HOW TO TENDERIZE BEEF LIKE CHINESE RESTAURANTS (VELVET BEEF)
ฝัง
- เผยแพร่เมื่อ 7 ม.ค. 2024
- For the full recipe please check my website for a printable recipe
dimsimlim.com/velveting-beef/
If you want to find me, I am probably on one of these platforms showcasing my “kungfu” like Bruce Lee to the Western world!
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I’ve been trying this method and it’s unbelievable how simple and tasty it is. It’s so simple that it’s difficult to get wrong.
Do u feel like u have eaten news paper?
I mean... it's just seasoning the beef. It'll obviously taste better than unsalted beef
@@CrissZx78no it’s the baking soda, it helps tenderize the beef
How long do u need to marinate the beef with the baking soda?
@@manahil8746 yeah, i know baking soda does some serious witchcraft with a lot of food. but for the whole video in general, you have both actually seasoned and marinated beef vs the same meat, but w/o even salt on it. it's like comparing a pair of shoes ready to use, to the same pair of shoes w/o shoelaces nor insoles
I always wondered why the beef from Chinese restaurants were always so tender and easy to eat. I definitely need to try this one day.
Just do it now!
It’s because it’s not beef, don’t listen to the guy in this video
@@OldTonyFerguson Dog meat is hard and tough lol
@@fiv7945so is horse meat ffs like jerky at all times
@@SolusFatherstop because my favorite Asian restaurant is next to an animal hospital 😭😭
We all know the yum-yum = msg 😂
Not all "yum yum"
Msg can cause cancer. I red labels to avoid it
What is msg?
@@Respecteddude666 Monosodium Glutamate
It’s his brand of MSG and seasoning
I'm surprised the chinese food industry hasn't unalived this guy for giving out their secrets.
It's been out before he made this vid. Seen and learned this technique during covid
The cutting directions is so important
you can do the same with pineapple
@@user-jx2qn3gi7p no thats impossible
Just like with your wrists
@@papipom1917Edgelord😈
Awful lol@@papipom1917
This dude is giving you secrets which Chinese aunties and grandmas
Usually take to their grave , thank you bro mad respect
No its not cake. You can ask for tomatoes, but you will get stars from outta the world. Its lke making fresh semen every day but you're not going back to school when there is no reason for it.
@@timurkral3781 What??
@@timurkral3781you probably were replying to another person but this still makes no sense...
@@timurkral3781please don’t explain cuz this nonsense made my night
This dude is like the Bruce Lee of cooks. He dishonored his family.😂😂😂
hes so good he can genetically modify beef from regular to wagyu with a knife. now thats some serious skill
Yeah hes a God or in cloud cuckooo land. By the likes I guess most think he is a God or went to school with Harry potter haha
This guy seems so chill, i love his attitude and accent haha (:
He's Australian. As an aussie we're either the most aggressive and scary person you will meet or some of the calmest and coolest you will meet. ( It tends to be the first one )
Baking soda is the best for getting a soft piece of meat but it absolutely changes the taste and texture. It leaves the meat mostly tasteless so you only taste the sauce, and the texture is definitely soft but has a bit of a rounded and smooth surface.
I prefer using corn starch instead. Not as strong of a tenderizer as baking soda, and requires more time to tenderize (overnight for corn starch vs 1-2 hours for baking soda), but it leaves most of the flavour in the meat and is still more tender than non-velveted meat.
Yeah my thoughts exactly
Thanks! Helpful information and good to know! 😊
Gonna action your method! Tnx
Why do you think Chinese uses sauces and msg hehe
I wonder why it takes away the flavour
leaving slice of kiwi fruit or just marinating the whole meat in kiwi juice works really well for tenderizing the meat (especially beef). Kiwi has the same enzyme as pineapples that eat away at the protein structure making the meat literally fall apart in your mouth and kiwi has less dominant flavor than that of pineapples. But if you really enjoy the flavor of pineapple, go ahead an use it.
Yes but more expensive than than baking soda.
Baking soda is cheaper and doesn’t imbue gross flavour to the meat.
And it doesn't fluff the meat either.
Good advice, kiwi juice is more healthy than baking soda. tkx
Thanks...
