I like you!! I like that you talk naturally rather than yelling your instructions or strongly emphasizing as if you want to ‘sell’ your information. You are easy to listen to…. Thank you for your time and knowledge!! 😊
I learned a few years back that adding a pinch of baking soda when carmelizing onions hastens the process considerably. It also helps break down the toughness and bitterness of certain greens such as kale when stir frying. Remember, just a PINCH, about 1/8 of a teaspoon or less. Add less salt, as baking soda is high in sodium.
As an ingredient, baking soda is VERY powerful. You almost always need way less than you instinctively think you do. It's used sometimes in Italian American cooking if you don't have very high quality tomato sauce, you can add just the tiniest pinch of it to the pot and it'll take the bitterness out. A pinch more will destroy the flavor of the sauce, turning it into tasteless glop.
My dad was a chef for about 50 years and we owned a Chinese restaurant before he passed away. I always like the beef that he marinate and tried to do the same. He does both ways that you did. Usually I do the shortcut way because I don't like the look of the watered down beef. I would add chopped garlic, onions, and ginger to the beef when marinating along with the rice wine, soy sauce, sesame oil, and a little bit of baking soda. Sometimes I see people use baking powder. Would be great if you do a video explaining the difference in using the two. Like how you explain things.
I always add some vinegar to the meat and massage it in before the final rinse because vinegar neutralizes any residual baking soda and completely removes any baking soda flavor.
i live in northern maine,and i watch a canadan channel on u tube called flo lum. she does quite a few of the very same dishes. i think she also has 2 kids also. i have been bing watching your channel, and i ABSOLUTELY LOVE all of you and your personalities . thank you so much .happy new yr ;];];];]
Thank you so very much for your explanation and demonstration. It was thorough and concise. Obviously, both methods have their place, depending on your cut of meat
Get the best of both worlds. Use beef broth instead of water when velveting, and the water velvet method. The beef broth will make the beef taste beefier, and the meat will be restaurant tender. Thank me by trying it.
Good video. I normally do the water method. I don't want to take a chance of the baking soda taste getting into the dish. I also use a touch of dark soy to put a little color back into the meat and I give the cooked broccoli A little ice bath so it keeps it's bright color. Then I just give it a little finish stir fry with the beef...Thanks for posting this video.
Subscribed. Excellent video (great production values) & excellent instructions. I learned what I needed to know. BTW, big fan of your website. Many thanks to you & your family for all your work.
My mom in Hawaii uses papaya powder instead of baking soda to tenderize meat. Do you have any professional advice or recipe for the papaya powder method?
This is so helpful! I can use this method not just for stir frying but it will help improve soups and stews and other meat dishes as well. Thank you for sharing!
Exceptional video guys! I always wondered whether I needed the egg whites and this video helped answer that question. I agree about the eggy taste and it is kind of a deal breaker for me so I’ll use baking soda only from now on. Thanks for the run down!
Hello Mr. Life, You popped up on my scream a minute ago. We cook differently. I come from the school of 'Wok With Yan' style. The outcome prolly tastes the same...but getting there is jes a leetle different. That said Yan never mentioned baking powder. We have venison (bambi meat) in the freezer. Deer meat is often shaped into drills to drill chuck steak. It's that tough. I believe a dosing of baking powder, per your formula, is called for. I'll have a go at it next time we liberate a pack! Wow! Thanks! A very thoughtful and well wokked video production! Your fan, Norm from Alabam
Great mini class, and I’m thinking the water rinsing is more tender due to more water absorption. These methods really make all the difference, and watching to see exactly how it’s done in real time was really appreciated. Thank you!👍💕
I have some waterbath method that was overdone and couldn't tell if it was beef. I prefer the beefy one better with extra sauce. But beef and broccoli is my favorite dish. Hands down.
