Velveting Meat - How to tenderise any meat the Chinese way - In depth Guide 

If u double the meat, do u have to double up the velvetting measurements too?

@@joibu Hi! No, you wouldn’t need to double the quantities. I would add another tsp if cornflour and another 1/4 tsp of bicarbonate of soda. It’s worth experimenting but just add little by little. The bicarbonate of soda (or baking powder) can leave quite a strong taste. If you think you’ve added too much then rinse the meat under cold water after velveting to remove excess ingredients. A lot of people do that anyway because they are more sensitive to the taste of the bicarbonate of soda. Hope that helps 😊

@Chow With Lau thank u so much. I tried it today and it wasn't bad bad needs more experimenting like u said.

@@joibu Keep going - you’ll definitely get there 😊👍

isn't there a way to mute while people chew? I think this whoever it is! Thank You so much for explaining velveting so well.

Hi Paul, you’re welcome! Glad you found the video useful. Thanks for watching and Happy Christmas! 🎅🏻🎊🎉

You’re very welcome! I’m really happy you enjoyed the video and I appreciate you reaching out. It really means a lot to me 😊

You’re welcome! Glad it’s useful to you 😊

That’s good to know. And thank you! 😊❤️

You’re welcome! Hope you liked it 😊

You’re welcome! 😊

Happy to be of service! 😊

Hi @McRobot! Thanks for that. That’s a great idea and perfect for stir frying too because that would make the stir fry process even quicker! I will give it try 😊

You’re welcome! This is exactly why I created this channel so it’s really good to know my videos help. Keep cooking and enjoy your food 😊👍

You’re welcome! 😊

You’re welcome! I hope you found the video useful 😊

Hi Diane, thank you for subscribing - very much appreciated! I didn’t use egg white in my process but I know a lot of people do. It definitely works but I’ve always used the bicarb/baking powder technique myself 😊

You're welcome! Thanks for watching 🫶

Awwwwww! Happy to be of service 🥰

That sounds like a great tip - thank you 🙏

I've only tried this one time after seeing many techniques. What led me here. I am definitely rinsing the bicarb off. First attempt had horrible after taste I am trying your technique from now on.

That sounds great - I’ve heard of similar techniques but have always been too lazy to follow them. I might try your way in the future. Thanks for sharing 🫶

Thanks buddy! And yes this video seems to attract strange comments and strong opinions. I have no idea why 🤷‍♂

Thank you! ❤️ You can use the exact same technique, just add the velveting ingredients to the meat when you’re marinating it. Hope that helps 😊

Hi Ronnie! Firstly thanks so much for commenting. I’m really happy you like my videos. And yeah I try to provide as much detail in the recipes because I want to make it as easy as possible for everyone to make my dishes. Secondly, don’t use sesame oil to cook in a wok because it burns at quite a low temperature. Use a good quality cooking oil like corn oil or peanut oil (as long as you’re not allergic to peanuts). As you can see I can’t make everyone happy but I try my best 😅 Thank you for your support bro - that really means a lot to me. Let me know how this goes for you and hopefully I’ll hear from you soon 😊

I use corn oil or vegetable usually. Lard is great for flavour but for me it’s less convenient to work with. Hope that answers your question 😊

Thank you for your kind comment! I’m really happy you like the way I make my videos 😊🙏🙏🙏

Rinsing is absolutely fine. I guess I’m too lazy/impatient to drain the meat properly afterwards 😅 And I actually like the taste I guess because I grew up with it. The wok is the best one I have - easy to use and maintain and not too heavy. It cooks beautifully too 😊

Hi Selby, blended sesame oil is fine to use. It just doesn’t have quite the flavour of pure sesame oil. It won’t ruin your dish but it won’t be quite as tasty as the pure oil. Hope that helps 😊

@@ChowWithLau Thank you very much

@@selbybrown8403 You’re welcome😊

Thanks for sharing. I’m at the stage where I like the taste. I try not to use too much baking soda though. Thanks again 👍

Thank you! 🙏

That’s a good idea - I never thought of it like that 👍

Rinsing also reduces the alkalinity of the baking soda. That's the odd little aftertaste that some people detect.

@@bestkitchenreviews6346 Thanks for that👍 I don’t tend to rinse when I use this method as I don’t mind the taste at all, but for people who do it’s good advice.

What a load of rubbish!

