I tried BAKING SODA on $1 Steak and this happened!

3 роки тому

Thanks to Keeps for sponsoring this video!
Head to keeps.com/gugafoods to get 50% off your first order of hair loss treatment.
Can baking soda be used to tenderize steaks? Today I run that experiment as many people have told me that it is the best way to tenderize any steak. So I got the almighty $1 steak!
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#Steak #Grilling #Recipe

КОМЕНТАРІ: 7 300

@GugaFoods 3 роки тому

Head to keeps.com/gugafoods to get 50% off your first order of hair loss treatment.

@bigshadesgt1334 3 роки тому

hii long time fan here :)

@chloeccy1637 3 роки тому

Second

@omgryannn 3 роки тому

Here before 10k views

@hurdur6828 3 роки тому

Thanks for inspiring my 12 year old son to cook! -Marty

@scorpion3624 3 роки тому

Guga please do halal meat vs non halal

@manicdonkey 3 роки тому

Fun fact: Guga made up the deodorant trick to get Angel to tenderize himself with baking soda. That dry aged Angel video is coming up!

@Dennisgoyette 3 роки тому

It's dry-angeled

@gmti3337 3 роки тому

Not fun fact, PLOT TWIST! 😆

@pazderca4404 3 роки тому

This Made me lol

@sforero305 3 роки тому

This needs to be the halloween special prank episode.

@terrarium_minded 3 роки тому

"what do you think it looks like?" . . *horrified stare at Guga*

@andrisimmortal1715 3 роки тому

Still waiting for that A5 Wagyu eye round. The cheapest cut of the most expensive meat in the world.

@mr.mpampe5902 3 роки тому

It probably would taste like the best tasting prime steak

@rjechols2059 3 роки тому

I've tasted some and it is excellent. They were giving out free samples at the farmers market and long story short, the ground wagyu I bought made some amazing burgers 😂

@markiangooley 3 роки тому

@@rjechols2059 so that’s one of the cuts they use for Wagyu hamburgers! I might have guessed.

@tobiassiagian2562 3 роки тому

@@markiangooley that made so much sense, the tough cuts usually have better flavour and ground beef is usually tender, its the perfect combination

@tickytickyboom4153 3 роки тому

Think you missed it lol, tough cuts + fat trimming usually make 🍔

@markstevenson3880 Рік тому

Here is a little suggestion from the 'Land down under', thinly slice Kiwi Fruit (Chinese Gooseberry) and layer it (top and bottom) on ANY meat in the refrigerator overnight. The fructose sweetens the meat and the food acid breaks down the meat proteins. No more off flavours, works a treat in whole fish too.

@fatalxty Рік тому

tried this one as well it was phenomenal

@rockyp3917 Рік тому

Brilliant!

@jiaweili4119 Рік тому

Can try golden kiwis too!!

@steffenrosmus9177 Рік тому

Same works with guava slices too

@justinleblanc8587 Рік тому

That's true. Fresh pineapple works well too.

@arleneportsmouth1263 Рік тому

I love that your professional taste tester gives such a great description so that we can understand exactly what happens with the texture with different treatments. You guys are great I just love listening to you and watching you because you are so detailed. And on a side note, I need to borrow a knife since I only have one I know who to call!😉

@bixbe_sglearn 2 роки тому

Chinese cooks like me RINSE the baking soda off not the way you guys did it. I go a step further and do a short dip in water with a dash or vinegar and then rinse. No off flavor and baking soda is neutralise by a bit of acidity. Great on cuts of pork too.

@travelertime4382 2 роки тому

In the '70's meat prices went too high. I started buying horse meat; Cooked like a steak it's too tough. We cut it thin and cooked Chinese. So I asking you how to use baking soda. He proved it works but it's still a cheap steak, even so who can afford steak now ? Stir fly is great but so are frittas so I wannna know how it's done properly and how big a piece of meat is too thick to work ? So, Bixe, thank you in advance "I wannna know" is the whole point, it took talking to a Chinese cook to get to it, but I am sitting at my computer right now ! : )

@VocaloidMadness 2 роки тому

absolutely

@TiannaXander 2 роки тому

I have done this and it works. I have noticed NO off flavor and the beef is tender. I learned the trick from an Asian friend. :-)

@apolloniatyds1402 2 роки тому

Yes I use vinegar too, 👍

@ejb5034 2 роки тому

Makes perfect sense!

@Crowbars2 3 роки тому

Hey Guga, an idea for baking soda steaks might be to use a fatty and acidic sauce after they've been cooked. The acid, especially citric acid, will react with the baking soda to produce sodium citrate which is an emulsifier, it's what they use in processed American cheese to make it melt so good, it also makes water and fat mix together really well. Using more fat in the pan sauce can also offset the lack of intermuscular fat in the eye of round steak. Sodium citrate itself just tastes a little salty and sour. You might need to account for that when cooking. Another cool thing about baking soda is that it makes the Maillard reaction occur at a lower temperature and more efficiently so you get more delicious browned flavour at the same temperature with lower cooking times! If you use a lot it would be a good idea to neutralize it with acid _afterwards_ , since it's the alkalinity of the sodium bicarbonate that catalyzes the reaction, so you don't get that bitter salty flavour from the baking soda, you'll just end up with a slightly salty sour flavour.

@raidenkeify 3 роки тому

Perfect comment

@alyaaliski8678 3 роки тому

This man science

@jackjamieson1120 3 роки тому

Such a great intelligent comment my guy what do you suggest in real terms for fancy dining. A vinegar/ balsamic kind of sauce ? Any suggestions/ examples please

@telamenais4409 3 роки тому

Well I’d say either treat it with some lemon or lime juice right before cooking maybe add it in the sear process

@Crowbars2 3 роки тому

@@orionx79 What? Baking soda is alkaline. And nothing you're saying makes much sense. _Baking soda neutralizes the acid not the other way around._ How exactly can an acid react with sodium bicarbonate, but sodium bicarbonate not react with an acid? That makes no sense.

