Velveting meat 🍖

[@christinas8596]

Those of you asking, Andy is talking about sodium bicarbonate which also know as baking soda.

[@oclarke31]

thank you!

[@coffee_snob]

Thank you!

[@belzaboul]

Aha, Thanks

[@sayanorasonic]

I was wondering wtf is a sodium bicarbonate

[@geminigirltwo]

@@sayanorasonicbaking soda for us North Americans

[@DoctorMcHerp]

One thing to remember is that you do NOT want to let the meat sit with the bicarb for more than 30 minutes because it can go too far and make your meat mushy. If you plan to marinate the meat for an hour up to overnight then separate that from the bicarb step.

[@TheShurikenZone]

That's good to know. I've absolutely let my beef or chicken sit in the baking soda laden marinade for... quite some time, really- overnight, for sure... with no ill effects. Do you happen to know what factors can contribute to the meat getting too mushy? Because if I don't find out now, I know it's only a matter of time before I'll find out the hard way. hah

[@camren29]

Not true salt brining to long makes meat mushy. Baking soda is more forgiving. You added something salty for sure if you're meat went mushy.

[@TheShurikenZone]

@camren29 Ooo... This is most helpful intel. Many thanks, sir.

[@Thekidfromcalifornia2.0]

@@camren29agree. Also the direction how you cut with it against the grain also the cut on the animal. I marinate mine regularly for 1 hr plus when I make beer and broccoli all the time.

[@chanblackiechan]

If your meat is mushy after 30 mins, you've added far too much bicarb

[@annadkart6437]

The ONLY CHEF I've ever seen explain this. Thank you

[@josefwang]

Baking soda will not do velveting, but tenderizing. You need starch, corn or potato starch to velvet.

[@willyharris4199]

You’re welcome

[@GeeJayColeco]

@@josefwang You are correct. I was waiting for the cornstarch to be added but the cook failed.

[@michaelyang3910]

There are literally hundreds of videos about this on KZbin that actually explains it correctly but I guess you meant white chef lol

[@vinnieneutron]

@@michaelyang3910no, both yellow and white chefs do this. who do you think invented it?

[@generalanesthesia6729]

Best ever beef stir fry last night because of this! I have no need to eat out ever again! Haha 💗❤ keep bringing us the yum noms Andy! You’re awesome!

[@susanolson3611]

Hello, do you rinse off the baking soda? Not sure how that would taste.

[@Mr.BobsDog]

No need to rinse, there's no taste @@susanolson3611

[@zack77913]

No, you don't rinse off the baking soda. You aren't using a lot and no you will not taste it. @@susanolson3611

[@stansmith5610]

​@@susanolson3611uhh no 😂

[@TruthTALKA]

Velveting meat is common knowledge

[@laurieeaves5815]

I feel so lucky to have this chef sharing tips. Thank you.

[@FerociousSniper]

Not just the beef tips.

[@kathleenmatagulay1462]

Me as well! Thanks chef

[@trace8153]

bi carb plus msg job done gweilo happy

[@donaldkasper8346]

Bicarbonate of soda, never. Make the meat taste very bad. Bromelain. Natural. Comes from pineapples.

[@coynerooski]

good grief... 🙄

[@satibel]

Note that bicarbonate will also accelerate the cooking of vegetables, so if you want to cook your potatoes in 20 min instead of 30, use a teaspoon of bicarbonate in the water, on the opposite if you use vinegar it will slow down cooking. You can also marinade with fresh pineapple as there's an enzyme that breaks down meat and makes it tender, that's especially good if you have an old animal which tends to be leathery.

[@kenwaid8239]

Yes but pineapple is more specifically better for tenderizing pork chicken and fish not the fish really needs tenderizing it’s not especially good with beef at least that’s been my personal experience but for pork oh yeah baby that’s why when I cook a ham shank I injected liberally with pineapple juice

[@MavL0p]

Papaya skin or fruit will also do the trick, you can even just put it on top of the meat while cooking and it'll work

[@thissunchild]

*_'An old animal'??_* 🥺

[@Dunika]

The bicarbonate trick also works for beans and such stuff

[@neilbennett9281]

You are supposed to peel the animal first. That will get rid of the leathery taste and texture. 😂

[@Lulu-wl1bo]

I always velvet meat before stir frying. However, the bicarb must be rinsed off before marinating and/or cooking. If you don't, the meat develops a nasty salty, metallic taste.

