How To Tenderize ANY Meat!
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- เผยแพร่เมื่อ 8 ก.พ. 2025
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As you all know, naturally tender cuts of meat tend to be more expensive, and serving meat on a budget can be a challenge. Today, I am going to talk about how to tenderize meat before cooking, which includes cutting, pounding, and marinading. After watching this video, I am sure you will cook perfectly tender meat every time.
Tip NO.1: Slice the meat against the grain
Recipe Ex:
Toothpick Beef: • Toothpick Beef Recipe
Crispy Sweet And Sour Pork Northern Chinese Style: • BETTER THAN TAKEOUT - ...
Pork Stir Fry with Celery: • BETTER THAN TAKEOUT AN...
Tip NO.2: Use a meat tenderizer
A meat tenderizer helps to break down the dense, tough muscle fibers and the protein that binds them. You just use it to pound the meat until the meat gets a little fluffy. This technique will be good for cooking steak, pork chop, and breaded chicken.
Recipe Ex:
Easy Breaded Chicken Breast Recipe: • Breaded Chicken Breast...
TIP NO.3: Marinate the meat correctly
1. Baking soda does an amazing job at tenderizing meat
Baking soda breaks down the meat fiber in a chemical way.It alkalizes the meat proteins and makes them hard to bond together which keeps the meat tender when cooking.
How to use baking soda?
If it is a large piece of meat that you tend to grill or pan-sear: Sprinkle baking soda on the surface. Rub it on both sides. Rest it in the fridge for 3 to 5 hours. Rinse the meat several times to remove all the baking soda. Wipe the water with a paper towel. Then you can cook the meat however you want.
If you want to marinate smaller meat pieces: Just add some baking soda directly into the meat with other seasonings. Let it sit for at least 20 minutes before cooking. One important note is that over adding baking soda bring a weird bitter taste. I will suggest no more than 1/2 tsp/ pound of meat.
If you use baking soda in the marinade, it is better not to use anything sour like vinegar, lime juice at the same time. Because baking soda will react with the acid and lose the effect.
Recipe Ex:
Chicken Chow Mein (Stir Fry Noodles): • BETTER THAN TAKEOUT - ...
Sweet and Sour Pork: • BETTER THAN TAKEOUT - ...
Pepper steak: • BETTER THAN TAKEOUT - ...
2. Velveting helps you to create a juicy, tender texture of meat
Velveting is a technique in Chinese cuisine for preserving the moisture of meat while cooking. It is Chinese restaurants’ secret. They use it to create that juicy, velvety texture of meat.
Pre-coat the meat with a mixture of egg white, corn starch, some Chinese cooking wine, and other seasonings for at least 30 minutes before cooking. Then the meat can be stir-fried, which I have done it in my chicken and broccoli recipe; You can deep-fry it which I showed in my Mongolian beef recipe, or you can boil the meat, my spicy pouched beef recipe is a perfect example.
What the velveting mixture does is that it protects the meat fibers, preventing them from seizing up, which leads to the juicy tender meat. This technique gives the meat a starchy layer, which is perfect for recipes that have lots of sauce because then the meat can catch a lot of flavors.
Recipe Ex:
Chicken and Broccoil: • BETTER THAN TAKEOUT - ...
Sichuan Spicy Poached Beef Recipe: • Sichuan Poached Beef R...
Easy Mongolian Beef Recipe: • BETTER THAN TAKEOUT - ...
3. Some fruits also have the ability to tenderize the meat, such as orange, Pineapple, green papaya.
It needs to freshly grind puree or juice. Long-life commercial fruit product does not work. Using fruit puree or juice as a meat tenderizer adds some freshness and fruity taste to the dish， which is what a lot of people love about.
Here is how I do it: Marinade the meat with whatever seasoning and spices you like. Then add in some freshly squeezed orange juice. Mix it for 5-8 minutes. Refrigerate until you are ready to cook.
If you use papaya or pineapple puree, just rub it on both sides of the meat. Leave it at room temperature. Unlike the acid in the orange juice, papaya uses an enzyme called papain to tenderize the meat which works better at room temperature.
Recipe Ex:
Orange Chicken: • BETTER THAN TAKEOUT - ...
One of the supreme cooking channels in TH-cam, no nonsense talking, no annoying music, superb explanation and a great host, thank you.
Mandy's the bomb!
Precise clear instruction along with some history I mean, what's not to love?