I'm in I have subscribed to your channel. Thank you for sharing your culinary knowledge In my past life I was a professional cook; I went to culinary school and everything. The Culinary Institute in Hyde Park New York is where I attended but my passion for cooking professionally died, it was time to move on. But I still enjoy cooking for myself, thank you once again for sharing your knowledge.
The more beefy flavor is from the hemoglobin which is rich in iron. The rinsing in water washes off a lot of the hemoglobin. Therefore, less beefy flavor.
Yes, when I was a kid, flank steak cost about the same as chuck. I use tri tip as a substitute. It's boneless and the striation is obvious and there is enough fat for flavor.
My parents cooked only with salt, pepper, sesame oil, garlic, ginger, scallion, soy sauce, sugar, but no baking soda, no oyster sauce. They used all the other ingredients to bring the whole dish together to create yummy, harmonious unforgettable dishes. They were together for 50 years, had 9 children and we didn’t go out. I still think about the food I had while growing up. I think it’s all about cooking all the time with a little piece of your heart, the baking soda stuff with corn starch stuff is not very appetizing to me.
It’s beautiful to hear about your parents and their amazing meals! We love to nerd out on this stuff but you are right the care you put in matters most 🥰
By leaving shortcut method beef marinating longer (say overnight in the fridge) would the meat be far more tender? So tougher cuts could be done this way too?
I did that for the short method-left it in the marinade overnight in my fridge-and I really liked the results. It felt ‘restaurant-like’ to me but I haven’t tried the rinse method yet so I hav3 no comparison.
Bill, I Love this video ... I normally use the short cut method for the flavor retention but I use Bi-carb of soda, should i be using baking soda instead ? Thank you for posting :)
Also, your WOK burner is not a normal buy it at Home Depot version. Can you go over what you have installed please since that one is a much higher BTU burner.
I was wondering how you keep the backsplash on your stove so clean & nice looking? My Chinese friends line the backsplash with foil. I have been thinking of getting a high BTU wok burner to use outdoors.
I have my flank steak in the freezer in a marinade. I usually grill it. If I want to stir fry, do I slice it and velvet it or just use it as is? Marinade is soy, oyster sauce, brown sugar etc.
Hi Kim, hmm this is an interesting question! We'd recommend adding a little bit of baking soda, but because it's been in the freezer for so long, it may not have the same impact. We haven't tested this exact scenario.
For the method that causes the beef to lose some of the beef flavor could you substitute the water with beef broth? The beef is sliced thin so soaking it in water would cause the beef to lose flavor.
Chances are Bill just eyeballed it this time-it's about a cup of sauce per dish-so you can use our recipe slider to adjust the amount! thewoksoflife.com/beef-with-broccoli-all-purpose-stir-fry-sauce/
Yes it does-beef is handled a little bit differently though with the addition of baking soda hence the dedicated video. That's why Bill mentions that marinating itself with a little bit of cornstarch the way we do it is also in a sense velveting "lite" when it comes to beef!
Shortcut all the way! Meat from water rinse doesn’t look good, lost its color and some taste like both of you agreed. Also shortcut look much better when fried on wok, I doesn’t like when meat is coated in slime from marinade. Thank you for video
Interesting that the one that risks having baking soda flavor is also beefier. As always I'm my life, something I'm the middle of these two might be the right answer.
Great Info Thank You. 'Elias Family Kitchen' channel also has great info, and both your channels are helping me A LOT to understand this style of cooking 🙂
Velveting meat … sign of 2nd rate cook. Good meat and experienced chef will never velvet any meat. It’s all about timing and temperature. One would velvet cheap meats, that’s been frozen or not fresh. Also restaurant taste = bad food in Chinese prep. Home cooked or experienced chef would prefer using fresh meat at most marinated in aged vinegar and wine. Also, never cook the sauce in the wok, but sear ginger and garlic in hot oil, take them out before throwing the main ingredients in. Let the infused oil do the flavoring, after tossing the ingredients in do you add soy sauce, oyster sauce … things with salt that will shrink and toughen raw meat. The two methods used are for fast and heavy volume cooking that really destroys the flavors and texture of the meat. BTW, the broccoli is over cooked by these two methods. Meat in the wok first, then the veggie. Veggie is suppose to stay crispy and clean tasting. Tossing them in the beginning makes them too soft and salty with all the heated sauce. I would NOT eat either dish as the way they were prepared. I am very sad to find that restaurant tasting food is now the standard for Chinese culinary art. It is NOT. Home cooked food is far superior tasting and healthier.