[@qazwsx014jsbd8]

No please rince I've tried this before many times and the pure baking soda always makes it taste shit. When I wash it off afterwards it's fine

[@BrianDC1729]

True. Rinse it first.

[@__PJ__]

Agreed ! and we call it Bi carb soada

[@nerdydrew6818]

i use a mix of salt, cornflour and egg white to velvet chicken, thought its best to deep frey then add to wock once mostly cooked. makes an awesome chinese curry

[@__PJ__]

@@nerdydrew6818 You gotta rinse that crap off its chemical that breaks down the tendons in the meat and tastes gritty if not washed properly !

[@hsuyutedhtc]

As an asian, I can confirm that all of his asian dishes are authentic. The color of the wok, the way he holds his chopsticks, the brand of the sesame oil... As Uncle Roger would say, "Fuiyoh!"

[@jas_bataille]

FUIYOH!!!!!!!

[@jacquesreilly1850]

As a beautiful Polack, I also confirm his technique will tenderize steak for Chinese food.

[@dusternal]

that sesame seed oil is killin you..

[@tomdavies9004]

@@dusternalyeah all those Asian grandmas are eating food slathered in sesame oil and I’ve heard they’re dropping dead as early as 95! Clearly we need to stop this epidemic

[@rumbatumblajambomambo6241]

No real Asian would mix themselves in with other Asians and especially not food wise. If you are from Laos, you have just as much knowledge about Korean food like a Swedish person would have. Also: You are American-Asian, which means you are an Asian looking American lol

[@annesweeney5552]

Thanks Andy … you just answered a 60 year old mystery of what my mother was putting on her meat and it was bicarbonate of soda

[@rickrollrizal2747]

And here I thought it was mom's love

[@tygonmaster]

@@Banthisyoutube Propylene glycol is a common feed additive found in anti-freeze. It's safe to consume. Food dyes have proven safe for decades with no evidence showing health effects. Yeah and oxygen was used in the atomic bombs. Scary stuff better not breathe it. What's your point? Never really understood why people, mainly in Europe usually, have this visceral reaction to commonplace cooking and baking additives that have proven safe and highly useful for hundreds of years. I blame ignorance because it is always people that never seem to know what they actually eat or how its made that seem to spout the dumbest arguments about food and "chemicals" in it. It's often based on bullshit scare tactics too from companies that are aiming to influence people. You know, like with absinthe, which does NOT cause you to go insane, but companies wanted to make it seem evil, so they paid a quack doctor to write a bullshit study on it that caused it to get banned for years. Later, found to be bullshit and was unbanned. Lots of instances like that in history.

[@PBMS123]

@@tygonmaster Oxygen in the atomic bombs? What are you talking about. Europeans are scared of bicarb soda... yeesh

[@tygonmaster]

@@Banthisyoutube The point is I see the argument a LOT that baking soda is this evil thing. It is hardly a common sentiment. My apologies if that was not your point. I just really hate when people misinform people. "Oh, shit, don't microwave water! It will explode! Highly dangerous! Buy a kettle! Huh? You microwave water all the time? Well, it takes specific conditions, needs to be highly pure, and...." That kind of shit.

[@creeperFIN123]

​@@tygonmastermy mom had to prove my dad that microwave water wasn't carcinogenic (read it somewhere) by boiling water for a month and giving that to half our plants and tap half... Well you can imagine my dad was not the brightest. Nothing happened ofc. People are very paranoid. I know people here in Finland who are scared of baking soda and others who eat lyefish (NaOH infused fish) there is people for every boat.

[@PsychoEkan]

marinating in an alkaline solution (like bicarb) is for tenderizing meat (usually only done with beef). Velveting is having a starch, and in many recipies also some eggwhite in the marinade. This forms a "crispy-ish" layer when passing through oil (sort of a quick deepfry which is used for more or less all meats before stirfrying), this out layer turns silky when you apply your stirfry sause, and also causes the sause to adhere to the meat.

