with literally any spices. The spices have nothing to do with it.@@maya_void3923

Typical... fake ass crap...

Hiiyaaa

Wonder if Roger uses "yum-yum". I think he does.

@@kenttheboomer721what is yum yum powder ?

@@whistlingdixie6607 MSG. People say it’s “monosodium glutamate” but it actually stands for “make shit good”

If you want to poison your beef...

@@chrisnorton2356I’ve been eating Chinese takeout food for 10+ years and I’m still alive…

I need to know if he washes off the baking soda and water before doing the other stuff that follows or is he adding it all together?

Wash off before adding everything else or you’ll have baking soda flavored beef

Yeah I made that mistake and my beef tasted like I was eating laundry detergent

😅😅​@@BaBYSTaY-QUOKKA-143

his secret ingredient is dog meat

You are wrong actually^^ meat's ph is acidic by nature, so when you put baking soda or salt, which is basic/alkaline, it breaks down and becomes more tender. In this video he put both baking soda, salt, soy sauce and msg which all contribute to breaking down the meat. What you're thinking of is probably how you can tenderize meat with pineapple, right? You can do this because pineapple contains an enzyme that breaks down the protein in meat. That's the same reason your tongue tingles when eating too much pineapple. Kiwi fruit has a lot of the same enzyme too, but I don't know about citrus fruit.

@@TheMiig1513 that’s all true and relevant to the video but you can tenderize meat with acidic ingredients, like marinating chicken in buttermilk or yogurt for e.g., or apple cider vinegar for steak

I think it has more to do with baking soda being a bonding agent. It means that the charge in ion allows other ingredients to bond with the meat.

the secret is baking soda... period. the rest is for flavor and crunch.

wow youre so smart

Same...

Just do it now!

It’s because it’s not beef, don’t listen to the guy in this video

@@OldTonyFerguson Dog meat is hard and tough lol

​@@ileanfrso is horse meat ffs like jerky at all times

@@SolusFatherstop because my favorite Asian restaurant is next to an animal hospital 😭😭

No its not cake. You can ask for tomatoes, but you will get stars from outta the world. Its lke making fresh semen every day but you're not going back to school when there is no reason for it.

@@timurkral3781 What??

​@@timurkral3781you probably were replying to another person but this still makes no sense...

@@timurkral3781please don’t explain cuz this nonsense made my night

This dude is like the Bruce Lee of cooks. He dishonored his family.😂😂😂

and you MUST add flavoring. Try cooking after JUST using baking soda on the meat. Yeah. ugh. NOT tasty. I just soak the meat in baking soda water mix for 30 mins to tenderize. Then wash it and rinse it. Then soak it in vinegar (that combines with baking soda to neutralize most of it) for 15 mins and also tenderizes it a bit more. That should clear up most of that bitter baking soda taste. Hopefully this helps someone else out there.

@@darkherostar good to know about the vinegar, havent been able to get the soda flavor out most of the time

@@slasher8765 I've had luck letting it sit in baking soda/corn starch for 30min then rinse/pad dry and then marinate in sauce before cooking.

@@darkherostar yeah, you can definitely rinse off, as that was a lot of soda, and it was a nasty taste

​@@darkherostar, How much baking soda? 😊

@@tubester4567 I just read a news story that Kamala bad, Trump good. Me go cave now and rest.

@@tubester4567 you are not quite right in the head buddy are you?

Future canoe reference?

If you are on a protein diet then the starch is a no go. This is basically turning meat strips into sausage/burger meat - adulterated with flour, and kicking you out of ketosis.

​@@sharielane cornstarch has about 7g of carbs per Tbsp, which is more than enough for this method to thicken the sauce. Seems well enough under the 50g/day threshold.

Yeah my thoughts exactly

Thanks! Helpful information and good to know! 😊

Gonna action your method! Tnx

Why do you think Chinese uses sauces and msg hehe

I wonder why it takes away the flavour

you can do the same with pineapple

​@@cmdjusttryig no thats impossible

Just like with your wrists

@@papipom1917Edgelord😈

Awful lol​@@papipom1917

Yes but more expensive than than baking soda.

Baking soda is cheaper and doesn’t imbue gross flavour to the meat.

And it doesn't fluff the meat either.

Good advice, kiwi juice is more healthy than baking soda. tkx

Thanks...

