@@ILoveTheAllCreatoregg white can also be used, but the yolk would be a waste unless you don’t rinse it. You’re just adding an alkaline ingredient to break down the muscle fibers. Pineapple juice is also great in a marinade for tenderizing meat.
@@geog26little mistake tbh, many chefs know what does what but have trouble explaining how it does it. Just look at chefs just 10 years ago on TV like bourdain.
that would make alot of sense, I always wondered why I would taste a weird taste, even when I used the appropriate amount of baking per the recipe instructions.
An old Chinese man taught me to rinse the blood from the meat then marinate (which has baking soda, cooking wine, and seasoning) for 30 minutes. Works everything. No egg or flour needed
It doesn't taste that good if you leave the baking soda in ur marinating solution, it'll have a soapy after taste baking soda works on meat like how a laundry detergent works on clothes
The only chef that stated actually how much baking soda to use per pound of meat. Not know this and guessing the amount to use will ruin the meat. Ty. Use this method and its spot on
@@daninjango I don't know the science I just know if I add too much baking soda and don't neutralise it in the cooking with rice wine vinegar my blood pressure sky rockets
Im guilty of sprinkling a tiny bit of bicard soda on my steaks, it makes it so tender no matter how over-cooked it gets. Well-done lovers, try this if you dont like that chewy dry meat.
I normally tenderize my steak by poking it with a fork before letting it sit in a flavor marinade. Should I still poke it if I sprinkle baking soda on it? And how long should I leave the baking soda on a one inch thick steak? Thanks for the info!
@@Nightbird. i havnt tried poking holes!! I leave the baking soda on mine for about 5mins, but you can leave it on for a maximum of 30mins for extra tenderness. Try for 5mins first and see how you like it.
Damn, ive seen this tip a bunch of times and didn't like it because i hated the taste of baking soda. This is the first video that says to rinse the meat before marinating. Thanks for the tip!
Rinse it till it doesn't feel slippery. You can also splash some white vinegar in it, mix it around, then rinse it again to neutralize the rest. Or if your marinade has an acid in it, it'll take care of any leftover soda. **** I think you can actually skip the second part. That slurry marinade is a separate second way of velveting with the 'pass through' ingredient prep, like Sunflower says. *****
@@ILoveTheAllCreator I've used baking soda for years to velvetize meats. I've also just soaked meat in an egg bath for breading with salt and without ever using baking soda. Baking soda does indeed velvet the meat. Eggs do not.
@@Stuff_And_Things Trust me , I agree. I found out months ago and wondered why eggs was not making my meat soft like the baking soda method I did before.
Baking powder instead of baking soda seems to fix the flavour problem without washing the meat off, but I've been underdosing the amount by about half. Good results at 30 mins anyway. I use cream of tartar powder to make my sauces more acidic afterward.
Ah I always thought it was the cut of meat on this velvet beef. I didn’t know it was a style of cooking. I personally find this style of cooking in Chinese cooking such as Mongolian beef. Am I the only one who doesn’t happen to like the texture of this velvet beef ? Such an informative video thank you
Such a great tip! I love sprinkling baking soda on both sides of steak for about 10 minutes then rinsing and patting dry before grilling or pan grilling
Baking soda does not lower the ph (or drop as you said) that would mean it's acidic, that's not the case. I'm sure it was just a simple mistake, just wanted to clarify.
I've worked in many Chinese kitchens and not one used baking soda or rinsed the meat. Velveting is egg whites and corn starch, and optional seasonings like ground white pepper.
@@f4natos22 you can rinse if you like. Some say there's a taste if you don't rinse. The trick is to use 1/2 teaspoon per pound of meat, only marinade for 1 hour max.
You’re just marinating the meat in an alkaline liquid. Baking soda, baking powder, and egg whites all do the same thing. You won’t need to wash off the egg whites though.
Thanks! How much do you use per pound of meat? And do you recommend any other sauces to give flavor? I've never tried this recipe so I want to make sure it tastes good.