[@hermestrismegistus3417]

Thank you! It's not correct to call this method "velveting"

[@rebeccavance551]

Sauce

[@rattaxi9645]

Thank you. This is not velveting.

[@lawson6267]

I've heard both referred to as velvetting many times

[@preddyshite6342]

@@rebeccavance551 multi-lingual

[@janeg7475]

Everyone can tell youre a beautiful person Andy. Thanks for being amazing and sharing your awesomeness with the world.

[@Sinstar33]

**tucks this away in the brain** Thank you! 😁

[@kharnifex]

You know he's an authentic bogan chef when he says 'soya'

[@mmmppp555]

Every person in Europe pronounce it like that.

[@Helloyes451]

He's not Australian, so he can't be a bogan chef. Also, "soya" isn't and incorrect pronunciation, both soya and soy are perfectly acceptable en.wikipedia.org/wiki/Soyabean

[@ooDirtyMickoo]

@@Helloyes451what is he if he’s not Australian? Is he from nz?

[@Helloyes451]

@@ooDirtyMickoo Yep. He lives in Aus and his wife's Australian, but he's a Kiwi

[@grantisshananaa4906]

Kiwi for sure the "fredge" was a dead give away@@ooDirtyMickoo

[@CJ-uo5cl]

I've been doing this and my stir fry is now officially better than anywhere in town. Use fresh grated ginger too!

[@WhyWouldYou821]

Fresh ginger makes all the difference! And fresh garlic if the dish calls for it. I'm so white but I make my own Thai food now, Kimchi, and am branching out to other Asian regions. I make a mean Chicken Tikka Masala by now too lol. I'm American and don't so much like traditional Thanksgiving here because of the bloody history of it. But we celebrate in my house, but instead of turkey and stuffing, I choose a different country or region and make dishes from there every thanksgiving. (Italy, Guatemala, India, Thailand, China are the last 5 years we've done.) That way family and friends can still pig out but we're not perpetuating a history steeped in anti-Native culture. Nothing against people who make turkey, this just works for our family.

[@Scrumdumn]

@@WhyWouldYou821as an american, respect

[@WhyWouldYou821]

@@Scrumdumn thanks dude. I highly recommend people do this. America is such a melting pot. Everyone struggled here to make a new life. Literally almost every country in the world can be represented here in the States. So I try to do that with our pigging out holiday lol

[@Ligma..]

@@Scrumdumn”aS aN amEriCan rEspEct” , I cringed so hard reading your comment 🫠 😂it’s not that hard to cook bro …

[@inglouriousmofo]

@@Ligma.. Uhhh...

[@happymethehappyone8300]

I have used the very same method for many years now,, but after about 10-15 minutes I rinse the meat with cold water so that there is no chance it will change/effect the taste of my dish.

[@DonaldPrevie]

I first learned this trick from a Kenji López-Alt video and it is one that is really not talked about or written about enough. This works like nothing else.

[@elvisneedsboatsbennett2455]

I used to work at a fried chicken place that won best fried chicken in the state and we marinated the chicken in five gallon buckets with water and baking soda. The chicken was always very crunchy and juicy and seasoned perfectly. The ratio was 1/2 cup baking soda to two gallons of water then add your chicken and refrigerate for at least 24 hours and up to three days before breading with seasoned flour, shake off the excess when ready to cook. The moisture of the chicken and the baking soda makes a super crunchy, delicious chicken.

[@user-ee1fn4vt8b]

Saving this comment for myself. Good looking out King.

[@rhkdxorson]

1515

[@coolbrotherf127]

I've been cooking beef like this for a while and one extra thing I do is make sure to rinse and massage the meat strips in really cold water for a few minutes. It helps with texture and removes any irony taste left from the blood.

[@lifestyleswitneffy]

That’s what I was wondering. I’ve other people do the same by not rinsing after marinating to remove that soda flavor❤

[@windbreaker57]

Stupid question: wash the meat before or after marinating w baking soda?

[@coolbrotherf127]

@@windbreaker57 Before, if you do it after it just rinses out the marinade.

[@samlsd9711]

If your meat tastes like iron, you are eating the wrong meat... possibly that garbage from Billgate called "beyond meat"

[@LadyJayBird90]

I've made the mistake of not washing it off. The after after taste isn't pleasant.