BAKING SODA
WATER
SALT
SUGAR
CHICKEN POWDER
WHITE PEPPER
YUMM YUMM
SEASAME OIL
DOWSING WINE
CORNSTARCH
u forgor dark soysauce
Wtf is chicken powder
@@dixienormus8 and wtf is yum yum 💀
@@dixienormus8 it's chicken, in powdered form
What is dowsing wine? can't find it anywhere
Bruh, having a kitty cat on your shirt while cooking Chinese food is fucking hilarious!
The comparison was what made this gold
True. My jaw literally dropped. I watched again to take notes and to admire the difference.
What is yum yum?
@@ojsimps701Don’t know what is Yum Yum? Hahahahah. Its Monosodium glutamate🎉
In all fairness, who just cooks beef of any kind with no seasoning or anything? So the devils advocate beef makes no sense, obviously the marinaded beef is better, but do people just fry plain beef ? Ive never seen anyone fry sliced unseasoned beef. This is a non sequitur
@@ojsimps701msg babyyyyy
Yep. That's the baking soda. I always sprinkle it on the meat im making and I leave it to rest for half an hour. It works like a charm.
Do you wash it off before cooking it?
@entropy3615 I definitely do. The meat has a sort of soapy taste if you don’t, imo
no dont was it off wtf, thats baking soda not soap. what you wash your cookie dough as well now too? 😂
@emmansanchez2575 you have a point! 🤔
Baking soda is kind of sketchy to me for some reason
tried it just now and all i could say is, i am mesmerised by this technique because it works like a charm! like seriously. good.
I love how he’s calling it by its name! Feels humbling and respectful to me🥰
This is why i love food. Brings people together and so many ways to prepare it all.
“I love air”
@@noblefleetoh,shit lol!!
@@noblefleetif you only had dog meat to eat, you would eat it.
Races does too.
Shut up u gay
I 100 do this all the time. In every recipe, especially when is chopped and cooking in a soup for a quick meal. The corn starch helps to thicken any dish you’re making too. It’s awesome.
Tapioca powder will do the same and has no flavor.
Flour is the same.
I use all 3..whichever is in the pantry at the time lol.
You forgot Mirin
It's been a while i heard "wada" and "Little bit of yum-yum" 🤣
Thank you for teaching me ancient Chinese art.
Leave it for 15-20 mins in the baking soda alone wash several times until no scent of baking soda remains then squeeze excess water out pat dry with paper towels then season and cook. A far superior result in softness and without the funny taste.😊
Oh, washing it several times would DEFINITELY cause loss of beef flavor, agree with corn starch even flour over baking soda, though
You do this to grandma's cude steak or for a beef stew, chunky gravy if your using left over scraps with tendon but not good whole cuts. But yes his will have that Chinese beef taste to much washing without drying
@@juanvaldez7279Your an experienced man😂❤ gma knows
@@apextrainingjackiemah I agree with you however you don't get a good beef flavor with Chinese beef cause the baking soda completely changes the taste. If you want to view it as the lesser of 2 evils I suppose you could but please don't take my comment out of context. I don't generally wash meat once appropriately butchered.
@@juanvaldez7279 I agree with you buddy but that is precisely why the Chinese use baking soda cause there not generally using premium cuts of beef for these dishes. His way is pretty much the standard way to prepare the dish I'm simply giving an alternative that I developed based on not liking the taste of the baking soda. Growing up as a child everytime I ate Chinese styled beef I always thought that the flavour of the dish was primarily from seasoning and not from the tenderizer. It's way better tasting without the baking soda. If you're trying the dish use tenderloin or other premium cuts you know will be soft that way you don't need to tenderize or wash
Marinating in pineapple juice does the same thing. Pineapple juice has enzymes (bromelain) that breaks down the connective tissue.
Will it leave the meat tasting sweet/like pineapple?
@@ThePeytonLeigh Yes, but also bitter because bromelain digests the protein into bitter peptides.
it also completely destroys the meat and makes it all mushy and disgusting.
Do not use Bromelain we have better stuff now
thats why i dont like pineapple
I'll try it ASAP. Thanks for sharing!
He's a very handsome gentleman along with being a good chef.