@@Nightbird. I mean i have to correct myself 😅 Asians specifically Chinese use Shaoxing cooking wine, you used Mirin which is ok(i heard, i never tried) but Shaoxing wine is the real secret ingredient Chinese restaurants use. They use it in everything.. chicken chow mein, beef dishes, chicken wings, even the simple broccoli you see at Chinese restaurants. The next secret ingredient is the baking soda to tenderize some meats like beef or to velvet chicken for chicken chow mein , but you already got that part ! Just try your recipe and all your recipes with Shaoxing instead of Mirin
Why do you put it in plastic bag? To increase contact with minimal dilution of the water? And how long can it be treated with baking soda? (i.e. is 1h upper limit? Will extra time like overnight cause problems?)
Great question, Vinegar would actually begin to degrade/ cook the surface of the meat to an extent. This will help tenderize it but you have to be careful not to marinade too long or use excessive amounts of vinegar
That is definitely not velveting. All it is, is meat tenderising, but in a wrong way, because too much baking soda is being used. When tenderising done correctly, you should not have to rinse the meat.
SubhaanAllah Alhamdulillah Allahuakbar Allahumma Sol li A'laa Muhammmmad Wei A'laa A'aali Wei Sohbihi Wassalam Thanks so much for sharing this useful knowledge 😊
Only because of the baking soda, there are many different ways to velvet meat including ways that only use cornstarch and egg whites, you only need to rinse when using baking soda
@@novah589 Yea nah i undersand you need to wash off the soda. Its just for some reason the thought of putting raw meat under running water is illegal and unsafe in my mind. I know they do this for fish meat but for beef/pork/chicken??
If you only use an 1/8 of baking soda it wont tast funny. Mix in with wet ingredients and velveting is dont with an egg and you got mix it in one direction for 5 min
I discovered this by accident a few years ago and as soon as I ate some it was obviously how they did it. I use to eat Asian food wondering what animal they got their meat from. The cat related urban legends were forefront in my suspicions. I've always loved Asian food but I never thought that was really chicken or beef until I decided to tenderize with baking soda one time. ;)
Anyone wondering this technique is an old trade secret thats been around for years and it works! I am Actually eating steak and sweet potatoes right now as I type this and the steak I used was a low quality tough cut of beef and this velveted beef method turned it into premium wagyu steak bites.
![[TH] 2024 PMSL SEA GF D1 | Summer | แข่งที่ไทย ต้องใส่ให้สุด](http://i.ytimg.com/vi/Jkuf7nCS7jI/mqdefault.jpg)
![[4K] TREASURE(트레저) “KING KONG” Band LIVE Concert 킹콩은 라이브를 찢어🦍 [it’s KPOP LIVE 잇츠라이브]](http://i.ytimg.com/vi/p8bLLOxPDD8/mqdefault.jpg)
This technique is legit. He knows what he's talking about. It literally a game changer.
I thought using eggs is true velveting? 🤔
@@ILoveTheAllCreatornah fam
@@ILoveTheAllCreatoregg white can also be used, but the yolk would be a waste unless you don’t rinse it. You’re just adding an alkaline ingredient to break down the muscle fibers.
Pineapple juice is also great in a marinade for tenderizing meat.
yet gets ph wrong smh xDDD he watched a fking video on internet
@@geog26little mistake tbh, many chefs know what does what but have trouble explaining how it does it. Just look at chefs just 10 years ago on TV like bourdain.
Thank you so much! No one else shows the rinsing process and doing this fixed the weird after taste I have been getting
You never "rinse" the meat.
IF you need to, you added too much in the first place.
that would make alot of sense, I always wondered why I would taste a weird taste, even when I used the appropriate amount of baking per the recipe instructions.
@@yoholmes273 no. U should absolutely rinse it. A Chinese chef on yt said to always rinse it. Just saying
Rinsing off that baking soda is a must-do 👍🏽
If you need to "rinse off the baking soda" then you BLEW it and used too much to begin with
You literally wash out the flavor and the baking soda helps it get crispy
@@yoholmes273 Exactly. I totally agree with you. This guy has no idea what he is doing
Woah. This is the exact video I needed. God bless
An old Chinese man taught me to rinse the blood from the meat then marinate (which has baking soda, cooking wine, and seasoning) for 30 minutes. Works everything. No egg or flour needed
It doesn't taste that good if you leave the baking soda in ur marinating solution, it'll have a soapy after taste baking soda works on meat like how a laundry detergent works on clothes
@@myytgotdelted2733
brb gonna eat my laundry for dinner
made bul go gi the wok, purchased precut from Asian supermarket, came out as good as Korean.