I’ve never tried it myself but in theory there’s no reason why it wouldn’t work. If you try it please let me know how it goes 😊

Both methods can be stored overnight in the fridge so very similar there.

I think both methods work. I’ve seen other methods use egg white and cornstarch to tenderise and I can see how vinegar could break down fibres because it’s acidic. My opinion is that the vinegar might also have an impact on the flavour as it’s quite strong, even after rinsing. The biggest difference I think is that the method I use is much quicker. Time saving can be a big factor these days. Hope that helps 😊

Hi! Yes the same mixture should work for chicken. If the bicarb taste is too strong then rinse the chicken before you cook. Hope that helps :)

Hi! Yes I cut out quite a bit of the non-velveted meat frying footage as it’s exactly the same process as the velveted meat frying. Didn’t want to make the video longer than it needed to be. Hope that helps 😊

Niiiiiiice! Tell them it's magic 😉

@@ChowWithLau Chinese secret😜

@@duncanmit5307 Indeed! 😅

Yes, that should work very well 😊

He said it works for beef, chicken or pork, any meat

Thanks you! Your channel looks very cool too :)

That’s a very good point. I would say that there does come a point as the quantities of meat increases where you have to add a little more bicarb, but what point that is and how much more to add comes down to experience and taste. I think I’m going to have to consult the oracle aka my mum 😅 Thanks for contributing, I may make a follow up video in the near future 😊

You’ve read my mind! Video on exactly that coming soon 😊

Thanks for this! Kiwi is indeed a very powerful tenderiser. I tried it against pineapple and the Chinese method on steaks (the video’s on my channel) and it was my favourite because it also left a nice, subtle sweet taste. Although I had a few comments saying that some don’t like the flavour. I want to try papaya next. Thanks for sharing your method 😊👍

Hi! It requires a little care - basically give it a good rinse and lightly oil it all over after every use. The more you use it the more seasoned it will become and the better it will be to cook with. I love this wok 😊

Thanks for the tip. In my experience bicarb (baking powder in the US) is more effective. I don't find the smell or flavour off putting but I understand that some people do. Rinsing is a good option. I tend to marinate the meat with sesame oil, soy sauce and a little sugar aduring this process anyway and that tends to neutralise any after taste. Thanks for your suggestion - always welcome :)

@@ChowWithLauIt is known as baking soda in the USA, baking powder is used in baking & has cream of tartar & cornstarch in it. 😊

@@beverlypeterson291 Thank you 😊

Rightbackatcha! 😊

Thanks Bubba! Glad you liked it. And yeah I’m not a fan of my chewing either! 😂 I’m going to have a play with my microphone. Thanks again 👍

Cool - I’ll give it a try 👍

Rinsing is useful if you really don’t like the aftertaste or you’re using the meat for a more delicately flavoured dish. Most of the time people use way too much baking soda - you really don’t need a lot. And if you’re making a dish with strong flavours like a black bean sauce or saté etc then any aftertaste is going to be drowned out. I don’t feel the need to rinse when I do this but of course it’s always down to the individual. Thanks for your contribution, always welcome 😊👍

No it didn't when I use it with pork has not yet tried with beef

Yes that works, especially if you don’t like the taste of the velveting ingredients 👍

That’s absolutely fine. I know a lot of people do that 👍

Yes, I think you’re right

I’m based in the U.K. and my understanding is that bicarbonate of soda is the same or very similar to baking soda. And in the US is often referred to as baking powder. I believe that for this purpose they are interchangeable. Hope that clears this up for you.

As in the UK, use baking soda, not baking powder, as a substitute for bicarbonate of soda. They're two different products.

@@dougchinn2820 That’s what I’m saying. In the US baking powder is the same as Uk baking soda (so I’m told).

I'm afraid the person was mistaken. They are not the same. There's baking powder, and then there's baking soda. Baking soda is used to tenderize meats, not baking powder. Baking powder is used in bake goods to provide more volume. Check out the video on RU-vid by Made with Lau' on how to make Mongolian Beef. He demonstrates the use of baking soda to tenderize meats. Google also describes the use of baking soda as a tenderizer.

@@dougchinn2820 I just checked. In America baking powder actually contains sodium bicarbonate which is the active ingredient in bicarbonate of soda. I’m not disputing which are the active ingredients, just the different names the products are known by in different countries. It’s definitely confusing.

