DON’T put baking soda in beef marinade - The RIGHT way to tenderize beef for stir fries

[@eliasfamilykitchen4588]

No need to use baking soda for chicken breast. Here’s how to make chicken tender and juicy. It’s easy! 😊 kzbin.info/www/bejne/g2LTiamwh7-WipI

[@Shainmeng]

thanks for this, so many food vloggers put baking soda directly no rinsing. i tried it, my beef was so metallic. I will try this tomorrow

[@Peter-bv3wo]

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]

Thanks for sharing!

[@aave865]

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

[@terrygerhart6878]

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]

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

[@YTEdy]

Thanks for mutton.@@wendyhannan2454

[@JL-wi2pl]

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

[@davehill9586]

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.

[@sarahbetcher1124]

She does mention that in the video, it's just very brief. It's nice to have an extra mention.

[@davehill9586]

​@@sarahbetcher1124Actually she mentions to cut the meat length wise then cut 1/4" slices, which is not mentioning the grain. Meat has grain lines. If the grain lines of the meat are positioned left to right you should cut the slices across the grain (top to bottom) to break the lines resulting in less chewy tender pieces of meat. Thanks

[@PoeLemic]

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]

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

[@johnmurphy4814]

Actually, often the cheaper cuts have more and better flavour. Example. Beef filet is tender but sirloin is tastier and rump even better, but for tenderness, they get less reliable as you go down the list. A good rump steak is a joy, but not if it's chewy...

[@Wineanddinediva]

Papaya works as meat tenderixer is made from papain . 30 minutes

[@zandyyoung3345]

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]

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.

[@BS-Fact-checker]

Great to see other people noticing the after taste from baking soda. I always rinse the beef in cold water to remove that flavor.

[@drk_phoenix_]

Out of all the velveting techniques I've seen, this is the BEST. Simple, easy, concise. And great tips throughout the process. Thank you ❤

[@CompostWatcher]

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

[@JustBeYouooh]

She also said to marinade it

[@a123phi5]

@@JustBeYouooh You could do anything with it at that point. A plain pan fry with salt and pepper would be great!

[@BobG127]

You should add that these measurements are per 8 ounces of beef.

[@tridsonline]

👍🏻 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]

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

[@CrimeVid]

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

[@4XtraOrdinaryMen]

​@@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?

[@asnormal1362]

​​@@4XtraOrdinaryMenmore likely it was the cooking temperature. With that type of pork, cook low & slow. Use the lowest temp on the slow cooker. If you know you will be cooking longer in your slow cooker due to the other ingredients, then cutting the pork a little thicker will help too.

[@Lis10er]

I've been looking for a way to tenderize tougher beef cuts without using a mallet or cornstarch! Good thing I came across your video! Thank you for sharing your technique of adding baking soda to water, then into the sliced beef! Thank Peter for his tip of adding vinegar to the final rinse to neutralize the BS chemical taste! 😊

[@AngelaM-s4o]

Mallet is BEST ,! IF u add salt ,then need to add sugar to counteract . 😊

[@theguynextdoor4978]

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.

[@ListerTube]

I use egg white. It tastes better with egg white than baking soda.

[@theguynextdoor4978]

@@ListerTube Rinsing off the baking soda helps a lot. The baking soda trick is the first step, and after rinsing, the second marination step begins.

[@philippamcqueen5430]

Will try this...I found that even after rinsing off the baking soda (with pork)the meat loads loads of flavour..it was like eating flesh with no flavour x

[@asnormal1362]

​@@philippamcqueen5430that may have been the cut of meat you used. This method is for fatty tough cuts of meat.

[@cyy3793]

Egg white is alkaline, works exactly like baking soda

[@PursuingHeaven]

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.

[@lorettahookano6139]

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

[@jimg8296]

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.

[@Adokaerona]

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

[@smashthestateX]

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

[@eliasfamilykitchen4588]

Thank you for sharing! 😊

[@47sha]

How much vinegar for 100grams of beef?

[@georgendegwandungu5539]

What type vinegar ??

[@smashthestateX]

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

[@smashthestateX]

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

[@geraldmosley1545]

I love your videos. I'm trying your beef tenderizer recipe tonight. I've never done it. I'm super excited.