[@user-py2nw8bp1i]

Bro can probably go 10 miles with that can of sesame oil.

[@KiloXXDDDD]

I was thinking the same thing

[@annspires8380]

This also works when cooking dry beans, it also takes away some of the gasiness.

[@timbradeen8459]

I have seriously wondered this most of my life. I'm trying this one. Thanks😂

[@Jane-oz7pp]

save money and do it the traditional way: poach the meat before stir-frying.

[@acvn-hg9gy]

​@@Jane-oz7ppsave money? A pack of bakibg soda is less than a euro and about 120g here. With that price its about saving time not money

[@acvn-hg9gy]

Give us a update!

[@timbradeen8459]

@acvn-hg9gy I tried this on some round steak i cut up into thin slices for lo mein, It totally works. I let it sit for 20 min. I would let it sit for 30 to 40 min next time tho.

[@user-rn3rn6nl3h]

Right. 🤯

[@scarlettwitch1472]

My mom and grandma used to do this too! Baking soda helps to caramelize onions really fast. Just add a teeny tiny bit and Boom! Within 5 minutes you'll have perfectly caramelized onions

[@mynewlifebegins]

"Velveting" has always been done with egg white & corn starch. I've never heard of using baking soda. I'll have to give the baking soda a try. Thank you for the tip

[@kendal4452]

I agree, I've always used corn starch too.

[@justinderek5086]

I use both. Works great

[@davidphamle]

I've learned in culinary school and they use corn starch and egg white, never have I heard of using bicarb soda.

[@MimiYuYu]

I’m a Chinese home cook. No egg white in the velveting step. But always cornstarch

[@sweaterhijauzzz]

Have you tried it? And the result is?

[@gilmour6754]

Love your videos boss, they're so easy to follow.

[@colmfearon8627]

If I wasn’t broke I’d buy your cookbook just to support you, the content you put out for free is amazing hope you get your rewards

[@nocomment4848]

shoplift it

[@calebhughes5767]

​@@nocomment4848they wouldn't be supporting him then

[@swoogles-]

@@calebhughes5767 store already bought it 🤷‍♀️

[@MrSimplyPut]

​@@calebhughes5767most stores give a certain percentage of cash back after a sale asuming they have a contract of some sort

[@cbalan777]

@@swoogles- It's not "support" to steal something from a store, even if the store has already paid for the book.

[@FlyingJustToFall]

From Chef Wang-Gang, i always see him using corn starch and egg whites, for his velveting and he is, without a doubt, a true master of cooking.

[@badnoodlez]

Both methods work. I think the egg whites and corn starch is more traditional, plus it's less salty. Also: chef wang-gang is a fuckin *god* lol

[@fajarsetiawan8665]

The bicard soda is a recent technique for quicker cooking. Both methods are interchangeable

[@realspicy528]

coz egg white and starch also helps to lock in juices from the meat. but yeah, my idol chef wang is built different. a true master indeed

[@Andy_M986]

Yeah,I have heard of that technique as well, the bicarb I haven't heard of using,but will try it.

[@ahthew]

Bicarbonate and starch + egg white serves different purposes in chinese cuisine. Most of the time, unlike western dish, we want a softer, silkier, less flossy, more delicate meat texture in Chinese dish. Bicarbonate has the action in breaking down the protein in the meat and gives the meat a less tender, less chewy texture. Usually will be use with leaner cut and less expensive cut of meat. This is what people would do in more local restaurant as using bicarbonate in a very small amount would lower the cost of the dish. Using too much biicarbonate will make the meat mushy, and have a very disticnt flavor which taste bad. In some more pricy restaurant, chefs may use fresh pinapple juice to give a similar effect on the meat as the enzyme in the juice may help to break down the protein in meat. For the starch and egg white, the purpose is for locking in the moiture of the meat to give a juicier and smoother texture to the meat. You can use them with bicarboante in marinating the meat. But if you are using nice cut of meat like fillet mignon／ribeye for stir fry, most likely you would not need any bicarbonate to soften the meat. Chef Wang is a chef in nice restaurant, what he is using is very nice cut of meat, that is why he does not use any bicarbonate.

