DON’T put baking soda in beef marinade - The RIGHT way to tenderize beef with baking soda

День тому

Many folks often make a mistake when using baking soda to make beef tender: they leave it in the marinade and cook with it, which can give the food a strange metallic and chemical taste. I'll show you the correct way to tenderize beef and how to prevent that strange taste. This technique works for all kinds of tough beef, like chuck or flank. Also, make sure to take a look at my recipes for beef and broccoli [ • Easy, DELICIOUS, and H... ], as well as Mongolian beef [ • Fried vs. sautéed Mong... ].
There is no need to use baking soda for chicken. Here’s how to make chicken tender & juicy for stir fries. It’s easy! 😊
• DON’T Use Baking Soda ...
Ingredients:
Tough beef 8oz (225g)
Baking soda 1/2 tsp
Water 1 tbsp
Chapters:
0:00 - Intro
0:46 - Slice beef
1:12 - Mix baking soda with water and add to beef
2:16 - Rinse beef
3:08 - Dry beef
3:32 - Ready to any stir fry recipe!
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КОМЕНТАРІ: 332

@eliasfamilykitchen4588 3 місяці тому

No need to use baking soda for chicken breast. Here’s how to make chicken tender and juicy. It’s easy! 😊 ukposts.info/have/v-deo/hWGhjKyxiZCUtWQ.html

@Peter-bv3wo 7 місяців тому

Hi Elias......One further thing you can do to completely remove any baking soda residue is to add a small amount of Vinegar to your final rinse and this will neutralize any left over from the process...

@eliasfamilykitchen4588 7 місяців тому

Thanks for sharing!

@aave865 6 місяців тому

This is especially so for lamb or mutton to remove the heavy smell

@terrygerhart6878 4 місяці тому

I cannot find heavy smell lamb mutton, miss the taste and fragrence of lamb/mutton. Virtually all lamb has the been bred out of any scent. Find sheep mutton, not a chance it is now goat only.

@wendyhannan2454 4 місяці тому

Mutton does smell different to lamb, it has a stronger smell.

@YTEdy 4 місяці тому

Thanks for mutton.@@wendyhannan2454

@walthermatthau9537 4 місяці тому

Excellent tip, thanks a lot!

@JL-wi2pl 3 місяці тому

Used this method today. Best recipe I’ve come across to make beef tender. Thank you

@francescruz8033 4 місяці тому

Thanks for sharing. I will keep this recipe

@leticiamacias5481 5 місяців тому

Thank you for that wonderful tip 👍

@theguynextdoor4978 2 місяці тому

Another ingredient chefs also use is egg white. I once had a girlfriend who was half-Chinese. Her dad was from Shanghai, and would always marinate in a mix of Egg white, Shaoxing wine, white pepper, a pinch of MSG and potato starch. He would shallow fry the meat for about a minute in medium hot oil. This technique is called velveting, or pass through oil technique. Chinese chefs use this technique to achieve a soft velvety texture, and give proteins a glossy look. The egg white and starch will create a protective layer outside of the meat so the juices won't run out.

@QuantumFielder 3 місяці тому

Awesome ! Your technique works well! Thanks!

@ajhill6655 9 днів тому

Thanks for the information, great video explaining the process!

@lorettahookano6139 2 місяці тому

Tried this & am going to add this approach to all my marinaded meat recipes, mahalo nui loa !

@saadsaklawy1363 9 днів тому

Invaluable advice. Thank you.

@JoeP190 Місяць тому

Wonderful advice. Will be trying tonight

@Whatisthis94 3 місяці тому

Thx for this. Love that sink.

@harlanfreeze6002 3 місяці тому

Thanks for the great tip. I loved your video. Perfectly done, classy. And you are a great teacher in my humble opinion. You covered all the bases. Ps. Greetings from Cajunland South Louisiana ❤

@ginapich4282 4 місяці тому

Thank you for sharing this video.

@richardackerman838 4 місяці тому

Well done video. I'm gonna go to your Mongolian Beef recipe next. I have used baking soda in the past but never rinsed it as well as you did. Also, I used to much Baking soda. ThankQ very much.

@tineejohnston9737 4 місяці тому

Thank you so much for sharing ❤️❤️❤️

@jdjz62 3 місяці тому

Very well done! Thanks!

