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I tried BAKING SODA on $1 Steak and this happened! 

Guga Foods
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Can baking soda be used to tenderize steaks? Today I run that experiment as many people have told me that it is the best way to tenderize any steak. So I got the almighty $1 steak!
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#Steak #Grilling #Recipe

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13 апр 2021

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Комментарии : 7 тыс.   
@GugaFoods
@GugaFoods 2 года назад
Head to keeps.com/gugafoods to get 50% off your first order of hair loss treatment.
@bigshadesgt1334
@bigshadesgt1334 2 года назад
hii long time fan here :)
@chloeccy1637
@chloeccy1637 2 года назад
Second
@omgryannn
@omgryannn 2 года назад
Here before 10k views
@hurdur6828
@hurdur6828 2 года назад
Thanks for inspiring my 12 year old son to cook! -Marty
@scorpion3624
@scorpion3624 2 года назад
Guga please do halal meat vs non halal
@manicdonkey
@manicdonkey 2 года назад
Fun fact: Guga made up the deodorant trick to get Angel to tenderize himself with baking soda. That dry aged Angel video is coming up!
@Dennisgoyette
@Dennisgoyette 2 года назад
It's dry-angeled
@gmti3337
@gmti3337 2 года назад
Not fun fact, PLOT TWIST! 😆
@pazderca4404
@pazderca4404 2 года назад
This Made me lol
@sforero305
@sforero305 2 года назад
This needs to be the halloween special prank episode.
@terrarium_minded
@terrarium_minded 2 года назад
"what do you think it looks like?" . . *horrified stare at Guga*
@markstevenson3880
@markstevenson3880 Год назад
Here is a little suggestion from the 'Land down under', thinly slice Kiwi Fruit (Chinese Gooseberry) and layer it (top and bottom) on ANY meat in the refrigerator overnight. The fructose sweetens the meat and the food acid breaks down the meat proteins. No more off flavours, works a treat in whole fish too.
@fatalxty
@fatalxty Год назад
tried this one as well it was phenomenal
@rockyp3917
@rockyp3917 Год назад
Brilliant!
@jiaweili4119
@jiaweili4119 Год назад
Can try golden kiwis too!!
@steffenrosmus9177
@steffenrosmus9177 Год назад
Same works with guava slices too
@justinleblanc8587
@justinleblanc8587 Год назад
That's true. Fresh pineapple works well too.
@thewrongaccount608
@thewrongaccount608 Год назад
Guda, baking soda is a great way to tenderize but in Cantonese cooking we use a lot of sauces to make the marinade. For the something like beef with broccoli, after the baking soda we add, typically, oyster, soy, and other sauces and spices to cover the flavor as Angel said. The only use I found for round was serving it cold, thinly sliced in a salad. I've sousvide this cut for 36 hours and it was just as tough.
@doraexplora9046
@doraexplora9046 Год назад
Thank God for experience. I always thought this was dodgy as. All these fake tenderises also load you with salt and shoot your blood pressure through the roof. If it's cheap meat your after, you cant go past slow cooked Blade Steak.
@kleetus92
@kleetus92 Год назад
@@doraexplora9046 You misspelled MSG... that's one that I can always tell if it's been added... I get a headache and all the veins on my head pop out. Weird. I do the baking soda thing with some egg white and a few other spices when doing some oriental dishes, it does work. As far as an off flavor, I can't say that I ever noticed it. Maybe it is 'off' but mixed with garlic ginger and other seasonings it's 'off' in a good way that rings out as normal in the end. I do not cook with added MSG.
@vihreelinja4743
@vihreelinja4743 Год назад
yes asian food is mostly poison to youre body. have fun with all that sugar and spices
@sparkyhart6666
@sparkyhart6666 Год назад
MSG= Makes Sh!t Good😅
@MrLanternland
@MrLanternland Год назад
@@kleetus92 MSG powder gives me occular migraines. It should be illegal,
@bixbe_sglearn
@bixbe_sglearn 2 года назад
Chinese cooks like me RINSE the baking soda off not the way you guys did it. I go a step further and do a short dip in water with a dash or vinegar and then rinse. No off flavor and baking soda is neutralise by a bit of acidity. Great on cuts of pork too.
@travelertime4382
@travelertime4382 2 года назад
In the '70's meat prices went too high. I started buying horse meat; Cooked like a steak it's too tough. We cut it thin and cooked Chinese. So I asking you how to use baking soda. He proved it works but it's still a cheap steak, even so who can afford steak now ? Stir fly is great but so are frittas so I wannna know how it's done properly and how big a piece of meat is too thick to work ? So, Bixe, thank you in advance "I wannna know" is the whole point, it took talking to a Chinese cook to get to it, but I am sitting at my computer right now ! : )
@VocaloidMadness
@VocaloidMadness 2 года назад
absolutely
@TiannaXander
@TiannaXander 2 года назад
I have done this and it works. I have noticed NO off flavor and the beef is tender. I learned the trick from an Asian friend. :-)
@apolloniatyds1402
@apolloniatyds1402 2 года назад
Yes I use vinegar too, 👍
@ejb5034
@ejb5034 2 года назад
Makes perfect sense!
@andrisimmortal1715
@andrisimmortal1715 2 года назад
Still waiting for that A5 Wagyu eye round. The cheapest cut of the most expensive meat in the world.
@mr.mpampe5902
@mr.mpampe5902 2 года назад
It probably would taste like the best tasting prime steak
@rjechols2059
@rjechols2059 2 года назад
I've tasted some and it is excellent. They were giving out free samples at the farmers market and long story short, the ground wagyu I bought made some amazing burgers 😂
@markiangooley
@markiangooley 2 года назад
@@rjechols2059 so that’s one of the cuts they use for Wagyu hamburgers! I might have guessed.
@tobiassiagian2562
@tobiassiagian2562 2 года назад
@@markiangooley that made so much sense, the tough cuts usually have better flavour and ground beef is usually tender, its the perfect combination
@tickytickyboom4153
@tickytickyboom4153 2 года назад
Think you missed it lol, tough cuts + fat trimming usually make 🍔
@debodeeful
@debodeeful Год назад
You are very helpful, and the banter with your taste tester/s warms the heart!
@lloydpasion4435
@lloydpasion4435 Год назад
Hey @gugaFoods. Love your videos! Just wanted to add a quick tip... To get rid of the off taste, you have to neutralize the baking soda with vinegar and them wash it. That will get rid of the weird flavor!! Hope this helps!
@gng4734
@gng4734 6 месяцев назад
Yes. I did the same thing after using the baking soda for tenderizing. Add a table spoon of vinegar to the steak, mix it thoroughly with the steak and then clean it with running water. That would wash away the weird taste.
@mikkosantiago20
@mikkosantiago20 6 месяцев назад
after that then?@@gng4734
@mikkosantiago20
@mikkosantiago20 6 месяцев назад
what happens after washing it? do you dry brine it or season it again?@@gng4734
@John-yb3si
@John-yb3si 4 месяца назад
I did the baking soda thing once, and it worked in regard to tenderizing the meat. I didn't know the baking soda would be such an aftertaste. I actually had fresher breath after eating the meat than I had before eating. :)
@KvltKommando
@KvltKommando 4 месяца назад
@@gng4734 Explain to me, do you add vinegar to baking soda before it goes on? Do you use vinegar to wash the baking soda off?