[@RYN988]

That wok is so well seasoned it’s a work of art!

[@CjHathaway-wh2ic]

Love love love your vids. You make me want to have someone other than myself cook for me. Thanks!!!

[@Char_siu_Lo_mai_fan]

I’ve never heard of the term ‘velveting’ but I do use this technique for my stir fry and it always works. I can never manage to cut room temp meat soo thin tho 😢 I always have to freeze it. Still waiting on the Cantonese family style dinner for Heun Wah please chef!

[@neerajnongmaithem392]

Well ig the chef is using one hell of a sharp knife

[@msm592]

​@@neerajnongmaithem392 true, maybe OP got the skill just not the necessary tool

[@SeanTheDiscoNinja]

Definitely a knife issue. Get yourself a steel or and stone and sharpen what you have, otherwise, invest in a good quality knife. 😊

[@michellewu4257]

I work at a restaurant and usually the meat is half frozen when it’s cut. If you put it in the freezer for 15-30 minutes depending on size it should work.

[@DuploBone]

If you can't budget in a whetstone or some other form of sharpener (neither can I, lol), there's a neat trick to sharpening your knives in a similar way: You've just use the bottom of a ceramic coffee mug or a bowl that has that exposed ceramic roughness to it that wasn't glazed over. Flip it upside down onto a flat surface and slowly run your blade's cutting surface along it at a 45 degree angle and you can use that to sharpen both sides of your knives! Also make sure to wipe the carbon dust off your knife when you're done. I'd recommend looking up a tutorial for your 1st time doing it, for safety's sake! 😃 Something to note: I've never tried it with a serrated knife though and it doesn't sound like the wisest idea, so probably avoid mug sharpening those lol. It's no replacement for the real thing, but it works in a pinch!

[@Spoartan020]

I tend to use honey as well especially on a time crunch due to honeys ability to break down protein chains making the meat so much more tender

[@westvirginiaglutenfreepepp7006]

Amazing advice, my first time hearing about that! Thank you

[@edthered]

I would love more technical content like this as a fellow chef. My brigade love this channel.

[@hiimtheguy1606]

Corn starch is great to add to this marinade as well. I actually do something similar to this to my fried chicken now after learning this from a Chinese coworker years ago. Popeyes ain't got nothing on my fried chicken now.

[@holycameltoe124]

Tastes better than baking soda too or it has no taste where baking soda can leave a weird aftertaste

[@Ecstasia1]

I also always use starch. It adds this slightly guey layer to the stir fry. I love it.

[@i_accept_all_cookies]

also prevents the meat from sticking to the pan (if you use stainless steel)

[@Jane-oz7pp]

​@@i_accept_all_cookiesso does uhhh oil and movement.. Y'know, stirring it? Like a uhhhhh... stir-fry?

[@HafaTalo]

Just take care, using corn starch will make it very crunchy to the point where it can be a deadly weapon when munching down, spoken with experience. Cut my gums several times cuz the corn-flour ratio was too high

[@XwytreX]

Another way to velvet you meat in chinese cooking is to use egg white and corn starch :) great video as always

[@cynthiawilson8294]

Yes, with some oil and a little water added in with it. When velveting beef this way, add a couple pinches of sodium bicarb to tenderize

[@devonfitz5760]

I've always done cornstarch, baking soda, and egg whites. Then whatever seasoning you like.

[@osmorof_a]

I always wondered why my wife keeps small cans of these in the pantry. Now I know. Great ro know from expert top man Andy!

[@raheelkhan1207]

​@@devonfitz5760❤

[@antonrupert1377]

You also need egg white if using corn starch

[@crafael.]

Uncle Roger approved right after see you pour the sesame oil direct from the factory container 😂

[@jawidofkoj2998]

It's about damn time an Australian explained to us how to make Chinese food

[@vinceandcheesepie5458]

Wash your mouth out! He’s kiwi!

[@TristanBehrens]

This technique is regularly used and very effective in tenderising meat however I believe velveting refers to marinating in egg white and corn starch before quickly blanching, usually in oil or occasionally in water. This leaves a smooth 'velvety' texture on the outside of the meat.