What a closed-minded take. Velveting is like any other cooking and preparation method like preserving, double boiling, acidifying, double frying, adding alkaline to dough, marinating, etc. A lot of people forget, but certain communities did not have access to the higher cuts of meat so they worked with what they had access to and made them delicious even to a point where many commentors have realized; these ingredients have now become mainstream and even those cuts or parts are now coveted. I've prepared beef and broccoli in a restaurant using the velveting method and cooked higher quality cuts of meat in the home kitchen; there are pros and cons to both, but the texture is completely different. That's not a temperature control thing, that's a chemical reaction changing how the proteins behave thing. The "destruction of the texture" of the meat is literally what they're going for, it's also why the meat won't "toughen" in your explanation. They also mentioned why they started with the broccoli first in the video and they'd typically not put it in first, but it was already cold to start so it had to be warmed up. The whole idea of home cooked versus restaurant food has their pros and cons too, they can be far superior tasting and healthier, but that's highly dependent on the cook, the equipment, the ingredients, and the recipes used.
@ Dear Son, you don’t mean closed-minded, which defines that I do not accept the concept of velveting meat. You probably meant narrow minded, that I do believe it is second rate method of cooking; I absolutely believe that velveting meat is a practice in cooking. The logic flow at the end of your assessment is that home cooked food mostly are healthier and tastier, but that it has constrains. How am I closed-minded when you are in agreement with my take?
@ point 2. Salt when sprinkled on any raw food will cause osmosis, leaching out the liquid in the food be it meat or plants. Ever heard of salt cured meat? Yes, that would be lots of salt, but even with a minute amount it will certainly leach water out of the meat. Point 3. Using chemical is a form of cooking, as is raising the temperature. Both will change the texture and taste of any ingredient from meats to plants. So yeah, temperature control is critical especially when it comes to seafood. Red meats have higher tolerance of temperature variation than seafood or greens that they might escape your observation. Ever scorch a steak? That’s high temperature. You cannot scorch steak with baking soda.
@@ktwenutube I meant closed-minded, you're not willing to consider different ideas or opinions; unless you do mean to consider the idea of velveting as a technique you'd use in your cooking. I agree with you in the sense that there are pros to home cooking, healthier foods are better generally, higher quality ingredients usually give you a better end product, and different cooking techniques are available to achieve similar results--such as tenderizing meat. You have legitimately good points, I have no reason to disagree with you with them. Yes, I've heard of salt cured meat, do you know how long it takes to salt cure meat? It takes longer than salting the food before cooking it, usually you'd wait days for a proper cure. Some people also salt their food to draw out excess water from their steaks to get a better sear or prepare their cabbage for the paste to make kimchi. I don't understand the third point, it seems to just reinforce my point. Using chemicals to change the texture of food is a form of preparation and that leads to cooking different types of foods. You can't scorch a steak with baking soda like you cannot make noodles bouncier by throwing it in the oven nor can you achieve the velveting meat texture with sheer temperature control using the cuts of meats used to make those dishes; they all have their place. Using the base ideas that healthier is better and changing the texture ruins the ingredient, one can make the argument that any type of tempura or fried foods makes the product less healthy, or using excessive amounts of salt regardless of the intent to pickle (which also changes the texture of the vegetables) or season because you're adding more sodium, or making jerky ruins the texture of meat because it has all of its moisture drawn out. The only real thing I disagree with is this idea of 2nd rate cooking. Unless it's completely dangerous, I believe most cooking techniques have their place and that includes velveting meat. Still, everything in moderation and enjoy eating what you enjoy, and stay safe and healthy.