@lloydpasion4435 Рік тому

Hey @gugaFoods. Love your videos! Just wanted to add a quick tip... To get rid of the off taste, you have to neutralize the baking soda with vinegar and them wash it. That will get rid of the weird flavor!! Hope this helps!

@gng4734 7 місяців тому

Yes. I did the same thing after using the baking soda for tenderizing. Add a table spoon of vinegar to the steak, mix it thoroughly with the steak and then clean it with running water. That would wash away the weird taste.

@mikkosantiago20 7 місяців тому

after that then?@@gng4734

@mikkosantiago20 7 місяців тому

what happens after washing it? do you dry brine it or season it again?@@gng4734

@John-yb3si 6 місяців тому

I did the baking soda thing once, and it worked in regard to tenderizing the meat. I didn't know the baking soda would be such an aftertaste. I actually had fresher breath after eating the meat than I had before eating. :)

@KvltKommando 5 місяців тому

@@gng4734 Explain to me, do you add vinegar to baking soda before it goes on? Do you use vinegar to wash the baking soda off?

@dantoth1386 5 місяців тому

I just watched another video on tenderizing steak and he suggested using pineapple. I tried it, marinating it overnight and the result was unreal, super tender, maybe a little too much. But it definitely works. Pineapple juice is now on my shopping list.

@moldypancakes4973 5 місяців тому

What do you expect? Pineapple is a meat tenderizer. If you break down the ingredients on meat, tenderizer, the source of origins of the ingredients are usually from a pineapple. Many people can’t eat pineapple because it makes their mouth too tender and raw.

@kimhornhem5399 3 місяці тому

this made me crave a pepperoni pizza

@eladron3590 3 роки тому

"If I had to give a scale from 1 to 10, control would be 0"

@harshachoudhary7847 3 роки тому

Typical Thug Guga

@heledraku 3 роки тому

baking soda i got baking soda

@frednutz1604 3 роки тому

Totally agree. To be the "control" steak it MUST be treated the same way as all the other steaks. So if the other steaks only go into the fridge for 4hrs then the control must only go in for 4hrs. Not to mention he salted the control steak. The control steak is the benchmark so you do NOTHING to it. All the other steaks become the experiment.

@simonmontag 3 роки тому

@@frednutz1604 Control is treated as you normally do, not "nothing". Same as drug experiments, you go about your day as if you didn't get the drug, possibly exposing yourself to contagions, you don't just stay at home and do nothing.

@alycewich4472 3 місяці тому

🤣😂🤣Decades ago I grew up eating those tough steaks. They were a treat at my house. Most of the time it was "start with a pound of the cheapest hamburger you could find" and adding a starch of some kind to make a casserole to feed the 6 of us. As far as I'm concerned the control wins without even tasting it...

@gordonmurray3153 Рік тому

If you want a tender steak: Once the properly hung and aged meat is cooked to your taste, remove it from the heat, set aside for 5 to 10minutes, for food chemistry to break down the muscle fibres. 1minute per 100g of meat. Bring your steak back under the grill, just long enough to flash it up to serving temperature, before plating up. A tip given to me by Willie McMurray, exec chef at Anton Mossiman's Belfry Dining Club in Belgravia, London. Willie and Anton, two of three chefs in the mid 1990s who cooked banquets for HM Queen Elizabeth.

@seronymus Рік тому

Thank you for this, cheers, wow a royal chef tip must mean business

@gordonmurray3153 Рік тому

@@seronymus Willie cooked me a steak in the Bellfry, that I swear I've never tasted a cut of meat to compare with it anywhere, before or since. When I asked how he achieved such an amazing flavour, he was happy to explain it to me. Season well, and oil your steak well before taking it to the pan. Sear well on both sides at high temperature, reduce the temperature and cook to personal taste, time depending on the cut and thickness of your steak, medium rare being his advice. Then the bit about resting. Naturally I went home, made my attempt, but it just tasted like a juicy tender steak. Great, but no prizes. In hindsight I may not have given the seasoning enough time to be absorbed into the fresh meat before cooking it I'm guessing that those timings are down to experience.. What he did say was that if I'd seen the cut of meat he used, I'd probably have chucked it out. Properly hung and aged meat, longer than my 30 days apparently,, does not look appetising before you cook it.

@lancesudberry209 Рік тому

If he was a great one he was a poor one growing up I bet give them elites time this meat will be black labeled prices like chicken wings and smoked hog necks 😂😂

@lancesudberry209 Рік тому

@@gordonmurray3153 lol hung and aged you of united kingdom.I'm a rib eye only fan and the big one and the most fattest marbled ones too little oil on med hi heat on electric stove to heat my steak pan oil up because I want it to flash and pop grease on my tummy when it's ready 😂 4 m each side done ! By the time my potato is forked and nuked 3-4 m each side I'm getting butter drink knife fork 😂

@lancesudberry209 Рік тому

It only gets Tony's creole seasoning on one half the other gets onion powder sometime garlic 😅

@debodeeful Рік тому

You are very helpful, and the banter with your taste tester/s warms the heart!

@donnakrauss3587 Рік тому

Hey Guys With my experience using Bi-carb soda in tendering steak I don't use it directly onto the meat, I add a 1/5 teaspoon to your favorite marinate and let it marinate for at least 1 to 2 hours, judging on the thickness of your cuts, so the bi-carb soda has a chance to break down the fibres and sinu and when you cook the steaks there will be no after soda taste. I hope this helps. as I use this method all the time. Good luck Donna From Australia

@GeorgeMorgan6600 9 місяців тому

@Hello there, how are you doing this blessed day?