Agree. The 🎵 thing and tiresome excessive self promotion is absent here.
totally agreed with you 🤙
Thank u dear
So true! Well said.
Thank you so much, Mandy, for showing us all of these. You are so incredibly kind and friendly for sharing all of these techniques. It's just TOO EXPENSIVE to eat out anymore in late 2023.
I love how well organized your videos are. Your explanations are concise and easy to follow. You are an excellent teacher. Thank you.
Baking soda does an amazing job of tenderizing meat. My sons are amazed by the softness of the meet each time I do your stir fry recipe. I studied french cuisine but I could never get satisfied by my Asian cooking until I discovered your Y-T channel...now I'm an expert ! (almost). Love , Eric
Hi thank you how many teaspoon of baking soda per kilogram plse thank u
@@salmagulam5905 she said 1/2 teas per lb of meat 4-5 hrs rinse well & pat dry
This is one of the best videos i have seen on this platform. Articulate, clear and concise. Thank you Thank you and all the best. TH-cam was made for you.
I love how you put a summary of your video in the description to refer to afterwards. Great job on the video, very informational and straight to the point!
Other ways to tenderize: 1) buttermilk or yogurt - the acid and dairy help to reduce off flavors and tenderize fibers; 2) wine (acid) in marinade or sauce; 3) Asian apple-pear or kiwi fruit-fruits that have tenderizing enzyme but impart less tropical flavor; 4) and then (of course) you can use tenderizer pounders or laceraters, which combined with the marinade ingredients here or in your video double up on aiding tenderness.
Doing a tomahawk ribeye in the oven how long to I leave the Asian pear on the steak before I cook it please help thanks
Be careful with the kiwi, if left for long the meat really disintegrate upon cooking.
My mother gave me some deer meat and told me to soak it first in milk. I did that for maybe 24 hrs or less. I put it into an electric skillet with onions to fry up, but added a little broth after it browned and let it simmer, and it was amazing. That milk really made a difference.
"tenderizer pounders or laceraters" what are those?
@@meiyokelee8935 i heard kiwi is the safest to use of all the fruits if for extended periods but maybe in correct amounts only ,who knows really if it goes too long then maybe a problem but pineapple works the fastest and you need to really be carful with that one as it can make it into moosh
thank you for actually showing what is with the grain and against the grain. it's nice to see an actual picture demonstration of this.
hello from australia 🇦🇺
marinating pork in milk or butter milk for a few hours makes the meat tender & juicy. After cooking, wrap in tin foil and rest before serving :)
Thx for that tip 👍🏻
Will definitely try this suggestion. Thanks.
the longer you leave it the better the result 😊
I use this method with a leg of lamb too. It works great.
Do you know old bible testaments actually say its a sin against god to mix milk with meat ?
Oh also don't use tin foul as plastic wrap is better , No reactives .
Why would anyone give this video a thumbs down? So much information is included here.
rneustel people are evil
I think at least some of them are by accident.
@Philip Snyder yes. With 300 K subs the audioSUCKS
She's teaching unsafe handling of raw meat.
Hi charming lady, I discovered your channel 3 months back and I learned so much not only in the cuisines you teach cooking but also the techniques you share from marinating to tenderizing. Thank you so much for sharing your knowhow. If I may ask your name. I always feel I show respect to people using their first name. More power to your program and wish you all the best.
Thank you for sharing your knowledge with us. We really love your channel and all your wonderful recipes and tips. 💛
I made stir fry tonight for dinner but I used your secret's on tenderizing and seasoning to my chicken breast. The meal was wonderful. Thank you.
Very informative and you are such a good speaker! All the very best to you
Your videos are all full of excellent, detailed, and technical descriptions. Far better than most and I need to point out, that English is not your native language. This clearly illustrates how intelligent you are and really deserves our appreciation. Great job as always
Brining also tenderizes the meat.
Make a marinade of salt and sugar and water.
You can also use any kind of spices and juices.
Left-over pickle juice is one of my favorites.
Does it work for pork?
Thank you that is easy cheap ingredients.
@@rhondajeanne2443 just a note, do not use table salt, they make a salt just for brining.
Where have you been all of my life! Great tips. Started using them and loving the product results. Hugs to you!
Like your happy attitude and your information is so helpful. I have had many dinners ruined by meat that isn’t tender, will definitely give your tips a go. Thank you.