This has helped clear up so many questions that I had about velveting, amazing and thank you
Huzzah!!! That’s exactly what we hoped to do!
I like you!! I like that you talk naturally rather than yelling your instructions or strongly emphasizing as if you want to ‘sell’ your information. You are easy to listen to…. Thank you for your time and knowledge!! 😊
Aw shucks, thank you so much!🥰
I learned a few years back that adding a pinch of baking soda when carmelizing onions hastens the process considerably. It also helps break down the toughness and bitterness of certain greens such as kale when stir frying. Remember, just a PINCH, about 1/8 of a teaspoon or less. Add less salt, as baking soda is high in sodium.
As an ingredient, baking soda is VERY powerful. You almost always need way less than you instinctively think you do. It's used sometimes in Italian American cooking if you don't have very high quality tomato sauce, you can add just the tiniest pinch of it to the pot and it'll take the bitterness out. A pinch more will destroy the flavor of the sauce, turning it into tasteless glop.
My dad was a chef for about 50 years and we owned a Chinese restaurant before he passed away. I always like the beef that he marinate and tried to do the same. He does both ways that you did.
Usually I do the shortcut way because I don't like the look of the watered down beef. I would add chopped garlic, onions, and ginger to the beef when marinating along with the rice wine, soy sauce, sesame oil, and a little bit of baking soda.
Sometimes I see people use baking powder. Would be great if you do a video explaining the difference in using the two. Like how you explain things.
I always add some vinegar to the meat and massage it in before the final rinse because vinegar neutralizes any residual baking soda and completely removes any baking soda flavor.
Thank you for the tip! I used too much baking soda once and it was inedible 🤢 lol
@@susangarland6869 Then you get vinegar flavor. Like Filipino food.
@@馬伕I think if you marinate it in vinegar it would, but she just splashed it on and rinsed it off, so doubt that will happen..😊
THANK YOU SOOO MUCH for this!!!!🙏🙏❤❤❤❤❤
You’re a great teacher. Slow, clear explanations that made sense to me. I subscribed.
i live in northern maine,and i watch a canadan channel on u tube called flo lum. she does quite a few of the very same dishes. i think she also has 2 kids also. i have been bing watching your channel, and i ABSOLUTELY LOVE all of you and your personalities . thank you so much .happy new yr ;];];];]
Thank you so much, Patty! That really means a lot!
I love Flo Lum!
First time on this channel. Thank you for the information. LIKED, COMMENTED & SUBSCRIBED 😁👍🏽
First time here, I like what I've seen, off to see what else you've been making. Thanks for filming.
Hurrah! Welcome :)
Thank you so very much for your explanation and demonstration. It was thorough and concise. Obviously, both methods have their place, depending on your cut of meat
Sirloin is also a lower cost cut which is good for stir fry.
Thanks for doing another round on this topic, this one felt more thorough and clear
I’ve used your site for years for recipes… I am stoked you’ve made a video channel! Subscribed! 😊
Just bought your book.. didn't know there was one until now, I regularly make the ham and cheese rolls and now am going to try more things!
Thank you!! We hope you love it!
Really enjoyed this video, subscribed!
Get the best of both worlds. Use beef broth instead of water when velveting, and the water velvet method. The beef broth will make the beef taste beefier, and the meat will be restaurant tender. Thank me by trying it.
Ooooooh unlock!
Good idea. Thank you.
Good video. I normally do the water method. I don't want to take a chance of the baking soda taste getting into the dish. I also use a touch of dark soy to put a little color back into the meat and I give the cooked broccoli A little ice bath so it keeps it's bright color. Then I just give it a little finish stir fry with the beef...Thanks for posting this video.
Subscribed. Excellent video (great production values) & excellent instructions. I learned what I needed to know. BTW, big fan of your website. Many thanks to you & your family for all your work.