@Crowbars2
@Crowbars2 2 года назад
Hey Guga, an idea for baking soda steaks might be to use a fatty and acidic sauce after they've been cooked. The acid, especially citric acid, will react with the baking soda to produce sodium citrate which is an emulsifier, it's what they use in processed American cheese to make it melt so good, it also makes water and fat mix together really well. Using more fat in the pan sauce can also offset the lack of intermuscular fat in the eye of round steak. Sodium citrate itself just tastes a little salty and sour. You might need to account for that when cooking. Another cool thing about baking soda is that it makes the Maillard reaction occur at a lower temperature and more efficiently so you get more delicious browned flavour at the same temperature with lower cooking times! If you use a lot it would be a good idea to neutralize it with acid _afterwards_ , since it's the alkalinity of the sodium bicarbonate that catalyzes the reaction, so you don't get that bitter salty flavour from the baking soda, you'll just end up with a slightly salty sour flavour.
@raidenkeify
@raidenkeify 2 года назад
Perfect comment
@alyaaliski8678
@alyaaliski8678 2 года назад
This man science
@jackjamieson1120
@jackjamieson1120 2 года назад
Such a great intelligent comment my guy what do you suggest in real terms for fancy dining. A vinegar/ balsamic kind of sauce ? Any suggestions/ examples please
@telamenais4409
@telamenais4409 2 года назад
Well I’d say either treat it with some lemon or lime juice right before cooking maybe add it in the sear process
@Crowbars2
@Crowbars2 2 года назад
@@orionx79 What? Baking soda is alkaline. And nothing you're saying makes much sense. _Baking soda neutralizes the acid not the other way around._ How exactly can an acid react with sodium bicarbonate, but sodium bicarbonate not react with an acid? That makes no sense.
@RX-500
@RX-500 2 года назад
What if you use honey for tenderizing? Honey has protease enzymes too that can tenderize meat like pinapple
@misanchez305
@misanchez305 2 года назад
He has done it with honey in one of his tenderizing experiments (#2 I believe).
@arihira47
@arihira47 2 года назад
Foodwars did teach us alot huh
@owenpanici9377
@owenpanici9377 2 года назад
@@arihira47 Ikr! Food wars was well worth the watch
@Koala5226
@Koala5226 2 года назад
I used honey on a skirt steak and it was fantastic
@randomthing972
@randomthing972 2 года назад
Hmm I know it from shokugeki no souma.. / anime food wars 🙃
@donnakrauss3587
@donnakrauss3587 Год назад
Hey Guys With my experience using Bi-carb soda in tendering steak I don't use it directly onto the meat, I add a 1/5 teaspoon to your favorite marinate and let it marinate for at least 1 to 2 hours, judging on the thickness of your cuts, so the bi-carb soda has a chance to break down the fibres and sinu and when you cook the steaks there will be no after soda taste. I hope this helps. as I use this method all the time. Good luck Donna From Australia
@GeorgeMorgan6600
@GeorgeMorgan6600 8 месяцев назад
@Hello there, how are you doing this blessed day?
@zacharysherry2910
@zacharysherry2910 7 месяцев назад
Good tip. Pre-mixing dry ingredients is like a superpower in cooking
@todo9633
@todo9633 5 месяцев назад
Even better, soak the meat in some water with baking soda in it, then wash it off and rinse in some water mixed with vinegar to neutralize the baking soda even further, was off the vinegar, then marinate it afterwards even more in a sauce.
@stankenosky-jg7yn
@stankenosky-jg7yn 5 месяцев назад
Another good tip. Thanks.
@kkp4297
@kkp4297 3 месяца назад
@@todo9633 this is the proper method everyone. baking soda water. But not too much baking soda to make the meat taste bitter. Soak overnight. Marinate next day.
@dfpytwa
@dfpytwa Год назад
When camping I've cooked thin cut eye round and tough flank steak directly on hardwood coals and they come out good. If they are about 3/8ths of an inch thick I just cook them about a minute and a half on each side right on the coals then quickly stack them on foil without removing the ash, wrap them up in the foil then wrap them in a towel or something equivalent and let them carry over cook for another 10 minutes. I think it is the potassium hydroxide in the ash that breaks down the tough connective tissue, the potassium hydroxide breaks down into potassium glutamate which doesn't have any taste and is good for you. Maybe try marinating in some highly diluted potassium hydroxide lye or just the cooking on hardwood coals trick which is most likely the safer route and see what you think.
@horrido666
@horrido666 Год назад
If you are tailgating, bring a pan.
@gordonmurray3153
@gordonmurray3153 Год назад
If you want a tender steak: Once the properly hung and aged meat is cooked to your taste, remove it from the heat, set aside for 5 to 10minutes, for food chemistry to break down the muscle fibres. 1minute per 100g of meat. Bring your steak back under the grill, just long enough to flash it up to serving temperature, before plating up. A tip given to me by Willie McMurray, exec chef at Anton Mossiman's Belfry Dining Club in Belgravia, London. Willie and Anton, two of three chefs in the mid 1990s who cooked banquets for HM Queen Elizabeth.
@seronymus
@seronymus Год назад
Thank you for this, cheers, wow a royal chef tip must mean business
@gordonmurray3153
@gordonmurray3153 Год назад
@@seronymus Willie cooked me a steak in the Bellfry, that I swear I've never tasted a cut of meat to compare with it anywhere, before or since. When I asked how he achieved such an amazing flavour, he was happy to explain it to me. Season well, and oil your steak well before taking it to the pan. Sear well on both sides at high temperature, reduce the temperature and cook to personal taste, time depending on the cut and thickness of your steak, medium rare being his advice. Then the bit about resting. Naturally I went home, made my attempt, but it just tasted like a juicy tender steak. Great, but no prizes. In hindsight I may not have given the seasoning enough time to be absorbed into the fresh meat before cooking it I'm guessing that those timings are down to experience.. What he did say was that if I'd seen the cut of meat he used, I'd probably have chucked it out. Properly hung and aged meat, longer than my 30 days apparently,, does not look appetising before you cook it.
@lancesudberry209
@lancesudberry209 Год назад
If he was a great one he was a poor one growing up I bet give them elites time this meat will be black labeled prices like chicken wings and smoked hog necks 😂😂
@lancesudberry209
@lancesudberry209 Год назад
@@gordonmurray3153 lol hung and aged you of united kingdom.I'm a rib eye only fan and the big one and the most fattest marbled ones too little oil on med hi heat on electric stove to heat my steak pan oil up because I want it to flash and pop grease on my tummy when it's ready 😂 4 m each side done ! By the time my potato is forked and nuked 3-4 m each side I'm getting butter drink knife fork 😂
@lancesudberry209
@lancesudberry209 Год назад
It only gets Tony's creole seasoning on one half the other gets onion powder sometime garlic 😅
@Shootles
@Shootles 2 года назад
Suggestion: A burger patty experiment where you try using unusual roast/steak cuts minced at 80/20 (eye round, etc.)
