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 RU-vid shorts 'green screen' option. you can see the content thief looking dumb in the top left
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 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.
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.
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
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
❤ 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.
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
Aren't you supposed to rinse the baking soda off the meat/beef? I just saw another video and the cook said she removes the baking soda to avoid the taste of it.
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