[@tdb517]

Yes. It's the mix of baking soda, starch and egg white that does the velveting. Also salt. I'm surprised Andy didn't know that

[@nigelboothby5020]

what he is doing would for sure work but its not velveting

[@JohnSmith-oe5kx]

@@tdb517 No, baking soda is a different step. And egg white is unnecessary for either process.

[@tdb517]

@@JohnSmith-oe5kx egg white coats the meat and prevents moisture to go away

[@CWHolleman]

You are not wrong. Using sodium bicarb to tenderize is not colloquially known as "velveting"

[@tigris.hominis2357]

Your cookbook will gonna be immaculate

[@KevinVenturePhilippines]

I have asked this question for 40 years and you are the FIRST to answer it, and in a short none the less Thank you!

[@noJnoP]

I thought you needed to rinse the baking soda off. Interesting.

[@KevinVenturePhilippines]

@@noJnoP I hear it changes the taste a little, so you can rinse because the velveting process is over when you start to cook it.

[@kennydlite]

I did this today and oh man it came out sooo good. Thanks chef!

[@american-britchick4003]

Bicarbonate of soda = baking soda = sodium bicarbonate.

[@joeborovina4769]

Thank You Andy . I see the need to own your book !

[@CB-ke5xx]

Hank shaw has a brilliant breakdown on this method in one of his cookbooks.

[@jenethwurdack588]

I always wanted to know how to do velveting, thanks!

[@nicolasdemertens6167]

Thank you so much for this info. I will do this from now on! My wife loves beef chow mein.

[@iggytse]

Velveting is adding the corn starch gravy. The bi carb soda is just tenderising.

[@stichesdog18]

that's pretty interesting :D I should try making some stirfry at some point. I love it, but have never made it myself.

[@melissahalissa]

I've always wanted to learn this. Thank you!

[@EvanPavon212]

My grandmother uses Cornstarch. Same effect!! I love that Chef Andy would always feature Asian cusine!

[@joshf-w9602]

Little bit different effect, bicarb helps break down the proteins at a chemical level, cornstarch works really well in forming a coating which more or less seals in the moisture of your protein.

[@chalor182]

Cornstarch adds a little crisp to the outside almost like its breaded which is delicious but does not have the tenderizing effects of baking soda because it is not alkaline

[@CWHolleman]

Not same effect. What you are referring to is "velveting".

[@asmerX100]

i believe pineapple also can tenderize the meat

[@joshf-w9602]

@@asmerX100 it does but have to be careful with pineapple, if you leave the meat in there too long the enzymes of the pineapple break down the meat too much and gives almost a mushy texture

[@whitezin65]

Thank you so much for that awesome tip! I'm gonna use it the next time I pull something out of the freezer.

[@bamamama-ws7kp]

Doing this for tomorrow's supper. Thank you for new ideas!!!!

[@bigmaclu369]

Always love and appreciate your tips Chef!! Thank you

[@Syndicate888]

"that's about a teaspoon..." * proceeds to put a tablespoon in * 😂

[@EndoftheBeginning17]

Fun fact: If you measure a conventional tablespoon, it happens to usually be the same as a measured teaspoon.

[@Syndicate888]

@@EndoftheBeginning17, that is simply not true, friendo 😅 The measurement "teaspoon" is 5ml (or 5cc) and is roughly the size of a spherical dime (10¢ CAD) or a spherical penny, I suppose 🤔 A measured "tablespoon" is 15ml (15cc) A cutlery tablespoon varies widely in size, but is closer to ⅔ of a golf ball in volume. Anyway, you can always season to taste afterwards, or as you go. And it's always best to start out with too little than too much, because you can always add but you can't take away 😊👍

[@Syndicate888]

@@MrNigsWhittington, 😂👌 I totally agree

[@Syndicate888]

@@MrNigsWhittington, I know all these and more, but your commentary is... 😘👌 * chef kiss * 😂

[@peachsangria8704]

I've been actually using this for ground beef. It makes the meat brown much better in the cooking pan, giving it almost a crust/crisp.

[@andrice42]

Please give me more of these shorts. These are great to learn from.