Finally although I consider myself a pretty decent home cook by step one this young lady has explained to people what cutting against the grain actually means. I knew already but so many TV Chef just assume you know without explain..Well done girl.
Best 2am random find on TH-cam ever! This channel is fan-freaking-tastic!
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So excited to launch my first product! A great wok set, just like I have used in my videos over the last 2 years. Learn more and consider improving your Chinese dishes with a new wok! You too can cook BETTER THAN TAKEOUT!
I like your advice and thanks for that.
What is the difference in your wok set that others don't have.
I've always run a tenderizer over the beef. It randomly cuts the meat fibers. I have never heard the baking soda one before, but I can't wait to try it.
Thank you for teaching us on how to tenderize different meat products.it was a big help to me!! God Bless You Always!!
Your uploads are so amazing, I'd like to share another tenderiser from Asia. Just add areca nut ( betel nut). It's also a great tenderiser. Another is green papaya. In Assam, north east India bordering China, we also use lye(khar) which is an alkaline liquid obtained by filtering ashes of certain plants like plantain, etc. and it's similar to baking soda.Keep up your uploads.
I love this site. Her recipes are easy to follow and delicious! Much better than a restaurant...
The tenderized beef was so delicious and 'tender' with blackbean and pepper. Just like in the restaurants. I will try more of your other recipes. Thanks very much Mandy! :)
Thanks for explaining what the grain is and what it looks like.....
I did that today! Works like a charm !
Hey love your recipies got a tip for you to try from an old NZer. Took me a long time to perfect. Sharing now. Take the pulp only of a kiwifruit marinade into meat. Most important part - 5mins thinly sliced - 10m cubed and 20m steak no longer wipe or wash off pat dry and cook.
I followed your instructions exactly as explained and wow! I am so impressed with myself! I made a beef stir fry and the meat is sooooo tender by using the baking soda method. Yes, it takes time but totally worth it. Thanks for making a clear and concise video.
love it, the presenter is so cute and what I appreciate is that she is to the point - no annoying music etc. Thanks🙏
Best video on tenderizing I've see last 5 years. Totally underrated.
Nutmeg and mace are great meat tenderizers as well but must be used freshly ponded in very small quantity like a couple of pinches while cooking the meat , works best for goat meat.
Thank you!!! I had settled for chicken, as all my meat was tough, even though it was "tenderized" The only meat that I've eaten in the last year was hamburger a few times!! Going to give your instructions a try!!!
I like the way you explain, the science behind cooking and use of ingredients
I use raw fig while cooking if I forgot to marinate the meat and it has really helped me in cooking it really soft and juicy
You’re so stinking cute!!! I love when you wave & say hello.
You are one of the most informative chefs on TH-cam...the majority are more concerned with being humorous, trendy music, fancy photography, etc. What a concept: a teacher that actually teaches! 😄
100%
This are wonderful tips,thank you so much.
Yes I agree with you 100%
Love your channel. All I've learned is thanks to you, and love that my family enjoys my cooking.
You really are adorable! And you are so very informative and concise in your presentation. I feel like I can't go wrong in the kitchen any more! Thank you.
White wine marinade or soaking beef in beer overnight also helps, no need to rinse. Vinegar or burgundy wine in stews and soups also works.
So glad your channel popped up on my feed. I love how you share so many great tips on cooking and tenderizing meat!I learned so much from this one video. You're a great teacher and I appreciate you sharing your talent! Never heard of baking soda tip but I'm sure going to try it. I have always used left over coffee ( the liquid) to tenderize my pot roasts etc. Thanks again!
Can you pls explain how you use the coffee, and does the meat take on the coffee taste?
Thanks!
I appreciate your knowledge and willingness to share. I have not cooked many different meats and want to try some of your techniques very much I worried you would explain in technical
terms I would get glass eyed, but your explanations were easy that I could follow, Thank you very much. I am now one of your newest subscribers. Awesome video.
LOL! I wish I could explain things in technical terms. My english skill is still at a basic level. Thank you for watching. Wishing you a wonderful new year.
@@SoupedUpRecipes Wow. You did great. II was born and raised using the English language and I still mess that up. lol. Happy new year to you and your family also. Have a blessed day.
@@SoupedUpRecipes Your explanations are excellent along with your English skill. I appreciate all the scientific information you provide.
I feel lucky to learn these special methods and how they work. I love tender Chinese style meat dishes.