It’s easily done! But hey, we learn by our mistakes. Keep on working!!! 😊

I find I don’t get a metallic taste. I think when this happens, too much bicarb has been used, you really don’t need a lot. Rinsing isn’t a bad idea though.

I can’t disagree with you here! It’s not intentional but because I use a clip on mic it’s great for speech but seems to really catch all the quiet noises we don’t normally hear. Doing my best to correct. Although some people tell me they like it 😆

Thanks

Ok Mr. Expert, spill the correct way to velvet meat. Right on his channel. That way, everyone gets the benefit of what he's trying to do here. He's trying to help people who can only afford cheap cuts eat more tender meat. And I have seen others use baking soda and a little water to tenderize meat. And his technique of cutting meat is exactly what chefs everywhere do.

Thanks @@dottypitchell208 . And yes I’m open to learning better methods. Stick them in the comments if you have any. If I think they’re good I’d even make a video crediting whoever suggested it. I’ve never set myself out to be an authority on Chinese cooking. Everything I do here is channelled from my family, something I am never shy telling people about. I’m no professional chef - in fact the whole core of this channel is based on the ethos of ‘if I can do it, so can you’. Encouraging everyone and anyone to get cooking and to develop it as a life skill is all I’ve ever wanted to do ❤️

​@itchell208, firstly, I shouldn't be replying to you, after your belittling sarcastic label of "Mr Expert". Secondly, the majority of people that view this video, will not even bother taking any notice of what I am saying; instead, they would go with what is being presented in this video and take it as gospel, even though a lot of the information given is incorrect. I am not going to pick on everything that Michael has said, that is incorrect, because I am not conducting a review on this video. As for the techniques of tenderising meat and velveting, I have been seriously cooking Chinese food, for far longer than Michael has been alive, so I do have a little bit of background knowledge. In order to go through the process properly, it will take too long in this comments section, but I am currently working on a thorough document to publish in my fb group, "Cantonese Food Recipes Of The World". In short, Michael is referring to everything as velveting, which is totally incorrect. When you use baking soda (bi-carbonate of soda), you are not velveting; instead you are tenderising the meat, and also helping to retain its moisture, during stir frying. Using baking soda, is definitely not velveting, regardless of a lot of misleading information about this topic on the internet. Also, "Baking Powder" is not suitable for tenderising meat, because it contains an acid, rendering the baking soda component of "Baking Powder" unavailable. I have used the baking soda technique for over 40 years, to tenderise cheap cuts and tough cuts of meat and to create better meals in terms of texture. In addition, I use this technique on chicken, fish, pork, lamb, beef and mince of any protein; I use it when I make sausages and also in my hamburgers, because I end up with a moist and well bound texture. The process Michael has demonstrated with using baking soda, is incorrect, hence the reason he had difficulty in noticing a vast difference between the two different lots of meat, in terms of tenderness and texture feel. In order to achieve the necessary outcome, you need to use far less baking soda, so as not to alter the flavour of the meat and impart an unsavoury aftertaste to it. You also need to dissolve the baking soda into the correct amount of water, in order for the solution to be evenly absorbed by the meat and for it to tenderise the inside of the slices of meat uniformly. This needs to be done, before you add your marinade ingredients, because the baking soda will adversely react with your marinade ingredients. Also, nothing is achieved by using a large amount of baking soda to tenderise tough meat, when you have to rinse it off 15 minutes later, as many on the internet suggest, because there is no way the inside of your slices of meat will be tender. Besides, rinsing will only remove what is on the surface of the meat and not what has been absorbed inside it, in order to tenderise it all the way through. The other important point is the length of time it takes to properly tenderise the meat. Note, that when using the correct amount of baking soda, there is no need to rinse the meat before cooking, because there is no change in the taste of the meat. Velveting on the other hand, involves the use of starch, (usually corn starch) in order to coat the surface of the meat, so that the sauce adheres to the surface of the meat. Corn starch, does not alter the taste of the meat, as is being suggested. When cooked correctly, this surface coating, creates a sensation in your mouth, that resembles a velvety feel, but starch has no tenderising properties, therefore it does nothing for tough meat, regardless of what many websites and so called experts will tell you. If you use corn starch in your marinade and when you cook your meat, you end up with colour on the surface (caramelisation), you have not achieved the "velveting" texture you were aiming for, therefore you have not velveted the meat. It is very difficult for the inexperienced, to end up with a velvety texture, by stir frying, for a number of reasons, which I will not go into here.