@zacharysherry2910 9 місяців тому

Good tip. Pre-mixing dry ingredients is like a superpower in cooking

@todo9633 6 місяців тому

Even better, soak the meat in some water with baking soda in it, then wash it off and rinse in some water mixed with vinegar to neutralize the baking soda even further, was off the vinegar, then marinate it afterwards even more in a sauce.

@stankenosky-jg7yn 6 місяців тому

Another good tip. Thanks.

@kkp4297 5 місяців тому

@@todo9633 this is the proper method everyone. baking soda water. But not too much baking soda to make the meat taste bitter. Soak overnight. Marinate next day.

@RX-500 3 роки тому

What if you use honey for tenderizing? Honey has protease enzymes too that can tenderize meat like pinapple

@misanchez305 3 роки тому

He has done it with honey in one of his tenderizing experiments (#2 I believe).

@arihira47 3 роки тому

Foodwars did teach us alot huh

@owenpanici9377 3 роки тому

@@arihira47 Ikr! Food wars was well worth the watch

@Koala5226 3 роки тому

I used honey on a skirt steak and it was fantastic

@randomthing972 3 роки тому

Hmm I know it from shokugeki no souma.. / anime food wars 🙃

@Shootles 3 роки тому

Suggestion: A burger patty experiment where you try using unusual roast/steak cuts minced at 80/20 (eye round, etc.)

@rivitril5440 3 роки тому

Ground tongue 80/20

@AnInfiniteArc Рік тому

Whenever I velvet beef with baking soda I rinse it much, much more than you seemed to in this video. I mean going so far as rubbing the meat underwater with my fingers, changing the water 2-3 times. This goes a long way in minimizing the off taste. You can also reduce the off taste by finishing with something acidic to neutralize the bicarb into something without an off taste.

@IuliiaDrabik Рік тому

Thanks for the great content Guga, you're a great chef, teacher and an entertainer!

@jameslai8475 3 роки тому

This man will never give up on perfecting the eye round

@dra6o0n 3 роки тому

You can only do so much with the quality of the meat harvested. So what's next? Breed your own cow.

@jameslai8475 3 роки тому

Wow 50 likes

@swaggerinthehouse5394 3 роки тому

Imagine this comment gets 1k likes

@fehmeh6292 3 роки тому

He could save a lot of time buy just asking a proper chef.

@cheesewizvevo 3 роки тому

@@fehmeh6292 a chef would just say dont use it as a steak

@michaels4255 2 роки тому

That is the secret to being a great cook: wait until your guests are starving. They will love your food!

@ProcessedDigitally 2 роки тому

lol

@jamesroberton3705 2 роки тому

Hunger is usually the best seasoning.

@nathankrowitz3884 2 роки тому

The best competitive edge is a hungry crowd

@starrlite876 2 роки тому

😹😹

@jaex9617 2 роки тому

Word.

@TheSwede04 2 місяці тому

Thank you for exploring these options. Good Man. Great Content!!

@mr_tete 9 місяців тому

Soda has a strong taste. We use it a lot in our cooking, especially broths. But we only ever use a little, like a pinch of it in like 2-3 litres of water. I don't know how it exactly works. But it brings out the flavor a food when using it. Boil some green veg and add like a pinch of soda, it'll immediately change color. If you add too much though, you'll drown out the flavor with the taste of soda.

@tobykassulke2385 3 роки тому

Guga should combine every single steak experiment into one steak just for the heck of it.

@Diddlebop49 3 роки тому

Angels intestines would probably rupture.

@dannyboy1200 3 роки тому

Angel has developed a 6th sense for when to show up for the tasty experiments and not for the "fun" ones

@druid139 3 роки тому

Wagyudar!

@Draaza 3 роки тому

I think he's just not invited for the "fun" ones. Maybe it's spoiling him, or maybe it's because his reactions are less insightful, I think only they know the answer to that

@druid139 3 роки тому

@@Draaza Or, Angel is being groom fed, like a Wagyu cow! The last show is Angel steaks, in various ways. Have more fine Japanese beer Angel! Your massage starts with a nice salt rub and a professional spa massage. 'S gonna be great. Ok, let's get started. We want a nice marbling!

@incubus_the_man 3 роки тому

either that or he was busy applying Keeps to protect his hair, just sayin.

@friedrichschwarz1547 Рік тому

I'm wondering if tenderizing in two stages (baking soda first, then with something sour to neutralize the pH shift from the soda) would result in a tender and less changed taste.

@lorenrobertson8039 Рік тому

Very interesting. TY! We pan sear and fry our steaks in cast iron pans. We like it that way, and I do not care for propane grills, but love charcoal grilled everything! Sorry to hear that the baking soda gave the steak a bad flavor. I would do this with the tough steaks that we often get...Usually we do slice them into thin strips and make things like beef stroganoff. Had it last night as a matter of fact! Found an easy way to make it with beefy mushroom soup left condensed with added mushrooms and of course sour cream at the end. Sour cream also works as an acid to tenderize the meat. I want a good recipe for sauerbraten!

@xjesusxchristx 3 роки тому

Someone else could make identical videos, and they wouldn't be as good. 75% of what makes Guga videos so enjoyable, is his personality. You rock Guga!

@RexGalilae 3 роки тому

His personality is "nice and tender"

@-8_8- 3 роки тому

I hear ya. But I'm a big fan of the camera work.

@LollieVox 3 роки тому

Good point÷ a lot of these video makers don't really care about the subject they are reporting on, they just want viewers.

@LollieVox 3 роки тому

@@RexGalilae 😃

@mudpiemudpie785 3 роки тому

Marinate overnight in plain yogurt. That tenderizes very well. I usually add wine and garlic for additional flavor.

