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@@ankitsood2932 I don't tap it dry just rinse it in a colander. The meat will have sauce added to the stir-fry anyway. It just goes from being quite tough to almost melt in your mouth depending how long u leave it. You can over do it and the texture is almost like fish.
Velveting works better if you use moisture, like soy sauce. Needling is ok on certain cuts, but using it on steak can make the meat texture really mealy. Best kept to stir fry.
Right! I love fancy videos but seeing skilled and seasoned chefs cover basic things that helps at home cooks is the way to do youtube cooking videos that will never get old or run out
Learning the cornstarch trick changed my life. I don't rinse it, though, since it's usually used with cornstarch in the sauce anyways. You absolutely have to let it set, however.
Cornstarch doesn’t tenderize meat…it’s not a base like baking soda. Though vinegar or lemon juice work well as acids if you’re going to marinate it before cooking. If using venison I find it’s better to use an acid to tenderize it since it’s leaner than beef. 😊
As a Chinese, I've never seen anyone putting baking soda into meat....Just use corn starch and oil and cook with high heat, most tender meat you will eat
corn starch doesn't tenderize meat tho afaik it's used so the sauce sticks better. you can also use lemon juice, fish sauce or anything acidic. and I've seen other Chinese cooks recommend backing powder/soda as well.
@@theclimbingchef I actually have that exact gadget in my drawer for years! Would it be good to use on a London Broil? And if so, just how crazy do you get with it???
@timsans1170 yup, would be good for London broil. You can go over it a couple times, just make sure you wash it very thoroughly. Mechanical/manual punch type meat tenderizers are known for contaminating meat from not being washed properly. Never ever buy pretenderized meat from a store
@timsans1170 it's good, just wash it extremely well. Because there is so many touch points, it is a high cause for contamination. Never ever buy mechanically/manually tenderized meat. Always tenderize yourself
Not using that needle gadget. Parents used it and I am amazed we survived. The food poisoning potential is a NO from me. I took micro biology in college and that tool is a nightmare.😂 Velveting for the win! 🙌🙌🙌
This looks okay, but check out wokgod's video for this brcause his is a more direct comparison. You seemed to cook each one differently which can impact the final result, where he cooks each sample in oil with no other thing to influence the tenderness
Seems like sometime in the last 6 months to a year, everyone collectively decided they were all velveting their meat now. This technique really has blown through the food content creator circuit.
it can be you can also do corn starch, eggs, egg whites, and marinades, and he also suggest washing/squeezing out all those are just different ways to marinade
When i was pregnant with my 2nd, I velveted meat. I followed these exact steps. It left behind a distinct flavor that made me sick. 10 years later, I still can't eat velveted meat.
This is a very basic velveting. If u rlly want the meat to come out Tender nd delicous use cornstarch baking soda nd egg whites. U can add whatever Marinade ingrediants to for flavor like soy sauce or Mustard.
Skirt and flank doesn't need to be tenderized. The trick is to sear at high temp until it's cooked about three fourths, then remove and let sit OR sear until halfway done and add sauce to finish. Round and loin cuts benefit greatly by velveting.
I like veleting. I've added a little to whatever im using to marinate. I haven't had to rinse it. It's a good idea if you are prepping in advance with no sauce/marinate in mind yet
