How To Velvet Meat - Velveting Meat Chinese Tutorial 

Tais mennä hyvin

oli kyl jotenki hämmentävän paljon ruoka-aiheisia ainneistoja. Veganismi, eton mess, velvet meat...

Do u wash off the baking soda and egg mixture before cooking it?and di u boiled it aswell or just fry it?thank u

How much baking soda and do you rinse it before you cook?

No that is NOT TRUE.... it doesn't leech out B vitamins..... you are wrong and everybody giving you a thumbs up is just taking your word for it. You are absolutely incorrect. It doesn't affect meat at all but if added to fruits or vegetables it can damage some nutrients but NOT B VITAMINS.... baking soda (a.k.a. sodium bicarbonate) can indeed damage a number of nutrients, such as vitamin C, vitamin D, riboflavin, thiamin, and one essential amino acid. Yet it doesn’t hurt others, including vitamin A, vitamin B12, niacin, and folic acid. NEXT TIME YOU OFFER INFORMATION, TRY MAKING SURE YOU TELL THE TRUTH!!!

Less unhealthy ingredients

leave it to pomes, bruces or kiwis to boil the everlovin out of a perfectly tastey piece of beef. it's a cultural sickness, it is ;p

I was wondering why he was boiling the meat instead of stir frying

Blanching meat in hot water instead of hot oil before stir-frying is indeed a much healthier alternative as an anti-inflammation method of cooking. Your body will thank you if you did it this way. :)

Chicken jalfrose

If the meat is cut thin enough like Aussie does here... I've found that blanching the meat in water cooks the meat perfectly and there's no need to fry in any oil at all.

Lmao

It does though, I use this method all the time and my beef feels like slippy sea monsters.

thanks

Thanks

obviously the white pale one is bicarb marinated

How much tapioca you use for a kilo of meat pls

he said to pat it dry with paper towels after marinade has sat on it long enough to tenderize.

ae86miami he doesn't know what he's doing he's not Chinese

I've never seen the velveting bath rinsed off first; I've always blanched it with the mixture on the meat, into a very slow boil and without much stirring... just stir enough to prevent the pieces of meat from clinging together.

+Frank C 1 tsp of baking soda in 5 gallon bucket? are you a fucking moron? he used a tsp of bicarb & a tsp water

+MO JO , you are being the moron. This is his own experience. My experience is that I just used waaaay too damn much baking soda and made inedible but beautifully tender steak. next time I will use way way less and give it a ton of time.

+MO JO mojo mojo, calling people a moron because you disagree makes you a bigger fucking ignorant , obviously you cannot give or carry a intelligent discussion,so just to resort to insults , with that approach will never be a better man only a bigger ignorant idiot, that on top of not understanding why ,is not willing to learn out of others experience ...if you want to tenderize but not to break all the fibers and proteins of the meat, too much baking soda will make the meat have no texture and can turn in to a jelly texture when cooked and chewed and is also bad for the consumers stomach... the mixture in the 5 gal bucket, as I stated, had already eggs and corn starch and a tea spoon soda to accelerate the process ( and I was working in the kitchen, inside a chinese restaurant in charge of the mixture,so I understand the why of all this as a food prep and cook too) ...in the video shows extremely amount of soda/water and like he said ...is the cheap method and only marinate for 30min.... but in a restaurant you can`t do that and is marinated till the next day or few business days , so it takes longer to brake down but this is all cooked in small amounts during the whole day (s) so is safer, yes is a short cut to tenderize ,but that does not mean any one would use a full cup of soda for a bucket of meat,unless you want people to get sick; if you don`t understand what chemicals do to food then don`t assume you will just learn by talking shit ... ... anyways don`t bother replying, I am not interested in reading more of your stupidity,you are not worth wasting my time and ridiculous replies . bye fucking moron ,learn something before you talk out of your ass!

bicarb is baking soda....MORON.

I did the same as you will try this way today.

Yes that’s how the restaurant’s do it. It last a few days for restaurant quality probably longer for personal consumption. You can even freeze it.

How did you slice it? That could be the problem. You have to slice it thinly across the grain, not with the grain, or it will be tough. Look for a video showing how to slice for stir fry.

Until a light brown color is achieved, or a texture that is to your liking. Remember, this is a thin slice of beef and already tenderized, as well as pre-boiled (for a couple minutes or till lightly whitish in color). Frying your beef will be done quickly (3-4 min, depending on your liking to color & texture). Your beef is thin and can in fact be eaten med-rare, so don't worry to much about how long you are to cook your beef. Enjoy!

2nd way with baking soda and water says 30 minutes only is all meat can endure before it becomes extremely salty to the taste.

Yes. They only blanch it in restaurants where they are prepping large batches of meat at one time. It reduces the amount of time and ensures everything is cooked through when stir fried.

@@msdarby515 Thank you madam, I appreciate your reply. I've now tried velveting a few times, and it makes a big difference, for not a lot of extra effort.

@@usjet333 it's delicious! Take good care! 😊

@@msdarby515 can i use this method for muton or lamb

@@ibriza6891 I'm not certain as I've only had lamb in restaurants a few times. I live in beef country and it's just not on our shelves. 😊. But it should work just the same for lamb/mutton as it does for other meats as long as you use a similar cut. As an aside.... I've eaten beaver meat which is similar to lamb. Not in flavor, but in texture, color and fat. Isn't that weird? lol

Will this way be good for beef curries?thanks.

I used london broil had the meat dept slice it for me, then got enough to use for three meals.

You need to cut the meat into really thin strips

Jasmine Rice that was cat

Hi. How many baking soda did you add to the meat? It should not be too much because a little goes a long way. Treat it like you're adding salt to a dessert and The ratio should be around 10-12g per kg meat. And beef and pork needs more baking soda than chicken because chicken is easier to break down compared to beef. I speak from experiences and i hope it helps you.

I think that is why you need to boil the meat, as that will remove some of the baking soda/bi-carb and they also mentioned that you should not allow the meat to marinate very long as it will change the flavor of the meat. At least that's the way I'm understanding this.

lemon juice is alternate

Or dash of vinegar.

You can skip the wine. Dry Sherry can be used if you have it. I've seen people use a little rum but never tried it myself.

vinegar.

I use sherry vinegar. Comes out ok. Sherry lends nice sweet taste, and vinegar helps with tenderizing. But preferred is sweet rice wine.

+arief rahman Dry sherry.

+usernamemykel That's helpful

arief rh yes beer😂😂😂

Özgün Demir thanks for sharing that😂😂😂

Darren Nicholls dog

that's part of the velvetizing process...the boiling in water is the 2nd part which makes it tender, as opposed to just dropping raw into stir fry. I knew a person who worked for a Thai restaurant and they always preboiled their slices of chicken breast and added to stir fry as needed. It was always very tender, so I'm guessing they velvetized it.

ozbirko ueven cook mate? Wtf

they are different.

@@OP-xi1hv how so? When I googled it, it said commonly known as baking soda.

Wash it properly