I use a couple of your methods and they do work .,. Cor Starch and the Baking Soda techniques are great Velveting is certainly an Ancient Chinese Secret of the Restaurants
Very helpful, thank you. I also appreciate the lack of music
100 % :)
Thank you for your detailed video...its the first time I understand what is meant against the grain..thank you Mandy
I’ve used kiwi fruit. Rubbed it on about a couple of hours before grilling. Works great. Thanks for the vids.
Educational video and you covered a lot of techniques in a short time. Btw wonderful graphics and your English is getting better and better since your first couple of videos. The quality of the video lighting, sound, and your presentations are great.
thank you for giving us the secret of how these restaurants do this chicken and meat! Love it!!
You are ADORABLE! I love how down to earth you are and present things simply and with useful tips and information...thank you!❤️
Thank you for this. Many great suggestions. Clearing up so misconceptions is also very important. Thanks again.
best video on tenderizing ever, thank you for sharing the knowledge
As soon as my family heard "Hi everyone!" They all looked over at me and said oh man what's he going to cook next, haha. Thank you for the recipes
decomarker1O Are you over feeding them. Lol
It's a she, not him.😀
@@bibizeeboohoo741 "what's HE going to cook over there"
@@bibizeeboohoo741 I think they were talking about the guys family as my family says the same thing.
@@danieltintinger1224
Thanks 👋 Daniel.🤗
Omg the detail. Keep up the good work. I am a stickler for details. I love that about your videos on top of that your food is excellent
The kiwi 🥝 fruit also has an enzyme/enzymes which tenderizes meat, similar to the papaya fruit. This one is serious here in Trinidad 🇹🇹 and Tobago 🇹🇹, West lndies used by the old folks and has passed into folklore. A new iron nail, the nail used in carpentry, must be new is placed in the pot whilst stewing the meat any wild game is rendered soft.
Papaya paste or juice works the best with any kind of meat.
In fact if you have muscle pain or stomach pain due to indigestion or period pain..eat some slices of green papaya ..it works wonderfully!
Thank u
I'm going to try papaya paste with my steak tips tonight.
Wow I never knew what velveting was, but I did always wonder how chicken was so tender and juicy from a lot of Chinese restaurants. I literally just can't eat meat when it's chewy or dry, it feels like I will choke on it lol. I love using kiwi puree to tenderize meat for my korean bbq, it's like magic. :)
I am amateur at cooking but I use to buy store bought chinese soup that came with the whole chicken & when I simmered the soup for 2 hrs the chicken can be cut with a spoon. Although, I am pretty certain this is not the method they use to tenderize chicken. It's overkill.
She is AWESOME!!! Easy to follow & very detailed. Nice voice too ❤
THANK YOU for this video. Thats why meat dishes are always tender at at an oriental restaurant.
O young girl ! Your tips are most sought after. They were long over due. People were looking forward to such measures so as to succeed in bringing out the most soft, delicious and juicy non vegeterian grilled recipes. Thank God, you have given these tips else all our sincere efforts were proving an exercise in futility.
really like your videos. Clear concise, and informative !!
Watched this tenderizing video and purchased some , what looked good steaks ended up to be tuff . Gonna try your solution today to try to save the 6 steaks I have left. Kind of looking forward to the results! Thank you
Congratulations!
I found your advices very interesting, clearly well explained & easy to follow thru.
Surely, I will have a go at it !
Thank you !
Keep it up !
Thank you for sharing the information regarding the tenderization of meat. I have been wanting to know how for a while now. You are a blessing. Again thank you.
I learned about the baking soda method from Sue and Gambo (TH-cam) but using a slightly different method. Mix three tablespoons of water with 1/2 Tsp. of baking soda and pour the mixture over the meat (whole or slices) then cover and let stand for at least 30 min. up to several hours. Drain before adding marinating seasonings. It works wonders.
Gail Evoy do you let it stand in room temp or fridge?
Jocelyn C from my experience it doesn’t matter with that. Sue an Gambo channel is equally as good. They make cooking easy and their dishes are equally delicious as souped ups are.. these are 2 of my favorite channels to cook Chinese food from.
No bitter taste without rinsing?
Me too. Sue and Gambo 👍
@@rhondajeanne2443 you can rinse it before marinating it.
Sometimes i view some of your vlog and i noticed that i saw a kitchen which don't look like a kitchen. I think when vlogging it's still important to show an inspiring look.