@PursuingHeaven 3 місяці тому

This is awesome. I like beef but not chewiness so I look forward to using this recipe on chuck steak that is more economical but often not tender.

@husamabed6527 10 днів тому

Thank you for sharing, subscribed!😀

@sylvetteaguila2238 4 місяці тому

Thanks for the tips!

@vio_vio_vio_vio 5 місяців тому

Thank you for this great video. I did not know that baking soda can tenderize beef.

@ACS888 День тому

Very valuable lesson

@ManilaSoundClips 9 місяців тому

Thank you for sharing this

@eliasfamilykitchen4588 9 місяців тому

You are so welcome 😊

@Pgan803 4 місяці тому

good idea. will try this.

@davidpickens6916 10 днів тому

I did that with my pork chops and rinse them off, dry it off and then proceeded with my recipe… It turns out great. it was very tender pork chops

@MariaLopez-hc2nm Місяць тому

Beautifully explained, and I really appreciate the hygiene aspect. I certainly will try your recipes! Thank You!😋😋😋❤

@bobkelley8291 13 днів тому

Thank you for your advice.

@jamessang5027 5 місяців тому

Easy to understand !

@gabbygomez261 2 місяці тому

Oh my goodness! Thank you so much!

@jimg8296 4 місяці тому

That's what I used to do until I started seeing videos were baking soda was in the marinade. Going back to my old ways (which is your way). Thanks.

@davehill9586 3 місяці тому

This is great informtion! Thank you. My only addition is to let people know to cut the beef ACROSS the grain for maximum tenderness. Thanks again.

@NinaZhu6423 2 місяці тому

It is the Alum (Aluminum) that gives the metallic aftertaste. Aluminum Free Baking Soda is available from Red Mill and others. Love your videos!

@just_ben1951 Місяць тому

Baking soda does NOT have aluminum. Some baking powders do.

@KaizorianEmpire Місяць тому

@@just_ben1951 LOL THANK god some people are educated. That after taste is present in all baking sodas lol i didn't even know there was aluminium ones lol

@NinaZhu6423 Місяць тому

@@just_ben1951 You're correct! I was misinformed.

@cupidok2768 23 дні тому

Where does baking soda come from

@leonardpearlman4017 11 днів тому

@@cupidok2768 It is mined! A mineral like salt.

@davetheman2615 3 місяці тому

Thank you elias, really appreciate

@ifluvinguiswrong 4 місяці тому

Thanks so much. You're the first to say this. Everyone else says leave It on and there's an aftertaste. A new fan from NYC. ❤❤❤

@eliasfamilykitchen4588 4 місяці тому

Glad to hear! ❤️😊

@conradmorris8752 2 місяці тому

Like the Clear explanation👌...

@barrygioportmorien1 3 місяці тому

very good advice, thank you.

@omargonzalezcruz624 3 місяці тому

Great video!!! Thank you!

@-onyx2626 Місяць тому

Liked. Subscribed. Thanks for the info.

3 місяці тому

excellent advice

@mathewweeks9069 4 місяці тому

Awesome video and I love it❤😎👍

@maryannschlear5161 2 місяці тому

Thank you.. Thank you.. Thank you !

@user-py1fl1vp4c 4 місяці тому

Very good and straight to the point.😢

@darkktiger8208 Місяць тому

Great video 👍😎👌 thank you! 👍 🇨🇦❤️

@chevypreps6417 3 місяці тому

Thank you very useful.

@wendyhannan2454 4 місяці тому

Thank you, I have made that mistake, it all makes sense to wash the tenderised meat before cooking. I’ve subscribed, as I’m new to your channel. I look forward to watching and making your recipes.😉

@eliasfamilykitchen4588 4 місяці тому

Good to hear! Thank you! 😊

@CompostWatcher 3 дні тому

Thank you. Concise explanation. 1/2 tsp. baking soda, dissolved in 1 tbsp water 30 min, rinse well. dry. cook.

@johnnorman1793 Місяць тому

Lovely lady, yummy recipes..!!

@renata7051 3 місяці тому

Thank you I was always wondering do you rinse it off

@obudaifourty9 4 місяці тому

Excellent video, Lin, and I just LOVE your amazing sink. It so spaces and I love to have one. Gave a HUGE thumb up. Xie xie

@eliasfamilykitchen4588 4 місяці тому

Thank you for the kind words!