[@Mary-sh2bp]

I’ve learned from my friend’s grandma to always put sugar first in your meat. The reason is because sugar is bigger, chemically-wise. So it takes longer to get absorbed in the meat. So, if you’re going to make marinades, put sugar in the meat first, then additional sugar in your marinade as well, if you like it more sweet. I find this very helpful when I’m cooking galbi.

[@christinatakacs6791]

Thank you Chef Andy for another great informative video.

[@Zacky703]

You need to add water and corn flour to the marinade. Water will keep it juicy the corn starch will prevent all that water drying out when you pass through oil. As well as shaoxing wine to get rid of the off flavour, can’t remember exactly what it’s called but it’s either fishy or eggy (it’s confusing).

[@majestic6303]

I didn’t know that’s why they added water to keep it juicy. I thought wine was for flavoring but it’s not necessary , I can’t have alcohol.

[@xSoulhunterDKx]

@@majestic6303 if wine gets cooked it looses all alcohol. i dont drink it, but its fine in some recipes (must cook long enough)

[@Ruthbaby175]

I love watching you use a spoon! Suddenly everyone seems to only be able to mix with their hands.

[@lukeclarke1068]

Cheers for the awesome yet fast and simple tip. So many people would drag this out to an hour long video.

[@kimberlypatton205]

This is a true game changer!!! I used it for my chicken breasts I was making into fried chicken strips and they were SO juicy and flavorful! I plan to rest my meat like this every time!

[@ChoJun69]

@@johnnysilverfoot i mean... its known thing in Asian cuisine, doesn't take much to make your meat more tender compared to basic marinade, especially if you gonna add sauce on the meat for extra flavours.

[@marianibrahim4554]

Thank you Chef Andy for sharing your tips!!! Very helpful!!

[@cathleenavila6992]

I love your recipes! Us British (I’m British-American), make great chefs. You are a stand out,

[@Leo70780]

Is that a TSP or Tblsp your using, great tip Thanks.

[@Knifies_Munchies]

Now that's a seasoned wok!❤

[@JackgarPrime]

He's got that wok hay

[@frustin]

@@JackgarPrime hiiiya

[@FVE-11]

big thank you for the englsh subtitles

[@grandparedpill2695]

My father-in-law who used to be a Chinese chef in one of the biggest hotels in Taipei City, used to use a technique involving cornstarch. You would make a slurry with cornstarch, and marinate the steak in it. Nothing came out more tender.

[@josephwillard6461]

The head chef at one of the retirement homes I worked at actually taught me that. How freaking cool mate.

[@StompDeni42]

I use it with chicken breast all the time. It doesn't only become more tender, but it also becomes juicier and it doesn't let out water at all!

[@MyrrdinWylltEmrys]

I was about to ask if it works on chicken as well. Thank you.

[@StompDeni42]

@@MyrrdinWylltEmrys You're welcome! It does, absolutely! It fries more evenly as well!

[@mimoleta]

​@@MyrrdinWylltEmrys Yes it works, especially well with chicken breast which can be easily overcooked and dry.

[@dingus42]

combined with cornstarch it works wonders for keeping thin slices of chicken breast super moist

[@StompDeni42]

@@dingus42 Wow, that sounds awesome, I'm gonna try it, thank you!

[@bhyqs]

I’m a Chinese and my family never use bicarb soda to tenderise the meat. Instead, my grandparents use corn starch and egg white mixture (with a bit of Shaoxing wine and light soy). I bet my grandma doesn’t even know where to buy bicarb soda.😅

[@mresquidgeward5965]

Thanks for the tip....but we have other people (maybe not chinese) saying this is an authentic/legit way also.

[@kamdown1669]

Both work fine and are used in Chinese cooking. Corn starch won't leave a metallic taste though

[@informationgatherer4970]

We have always used corn starch as well though not Asian, never knew bicarb soda was a thing 😅

[@joshuacox1643]

awesome, I needed this one! thanks, Andy!

[@mompierce9306]

Great tip Andy! Thanks so much ☺

[@casualobserver3145]

“Where MSG???!!!” HAIYAA……. Uncle Roger (2023)

[@Austin1990]

🤣 Love the reference! Tip: MSG triggers your umami taste receptors. But, natural glutamates are found in meat and mushrooms. I add Better Than Bullion to marinades and sauces to enhance the flavor more naturally.