@mikeharris9465 2 місяці тому

Fabulous, Guga....just discovered your channel, very informative..and....you make me laugh with your very engaging jollity 😂

@magpy_ 8 місяців тому

Most bicarbonate Soda, which I think is called velveting, does it for 15-30 minutes usually, and on much thinner strips of meat too. It would have less chance to absorb the flavour and still tenderise it through it as there is more surface area for the break down that the bicarb soda causes

@user-yz5fh1nd2z 3 роки тому

I am a Chinese. I use eye round or top round to make dishes such as "pepper beef". I usually cut the beef into thin square pieces, then add half teaspoon of baking soda, and other seasonings. I rub the beef pieces thoroughly and keep the beef in the refrigerator for at least 4 hours, before I sear them on the skillet. I never use too much baking soda because baking soda has it own flavor, not necessarily pleasant. In addition, beef will lose much of its flavor. Having that said, indeed you can compromise the flavor for tenderness.

@thomasgarbe8354 3 роки тому

baking soda is a coal and lime product from the 19th century and is excessively contaminated with toxic nickel. Beware!

@stevenpdxedu 3 роки тому

To the point I never order it. Just stop please. Let people use their teeth, it's what they're for.

@beascene6998 3 роки тому

Some chemist you are. Coal (carbon) and lime (calcium oxide) do not contain nickel... the don’t even have the sodium you need to make baking soda (sodium bicarbonate ). Better read your textbook a little closer next time.

@Aristedes_Mr.Melody_TM 3 роки тому

@@beascene6998 what txtbk?

@thomasgarbe8354 3 роки тому

@@beascene6998 check your chemicals catalogue: how much nickel does their sodium bicarbonate contain?

@50shekels 3 роки тому

With all those great steaks in him Guga has now become the most expensive steak in the world

@thedude6138 3 роки тому

Maybe he will try cooking himself

@bobsiddoway 3 роки тому

I bet Guga tastes delicious... 😬

@GatorBaittt 3 роки тому

@@bobsiddoway buddy i hate to break it to you but that sounds really gay

@donteven5712 3 роки тому

Great marbling I bet

@Fr00stee 3 роки тому

next video: "dry aging myself experiment!"

@peterpenz5993 7 місяців тому

I always would try to do this experience... So now I have evidence, because you did it for me. Thanks guys

@helenjohnson7021 Рік тому

I love the chefs voice.😁 His humor is perfect.

@afroninja234ya 3 роки тому

I'm fasting right now, the last couple hours all I've been doing is watching food videos and crying

@Psy-Krow 3 роки тому

so i'm not the only one who can't help it? i always find the best food videos while fasting.

@afroninja234ya 3 роки тому

@Luther Blissett tell that to my salivating tongue

@Misses-Hippy 17 днів тому

Making my belly grumble.

@coffeeabernethy2823 3 роки тому

The funny taste may be because we left out an acid; in broccoli beef, there's always an acid (vinegar or something) in the sauce. The acid chemically reacts with the alkaline baking soda, neutralizing the alkaline-soapy taste.

@yvetteblalock 3 роки тому

That makes sense. I hope he tries your suggestion and lets us see it

@milesprower6641 3 роки тому

Chemistry to the rescue owo

@welshboo1 3 роки тому

Could add a dash of cream of tartare. It's acidic.

@jamesdagmond 3 роки тому

It's because you're supposed to rinse the baking soda off. He just sprinkled in on like it's a freaking seasoning. When they use it in Chinese restaurants they rinse it off before going on to the cooking part.

@ericksantiago9130 3 роки тому

@@jamesdagmond He literally has a whole montage of him washing off the baking soda before cooking the steaks at 4:36

@2bbossfree 9 місяців тому

My grandmother used to soak tuff steak in red wine over night. Then use the wine to make an au jus gravy. I wonder if baking soda plus wine would make a better taste. Have to try it.

@GargamelSS Рік тому

i wonder if they do it more for preservation and maybe soak it out when ready to use then lather it in a sauce to cover it up ... just a thought love the show and it always makes me hungry and food curious and thats a fun combo. thanks

@Iggy89 2 роки тому

My wife is Chinese, she uses potato starch on sliced meat. it makes it super tender. No weird taste but the mouthfeel is different. Maybe you should try that some time. I love these videos, good to learn from. 👏🍖

@JessicaPradoHanson Рік тому

Thanks! That probably tastes way better too!

@stylee920 Рік тому

Yes, I cooked Chinese food in restaurants and the soda doesn’t work the way they did it. We used flank steak sliced at a angle. The soda is added with a bit of water to the sliced beef and after mixing you take handfuls and throw them at the side of the mixing bowl which tenderizes it. The water is absorbed into the meat slices. Then use corn starch or potato starch and then add oil to separate everything. The beef has a slippery mouth feel and is very tender. Poaching it in excess hot oil is better than pan frying it. Without the technique the ingredients don’t work the same.

@anabaird3835 Рік тому

I'll try that. Tho Im 55yo, I'd never heard of potato starch til yest when I watch a french fry vid. Guy says coating fries w/ potato starch makes em more crispy. So...interesting that it makes meat more TENDER. I'll have to make steak & fries for dinner this wk sometime & check it out. Thanks 🤗

@CordCuttersLI 3 роки тому

OMG, I stumbled across this video somehow, but glad I did. I was glued to the screen from start to finish. You are a very funny man, and you learn something, too!

@donaldsavage3699 Рік тому

I enjoyed your video and learned a lot. I would love to know where to purchase that knife used for cutting the steak 👍

@mortekrieger2291 Рік тому

Been going through your backlog of videos and just made this side dish, it was well worth it.