@rivitril5440
@rivitril5440 2 года назад
Ground tongue 80/20
@arleneportsmouth1263
@arleneportsmouth1263 Год назад
I love that your professional taste tester gives such a great description so that we can understand exactly what happens with the texture with different treatments. You guys are great I just love listening to you and watching you because you are so detailed. And on a side note, I need to borrow a knife since I only have one I know who to call!😉
@dantoth1386
@dantoth1386 3 месяца назад
I just watched another video on tenderizing steak and he suggested using pineapple. I tried it, marinating it overnight and the result was unreal, super tender, maybe a little too much. But it definitely works. Pineapple juice is now on my shopping list.
@moldypancakes4973
@moldypancakes4973 3 месяца назад
What do you expect? Pineapple is a meat tenderizer. If you break down the ingredients on meat, tenderizer, the source of origins of the ingredients are usually from a pineapple. Many people can’t eat pineapple because it makes their mouth too tender and raw.
@kimhornhem5399
@kimhornhem5399 Месяц назад
this made me crave a pepperoni pizza
@mudpiemudpie785
@mudpiemudpie785 2 года назад
Marinate overnight in plain yogurt. That tenderizes very well. I usually add wine and garlic for additional flavor.
@user-yz5fh1nd2z
@user-yz5fh1nd2z 2 года назад
I am a Chinese. I use eye round or top round to make dishes such as "pepper beef". I usually cut the beef into thin square pieces, then add half teaspoon of baking soda, and other seasonings. I rub the beef pieces thoroughly and keep the beef in the refrigerator for at least 4 hours, before I sear them on the skillet. I never use too much baking soda because baking soda has it own flavor, not necessarily pleasant. In addition, beef will lose much of its flavor. Having that said, indeed you can compromise the flavor for tenderness.
@thomasgarbe8354
@thomasgarbe8354 2 года назад
baking soda is a coal and lime product from the 19th century and is excessively contaminated with toxic nickel. Beware!
@stevenpdxedu
@stevenpdxedu 2 года назад
To the point I never order it. Just stop please. Let people use their teeth, it's what they're for.
@beascene6998
@beascene6998 2 года назад
Some chemist you are. Coal (carbon) and lime (calcium oxide) do not contain nickel... the don’t even have the sodium you need to make baking soda (sodium bicarbonate ). Better read your textbook a little closer next time.
@Aristedes_Mr.Melody_TM
@Aristedes_Mr.Melody_TM 2 года назад
@@beascene6998 what txtbk?
@thomasgarbe8354
@thomasgarbe8354 2 года назад
@@beascene6998 check your chemicals catalogue: how much nickel does their sodium bicarbonate contain?
@anthonyforeman6135
@anthonyforeman6135 Год назад
Whenever I velvet beef with baking soda I rinse it much, much more than you seemed to in this video. I mean going so far as rubbing the meat underwater with my fingers, changing the water 2-3 times. This goes a long way in minimizing the off taste. You can also reduce the off taste by finishing with something acidic to neutralize the bicarb into something without an off taste.
@IuliiaDrabik
@IuliiaDrabik Год назад
Thanks for the great content Guga, you're a great chef, teacher and an entertainer!
@joshhigdon4951
@joshhigdon4951 2 года назад
Baking soda on ground beef is amazing! Just a little sprinkle ahead of time and you get perfectly little browned bits.
@arcanum3882
@arcanum3882 2 года назад
Does it mess up the flavor? How can this be applied to burgers?
@dra6o0n
@dra6o0n 2 года назад
@@arcanum3882 You may want to only coat the outside of meats and use them right away, as you aren't tenderizing but trying to brown it.
@dannyboy1200
@dannyboy1200 2 года назад
Angel has developed a 6th sense for when to show up for the tasty experiments and not for the "fun" ones
@druid139
@druid139 2 года назад
Wagyudar!
@Draaza
@Draaza 2 года назад
I think he's just not invited for the "fun" ones. Maybe it's spoiling him, or maybe it's because his reactions are less insightful, I think only they know the answer to that
@druid139
@druid139 2 года назад
@@Draaza Or, Angel is being groom fed, like a Wagyu cow! The last show is Angel steaks, in various ways. Have more fine Japanese beer Angel! Your massage starts with a nice salt rub and a professional spa massage. 'S gonna be great. Ok, let's get started. We want a nice marbling!
@incubus_the_man
@incubus_the_man 2 года назад
either that or he was busy applying Keeps to protect his hair, just sayin.
@echospaw899
@echospaw899 20 дней назад
I enjoy sprinkling a little baking soda on my meat, too. Don't season with salt until you're ready for the meat to be salivated. Very tasty.
@mr_tete
@mr_tete 7 месяцев назад
Soda has a strong taste. We use it a lot in our cooking, especially broths. But we only ever use a little, like a pinch of it in like 2-3 litres of water. I don't know how it exactly works. But it brings out the flavor a food when using it. Boil some green veg and add like a pinch of soda, it'll immediately change color. If you add too much though, you'll drown out the flavor with the taste of soda.
@coffeeabernethy2823
@coffeeabernethy2823 2 года назад
The funny taste may be because we left out an acid; in broccoli beef, there's always an acid (vinegar or something) in the sauce. The acid chemically reacts with the alkaline baking soda, neutralizing the alkaline-soapy taste.
@yvetteblalock
@yvetteblalock 2 года назад
That makes sense. I hope he tries your suggestion and lets us see it
@milesprower6641
@milesprower6641 2 года назад
Chemistry to the rescue owo
@welshboo1
@welshboo1 2 года назад
Could add a dash of cream of tartare. It's acidic.
@jamesdagmond
@jamesdagmond 2 года назад
It's because you're supposed to rinse the baking soda off. He just sprinkled in on like it's a freaking seasoning. When they use it in Chinese restaurants they rinse it off before going on to the cooking part.
@ericksantiago9130
@ericksantiago9130 2 года назад
@@jamesdagmond He literally has a whole montage of him washing off the baking soda before cooking the steaks at 4:36
@eladron3590
@eladron3590 2 года назад
"If I had to give a scale from 1 to 10, control would be 0"
@harshachoudhary7847
@harshachoudhary7847 2 года назад
Typical Thug Guga
@heledraku
@heledraku 2 года назад
baking soda i got baking soda
@frednutz1604
@frednutz1604 2 года назад
Totally agree. To be the "control" steak it MUST be treated the same way as all the other steaks. So if the other steaks only go into the fridge for 4hrs then the control must only go in for 4hrs. Not to mention he salted the control steak. The control steak is the benchmark so you do NOTHING to it. All the other steaks become the experiment.
@simonmontag
@simonmontag 2 года назад
@@frednutz1604 Control is treated as you normally do, not "nothing". Same as drug experiments, you go about your day as if you didn't get the drug, possibly exposing yourself to contagions, you don't just stay at home and do nothing.
@alycewich4472
@alycewich4472 Месяц назад
🤣😂🤣Decades ago I grew up eating those tough steaks. They were a treat at my house. Most of the time it was "start with a pound of the cheapest hamburger you could find" and adding a starch of some kind to make a casserole to feed the 6 of us. As far as I'm concerned the control wins without even tasting it...