My mom in Hawaii uses papaya powder instead of baking soda to tenderize meat. Do you have any professional advice or recipe for the papaya powder method?
Meat tenderizer contains papain, papaya enzyme.
This is so helpful! I can use this method not just for stir frying but it will help improve soups and stews and other meat dishes as well. Thank you for sharing!
Exceptional video guys! I always wondered whether I needed the egg whites and this video helped answer that question. I agree about the eggy taste and it is kind of a deal breaker for me so I’ll use baking soda only from now on. Thanks for the run down!
Thank you so much for saying! Glad to be of service 🤠🤓
This is amazing. What a difference. Thanks!
Hello Mr. Life,
You popped up on my scream a minute ago. We cook differently. I come from the school of 'Wok With Yan' style. The outcome prolly tastes the same...but getting there is jes a leetle different. That said Yan never mentioned baking powder. We have venison (bambi meat) in the freezer. Deer meat is often shaped into drills to drill chuck steak. It's that tough. I believe a dosing of baking powder, per your formula, is called for. I'll have a go at it next time we liberate a pack! Wow! Thanks! A very thoughtful and well wokked video production!
Your fan,
Norm from Alabam
Hey! I'm real sure he said "Baking Soda" not baking powder, they're not the same product. Good luck with your deer. Oh! Happy New Year!
Fantastic video in every way, Many thanks to all involved!💞
Excellent demonstration 👍🏻👍🏻
Great mini class, and I’m thinking the water rinsing is more tender due to more water absorption. These methods really make all the difference, and watching to see exactly how it’s done in real time was really appreciated. Thank you!👍💕
Thank you for watching and sticking with us!
Very informative and easy to follow. Very well done and thanks for sharing!! I'm looking for a dumpling filling recipe as well as a dipping sauce.
Thank you for the side by side comparison test.
Flank is now like oxtail. Used to be dirt cheap now one of the most expensive cuts
So dang true!! Rip cheap oxtail
Same with other cuts to like ribs and belly pork
Same with brisket!
Can't believe oxtail is so expensive nowadays 😧
Great video I leaned a lot, thank you! BTW Beef Broccoli is my favorite takeout dish.
I have some waterbath method that was overdone and couldn't tell if it was beef. I prefer the beefy one better with extra sauce. But beef and broccoli is my favorite dish. Hands down.
Awesome ! thank you. I'm an American ex chef but cook for myself now; I will file this away for sure.
Thanks to the Boss and Queen Judy, Learn a lot today. By the way Merry Christmas and Happy New Year to the Leung family. Cheers.
Merry Christmas and Happy new year, Julio!
Great video , I like the explanation and demonstration
I'm in I have subscribed to your channel. Thank you for sharing your culinary knowledge In my past life I was a professional cook; I went to culinary school and everything. The Culinary Institute in Hyde Park New York is where I attended but my passion for cooking professionally died, it was time to move on. But I still enjoy cooking for myself, thank you once again for sharing your knowledge.
Thank you so much for watching!
My absolute favorite dish. I'll have to try these out.
Thanks Woks. Learning more every vid!!
Huzzah!!!
Excellent video and so helpful. Made the WOL Beef and Broccoli last night. Flank steak was perfectly tender.
Thanks for sharing.
I’m Filipino. I’ve never used baking soda on my beef/broccoli! I might need to try this method!
The more beefy flavor is from the hemoglobin which is rich in iron. The rinsing in water washes off a lot of the hemoglobin. Therefore, less beefy flavor.
Myoglobin. Haemoglobin is in blood.
Excellent 🎉
You guys make great and useful video's... Thank you and cheers from Canada...!
Thank you so much! ☺️
very thorough and concise. well done communication educational video
I learned and Liked!
Thank you. Somehow I have missed the whole Bakings soda part of the discussion til now.
Well done. I learned Hakka way from mother & aunts. Oyster sauce +++
So informative, Thank you!