@obudaifourty9 4 місяці тому

@@eliasfamilykitchen4588 It my pleasure, Lin.

@timhayes629 3 місяці тому

Hi Lin Thank you for sharing this video.These is a definate taste if you leave the baking soda on the meat so rinsing it off and drying the meat is the best way .Also this clenses the meat ready for the marinade.Best wishes from Virginia Water U K

@eliasfamilykitchen4588 3 місяці тому

Thank you! I wish you the best as well. 😊

@sharetac9296 3 місяці тому

Hi, thank you. 😊

@thaichu3871 3 місяці тому

Thank you!

@astroflyinsights 10 днів тому

Game changer!

@ACRDMV Місяць тому

Thank you

@PoeLemic 4 місяці тому

Thanks for showing us this. Yes, we are buying cheaper cuts of meat -- even if they are tougher, because the more expensive ones are softer. So, this trick will help us save money.

@eliasfamilykitchen4588 4 місяці тому

Absolutely! I always believe that good food shouldn’t cost a fortune. 😁

@leojack987 3 місяці тому

Thank you.

@toneymc2674 2 місяці тому

Very sweet and well spoken easy instructions. Thank you

@user-dk5zz6wj2i 3 місяці тому

Thank you now I know how to tendarise the meat❤

@FredPilcher 4 місяці тому

For those of us outside the US, 8 ounces = roughly 225g.

@wendyhannan2454 4 місяці тому

Thank you, that was very helpful . I’m watching from Australia 🇦🇺🐨

@fishfootface 3 місяці тому

Thanks from New Zealand.

@wicomms 3 місяці тому

Thanks from Malaysia

@SosoLobi 3 місяці тому

Thank you fron Holland!

@pakdolan 3 місяці тому

I was about to Gooogle it. Thanks

@lorettahookano6139 3 місяці тому

Great tip, mahalo !

@eliasfamilykitchen4588 3 місяці тому

a'ole pilikia 😊

@zandyyoung3345 3 місяці тому

Thank you - now I understand that after putting the baking soda - we have to rinse it - because when I marinate and tenderised the beef and cooked it - that metallic smell is there’s which doesn’t make the food nice to eat. Again many thanks

@fda211 3 місяці тому

Instead of cooking asian dishes for a dinner with and friends I decided to order everything from an Asian restaurant.in my dismay the food is not having fresh taste at all the dishes taste all the same. Pork ,chicken and beef dishes with a thick sauce,never again to order .I cook now from scratch not using baking soda to tenderize the meat instead I choose the meat carefully ,marinate it and longer in the kitchen but it doesn't matter.

@mvblitzyo Місяць тому

Oh my goodness thank you SO much for this wonderful information and a great how to video! Joe

@evelyndennis9199 3 місяці тому

Thank you. ❤😊

@willischang6956 3 місяці тому

Thanks for this video…I’ve been using baking soda for a few months and noticed the change in flavor. I will try your method. Thanks! Btw what music are you using for your background it’s nice!

@eliasfamilykitchen4588 3 місяці тому

Glad you like it! The music is from the website Artist.io. Content creators can obtain a license for royalty free music & other creative assets for a monthly subscription fee.

@basimaamawi4422 4 місяці тому

شكرا لك

@tridsonline 3 місяці тому

👍🏻 Thanks Elias .. This works incredibly well on pork too! I purchased a 4kg bulk pork hamper which i cut into smaller pieces, soaked in baking soda, washed off, then froze in soy, sherry, and garlic. After thawing, i added marinating spices (Chinese 5 spice to one batch, cumin and chili flakes to another) for a few hours. Just before cooking, i dabbed off the meat and added the cornflour. Then steamed it as you showed. Result .. the most tender pork bites ever! Great with couscous, diced lemon, and raisins; or with noodles/rice and stir-fried veges. Freezing it in the soy/sherry brine prevents freezer burn, and the rest achieves melt-in-the-mouth perfection. Thanks again!

@eliasfamilykitchen4588 3 місяці тому

It does work well on pork and even lamb meat. Sounds delicious! Thanks for sharing! 😊

@CrimeVid 3 місяці тому

If you want to tenderise pork, use pineapple juice, but not for very long or it will fall to pieces !