@TheSwede04
@TheSwede04 Месяц назад
Thank you for exploring these options. Good Man. Great Content!!
@friedrichschwarz1547
@friedrichschwarz1547 Год назад
I'm wondering if tenderizing in two stages (baking soda first, then with something sour to neutralize the pH shift from the soda) would result in a tender and less changed taste.
@michaels4255
@michaels4255 2 года назад
That is the secret to being a great cook: wait until your guests are starving. They will love your food!
@ProcessedDigitally
@ProcessedDigitally 2 года назад
lol
@jamesroberton3705
@jamesroberton3705 2 года назад
Hunger is usually the best seasoning.
@nathankrowitz3884
@nathankrowitz3884 2 года назад
The best competitive edge is a hungry crowd
@starrlite876
@starrlite876 2 года назад
😹😹
@jaex9617
@jaex9617 2 года назад
Word.
@armchairtin-kicker503
@armchairtin-kicker503 2 года назад
Since vinegar also works as a tenderize, it might be helpful to dip the steaks in a light vinegar wash after tenderizing with baking soda, neutralize the soda's alkaline property with the acidic property of vinegar.
@AFishBicycle
@AFishBicycle 2 года назад
That makes sense
@memyselfandi7782
@memyselfandi7782 2 года назад
Good advice.
@thekrabbypattyformula8376
@thekrabbypattyformula8376 2 года назад
Carbonated steaks?
@thekrabbypattyformula8376
@thekrabbypattyformula8376 2 года назад
Also, there would be sodium acetate salt left over. Not sure what that tastes like
@thekrabbypattyformula8376
@thekrabbypattyformula8376 2 года назад
Looked it up, and I was right about the precipitate being sodium acetate. Apparently it's commonly used as a flavoring agent in salt and vinegar potato chips, so if that's what you're going for, go for it
@tobarstep
@tobarstep Год назад
They also do a very heavy rinse in the restaurants. In fact, they practically wring out the meat after. But typically you use baking soda on a nice cut right before browning (not let it soak in) to get a better maillard reaction and more browning.
@MrLanternland
@MrLanternland Год назад
"typically you use baking soda on a nice cut right before browning" ...And then don't rinse it off?
@GoHARD99
@GoHARD99 Год назад
With the Chinese food restaurant it's also mixed with a lot more other things like vegetables so you're not going to taste it like you would on a plan steak
@manbeau2379
@manbeau2379 Год назад
Why would you use baking soda on a NICE CUT..????
@nikkisdad6705
@nikkisdad6705 9 месяцев назад
@@manbeau2379 To make it even MORE tender.
@Josh.Proctor
@Josh.Proctor Месяц назад
When I first learned about backing soda tenderization, I used it and could taste the "off" flavor. So, then when I continued to use it, I would wash my meat after tenderizing, then marinade, brine or dry rub it. Washing the meat after baking soda tenderizing makes it so much better.
@monkeybait
@monkeybait 2 года назад
the alternative way Chinese restaurants tenderize beef and chicken is by velveting. Instead of using baking soda its a blend of corn starch and rice vinegar. The vinegar breaks down the protein bonds to tenderize and the corn starch gives a smooth mouth feel and thickens any sauce the meat gets added to.
@aliciajay2562
@aliciajay2562 2 года назад
Thank you
@jameslai8475
@jameslai8475 2 года назад
This man will never give up on perfecting the eye round
@dra6o0n
@dra6o0n 2 года назад
You can only do so much with the quality of the meat harvested. So what's next? Breed your own cow.
@jameslai8475
@jameslai8475 2 года назад
Wow 50 likes
@swaggerinthehouse5394
@swaggerinthehouse5394 2 года назад
Imagine this comment gets 1k likes
@fehmeh6292
@fehmeh6292 2 года назад
He could save a lot of time buy just asking a proper chef.
@cheesewizvevo
@cheesewizvevo 2 года назад
@@fehmeh6292 a chef would just say dont use it as a steak
@lorenrobertson8039
@lorenrobertson8039 Год назад
Very interesting. TY! We pan sear and fry our steaks in cast iron pans. We like it that way, and I do not care for propane grills, but love charcoal grilled everything! Sorry to hear that the baking soda gave the steak a bad flavor. I would do this with the tough steaks that we often get...Usually we do slice them into thin strips and make things like beef stroganoff. Had it last night as a matter of fact! Found an easy way to make it with beefy mushroom soup left condensed with added mushrooms and of course sour cream at the end. Sour cream also works as an acid to tenderize the meat. I want a good recipe for sauerbraten!
@Aldo923
@Aldo923 Год назад
to neutralize baking soda, tenderize and improve flavor; rinse and apply acetic acid (or powdered vinegar) that will react producing sodium acetate which tastes great
@lacudafrost
@lacudafrost 2 года назад
You can cut eye of round into with-the-grain strips, about the size of dominoes, marinate them a day or so, and cook them up medium rare, they're delicious little finger steaks for parties. Upvote if you wanna see guga try his own take on this!
@dra6o0n
@dra6o0n 2 года назад
It takes less effort to tenderize thin cuts and easy to coat in a stir fry seasoning to hide the off taste, but otherwise you can simply salt your thin slices or brine it.
@lacudafrost
@lacudafrost 2 года назад
@@dra6o0n yup, but I just mean that it's a really good use of eye of round, especially for lower income households, which Guga could make a few videos for :)
@GenericHandle01
@GenericHandle01 2 года назад
pretty sure he looks in the refrigerator regularly, he mentioned seeing something in there in a couple of other videos
@archiewells8553
@archiewells8553 2 года назад
Would a liquid brine of baking soda, salt and pepper corns make a difference?
@dra6o0n
@dra6o0n 2 года назад
@@archiewells8553 it would be too effective and it would affect the flavor too strongly. might as well create a brine of just salt water and other flavoring if not papaya. for eye round steaks it's best if you make small thinner cuts and brine them because they have so much meat fiber and muscle that the brine will get trapped in between them really easily. and perhaps after you brine little thin slices of them you put them back together and cook it as a whole steak stacked on top of one another? or in another way turn and eye round steak into a stuffed steak.
@tobykassulke2385
@tobykassulke2385 2 года назад
Guga should combine every single steak experiment into one steak just for the heck of it.
@Diddlebop49
@Diddlebop49 2 года назад
Angels intestines would probably rupture.
@Patrick_Gray
@Patrick_Gray 3 месяца назад
Thanks for the video. * Sometimes we get hung up on the best when great or even good is enough! * I just checked the weekly sales flier at Redner's, my local grocery store. They had New York strip Steaks on sale for $7.99 per pound, a reasonable price. * But, my favorite food is not a steak, it is a hamburger, or a cheeseburger. I like it on a toasted bun with dill pickles, sweet onions and ketchup. I don't want anything else on my burger, but do like a salid on the side along with a cold beer.
@berndhase4399
@berndhase4399 Год назад
What if you left the control steaks marinating longer? Also I once was gifted some very tough deer steaks. I fried up one without marinating and it was a really tough chew. Then I marinated overnight in beer. What a huge difference!. The steak literally came apart in my mouth and was an amazing culinary pleasure. Anyone else with similar experience?