[@gyuro7988]

stop

[@ralsharp6013]

Such a fantastic method. You can use cornflour and a couple of tablespoons of water as well🙏🏽

[@mainemermaid6596]

I don't think that tenderizes the meat though. It's for thickening the sauce.

[@UberAV]

nope wrong

[@mainemermaid6596]

@@UberAV -Who's wrong?

[@UberAV]

@@mainemermaid6596 NOT U

[@sol029]

Did this the other day and it came out so good! Velveting is definitely worthwhile.

[@KevinCruz-jl2os]

Do we need to wash the meat after using the baking soda?

[@davidbogart3917]

I always thought corn starch was used for this purpose. I’ve used that and it’s worked for me. It also has the effect of thickening the sauce a bit. I’m going to try your suggestion to see if it works better to tenderize the meat. I have used baking soda on wings that I bake in the oven and they turn out great.

[@yungtrashlord]

you can add both, we chinese people do that

[@ourtube4266]

Baking soda and corn starch on over baked wings are literally better than deep fried. It changed my life when I tried that recipe

[@rockythunder225]

@@ourtube4266hey man keen to try that, got a link!?!

[@jamesiyer4937]

Bicarb soda is baking soda for those who don't know

[@angelatruly]

Thanks!

[@Cryton12345]

Question Chef, do you ever do food war style cookoffs?

[@mustezdcs6329]

Wow ..... this guy mastered his art so cool Andy

[@FunkBastid]

Soy sauce and olive oil +seasoning is my go to marinade. Never thought to add baking soda, but that’s the plan going forward.

[@zephurylol6482]

try peanut oil, sunflower oil, vegetable oil, canola oil; anything but olive oil with soy sauce, please

[@FunkBastid]

@@zephurylol6482 those are all worse oils

[@Suprakash_2000]

*THAT LOOKS GODDAM BEAUTIFUL*

[@SteganDaMallion]

Thank you for this tip gonna try it!

[@tyjutsu96]

This trick, and adding Shaohsing Wine to the sauce changed my game up forever.

[@meodrac]

I do this all the time, while I don't marinate it long enough, it still works wonders. I use cornstarch instead of baking soda, much more readily available, at least for me

[@ramayounes3394]

Wow you gonna be the Aussie Gordan Ramsay Mate

[@mentalasylumescapee6389]

he's a New Zealander mate.

[@ramayounes3394]

@@mentalasylumescapee6389 how do u know that he speaks like an aussie

[@mentalasylumescapee6389]

​@@ramayounes3394 i know where he's from you idiot i am also a New Zealander, just like a Canadian doesn't like being called an American because they sound similar. do your research before you assume things.

[@mainemermaid6596]

I always wondered that. Thank you!

[@gigime4689]

❤I love ur cooking ❤love you

[@liambower8598]

*pulls out suspicious gas can*

[@lorablanke8049]

Best demo ever.

[@ylocoslovakia]

Best tip ever. A friend said they learned this in equador.

[@maevethefox5912]

Dang, coulda used this last night hahaha. How much impact on flavour does the bicarb have? I've otherwise got my marinade down perfectly

[@hurtigheinz3790]

Good start Andy, good start. But you forgot to also add some oyster sauce and some MSG. I'd also suggest to dissolve the bicarb soda (aka natron) in water and put the meat in it and let it soak for like 20min. Afterwards you should wash off the natron. If you don't (or just add too much natron) you'll fart a lot and get stomach cramps.

[@akshayranade1333]

that wok is so gorgeous!

[@StealthMaestroSharpe]

I’ve been wanting to experiment with this not knowing it was a thing! My grandma used to use bicarb to make her boiled peas pop

[@hansweissmann_xviii6754]

God, they have secret techniques TOO??! NOT only secret ingredients??!

[@SpagmanAus]

Love your work Chef.

[@Drinks-and-finger-food]

Do you have a regular English version of this video?

[@MeatOverFire]

Question: when meal prepping and freezing raw is there any impact to quality thawing with the bicarbonate already on the meat? Thanks

[@patrickmoran4114]

Nice wok technique, good flip