@@ChowWithLauIf Yan can cook, so can you!

East Asian countries historically have the longest average lifespans. East Asian diets traditionally contain more fish and vegetables, less red meat protein and virtually no dairy. Studies show that people from those countries live longer and tend to be shorter in height* This is backed up by many scientific studies - just google them. It’s funny how people who ask me for my research never actually have any scientific studies to back them up. The funniest thing, however, is that this video seems to trigger people who are thrown into a white hot rage at the mere suggestion that eating meat is bad… …when this video is about how to prepare meat and how to make it taste better. And there is literally just one line where I say that eating less meat might be better for you. Thanks for watching, though 👍 *Interesting fact - People from the Netherlands consume the most dairy products per capita and on average are the tallest people in the world. There - you’ve learnt something else today 😊

We have been lied to for decades. Meat is not the enemy. It is sugar and things that turn to sugar….yep…carbohydrates. But nicely done marketing has kept us eating pounds of it. Especially corn syrup. So keep drinking your soft drinks and eating your fries and leave us meat eaters alone.

@@TheGreatConstantini 100% correct in your statement.

You might be right to be fair 😅

Agreed. Although it also depends on how much bicarb/baking soda you put in. After the active ingredients are ‘used up’, the velveting will stop. Eg if you use just a little bit of bicarb and leave it overnight, the tenderising will stop before the duration of the time it is left as the active ingredients are exhausted. It’s a useful thing to know as we can adjust quantities and times to suit different situations. Hope that helps 😊

Hi Thank you for your comment. You are right in that in Asia, beef is not eaten as often as other meats. This is a purely agricultural/economic thing, but thank you for telling me about my own culture. As for the way ‘we’ cook beef being sub-optimal, well a) that’s your opinion & b) millions of people around the world who frequent Chinese restaurants might disagree. Velveting changes the texture of meat - agreed. Not purposely so you don’t have to chew, but because it makes it manageable to eat with chopsticks. I don’t have a problem with the texture - it’s a cultural variation. Whether you like it or not is a non-starter as a discussion. It’s like me saying that I don’t like French cooking because I hate garlic and cream - pointless. Agreed - there is an aftertaste. You can help this by rinsing, or by not adding too much bicarb/baking soda. And I know it doesn’t totally remove the taste, but it does help. I believe I address this in the video. I know there is a difference in taste between velveted and non-velveted meat. Just because I like it does not make my palate uneducated. I enjoy many different foods from many different cultures. Taste is subjective. Your statement is assumptive, high handed and, sadly, stereotypically French. None of this is to disguise cheap meat as expensive. One of the most common questions I get asked on my channel is to show people how Chinese restaurants prepare meat to create that typical soft texture. So, as I try my best to serve my viewers, this is my response. Also with the current cost of living crisis happening in the UK and beyond, it also serves to demonstrate how to make meat go further. As I’m sure you already know, stir frying/wok cooking developed as a necessity because lack of cooking fuel in poor areas of China required a fast, fuel efficient way of cooking. It also requires meat to be cut thinly to cook quickly. And because these people didn’t/still don’t have access to ‘proper’ butchers or the means to slow cook, velveting becomes a necessity. This video is here for 2 reasons 1) to answer my viewers 2) to help people who are struggling with cost of living by showing how to make meat more cost effective. The second group are far more likely to shop at value supermarkets rather than go to the butchers. So thank you for your ‘present’ but I’m not sure it’s very helpful. To me it echoes "Qu'ils mangent de la brioche”.

​@ChowWithLau That's right chow sick'em. EFFIN FRENCH PEOPLE. NOT ALL BUT MOST.