Adding baking soda changes the pH level of the meat, making it more alkaline 🔬. This change in pH helps break down the proteins, resulting in more tender meat. An added advantage is that the pre-broken down proteins will not tense us as much as usually, and therefore not pushing out as much water. So the end result will also be juicier meat. You can even use this trick with minced meat.
Don't use too much baking soda or it will give the meat a mushy consistency and change its flavor!
Can you do this to chicken breast?
@@PHLYLMyes!
Thank you for explaining this kinda stuff is great :)
No need to wash after using baking soda?
That thing was invented for baking cookies to begin with. It’s just that Arm & Hammer ended up successfully marketing it as a kitchen cleaning product…
Uncle Roger need to react to that video actually
Typical... fake ass crap...
Hiiyaaa
Wonder if Roger uses "yum-yum". I think he does.
@@kenttheboomer721what is yum yum powder ?
@@whistlingdixie6607 MSG. People say it’s “monosodium glutamate” but it actually stands for “make shit good”
I luv when he says some a little bit yum yum msg
Great advice! Will be trying this 🤟
Baking soda alone will produce this effect even if the cut is wrong, and it is especially good with ground beef. 1/4 tsp to one pound and let it set for 10 min after mixing. The baking soda reacts on a cellular level. I use this with chicken also. The key is to give the baking soda time to penetrate and react. With elephant and snow owl, you have to give it more time.
You ate Dumbo?! You monster!!
@@AnotherCarGuy375 in my defense, my friend asked me if I wanted to go club'in. Ambiguity....
@@arnoldbailey7550 wired in a strangers kitchen at 5 AM: bro I wonder how elephant trunk tastes like....
Friend: say no more!
ELEPHANT?! 😭😂 Most out of the norm I’ve gone is duck and bear gotta step my game up.
@@monjaematthews5424 😅. You may like this story then. I was in Thailand and I came upon a small town in the North. This small shop had a huge pot boiling and the guy took a set of tongs and pulled out a skinned and boiling snake about a meter long. I asked what kind of snake and he said; " no snake. Tiger penis." He then said, You try. I said thank you but the world would have to be all out of chicken.
What makes one wake up one day and say you know what would be good right now: tiger penis. Just, wow.
Velveting the beef is a great tip. It does change the texture and flavor away from Western style
Velveting the meat first makes all the difference between meat that’s amazing and meat that absolutely sucks.
Flavor away from Western Style? Like what? Overcooked?
@@E_Don western style: Boring and Basic.
Who tf decides to fry beef in a wok.
Answer to my own question: Asians
@@E_Don I guess he means there's a certain saucy soy taste? We usually do those for Chinese style venison as well and the texture becomes the same, with very slight difference in flavour profile.
Gonna try this, looks delicious
Thank you for sharing. This will improve my cooking 👍❤️
Yo bro you def representing asian cuisine, making all of us proud especially your parents
It’s called “ velvetting” and it is an amazing thing! I do it with chicken, pork, beef and deer meat.
Can you PLEASE give me the entire receipt again please 🙏
baking soda
water
massage
salt
sugar
chicken powder
white pepper (or black pepper but finely ground is important)
msg
sesame oil
chinese cooking wine
dark soy sauce
ton of corn or potato starch
measurements in most chinese or asian cooking are just eyeballing it, just estimate and you can’t go too wrong
Try replaying the video.
How long do you leave the beef with b soda for?
@@miketheplumber448 sure. If I only knew what "yum yum" is.
@@sgarcata MSG
I learned this lik 5 yrs ago and now I do it fir every meal not just Asian dishes
A great secret. Hats off to you.
Now I gotta figure out what yum yum is
@@hilo4580i thought it was another word of king of flavour MSG
@@hilo4580MSG
Glutamate 😒
@@hilo4580Walmart sells them. Go to International food isle.
“Yum yum” translates to cocaine
now we know what you secret ingredient is
WAIT WHAT?? I wanted to make the exact same comment :O wtf
@@Zaitekno next time
😂😂
is it msg
Awesome! Have to try this for sure
Great demo and knowledge sharing, thank you!!