@benboyabc 3 роки тому

“So let’s do it” is now my ultimate trigger phrase for happiness

@abdullah_z3870 3 роки тому

Mine is I’m supper pumped for this (the youtuber is quang tran

@garylawton230 3 роки тому

@@abdullah_z3870 those 2 phrases work perfectly well together too! 😜

@draxxsklounst6595 3 роки тому

I like "hell yeah brother"

@Dennisgoyette 3 роки тому

Watch Coupled Retreat lol then watch Guga.

@bironcaldwell3923 3 роки тому

Thanks to all your experiments, there are a thousand UKposts steak chefs now. All using Guga methods. 👍🏽

@Aldo923 Рік тому

to neutralize baking soda, tenderize and improve flavor; rinse and apply acetic acid (or powdered vinegar) that will react producing sodium acetate which tastes great

@Guznagerreth 5 місяців тому

Just an FYI, but every single chinese restaurant/takeaway uses bicarb and a cheap alcohol like cooking sherry to tenderise and give that silky mouthfeel, they don't wash the bicarb off, and unless you use way too much, once cooked you cannot taste the bicarb since it has been broken down by the alcohol, and theres no risk using the alcohol as it all cooks off and will impart a slight sweetness

@jow_angelow 3 роки тому

Day 20 of asking Guga to microwave a piece of Wagyu A5 steak. Doesnt have to be the whole thing even just a bit

@88_-_88 3 роки тому

Think he did already

@PeterPan54321 3 роки тому

Tbf he did a video where he cooked steak in every possible way, including the microwave. Now as far as i remember he did not use wagyu a5 for it. But he obviously now knows if the microwave works or not and he already knows it does not. So there is no need to try it with more expensive steak. Hope i could help you

@acehighjohn1759 3 роки тому

@@PeterPan54321 He done a brisket in the micro too :)

@Billy-bn1rp 3 роки тому

@gabrielmartins7642 3 роки тому

this must be a crime somewhere

@berndhase4399 Рік тому

What if you left the control steaks marinating longer? Also I once was gifted some very tough deer steaks. I fried up one without marinating and it was a really tough chew. Then I marinated overnight in beer. What a huge difference!. The steak literally came apart in my mouth and was an amazing culinary pleasure. Anyone else with similar experience?

@Techknowverse Рік тому

beer works great on fish, and removes the smell.

@donmcintyre5837 Рік тому

What kind of beer

@berndhase4399 Рік тому

@@donmcintyre5837 It was a long time ago, probably 30 years or more. Pretty sure it was Budweiser or Kokanee as they were my favourite.

@francisbeaudry8598 10 місяців тому

@@berndhase4399 but please no more bud light 😁

@maakeklein4073 9 місяців тому

British ale would probably work well.

@grzmil1 Рік тому

Hi Guga, It's a bit late but maybe it is time for follow up. Have you thought about dipping it in Vinegar afterwards to possibly remove any baking soda residue? Maybe it would reduce the flavor of baking soda ?

@RavenHawkCoins 3 роки тому

Waiting to see him say I tried gun powder on the $400 dollar steak and this happened! So let's do it!!

@brandonvillatuya9539 3 роки тому

"so let's do it" line was a nice touch lol

@RavenHawkCoins 3 роки тому

@@brandonvillatuya9539 thank you.

@stefanl5183 3 роки тому

Gunpowder is mostly potassium nitrate or saltpeter. If you put saltpeter on your steak you might say "let's do it", but that will be it as nothing else will happen, if you know what I mean.;)

@RavenHawkCoins 3 роки тому

@@stefanl5183 lol yeah, I am just kidding.

@thewrongaccount608 Рік тому

Guda, baking soda is a great way to tenderize but in Cantonese cooking we use a lot of sauces to make the marinade. For the something like beef with broccoli, after the baking soda we add, typically, oyster, soy, and other sauces and spices to cover the flavor as Angel said. The only use I found for round was serving it cold, thinly sliced in a salad. I've sousvide this cut for 36 hours and it was just as tough.

@doraexplora9046 Рік тому

Thank God for experience. I always thought this was dodgy as. All these fake tenderises also load you with salt and shoot your blood pressure through the roof. If it's cheap meat your after, you cant go past slow cooked Blade Steak.

@kleetus92 Рік тому

@@doraexplora9046 You misspelled MSG... that's one that I can always tell if it's been added... I get a headache and all the veins on my head pop out. Weird. I do the baking soda thing with some egg white and a few other spices when doing some oriental dishes, it does work. As far as an off flavor, I can't say that I ever noticed it. Maybe it is 'off' but mixed with garlic ginger and other seasonings it's 'off' in a good way that rings out as normal in the end. I do not cook with added MSG.

@vihreelinja4743 Рік тому

yes asian food is mostly poison to youre body. have fun with all that sugar and spices

@sparkyhart6666 Рік тому

MSG= Makes Sh!t Good😅

@MrLanternland Рік тому

@@kleetus92 MSG powder gives me occular migraines. It should be illegal,

@tobarstep Рік тому

They also do a very heavy rinse in the restaurants. In fact, they practically wring out the meat after. But typically you use baking soda on a nice cut right before browning (not let it soak in) to get a better maillard reaction and more browning.

@MrLanternland Рік тому

"typically you use baking soda on a nice cut right before browning" ...And then don't rinse it off?

@GoHARD99 Рік тому

With the Chinese food restaurant it's also mixed with a lot more other things like vegetables so you're not going to taste it like you would on a plan steak

@manbeau2379 Рік тому

Why would you use baking soda on a NICE CUT..????

@nikkisdad6705 10 місяців тому

@@manbeau2379 To make it even MORE tender.

@2299jsimon 6 місяців тому

Thank you... good demo.

@tconsing 3 роки тому

Good video! I always feel that videos that attempt to improve humble cuts is a lot more helpful than ones that work on already-great (but pricey) cuts! We need ways of upgrading our everyday meals! Thank you, Guga!