@@ChowWithLau so about asian food: I love food from all countries, and I cook well enough to be able to reproduce it sometimes. If I end up in a Chinese restaurant, I will eat chicken, I will eat seafood, but I will never choose a beef dish. My mom when she was alive, and my kids when they was small liked to take beef with onions. It was made with velveted beef. They enjoyed it, but it didn't make it good. And there is also a terrible ingredient that they almost all add to twist the brain and make it believe that what we eat is good and we can't stop eating it : sodium glutamate. The same that they put in potatoes chips. When you start to eat them you can't stop. Billions of people in the world go in McDonald's or burger king. Including me. We can even enjoy it because we occult everything that's bad. It doesn't make it good food. About slicing the beef I love it too. When I am in hurry, I am glad to slice beef, to make a minute cooking with butter and garlic, and to eat it on a toast. I also fancy beef carpaccio (uncooked like sushi an cut very very thin). I would normally buy it like that because to be able to do it myself, I would have to almost freeze it, and to cut it with a mandolin. The point is that more you slice thin, and less you cook, less you need velveting. Even with bad meat. There is a rule in cooking, specially for the main ingredient of the dish, whatever we do with it, we should be able to distinguish the texture, and the taste of it. For instance, when I am in the Philippines near the sea, I like to buy small crabs in the market, to make a sauce with veggies, onions, garlic, ginger hot pepper, and to cook them a few minutes in the sauce. The first time I ate this, it was in a very fancy seafood restaurant. We don't have these crabs in France. I loved it to the point that I bought a camping stove, and I learned how to make it. Believe me or not, I can buy 2 types of crabs there : the sea crabs, and the mangrove crabs. The mangrove crabs are more expensive, maybe they are more difficult to catch. I tried them once because the sea crabs was sold out, and I will not buy them again. They look almost the same, they have the same texture , they don't taste the same. My point is that even when the crabs are cooked in garlic, veggies, ginger, chill pepper, I can still distinguish the taste of the sea crabs from the taste of the mangrove crabs. Your velveted beef slice their color changed, they became spongy, they have a back taste that you have to hide and you still feel it. It's not beef any more. For your education, I can tell you that it's possible to remove totally the taste of bicarbonate. I discovered velveting, because I once was invited in Belgium in a restaurant where the steak was so tender, that I could not believe the price. I phoned from France, because I wanted to know from what part of the beef this meat came. I spoke to the chef, phoned to his butcher, and the meat came from a part that is normally not that tender. So it was velveted, cooked like. A steak (no flavor to hide the back taste). This is how I discovered velveting. I don't know how they removed the flavor but they did it. Never tried to find out, but I know it's possible.

You talk too much, with so much inaccurate information. Corn starch in this context gives crispy texture? Where do you even get all these "facts" from? Do you even cook? Don't make a joke of yourself on the internet. I am Asian, and our assumption of you regarding us consuming beef, is your own little imagination. If you are referring Asians to only Indians, then you know nothing. You speak like you know it all, but in fact, you know nothing. All the best chitty chatter.

​@@ChowWithLau😂😂😂 well said. 'Thank you for educating me about my culture.' 😂😂😂 ROTF your humor kills me.

Better for the environment because stir frying uses less energy than other cooking methods. It also encourages reduced meat consumption because we use less meat per individual using this style of cooking. Velveting is part of this process which is why I think it helps the environment. Stir frying 3-5 min cook time vs stewing, roasting, boiling etc which all take longer has to help, right? Whether you subscribe to my channel or not is totally your choice. I always welcome discussion, whether you agree with me or not. If you have something constructive to say then I’m very happy to hear it. If you want to just troll then that’s on you. Thanks for watching either way.

I don't understand these angry people. You are providing us with cultural information and educating us in how and why your culture prepares their food. Every culture develops different ways of doing things. It's up to us to open our minds to learn, not dismiss something because it's different! This is why we have wars because people can't open their minds to understand others.

I’m always surprised at how angry people get online. Especially since mine is just a small cooking channel. I notice that very few of these people actually venture a reason for their attacks - it’s just an outburst of feelings which is rarely a sound foundation for debate. Thank you for showing me that there are plenty of reasonable people still out there and that it’s not me that’s going mad. Your support is very much appreciated 🫶

I would suggest that if it’s broken down too much then too much baking soda has been used. I’m always very cautious with the quantities as I know it can leave an aftertaste and I want the meat to still have good texture. I think people sometimes just assume that more is better, which in this case is definitely not right. Having said that, there are also people who don’t like the taste at all and that’s always inevitable. Thanks for your feedback 👍

@@ChowWithLau One more question, do they sell it that way from the purveyor or their supplier, or is it a process that the restaurant must do? It seems as though I remember Chinese restaurants always serving chicken off the bone up until the 90s ish. My quest has been to find a restaurant that does not use this process............ I've failed so far.