The only chef that stated actually how much baking soda to use per pound of meat. Not know this and guessing the amount to use will ruin the meat. Ty. Use this method and its spot on
Looks good
Baking soda is basic so the pH is actually rising. In contrast acidic substances have a low pH.
pH at the surfaces increases, baking soda is a basic chemical (opposite of acid)
I was about to say that 😂
Yea raises you blood pressure too if pH is too high. Rice wine vinegar will balance it back when cooking
@@Harrybowles1969 no, the sodium in baking soda is what affects blood pressure, and there's less sodium in baking soda per weight than regular salt
@@daninjango I don't know the science I just know if I add too much baking soda and don't neutralise it in the cooking with rice wine vinegar my blood pressure sky rockets
Ya... this is life changing. Legit.
Im guilty of sprinkling a tiny bit of bicard soda on my steaks, it makes it so tender no matter how over-cooked it gets. Well-done lovers, try this if you dont like that chewy dry meat.
I normally tenderize my steak by poking it with a fork before letting it sit in a flavor marinade. Should I still poke it if I sprinkle baking soda on it? And how long should I leave the baking soda on a one inch thick steak? Thanks for the info!
@@Nightbird. i havnt tried poking holes!! I leave the baking soda on mine for about 5mins, but you can leave it on for a maximum of 30mins for extra tenderness. Try for 5mins first and see how you like it.
@@tauraaaaaaaaaaaaaaaaaaaaaaaaaa Thanks for the advice! Will try and hope for the best. Take care.
@@Nightbird. let me know how it goes!
Alright, this guy is legit. I would add to the marinade, but basics are solid.
Thank u this was the perfect example and explanation
Thanks a lot may God bless Ur live with money happines n etc forever coz it's so preciouse
Damn, ive seen this tip a bunch of times and didn't like it because i hated the taste of baking soda.
This is the first video that says to rinse the meat before marinating. Thanks for the tip!
Eggs is really velveting, baking soda doesn’t get it soft like eggs alkaline
Rinse it till it doesn't feel slippery. You can also splash some white vinegar in it, mix it around, then rinse it again to neutralize the rest.
Or if your marinade has an acid in it, it'll take care of any leftover soda.
****
I think you can actually skip the second part. That slurry marinade is a separate second way of velveting with the 'pass through' ingredient prep, like Sunflower says.
*****
@@ILoveTheAllCreator I've used baking soda for years to velvetize meats. I've also just soaked meat in an egg bath for breading with salt and without ever using baking soda.
Baking soda does indeed velvet the meat. Eggs do not.
@@Stuff_And_Things Trust me , I agree. I found out months ago and wondered why eggs was not making my meat soft like the baking soda method I did before.
The PH rises if I'm not mistaken
after baking soda you have to add egg white. the way you incorporate the starch with the egg white with youre fingers is what makes it velveting.
What the fk lmao
I'm excited to try this!
Nice 😮
This is the most clutch cooking technique I’ve learned in a long time
If people’s was wonder the type of cut it is a flank steak.
Thank you ❤️
came to the comments to find the answer ty
Subscribed my dude!
Thank you 💪
wonder if this affect the protein content of the meat?
Protein amount? No. Protein structure? Yes.
Baking powder instead of baking soda seems to fix the flavour problem without washing the meat off, but I've been underdosing the amount by about half. Good results at 30 mins anyway.
I use cream of tartar powder to make my sauces more acidic afterward.
You can also use apple vinegar and marinate it for 3-5 minutes.
Ah I always thought it was the cut of meat on this velvet beef. I didn’t know it was a style of cooking. I personally find this style of cooking in Chinese cooking such as Mongolian beef. Am I the only one who doesn’t happen to like the texture of this velvet beef ? Such an informative video thank you
No, I agree with you. I don’t like it either. Particularly hate chicken done this way too.