@4XtraOrdinaryMen Місяць тому

@@CrimeVid hello, I just used on pork and it was very tough. 😅 Pineapple juice marinade for 3 hours and then put the pork chunks in a slow cooker. Very dry and chewy. I have no idea why. Overcooked maybe?

@mattsanchez4893 4 місяці тому

Thanks for this, I’ll admit I was putting the baking soda in the marinade!

@markingrivera5038 3 місяці тому

❤thank you😊

@Pinacoladamiaa 6 місяців тому

Thanks for the video! Would this method work with a tuffer meat cut in stewing or soup?

@eliasfamilykitchen4588 6 місяців тому

If you are cooking tough meat for a long time in soup or stew then there is no need to use baking soda because slow cooking process will break down tough meat. 😊

@K-Bone0210 2 місяці тому

This procedure is used in many Asian dishes for tenderizing (Velveting) meat.

@GregVasquez777 3 місяці тому

Thanks

@paulrisson3780 4 місяці тому

My son cooked a beef dish this way the other night and was absolutely beautiful and tender

@bazzguy1 2 місяці тому

Looks good, so does the beef

@user-ts1sk2yb1v 5 місяців тому

Thank you for sharing ❤ any suggestions for london broil my auntie is from korea so i know how to cook some of her recipes and im no chef..lol..however i saw her put coke to tenderize london broil wat does it do and how long should i cook or marinate it for..im sure you know all these things! Thank you so much any ideas love?

@eliasfamilykitchen4588 5 місяців тому

Hi there, using cola to tenderize London broil is an interesting technique that has gained popularity in recent years. The acidity in the cola helps to break down the muscle fibers in the meat, making it more tender. Additionally, the cola can add a subtle sweetness and depth of flavor to the meat. Marinate for at least 30 minutes, or up to 24 hours.Grill or broil for 4-6 minutes per side, or until cooked to your desired doneness. Don't overcook the meat, or it will become tough and dry. Let the meat rest for a few minutes before slicing to allow the juices to redistribute. Hope this helps. 😊

@faketrump3605 3 місяці тому

thanks.

@smashthestateX 6 місяців тому

u can also use vineger to counter the soda, its easier less messy and more tasty.

@eliasfamilykitchen4588 6 місяців тому

Thank you for sharing! 😊

@47shanmu 4 місяці тому

How much vinegar for 100grams of beef?

@georgendegwandungu5539 3 місяці тому

What type vinegar ??

@smashthestateX 3 місяці тому

try a teaspoon and adjust to ur palate, its ur choice of acid u like@@47shanmu

@smashthestateX 3 місяці тому

any type u enjoy, its ur choice.@@georgendegwandungu5539

@scalawag6878 3 місяці тому

Smart lady, thank you for this

@riki2657 3 місяці тому

I use pineapple, papaya or kiwi. Enzymes of these fruits work as wonder

@igloro_yt Місяць тому

Hello Elias, thank you for your video. Could you please suggest how to use baking soda for tataki?

@eliasfamilykitchen4588 Місяць тому

To achieve melt-in-your-mouth beef tataki, focus on using premium beef, slicing it ultra-thinly against the grain, and cooking it just enough to sear the outside while keeping the inside rare or medium-rare. Baking soda is not recommended for tenderizing in this case. 😊

@TOMGARVEYtheKETOCOOK 4 місяці тому

I'm now following you, great videos. I also have another Chennai that I will be following you on..

@eliasfamilykitchen4588 3 місяці тому

Awesome! Thank you for your support! 😊

@THESUNDAYDINNERCHEF-uw1qh 4 місяці тому

I'm now following you..

@billiejoemerick7564 3 місяці тому

That one piece of beef on the side of the bowl that kept getting missed by her hand😢

@azamarabear 3 місяці тому

Wow😮

@shannabanana7080 2 місяці тому

What cut of meat are you using? I will be using this recipe from now on! Thanks from Texas❤

@eliasfamilykitchen4588 2 місяці тому

Hi! I usually use chuck or eye of round for this. 😊

@a.scotth.9955 4 місяці тому

Really best meat tenderizing video!!! Chicken pretty much the same way?