After living in China for a few years, found myself doing a lot Chinese dishes back home. They’ve solved so many things with their style of cooking. You can cook anything and it tastes really good. This videos is an awesome example of how it’s done. And it’s just one thing out of countless dishes. Love it:)
Msg will make anything taste good though 😂
you can do the same with pineapple
They've solved problems eoth their cooking style? How the fuck?
You know Western cuisine literally solved all those issues too right? Just most people over here dont know how to cook using their own culture's techniques anyways.
@@ChuckNorris130194Western cuisine is basically non existent, just a copy of every other cuisine. Even steak is done better in Asian cuisine
The way you cut with the grain and/or against also helps how the meat falls apart after you cook it. I don’t use the baking soda but I will smash the meat to tenderize then add the corn starch and sauces. The corn starch helps bind and keep the meat moist. I do this with pork too.
Dude, try baking soda,
@MezcaleArmstein absolutely 💯 . Learned this working at a Chinese place
@@Darkstar-rg8ze
100% works, I worked at a asian restaurant way back.
Better with baking soda
Try baking soda...🤔
Wow wow wow wow !!! This is amazing!!! I just did it for first time. So good!! Like dam man. Thank you for this. Truly, thank you!
**puts a metric ton of ingredients in bowl**
"Look how much volume we've gained"
🤣🤣🤣
Lol.......yes
dude, of course he will do that. what do you think of him self stupid? just going to waste the beef just to please you? that he also put ingredients to the other one's? lol Growup
Also about the look comparison he talk, ofcourse its going to be different color after all the stuff you added. Plus its taste like shit i tried it
@@ComMander0525kit would talk like shit to you. It wouldn't taste like shit to Asians because those are just basic Asian seasonings
You’re a fucking legend mate !!
he’s got that dog in him💀
Wow thank you love it
I have everything in my kitchen just need a jet engine now
This uploader is such a genius to think that's how wagyu works lmfao Fail
@@Byaah191
The point is how Chinese chefs make the meat tender and juicy, not the term Wagyu itself
Careful, if you are looking for a wok burner, those need special consideration before installation and use. They run very hot and create fumes that need amazing ventilation equipment. I would either have a dedicated room for it, or put the station outdoors.
@@matasa7463
Or get a portable one with small propane tank, like 20 pound
I’ve been questioning how they get their meet like that and low key thought it wasn’t beef at all. Thank you for this
It ain't 😂 their beef meows and their chicken barks
@@bryanrastaberry8796haha those cats have great marbling i wonder what they feed em
@@bryanrastaberry8796no cat is sour and dog is like lamb
Think it tenderizes your stomach also
@@bryanrastaberry8796it's funny china banned dog and cat meat years ago. South Korea still didn't ban it yet completely. But since South Korea is more popular you're not racist towards them. The stupidity is strong here
Thank you chef, loved it. 🥰
Thank you so much, it looks delicious 😋
Baking soda can also be used with green veggies to help them keep their green color. Best used when boiling of course, since it's kind of hard to masage baking soda into veggies.
Edit: To the people who think I am wrong. Bring sources, because otherwise I'm gonna spank ya with facts.
False
Shouldn't, baking soda takes away nutrients of veggies
baking soda will turn broccoli dark green looking more apatizing
We used a few teaspoons of bi carb soda in peas to keep their colour
You are wrong. 100% incorrect. You blanch and shock to keep your veggies bright. Boiling water as salty as the sea for few minutes, transfer to ice bath and let them sit until cooled.
I worked for a chinese family for 7 yrs and my boss didnt put water on any meat to stir fry. If you dont put water the result is the same. The secret really is to marinade the meat overnight and put cornflour.the cornflour seal the meat and the liquid doenst come out and it will not boil the meat,thus not making the meat rubbery.
You are absolutely spot on ! ❤
Why are we talking about boiling meat?
@SrJonAnthony because, that's what happens, it's a process (boiling) the water OUT of the meat, at very high temperatures. It happens on a micro level, the water in the meat escapes, and is immediately steamed in oil, thereby boiling your meat - same thing happens if , you don't let you meat come up to room temperature (chicken, beef etc ) the trapped cold moisture, boils off your meat - like fir example making Chicken Balls, IF you dont let it come to room temp, and Don't put cornflour on your meat before dipping into your batter, the trapped moisture escapes, making your chicken balls soggy.