Oh man! That’s the key!!!! Thank you!!!!
does this technique decrease the amount of protein inside the meat?
This is a good video, however what is the song name?
Such a great tip! I love sprinkling baking soda on both sides of steak for about 10 minutes then rinsing and patting dry before grilling or pan grilling
I've never heard of that does it tenderize or help with creating a crust?
pH actually goes UP with baking soda as it is alkaline.
Baking soda does not lower the ph (or drop as you said) that would mean it's acidic, that's not the case. I'm sure it was just a simple mistake, just wanted to clarify.
You are correct. When I initially posted this video on TikTok in 2021 I made that correction in the comments
Bicarb is a base. It will raise pH
I make the same mistake. I think its just due to the name. It just seems like basic, base, beginning, zero. ;)
Thanks chef, that’s a sub from me.
This kind of Beef cook as Black Pepper Beef is nice.
hey where can i find the full song for my listening pleasure while preparing this beef?!!!
Never rinsed it before. Never tasted it either.
What’s the background song lol
In Arabic counties, some people put meat in milk before coocking it, in order to make meat be more tinder
Milk it’ll be! Im afraid to use baking soda
I might have missed, but doens't hurt to ask: what cut of meat is this?
I'm gonna make this
Can I use this for deep fried bigger slices of steak?
Yeah, baking soda is a game changer😅 you do know what u doing ❤
The Ph goes up not down. Baking soda is a base not an acid
Is the a replacement for mirin I can use?
I can't use anything with alcohol in it.
Can this be done with all meats?
What is that cut of beef?
What cut was that a flank?
Yeeeeeeeeeeeeees siirrr❤❤❤
I've worked in many Chinese kitchens and not one used baking soda or rinsed the meat. Velveting is egg whites and corn starch, and optional seasonings like ground white pepper.
Baking soda is literally the active ingredient in veleveting idk what shitty Chinese kitchens u worked at
I worked with a 70 year old chef from Laos, he absolutely used this technique. Every meat always had baking soda in the marinade.
@@BennyBesttso we should rinse the soda?
What will happen if i dont rinse it?
@@f4natos22 you can rinse if you like. Some say there's a taste if you don't rinse.
The trick is to use 1/2 teaspoon per pound of meat, only marinade for 1 hour max.
You’re just marinating the meat in an alkaline liquid. Baking soda, baking powder, and egg whites all do the same thing. You won’t need to wash off the egg whites though.
👏🏼👏🏼👏🏼
Reminds me of people that wash chicken bro lol
That Teaspoon was like a quarter cup!
Teaspoon PER POUND of meat. He clearly had more than one pound.
Dude is legit
What cut of beef is this ?
I wonder how this would be making beef jerky?
What kind of beef is that
I dont clean the baking soda, and it still taste good. Does it really make a difference?
its does i just tried it
What cut of beef is that? I’m trying to get back into cooking, everything’s so expensive out here.
You can use the cheapest cut you can find.
You forgot shaoxing wine, it’s a must for these asian inspired dishes. Other than that this what i be doing!
Thanks! How much do you use per pound of meat? And do you recommend any other sauces to give flavor? I've never tried this recipe so I want to make sure it tastes good.
@@Nightbird. I mean i have to correct myself 😅 Asians specifically Chinese use Shaoxing cooking wine, you used Mirin which is ok(i heard, i never tried) but Shaoxing wine is the real secret ingredient Chinese restaurants use. They use it in everything.. chicken chow mein, beef dishes, chicken wings, even the simple broccoli you see at Chinese restaurants. The next secret ingredient is the baking soda to tenderize some meats like beef or to velvet chicken for chicken chow mein , but you already got that part ! Just try your recipe and all your recipes with Shaoxing instead of Mirin
🎉🎉🎉🎉🎉 YOU ALWAYS KICK THE CHICKEN 🐔 IN THE HEAD TO ADJUST THE FLAVOR
Damn I'm dyslexic. Thought the title was "Woke Basics"
Why can't we save these in a playlist?!
you can
@@jones_y I'm dumb. Never noticed that button at the top before. Nvm, nothing to see here.