@eliasfamilykitchen4588 4 місяці тому

Thank you! To tenderize sliced chicken, add 2 tsp corn starch + 1 tbsp water to 1 lb of chicken. Mix well. This works with chicken breast or dark meat. 😊

@brefletch1978 3 місяці тому

Will you need to rinse the corn starch off after like the baking soda?

@eliasfamilykitchen4588 3 місяці тому

@@brefletch1978 No, there is no need to rinse it off. Here is the video on “How to Make Chicken Tender & Juicy for stir fries” ukposts.info/have/v-deo/hWGhjKyxiZCUtWQ.html

@paulyang748 Місяць тому

Will be trying this on a large chuck steak & pan fry. Wish me luck, cus i didnt wash it off & there was definitely a after taste.

@eliasfamilykitchen4588 Місяць тому

This would work on thin steaks. For thicker steaks, you may end up with uneven texture. Because baking soda makes beef tender by altering the pH level on the meat's surface. This change prevents the proteins in the muscle fibers from tightening up too much during cooking. Thick steaks would have tender surface but still be tough on the inside.

@4-7th_CAV 13 днів тому

I read your responses concerning using thicker cuts of meat, like steaks, and I understand that the center of a steak would not be as tenderized as the outer portions of the meat. I was wonder if you think perforating the steak with the tines of a fork first, before adding the baking soda and water mixture, would make any difference in the tenderizing of the inner portion of the meat?

@eliasfamilykitchen4588 12 днів тому

Perforating creates more surface inside the steak. That should work!

@4-7th_CAV 12 днів тому

@@eliasfamilykitchen4588 Thank you for confirming what I thought might be the case. I thoroughly enjoyed your video and learned a great, different, way of tenderizing meat with baking soda! Thanks again !

@sharonmaldonado8922 4 місяці тому

THANKS FOR CORRECTING MY MISTAKES

@TakeAMomentAndBreath 3 місяці тому

Ah, the large kitchen sink. ..Asian-style. I subscribe from Tasmania Australia 🇦🇺

@eliasfamilykitchen4588 3 місяці тому

Awesome! Thank you! 😊

@s7r49 3 місяці тому

every time i see someone do it wrong i facepalm lol. thanks for spreading the proper way!

@bacsecure5451 3 місяці тому

is there still an after taste if we follow this video? or we should do a final rinse with a bit of vinegar like someone commented

@eliasfamilykitchen4588 3 місяці тому

The presence of baking soda becomes nearly imperceptible after rinsing, and it generally goes unnoticed by most people unless you have a finely tuned palate or actively seek it out. I haven't tested rinsing with vinegar, so feel free to give it a try and see what happens.

@fransiscasisca4411 Місяць тому

Hi, thank you for the tips. Is it safe for baby under 2 year olds to eat? Since it's difficult for him to eat tough one. He wants it soft. After rinsed and dried, can I freeze it so I can directly cook it after thawing? Thank you

@mannycontreras5266 Місяць тому

THANK YOU ELIAS FOR THAT TERDERIZE recipe.

@chip9832 4 місяці тому

💯

@jaysee27 3 місяці тому

Thank you for this. It worked great. However, I do have a question on your process... What happens to the beef if you leave the baking soda on it before rinsing for more thand 30 minutes? (Say, an hour or two or longer....?)

@eliasfamilykitchen4588 3 місяці тому

Great question! If baking soda is left in the beef for too long, the beef will be too tender and develop a slimy texture. The beef flavor will be diminished.

@100ukmrf 14 днів тому

guys also to make slicing easier freeze the meat for about an hour will slice so easy

@vister6757 3 місяці тому

Another method is to add some egg white to your marinated meat. I learned that from a Chinese chef and it works well.

@MrJasonwoodrow 4 місяці тому

A Chinese cook I follow uses corn or potato starch and egg whites for "velveting" (tenderizing) instead of baking soda, and I've never noticed a flavor from that. This isn't washed off.

@eliasfamilykitchen4588 4 місяці тому

Combining cornstarch and egg white enhances the tenderness of certain beef cuts. I applied this method in my beef and broccoli recipe, ukposts.info/have/v-deo/jWOrYaeCipuJpWg.htmlsi=PokcNBgWoPGfe8vl. However, for tougher cuts like chuck and eye of round, this combination may not provide sufficient tenderization. 😊