@@allymac68 thank you for explaining😊😊
Thanks verymuch!!
Thank you so much! ❤ I have been trying to figure it out for more time than I will admit to😂
The reason this works so well is because baking soda is a base, and the Maillard Reaction works better in basic environments.
So the baking soda really IS the key ingredient?
@@carolyntalbot947 nah bro it's just the spices. Like come on use your brain jesus Christ
I'm rather inclined to believe the contribution from the user who knew how to spell "maillard rxn," and correctly understand its improvement under this protocol.
Not just it's "spices, durrr."
I will concede that absolutely 0 prep for beef and then flash frying it will get you a nasty result even if it was once tasty. That side was a bit ASoTv - _(has this ever happened to you?)_ and some lady is just throwing beef all over her kitchen. _There's got to be a better way..!_
It's the baking soda and corn starch. It's a well-known texturing technique called "velveting".
You can do it with literally any spices. The spices have nothing to do with it.@@maya_void3923
Baking soda allows the beef to tenderize and the starch allows the beef to absorb sauces!
I need to know if he washes off the baking soda and water before doing the other stuff that follows or is he adding it all together?
Wash off before adding everything else or you’ll have baking soda flavored beef
Yeah I made that mistake and my beef tasted like I was eating laundry detergent
😅😅@@BaBYSTaY-QUOKKA-143
Cant wait to try it. Thanks
I love this methode
This guy NEVER MISSES!!! One of the best channels
MSG is the Yum yum 🤣🤣🤣
MONOSODIUM GLUTAMATE
Ewww, I knew immediately he said it and hoped it wasn’t.
@@newt1834 myth
Nope it’s a combo if msg, pure Colombian cocaine, and some narcotics
@@Rl-tn1ysWhat are you on? 😅😅😅
chicken powder on beef is diabolical
The beef without seasoning looks like the burger SpongeBob served the health inspector 😂
IT WORKED! I’m so thankful. I only cook chicken because unless I buy a nice chateaubriand from the butcher pan fry it and put it in the oven until it reaches 59 degrees celsius my beef always get chewy like a bubblegum, doesn’t matter if I put it 5h in the oven or pressure cooker. So this saved my life for Chinese dishes. Thanks a lot ❤
That sounds awful. Cook lower.
Make sure you are cutting it properly too
You can velvet chicken the same way.
I swear I couldn't understand the last ingredient, can you tell me what it is so that I can try as well? 🙏
Starch, any starch should do, and Just in case you don't know what "yum yum" is I'm pretty sure it's msg@@eidennazca6045
How could you not want your food to taste as good as this? I’m hungry now. 😅
Thank u so much for sharing❤❤❤
That big ass slab of beef got my mouth actually watering
That little bit of "yum-yum" is probably MSG(Accent), it's flavor enhancer 💯
That's what I assumed it was...
I had no idea, but I think you're right. I don't have that! Can u buy msg in America?
@@therealDawnBartonyes almost anywhere it’s usually labeled as accent in grocery stores.
I was just looking for that answer, thx! I’ll leave that out, gives me migraines!!!
its actually pure colomban co-
Kind of unfair. You didn’t even season the regular beef.
i think that spices wont really change the cooking
@@qwertytarantuno730 Not true. Cooking is basically science and spices can cause osmosis/diffusion altering the contents of the food.
@@OOOOOOOKKKKKKK69in this particular case it would not have made that big of a difference in the qualities that he was describing
I think it was mainly to show the difference between preparing the meat and just frying it. It was the same cut of meat
Bro has never heard of a control test
Good job mate!!
Not quite but I like your spirit.
Vanoss learned how to cook is crazy but real talk, your making me hungry at work
who is vamoss
@@saveit4519😕
@@saveit4519vamos, the scientist?
@@saveit4519he’s a old TH-camr
@@bigstonezhe said that because they are both Asian 😭😭
It’s so true about baking soda. What I do with a tough cut of beef, I slice and massage in baking soda. I then put in freezer bags and vacuum seal. When I want to eat it, I will thaw and rinse off the baking soda. I cannot have sauces and that’s why I rinse. I then quickly stir fry in beef tallow and settle down to eat the most tender beef ever.