@@brndnwilks oh wait thats a thing j just play it in video format using history
@@brndnwilksi think it wasn't there earlier
@@vishnu2407 I'm only seeing it on my phone, not on pc. Weird.
On a bias? What’s that?
Why do you put it in plastic bag? To increase contact with minimal dilution of the water? And how long can it be treated with baking soda? (i.e. is 1h upper limit? Will extra time like overnight cause problems?)
Yes to 2nd question. longest is 30 m - 1 hr if using 1 tsp per pound on thinly sliced meat.
Food science 💪🫡
Ph dropping?
Tender, but I see you putting some effort on that pull. Soaking in milk does a decent job too
Didn't know Milk steak was a real thing
I mean, it looks like it works
Would using vinegar do the same thing
Great question, Vinegar would actually begin to degrade/ cook the surface of the meat to an extent. This will help tenderize it but you have to be careful not to marinade too long or use excessive amounts of vinegar
Whats the beat?
Meat beat
I’ve always marinated in soy sauce and baking soda, without rinsing, and never tasted anything weird.
baking soda dropping ph? think you meant the opposite as baking soda is alkaline not acidic ;p
That is definitely not velveting. All it is, is meat tenderising, but in a wrong way, because too much baking soda is being used. When tenderising done correctly, you should not have to rinse the meat.
Cut of meat?
people only like well done beef when it's stirfry.
All things perfect just a little bit
Season the wok first
hmm.... it (actually) raises the PH in the 🥩.
SubhaanAllah Alhamdulillah Allahuakbar
Allahumma Sol li A'laa Muhammmmad Wei A'laa A'aali Wei Sohbihi Wassalam
Thanks so much for sharing this useful knowledge 😊
I did this on Saturday , was the best beef I've done in stir fry , I was very impressed.
You forgot the msg, uncle roger would be sad.
1 pound is 0.45 kg
Kinda rubbery in the end of the video
I've always thought that beef must not be rinsed. Turns out I was weird.
Not weird, just for stir fry and maybe other similar things.
Only because of the baking soda, there are many different ways to velvet meat including ways that only use cornstarch and egg whites, you only need to rinse when using baking soda
@@novah589 Yea nah i undersand you need to wash off the soda. Its just for some reason the thought of putting raw meat under running water is illegal and unsafe in my mind. I know they do this for fish meat but for beef/pork/chicken??
@@acer8123guess it depends on the quality of meat and also to wash off the baking soda
id never velvet for more than 30 min, texture feels off to me if you do (personally) even if the beef is fried
Should have put that egg. Trust me.
This is good and comprehensive explanation. All the Chinese chefs do it this way
If you only use an 1/8 of baking soda it wont tast funny. Mix in with wet ingredients and velveting is dont with an egg and you got mix it in one direction for 5 min
I discovered this by accident a few years ago and as soon as I ate some it was obviously how they did it. I use to eat Asian food wondering what animal they got their meat from. The cat related urban legends were forefront in my suspicions. I've always loved Asian food but I never thought that was really chicken or beef until I decided to tenderize with baking soda one time. ;)
I’m assuming you can do this with chicken too right?
Yes
@@ChefWay thank you! I really appreciate the video! Been trying to learn and this helps!
I tried this with chicken and I absolutely hated the texture. It was fully cooked but had the texture of undercooked poultry. disgusting.
I’m a chef please don’t wash the meat like this it’s not blood it’s flavor 😢
Dont keep it for too long with baking soda, max up to an hour, trust me, any longer and it becomes gooey n unedible
I don't like having to rinse away all of those nutrients for a very marginal increase in flavour/texture.
Just nt worth it imho, too to wasteful.
U don't want of course velveting
Anyone wondering this technique is an old trade secret thats been around for years and it works! I am Actually eating steak and sweet potatoes right now as I type this and the steak I used was a low quality tough cut of beef and this velveted beef method turned it into premium wagyu steak bites.
Waste of water. I clean chicken and turkey. Not beef
Old Chinese technique.
🧐Looks like fake beef bioengineered 🤔