@Techknowverse
@Techknowverse Год назад
beer works great on fish, and removes the smell.
@donmcintyre5837
@donmcintyre5837 Год назад
What kind of beer
@berndhase4399
@berndhase4399 Год назад
@@donmcintyre5837 It was a long time ago, probably 30 years or more. Pretty sure it was Budweiser or Kokanee as they were my favourite.
@francisbeaudry8598
@francisbeaudry8598 8 месяцев назад
@@berndhase4399 but please no more bud light 😁
@maakeklein4073
@maakeklein4073 7 месяцев назад
British ale would probably work well.
@50shekels
@50shekels 2 года назад
With all those great steaks in him Guga has now become the most expensive steak in the world
@thedude6138
@thedude6138 2 года назад
Maybe he will try cooking himself
@bobsiddoway
@bobsiddoway 2 года назад
I bet Guga tastes delicious... 😬
@GatorBaittt
@GatorBaittt 2 года назад
@@bobsiddoway buddy i hate to break it to you but that sounds really gay
@donteven5712
@donteven5712 2 года назад
Great marbling I bet
@Fr00stee
@Fr00stee 2 года назад
next video: "dry aging myself experiment!"
@TheRusty
@TheRusty 2 года назад
There's two important factors here making the difference. First, the Chinese restaurants use baking soda as one of several tenderizers that go into a given meat dish; sugar, ginger, and alcohol (liao jiu aka shaoxing cooking wine, I hear) are also common components, and egg whites are used in some dishes as well. Also Chinese cooking cuts the beef into slivers, strips, or sheets before the marinade, which enables more penetration with less marinade. Both of these techniques get the chemical action of the baking soda, while mitigating the flavor of the stuff. Using just baking soda on a whole intact steak is going to give you a piece of meat that tastes like a bar of Irish spring soap.
@drothberg3
@drothberg3 2 года назад
Exactly what I was thinking.
@anncolvin4070
@anncolvin4070 2 года назад
Funny. I will remember this now.
@staciemarie5859
@staciemarie5859 2 года назад
Interesting because when you mix wine with baking soda you get the same reaction as you do with vinegar. I was just saying maybe a quick vinegar rinse before rinsing in water might neutralize that flavor and then read this. Bingo! Thank you for sharing your thoughts!
@ellisbradley3141
@ellisbradley3141 2 года назад
This guy is a hack and needs to study science and stop throwing out false ideas of what he believes other do with their meat marinades.
@staciemarie5859
@staciemarie5859 2 года назад
@@ellisbradley3141Oh come on now, perhaps you need to loosen up and relax, its just meat marinade! If you can't experiment and play with your meat without having a little fun there's a much bigger issue! No need for science just more meat and more interesting ideas 😉
@dsawyer8
@dsawyer8 Год назад
Use table spoon of lemon juice per pound. Add 1/4 teaspoon of pink hemolian per pound and 1/4 teaspoon of pepper per pound. Let sit for 5 hours in the fridge. Rinse well , add your spices. Cook high heat / flame. Slice thin and let rest 20 minutes or until temperature is comfortable to the pallet and serve. Let me know how that goes.
@marvissetiawan847
@marvissetiawan847 Год назад
Slice then rest?? Wow u just wasted those juiciness..
@Murmurrr
@Murmurrr Год назад
Ahh that’s makes sense. The acid neutralizes the baking soda
@spaceinvader384
@spaceinvader384 Год назад
The acid-base neutralizing....that's exactly how they do it in Chinese restaurants. They tenderize it first then add flavor (using specific sauces) when toss frying.
@aeneas-sails
@aeneas-sails Месяц назад
I'm not a cooking channel guy, but your format and presentation is outstanding, and you usually leave me with plans to try your experiments at home.//edit: After thinking about it, I find I'm never, ever left with the feeling that you've wasted my time with flavorless filler. It's all wholesome.
@jampskan5690
@jampskan5690 2 года назад
Whatever camera you are using, this is fantastic! This is the first vid of Guga Foods that I have seen. Quick enough, and to the point, all while keeping me entertained! Whoever is editing this, praise to you (or, all of you!). I just bought 1/4 beef from a local rancher/farmer, and am now dubbing this summer, the year of grilling. (if you have the option to buy local, do so, typically you'll have many options, ask your friends about buying beef locally to see if they do, go to farmers markets in your city/town! Support local! Eat Fresh! Know where your food comes from and how to prepare it, and be thankful if you can!
@tconsing
@tconsing 2 года назад
Good video! I always feel that videos that attempt to improve humble cuts is a lot more helpful than ones that work on already-great (but pricey) cuts! We need ways of upgrading our everyday meals! Thank you, Guga!
@-.Steven
@-.Steven 4 дня назад
Thanks for taking one for the team!
@johnmccallum9106
@johnmccallum9106 6 месяцев назад
Soaking ing apple cider vinigar in the fridge in a pyrex dish then baking it as is at 230c till it is as cooked as you like seems to work well for even very tough cuts.
@Iggy89
@Iggy89 2 года назад
My wife is Chinese, she uses potato starch on sliced meat. it makes it super tender. No weird taste but the mouthfeel is different. Maybe you should try that some time. I love these videos, good to learn from. 👏🍖
@JessicaPradoHanson
@JessicaPradoHanson Год назад
Thanks! That probably tastes way better too!
@stylee920
@stylee920 Год назад
Yes, I cooked Chinese food in restaurants and the soda doesn’t work the way they did it. We used flank steak sliced at a angle. The soda is added with a bit of water to the sliced beef and after mixing you take handfuls and throw them at the side of the mixing bowl which tenderizes it. The water is absorbed into the meat slices. Then use corn starch or potato starch and then add oil to separate everything. The beef has a slippery mouth feel and is very tender. Poaching it in excess hot oil is better than pan frying it. Without the technique the ingredients don’t work the same.
@anabaird3835
@anabaird3835 Год назад
I'll try that. Tho Im 55yo, I'd never heard of potato starch til yest when I watch a french fry vid. Guy says coating fries w/ potato starch makes em more crispy. So...interesting that it makes meat more TENDER. I'll have to make steak & fries for dinner this wk sometime & check it out. Thanks 🤗
@xjesusxchristx
@xjesusxchristx 2 года назад
Someone else could make identical videos, and they wouldn't be as good. 75% of what makes Guga videos so enjoyable, is his personality. You rock Guga!
@RexGalilae
@RexGalilae 2 года назад
His personality is "nice and tender"
@-8_8-
@-8_8- 2 года назад
I hear ya. But I'm a big fan of the camera work.
@LollieVox
@LollieVox 2 года назад
Good point÷ a lot of these video makers don't really care about the subject they are reporting on, they just want viewers.
@LollieVox
@LollieVox 2 года назад
@@RexGalilae 😃
@gillbates999
@gillbates999 Месяц назад
The enzymes in papaya or pineapple are great for tenderizing meat. You can get papain powder straight or as a mix with salt - the pure stuff is much better, of course.