[@tomarmstrong1281]

It must be wonderful to have a large, well-equipped kitchen with all of the necessary accoutrements

[@SarahBearah2023]

A m e n Congratulations & Enjoy + please pray for us going without proper kitchens yet cooking each & every meal each & every single day. ❤❤❤

[@NinaZhu6423]

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]

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

[@KAIZORIANEMPIRE]

@@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]

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

[@cupidok2768]

Where does baking soda come from

[@leonardpearlman4017]

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

[@4-7th_CAV]

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]

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

[@4-7th_CAV]

@@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 !

[@davidpickens6916]

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

[@richardackerman838]

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.

[@annaknight5111]

Same here

[@FredPilcher]

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

[@wendyhannan2454]

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

[@fishfootface]

Thanks from New Zealand.

[@wicomms]

Thanks from Malaysia

[@SosoLobi]

Thank you fron Holland!

[@pakdolan]

I was about to Gooogle it. Thanks

[@wendyhannan2454]

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]

Good to hear! Thank you! 😊

[@ifluvinguiswrong]

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]

Glad to hear! ❤️😊

[@spicencens7725]

It works!!! It changed the meat structure, became almost velvety(?!) I will definitely remember this method! Thank you!

[@xantonify]

What if it's a steak that i don't cut into pieces because it's gonna be in the owen. Does it still absorb good?

[@spicencens7725]

Will it penetrate a steak? No. That's why she mentions how thinly to slice the pieces. If you are broiling a steak, hopefully it won't need tenderizing. ​@@xantonify😊

[@juliewoodman2439]

​@@xantonify For steak I use meat tenderise made from papaw. Stab with skewer, rub in the powder. Leave for minimum 15 minutes before cooking.

[@usernamemykel]

@@juliewoodman2439 Steak abuse!

[@juliewoodman2439]

​@@usernamemykel 😊

[@walthermatthau9537]

Excellent tip, thanks a lot!

[@harlanfreeze6002]

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 ❤

[@tootousshabka263]

Thank you so much for that excellent and clear description of how I can use baking soda to tenderize my meat My recipe calls to marinate the meat afterwards, but all the other things I read or watched indicate I had to cook the meat right away so thank you so much for that information

[@BayaniPena]

Thank you very much for this tip! Merry Christmas!

[@eliasfamilykitchen4588]

Happy holidays! 😊

[@tringuyenmusic888]

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!!

[@MariaLopez-hc2nm]

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

[@jaysee27]

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]

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.

[@cotteeskid]

Thank you. I have tried others where they leave the baking soda on and the taste so present that the family never wanted me to do it again. they would prefer tough meat than to have that taste. I've tried rinsing as well, but I will do exactly as described here instead. Cheers

[@100ukmrf]

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

[@lesley6884]

Does it leach any nutrients out of the meat? Or affect the flavour, there's a lot of rinsing?

[@muhamednour3244]

What about thick chunks of meat ..?how long should you leave it for

[@eliasfamilykitchen4588]

Keep in mind that using baking soda works best for thin slices of beef because it tenderizes by changing the pH level on the meat's surface. If you use it on thick chunks, it won't reach the inside as well, so the tenderizing effect will mostly be on the outside. This could lead to uneven texture if the beef pieces are too thick.

[@riki2657]

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

[@AragonEquity]

Thank you so much, you saved me. I watched this video while eating my first baking soda tenderized meat and it tastes horrible because I never thought I should rinse it. I actually could finish eating. But I'll follow your method next time, so it'll be delicious.

[@eliasfamilykitchen4588]

So sorry to hear that! I’ve done that too. That’s what motivated me to figure out this method. 😂

[@tracyc.1005]

Thank you. I can't wait to try this when I make beef and broccoli.

[@Lolarose-t9w]

Thanks! This is very informative for us who are learners.

[@Bad.Pappy.Official]

Excellent. Thank you, Lynn.

[@bravofoxable]

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

[@timhayes629]

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]

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

[@usernamemykel]

Just subbed and added you to my subscriber list of best Asian cooking instructors.

[@ra1der5]

Thank you so much! Two questions; 1) After rinsing and drying, can it go directly into marinade over night? 2) Will it work for thicker slices such as 1/2”-3/4” for fajitas? I have a Korean BBQ recipe that has grated fresh ginger in the marinade and the beef always seems to come out very tender… sometimes too tender. The longer it marinades, the more tender it is. I think something from the ginger is doing this, but then you have to want that ginger flavor in your recipe.

[@eliasfamilykitchen4588]

Hi there, yes for both of your questions. And yes, ginger does tenderize meat but leaves a strong ginger flavor. 😊

[@ra1der5]

@@eliasfamilykitchen4588 Thank you for the quick reply. “And may the odds be ever in your favor!”

