I was looking for one way of cutting green onions, here I found more than I was looking for; thanks.

I slice meat after it was in a freezer for about 30-45 min, depending on size. Much neater and easier to cut.

The first time I tried this with baking soda it was the nastiest tasting meat. I had to throw it away. I didn’t do anything that you did so glad I watched this. I’m gonna give it another. Try this time rinsing off the baking soda and using the vinegar and then patting it drythanks for the tips.

Cracking video 👏👏👏👏

She washes all the taste out of it

I am excited to make this steamed chicken recipe tonight for dinner.

❤❤❤❤thanks for your video

Thank you! Quick question, do also use the cornstarch when marinating the chicken?

You are an amazing teacher. When I was a boy my mother would have the eye of round sliced very thin. Then she would fry it in olive oil garlic and oregano. Lastly she would squeeze a little lemon juice on it. We loved it but I remember asking her why we never have thick steak like I’ve seen on TV😂She said it was too expensive! I wish she would have had this recipe! I am definitely going to try it. New subscriber too! Thank you!

Tender beef secrets! Have you ever tried this method, or do you have your own tenderizing trick? 🍖🍳

❤

Awesome

Oh I'm so glad I found you!

I can't wait to try your recipes

Pretty lady 😍

🦦🦦🦦🦦🦦🦦🦦🦦🦦🦦🦦🦦🦦

Good stuff!:)

This is a fabulous tip. I keep getting that baking soda aftertaste when using other techniques. This one looks awesome. I'll try this soon! Thank you!!

Very nice presentation - good tips Simple and easy 👏👍🏽I am from Dallas Tx

There is hardly fat why cut off

@2:00 “the water gives the chicken more moisture”-no shit Sherlock!

Great video. Excellent visual presentation. Excellent instruction; thank you. But the background "industrial noise pollution" is like having a cactus pushed up a "certain part of my anatomy"!

My only concern is why gloves used for handling raw chicken then handling everything with the same gloves?? 🧤 Makes no sense!

So you don't need to tenderize the meat in baking soda and water first? Btw, I like your teaching style, straight to the point and useful tips.

So yummy! Thanks for sharing this recipe!!💖👍

THANK YOU!!!

Will this work for sirloin steak? I'm just discovering the world of steaks. And does it have to be ready to cook after tenderizing or can I freeze it after?

Thanks, that was very informative

Brilliant Thank you sooo much ❤❤❤

Wow… hopefully i can do it. Steak sleeping in my freezer…Thank you

Thank you

Do you wet brine with baking soda at all with your meats?

Excellent! Thank you!

Awesome video and easy to follow. thank you

I'm craving Mongolian beef and would never usually buy this but I found this nice piece of round steak on sale I hope it works

This is great, thank you! 😁 Im going to search but do you have recipes without sugar, for a delicious keto dish?

add onions to marinade...more simple way to tender meat

But your video says don't use baking soda

I’ve just watched a video about not using sodium bicarbonate on chicken, to velvet. You are here. So which meats would you recommend using it on? Thank you for the hint.

There’s several velveting techniques including the baking soda method which is my method of choice. Which of your ingredients break down the chicken fibres? Maybe yours slows down the cooking process rather than tenderises. I’ll give it a try ;)

why not just buy quality meat

When handling food one should not have long hair hanging over it.😢😢😢😢

All Chinese restaurants do that. They use the cheapest meat possible. With the sauce on the top you can't tell the meat is rubbery.

Hello, how's that video you promised quite a while ago on Sweet and Sour Pork?

Very informative and great teaching!

I've been doing this for years and it always work, always. On game, which tends to be tough, as well

Kitchen looks like operating room.

too much work

Thank you!!

What was His name?