Very informative. Thank you.
can be used on pork too?
Yes, when I was a kid, flank steak cost about the same as chuck. I use tri tip as a substitute. It's boneless and the striation is obvious and there is enough fat for flavor.
Lighting and video quality is amazing!
Thank you!!!! That means a lot
So fun and educational
Nice video. I use the shortcut method. I will definitely give the water method a try. Thank you for sharing! 🥢
My parents cooked only with salt, pepper, sesame oil, garlic, ginger, scallion, soy sauce, sugar, but no baking soda, no oyster sauce.
They used all the other ingredients to bring the whole dish together to create yummy, harmonious unforgettable
dishes. They were together for 50 years, had 9 children and we didn’t go out. I still think about the food I had while growing up. I think it’s all about cooking all the time with a little piece of your heart, the baking soda stuff with corn starch stuff is not very appetizing to me.
It’s beautiful to hear about your parents and their amazing meals! We love to nerd out on this stuff but you are right the care you put in matters most 🥰
fantastic tutorial. Can't wait to try both tecniques out. thanks. waving from NZ. btw, do you always steam your broccoli before stir frying?
When I first saw Velveting I thought it said Velveeta lol. Velveeta goes with everything 😊
I never knew that one was called the water rinse method. That's the one I use, and it makes absolutely amazing beef.
Question, how do you cut a piece of protein if there are different grains? Would you separate it into different sections and then cut?
By leaving shortcut method beef marinating longer (say overnight in the fridge) would the meat be far more tender? So tougher cuts could be done this way too?
Should help tenderize a bit more, yes! But it won't have a huge impact. (We typically don't marinate overnight.)
How about marinating longer for the short method for softer meat?
I was wondering the same thing and maybe add a little extra of water and baking soda.
I did that for the short method-left it in the marinade overnight in my fridge-and I really liked the results. It felt ‘restaurant-like’ to me but I haven’t tried the rinse method yet so I hav3 no comparison.
The other thing I’d try is using ginger instead of baking soda since there’s natural enzymes in ginger that do the same thing as baking soda.
@@bennypoon1506 20:06
Bill, I Love this video ... I normally use the short cut method for the flavor retention but I use Bi-carb of soda, should i be using baking soda instead ?
Thank you for posting :)
It’s the same thing, just don’t use baking powder
Bicarbonate of Soda, Sodium Bicarbonate, Baking Soda, Sodium Hydrogencarbonate, are just different names for the same chemical (NaHCO3) 🙂
Can you please share what your sauce ingredients was that you used in the end thanks
Hi there, you can find all the ingredients and instructions here: thewoksoflife.com/beef-with-broccoli-all-purpose-stir-fry-sauce/
Also, your WOK burner is not a normal buy it at Home Depot version. Can you go over what you have installed please since that one is a much higher BTU burner.
A discontinued viking range sadly!
@@Thewoksoflife1 Oh no!
I also was lusting after the Wok burner. I've never seen one so awesome on a home oven.
@@twatmunro I found one by Wolf. 48" Sealed Burner Rangetop - 4 Burners and Wok Burner
I was wondering how you keep the backsplash on your stove so clean & nice looking? My Chinese friends line the backsplash with foil. I have been thinking of getting a high BTU wok burner to use outdoors.
Uso Kiwi para amaciar a carne.
I have my flank steak in the freezer in a marinade. I usually grill it. If I want to stir fry, do I slice it and velvet it or just use it as is? Marinade is soy, oyster sauce, brown sugar etc.
Hi Kim, hmm this is an interesting question! We'd recommend adding a little bit of baking soda, but because it's been in the freezer for so long, it may not have the same impact. We haven't tested this exact scenario.
New subscriber here. Can't wait to try "velveting"
Welcome!!!
Chef, When you added broccoli was it already blanched?
