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 you are 100% right, also IF you add to much just add a bit of lemon it will deactivate it in a way that you no longer taste anything but DELIGHTFUL food 😊
@@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.
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
Your video was incredibly thorough, I really appreciate it. I watched another video on how to do this and it had no measurements provided, no mention of washing the beef, or how long you have to let it sit. That flavor still haunts me.
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
@@lornaskitchen3659 the old chinese man is from TH-cam Made with Lau. Watch the vid named Dad's juicy beef and broccoli. He explains his beef 'velveting' technique. I follow his recipe for marinating/velveting my beef everytime and it comes out perfectly tender with no bitterness.
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.
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.
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.
Near the end you say cook it in water or oil ... How does it turn out cooking in water? I want to save calories on the oil. But id imagine the texture would be very different?
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
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?)
I fry on the stainless steel pan and I always get a layer of burned starch on the bottom of the pan. How to stop this from happening? What am I doing wrong?
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.
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
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
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
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
@yoholmes273 you are 100% right, also IF you add to much just add a bit of lemon it will deactivate it in a way that you no longer taste anything but DELIGHTFUL food 😊
@@veronicaBolanos-mc4fc proof video name ?
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.
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
Ikr
@@anonymous563bWhat does lkr mean? What language is it?
@@NBx-th1rt mean I know right
I've been cooking for almost 50 years. Your the first guy (chef) to explain this process correctly.
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
Your video was incredibly thorough, I really appreciate it. I watched another video on how to do this and it had no measurements provided, no mention of washing the beef, or how long you have to let it sit. That flavor still haunts me.
Been doing this for awhile, especially with cheaper cuts, and it is FANTASTIC!
Woah. This is the exact video I needed. God bless
Thank u this was the perfect example and explanation
Exactly the information i was after, and delivered quickly. Thanks mate 👍
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
@@myytgotdelted2733 if you taste it, you used to much. old Chinese man knows what he's talking about.
How much soda should you use to avoid the bitter aftertaste
@@lornaskitchen3659 the old chinese man is from TH-cam Made with Lau. Watch the vid named Dad's juicy beef and broccoli. He explains his beef 'velveting' technique. I follow his recipe for marinating/velveting my beef everytime and it comes out perfectly tender with no bitterness.
This was so helpful thank you! Worked like a charm just like Chinese restaurant beef. 👏
Thanks a lot may God bless Ur live with money happines n etc forever coz it's so preciouse
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.
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
I was told years ago after rising off the soda put a little vinegar. Then rinse off that good to go. 😊
@@sherrypuckett6686 who told ?
Baking soda is basic so the pH is actually rising. In contrast acidic substances have a low pH.
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.
@@A·c·h·i·l·l·l·e·s·Last·Stand Thanks for the advice! Will try and hope for the best. Take care.
@@Nightbird. let me know how it goes!
made bul go gi the wok, purchased precut from Asian supermarket, came out as good as Korean.
Tried that tonight for the first time, worked great!
Alright, this guy is legit. I would add to the marinade, but basics are solid.
Love it!
Thank you.😊😊😊😊
Ya... this is life changing. Legit.
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. ;)
Dude, first one to say "rince after", I've been wondering why the taste had been weird in my dishes.
Thanks!
Baking soda is so 2004. Papain buddy! PAPAIN!! 😂😂🤪🤪❤❤❤
wonder if this affect the protein content of the meat?
Protein amount? No. Protein structure? Yes.
does this technique decrease the amount of protein inside the meat?
Subscribed my dude!
Near the end you say cook it in water or oil ... How does it turn out cooking in water? I want to save calories on the oil. But id imagine the texture would be very different?
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.
Should you velvet with or without water
This kind of Beef cook as Black Pepper Beef is nice.
I'm excited to try this!
You can also highly tenderise beef with pineapple purée or bromelain
Looks good
So, if we wanted it to be a tad healthier, we'd cook it in boiling water for a few minutes?
Every time I make beef broccoli I do this. 100% legit and makes the meet super tender
Do we know what this does to the nutritional value/accessibility of the meat?
hey where can i find the full song for my listening pleasure while preparing this beef?!!!
My dude explaining it like poetry
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
What cut of beef do you recommend?
Made some Philly cheese steak sandwiches with this method … pretty good
This is a good video, however what is the song name?
GREEN PAPAYA IS BETTER AND HAVE NO NEED FOR RINSE. YOU CAN EVEN SEASON IT ALL FROM THE FIRST FIRST TIME AND THEN JUST USE IT.
I dont clean the baking soda, and it still taste good. Does it really make a difference?
its does i just tried it
I might have missed, but doens't hurt to ask: what cut of meat is this?
1 tsp per lb of meat would be about 2 1/5 tsp or 16.5 grams per kilogram
How much cornstarch with sauce?
รอทัวร์ลง พี่อิ้ง มล ภาสันต์ เลยครับผมมม
Can I use this for deep fried bigger slices of steak?
Thanks chef, that’s a sub from me.
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.
Can this be done with all meats?
Shit i didn't know before i was suppose to rinse and was wonywhy tastes so wierd lol glad i found this vidvideo
That baking soda 1 hour difference is a game changer
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
Is the a replacement for mirin I can use?
I can't use anything with alcohol in 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.
Yeah, baking soda is a game changer😅 you do know what u doing ❤
I fry on the stainless steel pan and I always get a layer of burned starch on the bottom of the pan.
How to stop this from happening? What am I doing wrong?
Thank you 💪
The PH rises if I'm not mistaken
What’s the background song lol
I don’t like using baking soda, because of its high sodium content. Cornstarch is better.👍🏾
The pH goes up, not down. Great job
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.
Nice 😮
This is the most clutch cooking technique I’ve learned in a long time
Oh man! That’s the key!!!! Thank you!!!!
You can also use apple vinegar and marinate it for 3-5 minutes.
If You add BAKING SODA the pH increases, it doesn't decrease.
What cut was that a flank?
Can you make a big batch of this and freeze it
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
Never rinsed it before. Never tasted it either.
Question chefs across the us so when I use sink water why do I taste sink water when eating food
baking soda dropping ph? think you meant the opposite as baking soda is alkaline not acidic ;p
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?
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
What cut of beef is this ?
What is that cut of beef?
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
What kind of beef is that
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
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.
Can you velvet ground beef? Where i am even stew beef is $8/lb.
I mean, I guess you _could_ do this to ground beef... but I don't see how it would help anything and it might make the flavor worse.
That Teaspoon was like a quarter cup!
Teaspoon PER POUND of meat. He clearly had more than one pound.
Reminds me of people that wash chicken bro lol
It someone with high blood pressure talking about how "its no seasoning on it"" thatwhy your foot size of a watermelon now 😂😂😂❤
song?
The Ph goes up not down. Baking soda is a base not an acid
On a bias? What’s that?
I'm gonna make this
I can't explain but it sounds like he's rapping the recipe
pH actually goes UP with baking soda as it is alkaline.
What kind of beef is he showing ? Anyone know ?
I wonder how this would be making beef jerky?
Dude is legit