I travel a lot and sometimes the airbnb doesn't have a nice kitchen
THANK YOU for simplifying the "velveting" process... I have wanted to try it, but in written form, it has been complicated and intimidating... I kept thinking "How do Chinese restaurants take so much time on each dish doing the velveting process?" Your version looks much more inviting. I look forward to trying it! QUESTION...Can it be kept in the velvet mixture for overnight, or does it have a certain optimum effective time? THANK YOU
After velveting..can we wash n then cook?
i use pineapple juice or paste and i have used vinegar as well and both work great and i leave the meat in the solution for about 3 hours and it is good to go
Clarity in presentation by a charming young woman. I copied her instructions and will apply them in my cooking. I have wanted to attempt Cooking in a Chinses technique but felt it far too advanced for me. After watching, I am encouraged to attempt same.
You can do it!
She has many videos that are easy to follow.
Hint: Put out all your tools, spices and ingredients on the counter before you get started, and warm your serving bowls in the oven while you cook. You'll be a pro in no time. 🙂
You can always you non-seasoned meat tenderizer which is papain a powdered form of papaya when you're in a hurry. One of the best of two enzymes with the other being pineapples
Thank you so much for your tips! They worked a treat on cheap cuts of oyster blade ☺️
Your video help tenderize , curious people who are ready to learn something more . many thanks from south pacific island
Thumbs Up Thumbs Up Thumbs Up
I love the way you talk!
I tried the velveting today and made a delicious beef and peppers and brocoli thanks for the tips
Why go to culinary school when you have the internet
because the Internet cuts corners when it comes to cooking or cheating on your homework. cooks on here are amateurs unless you are gordon ramsey, julia child or bobby flay.
I can’t wait to try, I always buy cheap meat and thought fixing it was hopeless but I’m excited to try tomorrow!!
Excellent description and everything is written out also! I was always unsure when adding baking soda to smaller pieces of meat and adding other ingredients whether it was ok to leave it on and not wash off? As you mention by adding only 1/2 Tsp per pound of meat is obviously ok?👍
Thank you for the information on how to tenderize meat. I usually use fresh pineapple, the bromelain content acts as tenderizer as it loves to attack protein. Now I know that baking soda is not used to thicken sauce but can be used as tenderizer.
I also use Baking Soda. It is just so good, even on cheap cuts. So good on Chinese Recipes. X
Never tried it. but worth a try.....
Thanks for the tips it helps a lot as meat prices have sky rocketed.👍👍
Thank you! My fiancé loves all the recipes! You are wonderful and so sweet! Thank you for making my life easier!
No wonder you have over a million subs. Excellent presentation, high production values and you get to the point. Very well done.
Really great video Mandy with some incredibly handy tricks. I love the way you explain the different techniques and say the science behind them 😊
Butter Milk, regular vinegar, greek yogur, sour cream even milk, all help to tenderize.
Thank u for advice
Besides fruit juices, honey is a good way to tendorize your meat and give it a good sweet note. A place down my home marinades their chicken in it gor their fried chicken and its really good!
No music, no problem...just as long as the content is usefull anda accurate.. thanks...luv it
Great videos and cooking skills and techniques. So young and generous to share to the world everything she knows about cooking.
THUMBS UP!!! 👍🏻👍🏻👍🏻👍🏻👍🏻
love this video, no crap content and super on point
Well done, Queen. I will be subscribing ❤️
Outstanding, you teach in a very informative way. It makes sense and I love your sharing of information.
Thanks for sharing. We appreciate these tips and techniques.
No dear Mandy...I don't know any other way to tenderize meat other than your ideas ...My favorite has always been pineapple juice and a bit of pineapple bits/chunks...thank you for sharing dear!
Thank you again ! Love how you explain things in a simple way!
Thank you. Cooks secrets make all the difference.
I used the velveting method for beef stroganoff today, it was amazing!! Before this, I only knew of one technique, which is soaking the meat in milk.
what kind of milk ?
Thank you for your advice about how to
tenderise meat. You must be a great CHEF.
Thank you for the info very helpful. You explain everything so clearly and I like the way you talk. Thank you.
In México we use lime juice or papaya seeds to tenderize beef, and pounding for pork, chicken is naturally tender.
.
I love her tips. Very helpful.
Been watching u in awhile now, and im glad i found your video, also your english is getting much better
Thank you for watching =)