Yes it was, chef! 🫡 we recommend blanching for 30-60 seconds. thewoksoflife.com/beef-with-broccoli-all-purpose-stir-fry-sauce/
For the method that causes the beef to lose some of the beef flavor could you substitute the water with beef broth? The beef is sliced thin so soaking it in water would cause the beef to lose flavor.
New subscriber and I love this video. Thank you. Could you do a video on velveting chicken breasts?
We'll work on it! :)
Collared greens. When they are not tender, dip a damp fork into baking soda and stir into collards. Thats it. Tender.
Thank you.
What wok brand are you using?
No name it is decades old now! Probably restaurant supply
Would like a recipe where you have this much sauce, the original on your website does not seem to have that much
Chances are Bill just eyeballed it this time-it's about a cup of sauce per dish-so you can use our recipe slider to adjust the amount! thewoksoflife.com/beef-with-broccoli-all-purpose-stir-fry-sauce/
Great coverage in detail. Thank you for sharing your video. Clear & simple instructions.
Wow😮
very interesting. I still prefer potting egg whites in my stir fry.
I've been wanting to try this technique on venison for stir-frys. Thanks for the clear instructions on how to!
Doesn’t corn starch also velvet meats??
Yes it does-beef is handled a little bit differently though with the addition of baking soda hence the dedicated video. That's why Bill mentions that marinating itself with a little bit of cornstarch the way we do it is also in a sense velveting "lite" when it comes to beef!
Trouble is that so many takeaways sell beef that feels like chewing gum!
Shortcut all the way! Meat from water rinse doesn’t look good, lost its color and some taste like both of you agreed. Also shortcut look much better when fried on wok, I doesn’t like when meat is coated in slime from marinade. Thank you for video
I tried it and won't do it again The meat seemed "slimey"
Great video! I can't wait to try this out!!
Imagine you could use some beef broth instead of water or beef bullion and that would replace some of the lost beef flavor?
If you have a beef broth you know you like that's a good idea! We're a bit picky about our storebought broths and bouillons!
And the sause is made...how??
Interesting that the one that risks having baking soda flavor is also beefier. As always I'm my life, something I'm the middle of these two might be the right answer.
Great Info Thank You. 'Elias Family Kitchen' channel also has great info, and both your channels are helping me A LOT to understand this style of cooking 🙂
Mmmm. We freeze. Then cook.
I am Aussie i have never had an egg on a pizza. Ham and pineapple yes but not this . I am gonna have to try this mate it looks wonderful 😅
Why do you have to give away all the Panda Express secrets?
Interesting, I’ve never tried baking soda to tenderize beef.
❤
Which method of the two is your personal favorite?
We use the shortcut method most of the time for ease and speed! 😌
Flank steak is not cheap.
I was barely able to hear the volume as I will only increase the volume to 80%
aha! finally - the chinese secret revealed. YAY
Velveted beef feels weird when chewed. It doesn't have the same mouthfeel like a tender steak.
This is our thought exactly on chicken! We'll have to do a video on tenderizing/velveting chicken too.
😂❤❤❤❤❤😊😊😊😊💯💯💯👍👍👍👍
Velveting meat … sign of 2nd rate cook. Good meat and experienced chef will never velvet any meat. It’s all about timing and temperature. One would velvet cheap meats, that’s been frozen or not fresh. Also restaurant taste = bad food in Chinese prep. Home cooked or experienced chef would prefer using fresh meat at most marinated in aged vinegar and wine. Also, never cook the sauce in the wok, but sear ginger and garlic in hot oil, take them out before throwing the main ingredients in. Let the infused oil do the flavoring, after tossing the ingredients in do you add soy sauce, oyster sauce … things with salt that will shrink and toughen raw meat. The two methods used are for fast and heavy volume cooking that really destroys the flavors and texture of the meat. BTW, the broccoli is over cooked by these two methods. Meat in the wok first, then the veggie. Veggie is suppose to stay crispy and clean tasting. Tossing them in the beginning makes them too soft and salty with all the heated sauce. I would NOT eat either dish as the way they were prepared. I am very sad to find that restaurant tasting food is now the standard for Chinese culinary art. It is NOT. Home cooked food is far superior tasting and healthier.