Not all "yum yum"

Msg can cause cancer. I red labels to avoid it

What is msg?

@@Respecteddude666 Monosodium Glutamate

It’s his brand of MSG and seasoning

True. My jaw literally dropped. I watched again to take notes and to admire the difference.

What is yum yum?

@@ojsimps701Don’t know what is Yum Yum? Hahahahah. Its Monosodium glutamate🎉

In all fairness, who just cooks beef of any kind with no seasoning or anything? So the devils advocate beef makes no sense, obviously the marinaded beef is better, but do people just fry plain beef ? Ive never seen anyone fry sliced unseasoned beef. This is a non sequitur

@@ojsimps701msg babyyyyy

no it didnt lmao

Worked for me, what did you use?

Not sure with fish tho

​@@wibs0n68can't do it with fish it would fall apart don't try

@@Juancardenas-jf8yylol sommeeeboodyyy has trauma

Tapioca powder will do the same and has no flavor. Flour is the same. I use all 3..whichever is in the pantry at the time lol.

You forgot Mirin

“I love air”

​@@noblefleetoh,shit lol!!

@@noblefleetif you only had dog meat to eat, you would eat it.

Races does too.

Shut up u gay

now we know what you secret ingredient is

WAIT WHAT?? I wanted to make the exact same comment :O wtf

@@Zaitekno next time

😂😂

is it msg

My dad used to hunt. Wow, would this technique have been great with this method! ❤

Velveting the meat first makes all the difference between meat that’s amazing and meat that absolutely sucks.

Flavor away from Western Style? Like what? Overcooked?

​@@E_Don western style: Boring and Basic.

Who tf decides to fry beef in a wok. Answer to my own question: Asians

​@@E_Don I guess he means there's a certain saucy soy taste? We usually do those for Chinese style venison as well and the texture becomes the same, with very slight difference in flavour profile.

Now I gotta figure out what yum yum is

​@@hilo4580i thought it was another word of king of flavour MSG

@@hilo4580MSG

Glutamate 😒

​@@hilo4580Walmart sells them. Go to International food isle.

It ain't 😂 their beef meows and their chicken barks

@@bryanrastaberry8796haha those cats have great marbling i wonder what they feed em

@@bryanrastaberry8796no cat is sour and dog is like lamb

Think it tenderizes your stomach also

​@@bryanrastaberry8796it's funny china banned dog and cat meat years ago. South Korea still didn't ban it yet completely. But since South Korea is more popular you're not racist towards them. The stupidity is strong here

Will it leave the meat tasting sweet/like pineapple?

@@ThePeytonLeigh Yes, but also bitter because bromelain digests the protein into bitter peptides.

it also completely destroys the meat and makes it all mushy and disgusting.

Do not use Bromelain we have better stuff now

thats why i dont like pineapple

🤣🤣🤣

Lol.......yes

dude, of course he will do that. what do you think of him self stupid? just going to waste the beef just to please you? that he also put ingredients to the other one's? lol Growup

Also about the look comparison he talk, ofcourse its going to be different color after all the stuff you added. Plus its taste like shit i tried it

​@@ComMander0525kit would talk like shit to you. It wouldn't taste like shit to Asians because those are just basic Asian seasonings

Don’t be so literal

“Wa-goo”

This uploader is such a genius to think that's how wagyu works lmfao Fail

@@GOPKilla The point is how Chinese chefs make the meat tender and juicy, not the term Wagyu itself

Careful, if you are looking for a wok burner, those need special consideration before installation and use. They run very hot and create fumes that need amazing ventilation equipment. I would either have a dedicated room for it, or put the station outdoors.

@@matasa7463 Or get a portable one with small propane tank, like 20 pound

i think that spices wont really change the cooking

@@qwertytarantuno730 Not true. Cooking is basically science and spices can cause osmosis/diffusion altering the contents of the food.

@@OOOOOOOKKKKKKK69in this particular case it would not have made that big of a difference in the qualities that he was describing

I think it was mainly to show the difference between preparing the meat and just frying it. It was the same cut of meat

Bro has never heard of a control test

You ate Dumbo?! You monster!!

@@AnotherCarGuy375 in my defense, my friend asked me if I wanted to go club'in. Ambiguity....