@@jonathann5210 No, the restaurants do the processing themselves. From my own experience, during that timeframe, there was a big shift of opinion in favour for 100% breast meat as the ‘quality’ option. Beforehand the whole chicken was used including the meat where the flavour actually was eg thigh meat. Which is also naturally more juicy. Therefore in order to satisfy the requirement (through perception) of using just breast meat, most restaurants would velvet their chicken to make it more ‘juicy & tender’. So in this case I would say that this, indirectly, was a customer driven approach. The velveting of pork and beef, however, is probably more of a cost issue. Every dish is of course created at a target cost so this technique could make more affordable cuts usable and keep the price per dish at a competitive level. Incidentally, I remember having the same issue with pork in dishes like sweet and sour, because our cut of choice was belly, but customers would demand a leaner cut of meat which would actually be drier and less tasty. It’s always a dilemma.

Oooooh! I like riddles. Is it dragons!? No…fireworks?!? No….its Kung Fu isn’t it?!? Yep, that’s my final answer - Kung Fu 😊🤞😋

It was a technique invented 20,000 years ago, by early man, to tenderise woolly mammoth meat, which was notoriously tough and stringy.

@@ChowWithLau I tried it last night!!!! Perfect chicken,so succulent and soft, going to try it with pork, cheers buddy 👍😁

@@derekmillen42 Nice one Derek! Thanks for letting me know 😊 Should work very well with pork too 👍

It’s the alkalinity that tenderises the meat. Bicarbonate of soda/baking soda is sometimes used in antacids so is regarded as safe. The act of tenderising ‘uses up’ the alkalinity anyway, and as our stomachs are very acidic in nature, it won’t do anything to you. Hope that clears it up for you 😊👍

Sounds good to me.@@ChowWithLau

@@starkeymorgan4142 Nice one. Good question though. I think we should be more aware of what exactly we are eating 👍

I’ve also made a 4 min 25 sec video covering this topic with no talking at all. I like to cater for everyone, even rude goldfish.

I’m not arguing the science. The biggest problem in this world is that there’s too many humans consuming too much of everything. Reducing our consumption is always going to be helpful no matter where you stand on this. Yeah the Chinese eat meat but the whole culture is based on sharing dishes. We don’t tend to have big plates of food to ourselves - we take bits from each dish and so the quantities of meat eaten are less per person. I’ve actually lived this life. It’s not just the food that makes it authentic, it’s the way we eat. You’re mistaking me for someone who thinks that going vegetarian/vegan will save the planet - and I don’t believe that at all. All I’m doing is trying to show people how the Chinese make meat go further, how that shaped our cooking processes and how that might help people in this age of rocketing food and energy prices.

you could be vegan your entire life and the tiny amount of co2 you saved was wasted by 1 celeb flying to Eppsteins island

I understand what you mean, but firstly I’m not saying meat is inherently unhealthy - it’s just that in the western world we just consume too much of it. What I’m advocating - and what Chinese cooking and diet is all about, is overall less meat. The sugar is not necessarily a ‘good’ addition but because the meat is sliced thinly and shared between more people you’re eating much less meat, and consequently sugar. It’s all about balance because in a stir fry dish the bulk of the ingredients should be veggies. I’m not trying to say cut out all meat, it’s just a way of enjoying the meat in a healthier but tasty way. Hope that makes sense now? 😊

That's your take away?

He added sugar to make a marinate!

He add the sugar to balance taste. Just like you do add salt to sweet meals. Simple as that.

The amount of sugar is pretty mmnscule

Hi Rachel, I’ve made another video on this subject for people with shorter attention spans like yourself. You’ll be pleased to know that I don’t say a word in it. This particular video is for people who are interested in a more in depth explanation and perhaps enjoy a bit of my personality. I try my best to please everyone but I realise that this is almost impossible. Hope this helps

@@ChowWithLau love and diggin' your responses to all these naysayers and keyboard warriors. Keep rocking Lau

@@hjapheth Thanks buddy! I guess I signed up for all this when I started my channel but it’s always nice to know that people have my back 🫶

This is funny because I have another video which I posted which is way shorter and I don't talk and is all about the velveting - and yesterday someone commented on that one saying that they'd like it better if I spoke on it. I know I can't please everyone, but I do try. Here's a link to the more concise video if you'd like to check it out. And thank you for your comment - all genuine feedback is of value. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-NYQJgA35mkY.html

Did you watch the first 20 seconds of the video? He explains perfectly why this video has more talking than his other video.

@@kuasiermooo Thank you ❤️