It is the same with Indian food. Home cooked is far superior and immensely varied. Proper Indian food is not available at any restaurant.
What a closed-minded take. Velveting is like any other cooking and preparation method like preserving, double boiling, acidifying, double frying, adding alkaline to dough, marinating, etc. A lot of people forget, but certain communities did not have access to the higher cuts of meat so they worked with what they had access to and made them delicious even to a point where many commentors have realized; these ingredients have now become mainstream and even those cuts or parts are now coveted.
I've prepared beef and broccoli in a restaurant using the velveting method and cooked higher quality cuts of meat in the home kitchen; there are pros and cons to both, but the texture is completely different. That's not a temperature control thing, that's a chemical reaction changing how the proteins behave thing. The "destruction of the texture" of the meat is literally what they're going for, it's also why the meat won't "toughen" in your explanation.
They also mentioned why they started with the broccoli first in the video and they'd typically not put it in first, but it was already cold to start so it had to be warmed up.
The whole idea of home cooked versus restaurant food has their pros and cons too, they can be far superior tasting and healthier, but that's highly dependent on the cook, the equipment, the ingredients, and the recipes used.
@ Dear Son, you don’t mean closed-minded, which defines that I do not accept the concept of velveting meat. You probably meant narrow minded, that I do believe it is second rate method of cooking; I absolutely believe that velveting meat is a practice in cooking.
The logic flow at the end of your assessment is that home cooked food mostly are healthier and tastier, but that it has constrains. How am I closed-minded when you are in agreement with my take?
@ point 2. Salt when sprinkled on any raw food will cause osmosis, leaching out the liquid in the food be it meat or plants. Ever heard of salt cured meat? Yes, that would be lots of salt, but even with a minute amount it will certainly leach water out of the meat.
Point 3. Using chemical is a form of cooking, as is raising the temperature. Both will change the texture and taste of any ingredient from meats to plants. So yeah, temperature control is critical especially when it comes to seafood. Red meats have higher tolerance of temperature variation than seafood or greens that they might escape your observation. Ever scorch a steak? That’s high temperature. You cannot scorch steak with baking soda.
@@ktwenutube I meant closed-minded, you're not willing to consider different ideas or opinions; unless you do mean to consider the idea of velveting as a technique you'd use in your cooking. I agree with you in the sense that there are pros to home cooking, healthier foods are better generally, higher quality ingredients usually give you a better end product, and different cooking techniques are available to achieve similar results--such as tenderizing meat. You have legitimately good points, I have no reason to disagree with you with them.
Yes, I've heard of salt cured meat, do you know how long it takes to salt cure meat? It takes longer than salting the food before cooking it, usually you'd wait days for a proper cure. Some people also salt their food to draw out excess water from their steaks to get a better sear or prepare their cabbage for the paste to make kimchi.
I don't understand the third point, it seems to just reinforce my point. Using chemicals to change the texture of food is a form of preparation and that leads to cooking different types of foods. You can't scorch a steak with baking soda like you cannot make noodles bouncier by throwing it in the oven nor can you achieve the velveting meat texture with sheer temperature control using the cuts of meats used to make those dishes; they all have their place.
Using the base ideas that healthier is better and changing the texture ruins the ingredient, one can make the argument that any type of tempura or fried foods makes the product less healthy, or using excessive amounts of salt regardless of the intent to pickle (which also changes the texture of the vegetables) or season because you're adding more sodium, or making jerky ruins the texture of meat because it has all of its moisture drawn out.
The only real thing I disagree with is this idea of 2nd rate cooking. Unless it's completely dangerous, I believe most cooking techniques have their place and that includes velveting meat. Still, everything in moderation and enjoy eating what you enjoy, and stay safe and healthy.
Baking soda workks for tenderizing cheap tough beef but you pay the price in taste.