@splash4891
@splash4891 3 месяца назад
this may not work on well steak but it works on beans, if you soak beans in water w/B.Soda,then drain/rinse, that will ensure they cook up nice and tender (esepc if you use old dry beans that have sat for years)
@afroninja234ya
@afroninja234ya 2 года назад
I'm fasting right now, the last couple hours all I've been doing is watching food videos and crying
@Psy-Krow
@Psy-Krow 2 года назад
so i'm not the only one who can't help it? i always find the best food videos while fasting.
@afroninja234ya
@afroninja234ya 2 года назад
@Luther Blissett tell that to my salivating tongue
@AncientFlight1
@AncientFlight1 2 года назад
Use rice-wine vinegar and crushed garlic as a tenderizer. Works great on any cut of beef, lamb, pork, goat, and bison meat.
@TheBSM100
@TheBSM100 6 дней назад
How much of each and for how long? Thanks……
@GargamelSS
@GargamelSS Год назад
i wonder if they do it more for preservation and maybe soak it out when ready to use then lather it in a sauce to cover it up ... just a thought love the show and it always makes me hungry and food curious and thats a fun combo. thanks
@gypsyjengypsydogs9320
@gypsyjengypsydogs9320 11 месяцев назад
I always do a very HEAVY dry brine, covering every inch of the meat with a thick layer of table salt and baking soda. I rinse the meat and pat dry before cooking.
@jorgegranada4964
@jorgegranada4964 2 года назад
The round beef in argentina is called "peceto" and its one of the most expensive ones. We use it to cook "milanesas" and "vittel toné." Both very tender and tasty.
@chefjeffburns7250
@chefjeffburns7250 2 года назад
You guys know that Chinese cooks slice first, add baking soda and rinse thoroughly after twenty minutes, not four hours. I've done it and it's excellent. No nasty flavor, just deliciousness.
@yorme737
@yorme737 2 года назад
Thanks for sharing it, I've got to try to rinse soda next time for beef broccoli.
@LG-xs7ud
@LG-xs7ud 2 года назад
That makes more sense because it seems to penetrate the steak pretty fast..I've experimented with baking soda before in lots of things and a tiny bit goes a long way
@MariaLopez-hc2nm
@MariaLopez-hc2nm 2 года назад
@@LG-xs7ud really? Where else please?😊
@WhirledPeasFursure
@WhirledPeasFursure 2 года назад
not sure if you noticed but this guy is in love with himself,, researching isn't something ego pricks do....
@hirolla74
@hirolla74 2 года назад
yeah I've done BS with steaks and left it without rinsing. Gives a metallic taste afterwards. next time I'll rinse it off. thanks
@MrJsanoja
@MrJsanoja 16 дней назад
As a chef in Chinese cuisine when I used baking soda it was in a liquid pre marinade to tenderize then marinated for flavor again before cooking .
@grzmil1
@grzmil1 Год назад
Hi Guga, It's a bit late but maybe it is time for follow up. Have you thought about dipping it in Vinegar afterwards to possibly remove any baking soda residue? Maybe it would reduce the flavor of baking soda ?
@splashor6361
@splashor6361 2 года назад
3:00 I like how he's going nice and slow, getting a good even coating and then just says screw it and goes ham.
@schloany4479
@schloany4479 2 года назад
I wanna say its sped up but I know I am gonna get wooshed
@austintillman8297
@austintillman8297 2 года назад
@@schloany4479 sure looks sped up to me too
@splashor6361
@splashor6361 2 года назад
Usually when there's a sped up part in a Guga video, there's a little bar that shows up that says it's sped up.
@devong1838
@devong1838 2 года назад
@@splashor6361 it's definitely sped up
@stupidslave
@stupidslave 2 года назад
Gigachad music
@CordCuttersLI
@CordCuttersLI 2 года назад
OMG, I stumbled across this video somehow, but glad I did. I was glued to the screen from start to finish. You are a very funny man, and you learn something, too!
@calgram
@calgram 6 дней назад
In other cooking videos I've seen, the cook always rinses the meat well after the baking soda has been rubbed into the meat and set for about 15 minutes. Only after meat is washed off, then patted dry is it seasoned and cooked.
@benking7586
@benking7586 2 года назад
The Chinese blanch it first, and by putting the cut beef in the boiling water, it takes away the baking powder taste, and then they put in the wok and they add their veg and sauce . God bless everyone 🙏
@sageparsely2365
@sageparsely2365 2 года назад
That's one method. But they all have their own preference. One is rinsing it off.
@wc3617
@wc3617 2 года назад
Thanks for that info. It will be important to know if I want to try it myself. Get tender meat without the nasty taste of baking soda.
@sageparsely2365
@sageparsely2365 2 года назад
@@wc3617 you can mix it in with flour, like a 1/4 tsp without rinsing . It really makes a big difference
@zoiefinnian3540
@zoiefinnian3540 2 года назад
Is the baking soda what makes meat in Chinese dishes strange at times ? - 🐶
@wc3617
@wc3617 2 года назад
@@zoiefinnian3540 it would appear so. They usually use low quality/cost meats and use the baking soda method to help tenderize the meat. Thus the weird taste. Personally, I never really paid much attention to it until now and you're right the meat does taste funky. The soy sauce can't mask everything.
@docfischer7291
@docfischer7291 2 года назад
It’s been done overseas for hundreds of years , it’s called “ velveting “, also works for chicken .
@InventPeace1
@InventPeace1 Год назад
slow cook in salt water w garlic salt as well for 4 hours.... then just char it... FANTASTIC !
@bssmith3333
@bssmith3333 3 месяца назад
My suggestion for tenderness for these types of meat cuts is lemon juice, along with the dry brine process. The citric acid will break down the fibers, and not really pass much flavor, other than a hint of citrus, which pairs really well with beef.
@bironcaldwell3923
@bironcaldwell3923 2 года назад
Thanks to all your experiments, there are a thousand RU-vid steak chefs now. All using Guga methods. 👍🏽
@powerofknowledge7771
@powerofknowledge7771 2 года назад
Thank you for the truth without sugar coating! Love that you're honest and not hyping up some gimmick.
@masimaninlv
@masimaninlv Месяц назад
I use Eye round for beef jerky... freeze it.. then slice it up into 3/8" thick pieces then marinate for 5 days then dehydrate for 10 hrs.
@steveshermer318
@steveshermer318 9 месяцев назад
Guga, in the chinese restaurants, they do use baking soda to tenderize the meats. Note meats. Often just egg white and baking soda. Sometimes corn flower added. And the meat is always tender. So experiment with both ideas using baking soda on dry age? I never taste what you described in this video with Chinese food whether I cook it myself or order it in. I am thinking the egg white binds and holds the baking soda, allowing it to work without the flavour you described. Surely you need to know? Test it on dry age. 😮 Awesome channel dude.
@KPeteE
@KPeteE 2 года назад
When using baking soda on steak, you only leave the baking soda on for 15- 20 minutes at most. Then rinse it off well. This prevents the "weird" taste he is referring to.