[@lucyliu77]

Thanks for the tip! I made the rookie mistake of NOT rinsing the bicarb soda properly and it did leave a funny aftertaste, but your video is great! I should’ve watched your video instead of KZbin shorts 😅

[@peterclemmet]

A great presentation well done

[@raikaramorim5175]

Does 'Tender' Loin really need to be tenderized?

[@eliasfamilykitchen4588]

Do you mean chicken or pork tenderloin? Either one can get dry when cooked. I use the same velveting method on both. 😊

[@raikaramorim5175]

@@eliasfamilykitchen4588 beuty, to me, there is no need to tendereze something there is already tender.

[@raikaramorim5175]

maybe i'm wrong, sorry.

[@CC-kl4nh]

Thanks for this video! I put baking soda in my meat but it was crunchy to the taste and I hated it.

[@mamiyapress]

Wow, so beautiful and the beef looks good too!

[@ClarityDetermination]

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

[@eliasfamilykitchen4588]

Yes, please check my Healthy and Delicious or Dairy and Gluten Free playlists.

[@renata7051]

Thank you I was always wondering do you rinse it off

[@homeyg7543]

Thank you. I will try it tonight!

[@yasmina7548]

Thank you❤after using this method, Can I then marinate my beef and leave it in the fridge overnight?

[@eliasfamilykitchen4588]

It’s best to wash it then store in the fridge to avoid over-tenderizing. The beef may be slimy and too soft if marinated for too long.

[@laughinggas5281]

I have to say, this worked out really well for me. Top round, sliced 1/4-1/2 thick. 30 min soak time. Very tasty with some Kinders Santa Maria seasoning. And the meat was about $6.50 / lb.

[@JoeP190]

Wonderful advice. Will be trying tonight

[@shannabanana7080]

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

[@eliasfamilykitchen4588]

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

[@WendyHannan-pt7ez]

Thank you Alias, that’s a great way to tenderise the beef, I must try it this way. I’ve tried it before without rinsing the bicarb off. This will give the meat a much better, healthier flavour. 😊

[@nightskyabc]

Thank you you’re very detailed and oriented and clean and well spoken thank you very much I have been a cook, a chef and a food inspector for years and when you’re working, it’s hard to come home and make meals and eat, even though I learned how to cook in school But they don’t show you these kind of things for tough cuts of meat and chicken how to tenderize Now I can eat like takeout at home thank you

[@Amy20111000]

I like your idea & it’s a good way to cook the beef. Thanks ❤

[@rosaramirez5189]

Thank you for your video I learned something new today. That’s very helpful.

[@fransiscasisca4411]

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

[@nadinebastide9719]

I'm also looking for the answer. have you tried since? Commentaires

[@herberdth]

That's a really good insight both for taste and the tenderness. Never longer than 1 hour, 30 mins sounds perfect. Personally I am not a fan of washing meat, it will spread bacteria all over the sink. (Worse with chicken) But I totally understand that you must wash off the baking soda. Now I will take a look at your other videos, this was great!

[@amlalmajed9179]

Hello thank you for your vedio my question is why i should dry the meat after rinsing it from soda water what happens if i skipped drying

[@eliasfamilykitchen4588]

If you don’t fry the meat, when you stir fry it, the meat would be watery. You wouldn’t be able to brown it. The meat would be “boiled” and has no wok hey.

[@bn18]

hey Does this process of soaking the meat in baking soda shorten the cooking time also when you cook goulash ?

[@eliasfamilykitchen4588]

It should since you don’t have to cook it for a long time for the beef to be tender. I have not made goulash with tenderized beef so let me know how it turns out if you make it. 😊

[@meltemfahliogullari]

Worked so well thank you!

[@fredacharbel7510]

Basically it’s like when we soak beans with baking soda and rinse before cooking. Also you can use kiwi fruit to tenderise but only need very little and no need to rinse. And I use vinegar and lemon in any marinade and I find it helps a lot.

[@fayekeller7411]

This is the way I was taught the same process. Thank you

[@nagmus887]

hi elias. can i ask how to tenderize calamari rings? can i use baking soda, vinegar then adding water? can i soak in water the calamari?. thank you

[@eliasfamilykitchen4588]

Great question! I think it should work. I have not tried this with calamari. Will try and let you know how it turns out. 😊

[@nagmus887]

@@eliasfamilykitchen4588 hi. but becareful i have researched online that it creates too much CO2 and will make the container explode when covered up immediately in a container.