@@arnoldbailey7550 wired in a strangers kitchen at 5 AM: bro I wonder how elephant trunk tastes like.... Friend: say no more!

ELEPHANT?! 😭😂 Most out of the norm I’ve gone is duck and bear gotta step my game up.

@@monjaematthews5424 😅. You may like this story then. I was in Thailand and I came upon a small town in the North. This small shop had a huge pot boiling and the guy took a set of tongs and pulled out a skinned and boiling snake about a meter long. I asked what kind of snake and he said; " no snake. Tiger penis." He then said, You try. I said thank you but the world would have to be all out of chicken. What makes one wake up one day and say you know what would be good right now: tiger penis. Just, wow.

Can you do this to chicken breast?

@@PHLYLMyes!

Thank you for explaining this kinda stuff is great :)

No need to wash after using baking soda?

That thing was invented for baking cookies to begin with. It’s just that Arm & Hammer ended up successfully marketing it as a kitchen cleaning product…

Oh, washing it several times would DEFINITELY cause loss of beef flavor, agree with corn starch even flour over baking soda, though

You do this to grandma's cude steak or for a beef stew, chunky gravy if your using left over scraps with tendon but not good whole cuts. But yes his will have that Chinese beef taste to much washing without drying

​@@juanvaldez7279Your an experienced man😂❤ gma knows

@@apextrainingjackiemah I agree with you however you don't get a good beef flavor with Chinese beef cause the baking soda completely changes the taste. If you want to view it as the lesser of 2 evils I suppose you could but please don't take my comment out of context. I don't generally wash meat once appropriately butchered.

@@juanvaldez7279 I agree with you buddy but that is precisely why the Chinese use baking soda cause there not generally using premium cuts of beef for these dishes. His way is pretty much the standard way to prepare the dish I'm simply giving an alternative that I developed based on not liking the taste of the baking soda. Growing up as a child everytime I ate Chinese styled beef I always thought that the flavour of the dish was primarily from seasoning and not from the tenderizer. It's way better tasting without the baking soda. If you're trying the dish use tenderloin or other premium cuts you know will be soft that way you don't need to tenderize or wash

MONOSODIUM GLUTAMATE

Ewww, I knew immediately he said it and hoped it wasn’t.

​@@newt1834 myth

Nope it’s a combo if msg, pure Colombian cocaine, and some narcotics

​@@Rl-tn1ysWhat are you on? 😅😅😅

its actually not a secret

In addition, it is not a secret that Asians are chewing their food with front teeth and open mouth. It is an amusement to the ear.

@@rafflesiadeathcscent3507 Lets just pretend it was a secret. Its more interesting that way :)

苏打粉放太多，应该先洗掉苏打粉，吸干水份再加其他调料。 用苏打粉就不在意牛肉风味了，所以可以用水洗，苏打本身有异味，不洗掉影响味道，对剂量和时间的把控是关键，所以适合牛肉风味不明显的牛肉部位烹饪

This isn’t an Asian thing, it’s Chinese specific. Not all countries in Asia do this.

That sounds awful. Cook lower.

Make sure you are cutting it properly too

You can velvet chicken the same way.

I swear I couldn't understand the last ingredient, can you tell me what it is so that I can try as well? 🙏

Starch, any starch should do, and Just in case you don't know what "yum yum" is I'm pretty sure it's msg​@@eidennazca6045

That's what I assumed it was...

I had no idea, but I think you're right. I don't have that! Can u buy msg in America?

@@therealDawnBartonyes almost anywhere it’s usually labeled as accent in grocery stores.

I was just looking for that answer, thx! I’ll leave that out, gives me migraines!!!

its actually pure colomban co-

You are absolutely spot on ! ❤

Why are we talking about boiling meat?

@SrJonAnthony because, that's what happens, it's a process (boiling) the water OUT of the meat, at very high temperatures. It happens on a micro level, the water in the meat escapes, and is immediately steamed in oil, thereby boiling your meat - same thing happens if , you don't let you meat come up to room temperature (chicken, beef etc ) the trapped cold moisture, boils off your meat - like fir example making Chicken Balls, IF you dont let it come to room temp, and Don't put cornflour on your meat before dipping into your batter, the trapped moisture escapes, making your chicken balls soggy.