@trevormarcray
@trevormarcray 2 года назад
Ah, ok. I'm tempted to try based on a 15 minute paste
@deadmanswife3625
@deadmanswife3625 2 года назад
One time somebody told me to add baking soda to the water when I soak my beans. I didn't know I was supposed to drain the water before I cook them. Man those beans tasted foul. Lol.🤣🤣🤣
@KPeteE
@KPeteE 2 года назад
@@deadmanswife3625 lmbao that's how I learned not to leave it on the meat too long lol
@Beyondme7700
@Beyondme7700 2 года назад
U wash your meat with baking soda not soak it in to marinate...it drains excess blood from all thr meats...luv washing chicken with it.
@JoeZyzyx
@JoeZyzyx 2 года назад
@@deadmanswife3625 Yes, rinse and drain, but the baking soda opens up the skin on the dried beans, allowing them to absorb water more quickly, but always add a bit of vinegar when cooking to neutralize any baking soda taste.
@charlescopeland68
@charlescopeland68 2 года назад
Try after 4hrs of baking soda soaking , soaking the meat in a beef broth- garlic mix 4 hrs, then cook
@wraith0018
@wraith0018 Год назад
It use to be on the Box. 1/4 teaspoon of baking soda in 6-8 ounces of water, stir till completely dissolved. ( do not ingest powder!!) Drink for indigestion, gas, bloating, sour stomach. Works within 15 minutes. Been doing this for years.
@StewieGriffin505
@StewieGriffin505 19 дней назад
I don't use eye of round for anything except jerky. It's a great cut for that.
@toniscarlett7157
@toniscarlett7157 2 года назад
wow! how informative! i just found this channel and i am hooked! you have such a wonderful concept and the presentation/ your great personality are just outstanding man!!!! thank you thank you thank you- i cant wait to binge all the experiments now....
@gbchinchin
@gbchinchin 2 года назад
Guga,as a Chinese I gotta tell you that when the Chinese chef especially Cantonese chef they would wash the beef after soda process for very very very long time. In Cantonese there is a word "啤水" means use the water from the water tap to keep rinsing for as long as they can. How long? One day!!! So the taste would never have the weird flavor of the soda, but~~~~~the flavor of the beef also gone. That's true, super tender.
@firespider7695
@firespider7695 2 года назад
So, then, don't rinse for a whole day? What about that dash of vinegar in the rinse water trick? I'm glad I read this because I have always wondered why some Chinese restaurants have really tender beef and others it is not tender and still others, no flavor at all. Mystery solved! You can't ask the waiter though?
@mikeharris9465
@mikeharris9465 18 дней назад
Fabulous, Guga....just discovered your channel, very informative..and....you make me laugh with your very engaging jollity 😂
@philipferreira1030
@philipferreira1030 Год назад
You should try one with the baking soda and salt, but then marinade it in some type of marinade that has acid in it (like Lime, garlic, salt and pepper). The Baking soda takes all the natural acids out of the steak, which is why it tastes off. If you can re-introduce them after you tenderize your steak, it might add the flavor back). Also the acid should make it even more tender. Vinegar, Lime, any acid... give it a try I'm interested. Great video.
@iracingtf5051
@iracingtf5051 8 месяцев назад
Only do the acid after the baking soda did his job, or you will cancel out the effect of baking soda.
@jimmyconway9619
@jimmyconway9619 2 года назад
I always use baking soda on cheaper cuts of meat. In fact, I load up a freezer bag with the meat and add a lot of baking soda. Then, I let it sit for a minimum of 45 minutes. Afterward, it must be rinsed very well. Then before grilling, I add salt, pepper, and garlic powder. They are phenomenal.
@johnscanlan9335
@johnscanlan9335 2 года назад
Have you ever done this with cuts of London Broil? I love the look and of course the price is great but they're SO tough.
@bobbiejeangarman8476
@bobbiejeangarman8476 2 года назад
I also would love to know about the London Broil plz?
@dodgedabullet670
@dodgedabullet670 2 года назад
🤢
@ozongat581
@ozongat581 2 года назад
This is a very nice experiment, i loved it!!.....another tip perhaps is this one: My brother was a cook for many years and cooked for a nursing home. He had to make the meat soft by marinating that meat by injecting meat with a hypodermic needle with vinegar or (cheap) dry red wine. Then put the meat in the fridge and wait half a day, the meat becomes wonderfully soft and tasty
@alicel3992
@alicel3992 Год назад
That's a good idea.
@Growlerinthebush
@Growlerinthebush 7 месяцев назад
I got the tip for using from RU-vidr 'Andy Cooks' however he used it to tenderise meat for stews and stir-fries but never steaks. I tried this method on Stewing steak to make the filling for Steak and Kidney puddings in a slow cooker, it worked fine because you create a gravy that disguises any flavour and you need very little of it. Thank you for showing this experiment it has shown that it works but with not the best flavour for steaks😉 BTW it also over tenderised the kidney even though it wasn't used on it.
@magpy_
@magpy_ 7 месяцев назад
Most bicarbonate Soda, which I think is called velveting, does it for 15-30 minutes usually, and on much thinner strips of meat too. It would have less chance to absorb the flavour and still tenderise it through it as there is more surface area for the break down that the bicarb soda causes
@mcmash9571
@mcmash9571 2 года назад
First time watching. Love it! You’re info, getting to the point with a dash of humor was great.
@freddylienstein6163
@freddylienstein6163 2 года назад
The cinematography of Guga's videos is nothing short of incredible.
@a.k.4085
@a.k.4085 2 года назад
💯👏
@craig0077
@craig0077 Месяц назад
Baking soda is also great for heartburn. (1/2 tsp in a small glass of water) - mix until dissolved and drink it down. Expect a good belch or burp shortly afterwards, but your heartburn should be gone in no time. It's basically ENO without the fizz.
@mattgotsskill
@mattgotsskill Год назад
in Chinese cooking the baking soda not only makes it tender, it also along with corn starch helps the meat retain its moisture when frying, BUT you would never see a Chinese cook add baking soda to a steak. they would only use the technique for thinly sliced beef for stir frying purposes. Because like you guys pointed out, it will alter the flavor if not paired with lots of seasonings and aromatics like Garlic, green onion, soy sauce, ginger, etc.....
@megajeroen
@megajeroen 2 года назад
My grandma used to cook an Eyeround or Rosbief as we call it in the Netherlands every Sunday when the whole family was together. She bought it as a whole and left it that way. Seasoned it with salt and pepper, nothing more. Grilled it in a cast iron pan, creating a crust on the outside, leaving the inside bloody red or Blue as the French call it. My granddad then sharpened his, in my kids eyes, giant knife. It had gotten a lot smaller over the years. He would slice the eyeround up into thin slices. Served with green beans and cooked potatoes with the eyeround gravy over it is the best and only way to enjoy an eyeround at its fullest. Nowerdays in the Netherlands one can buy luxury sandwiches like pistolettes, the European equivalent of a subway sandwich but more like a baquette. Eaten cold with added salt and pepper it’s still nice but doesn’t stand up to granny’s meal. Our supermarkets are selling eyeround as 1 minute steaks. They are cut up in quarter inch thick steaks, grilled in a screaming hot skillet. You supposed to flip them after 30 seconds and in a minute they are done. What you are left with is a piece of meat that has no crust at all and is done right down to the core. It’s tasty tho and not chewy. But it’s a discreace to the eyeround. Just season it with salt and pepper. Grill it in a cast iron pan until you build up a crust, but the inside is rarely done. Let it rest while you create the gravy in the cast iron pan. The only experiment I would like to do to an eyeround is not season it before grilling, but after slicing it up using Fleur de Sell as salt and the best crushed peppercorns you can find!