@DiegoMoizo 3 роки тому

Bored in online classes and guga posts a video. What’s better?

@kenny-kent60 3 роки тому

Video of course

@Paul-tj9fb 3 роки тому

Eating gugas food

@riekelt86 3 роки тому

JUP!

@sentienttoaster1739 3 роки тому

There are places that still do online school?

@nadimmohammad8138 3 роки тому

Guga taking the class on steaks

@dsawyer8 Рік тому

Use table spoon of lemon juice per pound. Add 1/4 teaspoon of pink hemolian per pound and 1/4 teaspoon of pepper per pound. Let sit for 5 hours in the fridge. Rinse well , add your spices. Cook high heat / flame. Slice thin and let rest 20 minutes or until temperature is comfortable to the pallet and serve. Let me know how that goes.

@marvissetiawan847 Рік тому

Slice then rest?? Wow u just wasted those juiciness..

@Murmurrr Рік тому

Ahh that’s makes sense. The acid neutralizes the baking soda

@spaceinvader384 Рік тому

The acid-base neutralizing....that's exactly how they do it in Chinese restaurants. They tenderize it first then add flavor (using specific sauces) when toss frying.

@raffegaloustian5306 Місяць тому

Thank you, very informative.

@joshhigdon4951 3 роки тому

Baking soda on ground beef is amazing! Just a little sprinkle ahead of time and you get perfectly little browned bits.

@arcanum3882 3 роки тому

Does it mess up the flavor? How can this be applied to burgers?

@dra6o0n 3 роки тому

@@arcanum3882 You may want to only coat the outside of meats and use them right away, as you aren't tenderizing but trying to brown it.

@freddylienstein6163 3 роки тому

The cinematography of Guga's videos is nothing short of incredible.

@a.k.4085 3 роки тому

💯👏

@no_clot_shot1128 Рік тому

Let me cook it in indirect heat.. Then he puts it on open flame 🤣

@FinnBjerke Рік тому

I love this man.... thx for posting

@jampskan5690 2 роки тому

Whatever camera you are using, this is fantastic! This is the first vid of Guga Foods that I have seen. Quick enough, and to the point, all while keeping me entertained! Whoever is editing this, praise to you (or, all of you!). I just bought 1/4 beef from a local rancher/farmer, and am now dubbing this summer, the year of grilling. (if you have the option to buy local, do so, typically you'll have many options, ask your friends about buying beef locally to see if they do, go to farmers markets in your city/town! Support local! Eat Fresh! Know where your food comes from and how to prepare it, and be thankful if you can!

@AncientFlight1 2 роки тому

Use rice-wine vinegar and crushed garlic as a tenderizer. Works great on any cut of beef, lamb, pork, goat, and bison meat.

@TheBSM100 Місяць тому

How much of each and for how long? Thanks……

@Josh.Proctor 3 місяці тому

When I first learned about backing soda tenderization, I used it and could taste the "off" flavor. So, then when I continued to use it, I would wash my meat after tenderizing, then marinade, brine or dry rub it. Washing the meat after baking soda tenderizing makes it so much better.

@ciberkid22 11 місяців тому

Gordon watching this video: "You don't use baking soda on a 1 dollar steak, ya donut!"

@toniscarlett7157 2 роки тому

wow! how informative! i just found this channel and i am hooked! you have such a wonderful concept and the presentation/ your great personality are just outstanding man!!!! thank you thank you thank you- i cant wait to binge all the experiments now....

@mcmash9571 2 роки тому

First time watching. Love it! You’re info, getting to the point with a dash of humor was great.

@vienneliao2748 11 місяців тому

Tihank you for the Info.❤

@Tealeafsong 9 місяців тому

Thank you. Helpful.

@rebeccad.6248 2 роки тому

So much fun to watch!! And I'm really glad to know about this, too!!!! Thanks, for being out there!!!!

@armchairtin-kicker503 2 роки тому

Since vinegar also works as a tenderize, it might be helpful to dip the steaks in a light vinegar wash after tenderizing with baking soda, neutralize the soda's alkaline property with the acidic property of vinegar.

@AFishBicycle 2 роки тому

That makes sense

@memyselfandi7782 2 роки тому

Good advice.

@thekrabbypattyformula8376 2 роки тому

Carbonated steaks?

@thekrabbypattyformula8376 2 роки тому

Also, there would be sodium acetate salt left over. Not sure what that tastes like

@thekrabbypattyformula8376 2 роки тому

Looked it up, and I was right about the precipitate being sodium acetate. Apparently it's commonly used as a flavoring agent in salt and vinegar potato chips, so if that's what you're going for, go for it

@annieturner4484 Місяць тому

Thank you guys I was so wondering about the change of taste.

@aeneas-sails 3 місяці тому

I'm not a cooking channel guy, but your format and presentation is outstanding, and you usually leave me with plans to try your experiments at home.//edit: After thinking about it, I find I'm never, ever left with the feeling that you've wasted my time with flavorless filler. It's all wholesome.

@jorgegranada4964 3 роки тому

The round beef in argentina is called "peceto" and its one of the most expensive ones. We use it to cook "milanesas" and "vittel toné." Both very tender and tasty.

@splashor6361 3 роки тому

3:00 I like how he's going nice and slow, getting a good even coating and then just says screw it and goes ham.

@schloany4479 3 роки тому

I wanna say its sped up but I know I am gonna get wooshed

@austintillman8297 3 роки тому

@@schloany4479 sure looks sped up to me too

@splashor6361 3 роки тому

Usually when there's a sped up part in a Guga video, there's a little bar that shows up that says it's sped up.