@@allymac68 thank you for explaining😊😊

I searched the comments just to look for this. Thank you!!!!😊

Shoe leather would taste good too after you put all this stuff on it. 😂

It’s tender but not tasty. The baking soda alters the taste.

You missed that last white powder.

Three videos that I have watch tell you that rise off the soda is there a reason you don't is it the water you pour on top after soda

False

Shouldn't, baking soda takes away nutrients of veggies

baking soda will turn broccoli dark green looking more apatizing

We used a few teaspoons of bi carb soda in peas to keep their colour

You are wrong. 100% incorrect. You blanch and shock to keep your veggies bright. Boiling water as salty as the sea for few minutes, transfer to ice bath and let them sit until cooled.

who is vamoss

@@saveit4519😕

@@saveit4519vamos, the scientist?

@@saveit4519he’s a old RU-vidr

@@bigstonezhe said that because they are both Asian 😭😭

He's Australian. As an aussie we're either the most aggressive and scary person you will meet or some of the calmest and coolest you will meet. ( It tends to be the first one )

I knew it!!! Ay Ay Ay❤ Looks like he's Phillipno tho

​@@KJO415 it's Filipino not Philipino

​@@Talon31415so true, Aussies go so hard. Im Dutch and we are much more timid.

@@Talon31415 Hes, a Kiwi Not Australian. New Zealand. Chur chur.

I actually made a website to put all my recipes. dimsimlim.com/velveting-beef/ here you go

​@@wokgodThanks chef 😊🙏

You can really eyeball it, if it looks like you have a nice gravy-like consistency in your coating on your beef, then you're in the green 👌 mileage may vary

@@wokgodThanks Chef. You’re amazing and have such a great vibe when you’re cooking and sharing with us.

@@wokgod❤❤❤

I need to try this!! Just curious why no sauces for you.

Can't have sauces? What does that even mean? Does that mean you can't have juice either, since juice is basically just sauce.

​@@beefchalupamaybe it's because of the sodium content

@@MiauMichigan I was thinking maybe they're diabetic

Cos she's saucy enough.

Can you do this with pork?

​@@SamieRoseX4Pork, chicken, every meat you want.

What is the stuff he's calling yum yum?

​@@dottypitchell208MSG. I think

@@dottypitchell208 my guess is msg.

​​@dottypitchell208 Someone said in the comments it's MSG.🤔

​@dottypitchell208 definitely MSG, my family use it alot!

This dude is better than most Cantonese chefs. he speak good Cantonese as well.

You've lived in an Asian community for 20 years and didn't know what velveting it? So you literally never cooked proper Asian food lol

Jesus Christ I wish I grew up in an all Asian community I thought they didn’t exist in america

As a healthy young male in the US, I velvetize my chicken about twice per day

As a black girl who lived in the city all her life around so many cultures especially Asian, I want to know how you didn't learn this sooner 😭

Actually. Sometimes it’s too soft. 🤷🏻‍♀️

I THOUGHT IT WAS RAT HOWEVER IM STILL NOT EATING FROM RACIST EVER

Thanks for the idea, this would make a great beef Stroganoff.

What kind of starch did you use?

@@jerpar498 Corn starch

Men have always been the best chefs/cooks.

@@tomthalon8956 we're pretty awesome ngl

I think that's why they cook it in oil. Because the oil will remove that.

@@Matthew_Percivalexactly

Marinate in red wine overnight ot pineapple juice for 30 minutes

What is Yum Yum?

​@@geeting2 MSG and umami seasoning mixed at his own ratio

Yeah, good idea, I’ll go to a supermarket to buy papaya leafs tomorrow. We have them everywhere here in central Europe, where papayas grow along the streets.

Why would you do it without seasoning?

​@timb2292 i know you're being negative but I genuinely love seeing that European sarcasm in action

@@timb2292use pineapple juice

​@@timb2292 he was definitely talking directly to you.

baking soda water massage salt sugar chicken powder white pepper (or black pepper but finely ground is important) msg sesame oil chinese cooking wine dark soy sauce ton of corn or potato starch measurements in most chinese or asian cooking are just eyeballing it, just estimate and you can’t go too wrong

Try replaying the video.

How long do you leave the beef with b soda for?

@@miketheplumber448 sure. If I only knew what "yum yum" is.

​@@sgarcata MSG