@poseidon3201
@poseidon3201 2 года назад
Sometimes Lets go back to the old time way.
@hyoomanmaol
@hyoomanmaol 2 года назад
The thing there is that he cut these into steaks and then sliced them with the grain. It sounds like your grandma and grandpa would cook a whole roast, and then slice it thinly AGAINST the grain. This makes a huge difference, as even a tougher cut like Eye of Round, when sliced thinly agianst the grain, will be tender and pretty easy to eat.
@jamesconway4821
@jamesconway4821 2 года назад
You had me until you mentioned peppercorns maybe it's just me but I can't stand peppercorns my tastebuds simply won't tolerate them. However I noticed you mentioned cast iron skillet a lot and a cast iron skillet is truly one of God's gifts to awesome food. So much of this younger generation has no idea about the advantages of cast iron skillets or even cast iron pots. In my opinion there a hundred times better than Teflon any day.
@dazzling3237
@dazzling3237 2 года назад
1/8" to 1/4" of salt on a roast is the proper way to go. That's literally all the seasoning it needs, then slow cook all day. Americans have such horrible palates they need to put 500 spices on everything.
@jamesconway4821
@jamesconway4821 2 года назад
@@dazzling3237 it sounds delicious usually I just cook with salt and pepper myself but I do have a habit of adding butter. Being raised on Farm. We churn our own butter. So much better than that crap they sell at the grocery store.
@bishop5400
@bishop5400 2 года назад
Yep I agree, as a long haul trucker I used to haul the stuff in super sacks. That baking soda is God's gift it has thousands of uses, used in everything from glue to cooking.
@donaldsavage3699
@donaldsavage3699 Год назад
I enjoyed your video and learned a lot. I would love to know where to purchase that knife used for cutting the steak 👍
@noob19087
@noob19087 22 дня назад
The off taste is probably not so much from the higher pH, but the carbonate ion in the baking soda. One way to fix this could be to use some other base. Maybe a very dilute solution of sodium hydroxide (lye)? That shouldn't have the off taste since it doesn't have the carbonate.
@johnsamms6468
@johnsamms6468 2 года назад
Honestly guys; if you have a tough piece of meat that you need to get tenderized, there is one sure fire method. 50/50 mix of teriyaki sauce and coca cola with other spices that you like, ie ginger, garlic, sesame oil, etc. Marinade over night and the next day, you'll have some serious tender steaks bursting with flavor.
@jerzirhayzza7166
@jerzirhayzza7166 2 года назад
@Susan Millington - Marinating in beer works wonderfully too. We have taken the *toughest* cuts of venison and it cut like butter after a day of marinating in beer. No funky beer taste at ALL, either. So if you do not want to add any other flavors to your steak...beer is a good choice. Cheap beer is fine.
@gordonquigg9389
@gordonquigg9389 2 года назад
Try ground up green papaya, meat, seeds, and juice around the seeds. It's the white sap in the papaya that is an awesome meat tenderizer. Make a mooshy solution and marinate your tough steak in that in a zip lock freezer bag for a day or two in the fridge, then add your normal favorite seasonings or sauces and sear it super hot on one side, then the other. It should be very good.
@regenamann_0005
@regenamann_0005 Год назад
MY Dad hadda DEER-HUNT to help *feed the Family &* my Mom was a really *great COOK*. She would make IT like Veal Parm [w/the Venison] & company from NYC *_CAME UP EVERY WEEKEND_* uninvited but THEY didn’t KNOW what they were eating! Marinating was the *secret!*
@TeaBerry3
@TeaBerry3 Месяц назад
I recently was told to use baking "powder" to tenderize . I didn't know about rinsing it off , I didn't notice any off flavor and it did really tenderize some stuff meat..👍
@jamesreaves5534
@jamesreaves5534 Год назад
I just found a channel in this is a Great Channel I really like it. I Love to cook for people because I love seeing the smiles on the faces of the people I cook for when they eat my food. On Sunday February 5th I cooked an 11 lb Black Angus for bone prime rib on my Weber Master Touch Kettle and it turned out great. This is the first one I have cooked on the Weber. I normally cook them in the oven but the Weber was much better because I used Kamado Joe Lump Charcoal with hickory wood on top that I split myself. My suggestion to you is to rinse everything off thoroughly and then soak them in kosher salt and water overnight. This is what I do to take the strong taste out of a lot of meat. It makes it taste more mild and better. It should pull a lot of that bacon soda flavor out. You could use half baking soda and have apple cider vinegar also in this will probably pull even more of that bacon soda taste out. Personally I would never use baking soda on anything because I can't stand the taste of it. Bacon soda taste like an inner tube that you put inside of a tire. Believe me I know cuz I used to work on bicycles and when you get that powder on your fingers after having replace the inner tube in them hard to get that smell and taste off your hands and when you eat you taste it even if you wash your hands, but especially if you grab a snack at break time when you're working and there's no place to wash your hands. All you can taste this bicycle inner tube!! Keep up this channel it's a great Channel. God Bless You and Your Family!! Jimmy in NC.... PS. A good meal is a poor man's luxury.
@kusnezoff8705
@kusnezoff8705 2 года назад
its been awhile since I watched one of your video's and I just had to watch this one. your cheerfulness and joy your bring to the screen is just so contagious. it was worth the time watching. have a great day and take care.
@RyanRakowski
@RyanRakowski 2 года назад
I wish we could have had Angel's reaction to the weird stuff.
@darkySp
@darkySp Год назад
I'm pretty sure Chinese chefs use this with cuts of meat, as they use in stir fry, rice and noodles. Having it on for so long makes it get absorbed into the meat. With the small cuts, you leave it for 20-30 minutes, rinse it off well, dry and cook. You don't taste the soda at all. The cuts also retain a lot of moisture as they cook, so you get really good browning in a pan.
@geneoleary6809
@geneoleary6809 Год назад
Here's my go to tenderize treatment .. I season the meat and then using 2 forks I fork the steak hundreds of time on both sides. You will be able to cut it with a butter knife it's so tender and you can really cut it with your fork no knife needed.i almost always eat prime meat for my steaks. Occasionally I have choice Angus and I use thr fork tenderize treatment and you could take a tough cheap pice of meat and use the forks on it and turn it into a great piece of meat not matter if it'd New York Loin or tenderloins aka filet mignon. Cheers and try this 👍
@benboyabc
@benboyabc 2 года назад
“So let’s do it” is now my ultimate trigger phrase for happiness
@abdullah_z3870
@abdullah_z3870 2 года назад
Mine is I’m supper pumped for this (the youtuber is quang tran
@garylawton230
@garylawton230 2 года назад
@@abdullah_z3870 those 2 phrases work perfectly well together too! 😜
@draxxsklounst6595
@draxxsklounst6595 2 года назад
I like "hell yeah brother"
@Dennisgoyette
@Dennisgoyette 2 года назад
Watch Coupled Retreat lol then watch Guga.
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