@devong1838 3 роки тому

@@splashor6361 it's definitely sped up

@stupidslave 3 роки тому

Gigachad music

@bobbivaneman1584 5 місяців тому

Thank you for the tips ! I love the music !

@Growlerinthebush 8 місяців тому

I got the tip for using from UKpostsr 'Andy Cooks' however he used it to tenderise meat for stews and stir-fries but never steaks. I tried this method on Stewing steak to make the filling for Steak and Kidney puddings in a slow cooker, it worked fine because you create a gravy that disguises any flavour and you need very little of it. Thank you for showing this experiment it has shown that it works but with not the best flavour for steaks😉 BTW it also over tenderised the kidney even though it wasn't used on it.

@powerofknowledge7771 3 роки тому

Thank you for the truth without sugar coating! Love that you're honest and not hyping up some gimmick.

@RyanRakowski 3 роки тому

I wish we could have had Angel's reaction to the weird stuff.

@johnmccallum9106 8 місяців тому

Soaking ing apple cider vinigar in the fridge in a pyrex dish then baking it as is at 230c till it is as cooked as you like seems to work well for even very tough cuts.

@Misses-Hippy 17 днів тому

I think you just invented sauerbraten.

@StewieGriffin505 2 місяці тому

I don't use eye of round for anything except jerky. It's a great cut for that.

@lacudafrost 3 роки тому

You can cut eye of round into with-the-grain strips, about the size of dominoes, marinate them a day or so, and cook them up medium rare, they're delicious little finger steaks for parties. Upvote if you wanna see guga try his own take on this!

@dra6o0n 3 роки тому

It takes less effort to tenderize thin cuts and easy to coat in a stir fry seasoning to hide the off taste, but otherwise you can simply salt your thin slices or brine it.

@lacudafrost 3 роки тому

@@dra6o0n yup, but I just mean that it's a really good use of eye of round, especially for lower income households, which Guga could make a few videos for :)

@GenericHandle01 3 роки тому

pretty sure he looks in the refrigerator regularly, he mentioned seeing something in there in a couple of other videos

@archiewells8553 3 роки тому

Would a liquid brine of baking soda, salt and pepper corns make a difference?

@dra6o0n 3 роки тому

@@archiewells8553 it would be too effective and it would affect the flavor too strongly. might as well create a brine of just salt water and other flavoring if not papaya. for eye round steaks it's best if you make small thinner cuts and brine them because they have so much meat fiber and muscle that the brine will get trapped in between them really easily. and perhaps after you brine little thin slices of them you put them back together and cook it as a whole steak stacked on top of one another? or in another way turn and eye round steak into a stuffed steak.

@gbchinchin 2 роки тому

Guga，as a Chinese I gotta tell you that when the Chinese chef especially Cantonese chef they would wash the beef after soda process for very very very long time. In Cantonese there is a word "啤水" means use the water from the water tap to keep rinsing for as long as they can. How long? One day!!! So the taste would never have the weird flavor of the soda, but~~~~~the flavor of the beef also gone. That's true, super tender.

@firespider7695 2 роки тому

So, then, don't rinse for a whole day? What about that dash of vinegar in the rinse water trick? I'm glad I read this because I have always wondered why some Chinese restaurants have really tender beef and others it is not tender and still others, no flavor at all. Mystery solved! You can't ask the waiter though?

@1029wan Рік тому

thanks for that tried this out for us, I always want to try the baking soda on the round top or shoulder for London broil. and i know what should i expert now

@gailsfoodandstuff Рік тому

great music during the grilling, and great grilling video, wow!

@kusnezoff8705 2 роки тому

its been awhile since I watched one of your video's and I just had to watch this one. your cheerfulness and joy your bring to the screen is just so contagious. it was worth the time watching. have a great day and take care.

@docfischer7291 2 роки тому

It’s been done overseas for hundreds of years , it’s called “ velveting “, also works for chicken .

@user-nj5or8nu1z 3 місяці тому

You didn't rinse the meat off well enough. You have to rinse the meat under lukewarm, running water really thoroughly, softly massaging the meat as you do so, to get rid of the sodium bicarbonate (by the way, this term is outdated - the correct term is sodium hydrogencarbonate and the term baking soda is ambiguous because it may or may not contain other ingredients). Unlike sodium chloride (table salt), sodium hydrogencarbonate (which is also a salt, by the way) will not penetrate deeply into the meat. That's why you can rinse it off well using the way described above. This is also why this method is usually used for thin slices of meat, like the meat slices in Chinese restaurants you mentioned. For this, it is perfect. If you are up for it and have the time, I would really appreciate it if you would redo this experiment to do sodium hydrogencarbonate justice. You wouldn't need to prepare 3 steaks, just the one in question to determine whether or not it has an off-taste when prepared using the method I described. I love learning new things from you and other sources and I hope you are open as well to try out my humble suggestion. Meat lovers around the world will be thankful. Like I said, sodium hydrogencarbonate doesn't penetrate deep into the meat and if you rinse it off under lukewarm, running water while softly massaging it for about 1 minute, you will literally not be able to detect the off-taste you described. I love your videos and share your curiosity in experimenting with meat. Hopefully, you can squeeze this modified experiment in somewhere, because sodium hydrogencarbonate is really a very good meat tenderizer. Thank you and I wish you and the crew all the best!

@gypsyjengypsydogs9320 Рік тому

I always do a very HEAVY dry brine, covering every inch of the meat with a thick layer of table salt and baking soda. I rinse the meat and pat dry before cooking.

@RightWayBBQ 3 роки тому

The madness never stops, guga has endless content with these type of videos. You can tell he works really hard on them. They are always tv quality vids.

@Snegurochka92 3 роки тому

Você não tem noção de quanto seus experimentos melhoraram minha experiência na cozinha Guga! Seu canal é excelente! Keep up the good work

@fullmetalhxh Рік тому

1:40 so Angel's tenderising phase has begun 😳

@TheROMaNProject 11 місяців тому

Excellently performed taste test! I think you guys did it RIGHT!