I need to try this!! Just curious why no sauces for you.
Can't have sauces? What does that even mean? Does that mean you can't have juice either, since juice is basically just sauce.
@@beefchalupamaybe it's because of the sodium content
@@MiauMichigan I was thinking maybe they're diabetic
Cos she's saucy enough.
Now I know why I'm so hungry 30 minutes after I eat Chinese food
Whoever created baking soda should received a nobel prize.
OMG I TRIED IT. THIS IS THE BEST WAY TO PREP ANY MEAT ❤ ❤ ❤ ❤ ❤ ❤ ❤
Can you do this with pork?
@@SamieRoseX4Pork, chicken, every meat you want.
As someone who works in a Chinese restaurant, i can confirm thats how we tenderize the beef.
Some may slam the beef slices against the bowl to help with tenderizing.
What is the stuff he's calling yum yum?
@@dottypitchell208MSG. I think
@@dottypitchell208 my guess is msg.
@dottypitchell208
Someone said in the comments it's MSG.🤔
@dottypitchell208 definitely MSG, my family use it alot!
We even didn't use any yum yum cuz it was old and we used ghee cuz we both are allergic to seed oils. Holy crap you changed our dinner menu for the weeks to come! THANK YOU!!!
Thank you for the clarification cause you know what they be saying. Some people needed the explanation 😉
I was always a little weirded out by tender beef in Chinese food bc I didn’t know what it was…now I know and not so scared anymore. Thanks!
Actually. Sometimes it’s too soft. 🤷🏻♀️
I THOUGHT IT WAS RAT HOWEVER IM STILL NOT EATING FROM RACIST EVER
im working at chinese restaurant kitchen...the most important for meat being tender is the baking soda + water,baking soda absorbs lot of water
Dude, you've changed our lives!!!! Thanks for the secret! We had the best Mongolian beef ever and compared it to some leftovers we had from the night before. INCREDIBLE!!
I'm watching this after a long night shift and am absolutely starving now 😂❤
I'm not going to lie but I've made so many of the recipes you have shown us on here and I can't hide it anymore. This food is LEGIT, out of this world AMAZING. You should try to create a cookbook or something of the sort because I would buy so fast. 🤤🤤🤤🤤🤤🤤💚💚💚💚💚
I love it 😀
Cheeezuz, mate! Thanks for the awesome tip!! 😮❤
The cat shirt is priceless
Finally, we get some "Ancient Chinese Secrets" who remembers that statement from back in the day? 😅😅😅😅😅
😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
😃 Yum! So delicious 😋
Love your videos mate👍
Yes, we can see the difference! One has spices the other one doesn't :D
I've watched enough Uncle Roger to know that Yum yum is MSG 😂
MSG gives you a bad headache I would leave it out
A little bit of yum yum love it 💓🤤
The Australian mastermind💀
As a chinese person who often helped my mom, the corn starch makes THE biggest difference
If the sauce tastes wierd but you still want it tender:
1. Marinate the meat with cornstarch and baking soda overnight or 24 hours.
2. Rince it out with cold water 3 to 4x. (Until the white liquid is completely removed)
3. Cook it
4. Then add your sauce
The meat will still be tender because the "process" of tenderizing is already done.
The sauce on the meat will not taste alkaline or wierd anymore.
I think that's why they cook it in oil. Because the oil will remove that.
@@Matthew_Percivalexactly
Marinate in red wine overnight ot pineapple juice for 30 minutes
What is Yum Yum?
@@geeting2 MSG and umami seasoning mixed at his own ratio
« Little bit of meow meow »
did that with chicken and it works as well, the meat was super juicy and flavourful
Always make such a huge difference. Thanks for doing this.
Hi man. Great video. Would really appreciate it if you can share the measurements for velveting. I'm worried I would use too much or too little of the ingredients ruining the meat.
I actually made a website to put all my recipes.
dimsimlim.com/velveting-beef/ here you go
@@wokgodThanks chef 😊🙏
You can really eyeball it, if it looks like you have a nice gravy-like consistency in your coating on your beef, then you're in the green 👌 mileage may vary
@@wokgodThanks Chef. You’re amazing and have such a great vibe when you’re cooking and sharing with us.
@@wokgod❤❤❤