@TheRusty 3 роки тому

There's two important factors here making the difference. First, the Chinese restaurants use baking soda as one of several tenderizers that go into a given meat dish; sugar, ginger, and alcohol (liao jiu aka shaoxing cooking wine, I hear) are also common components, and egg whites are used in some dishes as well. Also Chinese cooking cuts the beef into slivers, strips, or sheets before the marinade, which enables more penetration with less marinade. Both of these techniques get the chemical action of the baking soda, while mitigating the flavor of the stuff. Using just baking soda on a whole intact steak is going to give you a piece of meat that tastes like a bar of Irish spring soap.

@drothberg3 3 роки тому

Exactly what I was thinking.

@anncolvin4070 3 роки тому

Funny. I will remember this now.

@staciemarie5859 3 роки тому

Interesting because when you mix wine with baking soda you get the same reaction as you do with vinegar. I was just saying maybe a quick vinegar rinse before rinsing in water might neutralize that flavor and then read this. Bingo! Thank you for sharing your thoughts!

@ellisbradley3141 3 роки тому

This guy is a hack and needs to study science and stop throwing out false ideas of what he believes other do with their meat marinades.

@staciemarie5859 3 роки тому

@@ellisbradley3141Oh come on now, perhaps you need to loosen up and relax, its just meat marinade! If you can't experiment and play with your meat without having a little fun there's a much bigger issue! No need for science just more meat and more interesting ideas 😉

@dfpytwa Рік тому

When camping I've cooked thin cut eye round and tough flank steak directly on hardwood coals and they come out good. If they are about 3/8ths of an inch thick I just cook them about a minute and a half on each side right on the coals then quickly stack them on foil without removing the ash, wrap them up in the foil then wrap them in a towel or something equivalent and let them carry over cook for another 10 minutes. I think it is the potassium hydroxide in the ash that breaks down the tough connective tissue, the potassium hydroxide breaks down into potassium glutamate which doesn't have any taste and is good for you. Maybe try marinating in some highly diluted potassium hydroxide lye or just the cooking on hardwood coals trick which is most likely the safer route and see what you think.

@horrido666 Рік тому

If you are tailgating, bring a pan.

@terryraymond7984 Місяць тому

making my mouth water I will try your experiment, Yum

@jamesreaves5534 Рік тому

I just found a channel in this is a Great Channel I really like it. I Love to cook for people because I love seeing the smiles on the faces of the people I cook for when they eat my food. On Sunday February 5th I cooked an 11 lb Black Angus for bone prime rib on my Weber Master Touch Kettle and it turned out great. This is the first one I have cooked on the Weber. I normally cook them in the oven but the Weber was much better because I used Kamado Joe Lump Charcoal with hickory wood on top that I split myself. My suggestion to you is to rinse everything off thoroughly and then soak them in kosher salt and water overnight. This is what I do to take the strong taste out of a lot of meat. It makes it taste more mild and better. It should pull a lot of that bacon soda flavor out. You could use half baking soda and have apple cider vinegar also in this will probably pull even more of that bacon soda taste out. Personally I would never use baking soda on anything because I can't stand the taste of it. Bacon soda taste like an inner tube that you put inside of a tire. Believe me I know cuz I used to work on bicycles and when you get that powder on your fingers after having replace the inner tube in them hard to get that smell and taste off your hands and when you eat you taste it even if you wash your hands, but especially if you grab a snack at break time when you're working and there's no place to wash your hands. All you can taste this bicycle inner tube!! Keep up this channel it's a great Channel. God Bless You and Your Family!! Jimmy in NC.... PS. A good meal is a poor man's luxury.

@grammarofficerkrupke4398 3 роки тому

Guga, please do a video eating *Surströmming* from Sweden. It's the strongest smelling food on earth and it would be hilarious to see both Mamao and Angel react to the smell. When cleaned and eaten with the traditional condiments, it's delicious!

@FlavorPro 3 роки тому

maybe with umeboshi plums and durian fruit as well.... XD They better do that episode outside though!

@grammarofficerkrupke4398 3 роки тому

@@FlavorPro I love the taste of Durian. While the fruit has a funky smell, it's nothing compared to Surströmming. If Durian is a pablano chilli, then Surströmming is a Carolina Reaper.

@kanjakan 3 роки тому

@@grammarofficerkrupke4398 I've seen videos of people attempting to eat Surströmming and, at the time, I thought that they were massively overreacting but after actually trying it, I literally threw up for a good minute or two. It is no joke.

@BoRickersonMcFoosters 3 роки тому

Just looked it up... its basically fermented fish in can? Brined in salt water? That seems so foul lol

@grammarofficerkrupke4398 3 роки тому

@@BoRickersonMcFoosters Yes and the can swells up due to high pressure. As soon as you pierce the can, foul smelling brine squirts out. That's why most people open them submerged in water. I'd prefer to see Guga opening the can in the open air though. It would make for a much better reaction.

@GingerKral 2 роки тому

Balsamic vinegar in a bag with the steak for a couple of days is my go to. Thanks for taking a hit for the team :D

@LA-oy4on 2 роки тому

Yup my Puerto Rican Grandma taught me buy a round eye roast freeze it so u can slice it thin with a bread knife then beat it with the spiked kitchen hammer and poke it like crazy with a fork on both sides then marinate in a ziploc with half balsamic vinegar half extra virgin olive oil onions fresh garlic chopped up salt pepper garlic powder an a lil adobo let it sit for at least two days the onions soak up the sweetness from the balsamic and it’s honestly one of my fav meals with some rice and beans give it a try I promise u won’t regret it