[@eliasfamilykitchen4588]

@@nagmus887 haha, I will. Thanks for the warning.

[@Jennifr1966]

Thank you for teaching this. Is this what they call velveting?

[@eliasfamilykitchen4588]

Yes, it is 😊

[@stevenquigley4208]

Good day. As I watch your video, I am wondering how much tenderisation happens as you are drying the meat?

[@eliasfamilykitchen4588]

There is minimal difference in texture between dried beef and not-dried beef. Most of the tenderization is from the baking soda.

[@luciedesnoyers4337]

Can I do the baking soda treatment, then put the marinade on and freeze it for future use?

[@eliasfamilykitchen4588]

Yes 😊

[@luciedesnoyers4337]

@@eliasfamilykitchen4588 👍

[@lightgiver7311]

I only use Chuck roast for a roast beef dinner. It is always tender because I cook it in my slow cooker on low.

[@igloro_yt]

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

[@eliasfamilykitchen4588]

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. 😊

[@valeriejohnson-d2b]

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]

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. 😊

[@QuantumFielder]

Awesome ! Your technique works well! Thanks!

[@asmaishaq4221]

Thank you for sharing. Could you please share Chinese beef bbq sticks.

[@eliasfamilykitchen4588]

This is one of the recipes on my list. Got inspired when I went to China in the summer. Stay tuned! 😊

[@kimlizotte694]

Great video!!

[@freewaygodzilla6024]

Would this work on pork and such?

[@eliasfamilykitchen4588]

Yes 😊

[@sonnydi3p]

Can baking soda tenderize do the same for pork and chicken?

[@eliasfamilykitchen4588]

You don’t need baking soda for chicken: kzbin.info/www/bejne/g2LTiamwh7-WipI. You can use baking soda to tenderize tough cuts of pork, such as pork shoulder for stir fries. For pork tenderloins, please follow the same method as chicken. 😊

[@srthomp420]

Good job. Simple effective instructions. Both liked and subscribed.

[@paulrisson3780]

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

[@MariaScholz-m1r]

Hello what is the differts between baking soda and baking powder Maria south africa

[@eliasfamilykitchen4588]

Baking soda is a white powder used in baking. It makes bubbles when it mixes with things like vinegar or buttermilk. Baking powder contains baking soda and acidic ingredient, so it doesn’t need something acidic to activate. Hope this helps. 😊

[@MariaScholz-m1r]

@@eliasfamilykitchen4588 in South Africa it is called bicarbonate of soda we do use it in do cookie resepies but mostly to clean pots and unblock drains

[@eliasfamilykitchen4588]

Indeed, baking soda has many uses. Its alkaline nature can be utilized to tenderize meat by breaking down proteins, resulting in a more tender texture. 😊

[@davebear65]

Loved this video. It worked perfectly! Can you tell me what kind of colander you have? I really like that one and am in need of a new one. Love your videos and thank you!

[@vancouver63-p5w]

My wife passed away not long ago ,she was Canadian Chinese sh3 cooked all of our meals th3 proper Chinese way , missing the flavours of her cooking what spices can I put into stir fries ? Thankyou.

[@eliasfamilykitchen4588]

I’m deeply sorry to hear about the passing of your wife. My heart goes out to you and your family. If I may ask, was she Cantonese (from Guangdong/Hongkong)? Let me know what dishes she used to make and I might be able to offer more specific advice. Stir fry spices vary by region. In Cantonese stir fries, the most commonly used seasoning is soy sauce, oyster sauce, sesame oil, dust of white pepper. Ginger and garlic is in every dish of course! You can also add a little bit of chopped fermented black beans or use XO sauce for a twist. For Sichuan or Hunan flavor stir fries, you can try Douban Jiang, Sichuan pepper corn powder, and cumin powder, and a lot of chili peppers. I hope this helps. 😊

[@vancouver63-p5w]

@@eliasfamilykitchen4588 thankyou for responding to my message ,my dear wife was born in Hong Kong brought up in Canada I am an Aussie,the kitchen was my wife’s domain married for 36 years her flavours in her food never waned, I believe her grandmother taught her how to cook thankyou for your advice ,I can now surprise my daughter “50/50 “her nick name ,with decent Chinese meal .thankyou .

[@sherrymorris5564]

Love all your videos.

[@masonryjoe]

Can you do this then freeze for future dishes ?

[@eliasfamilykitchen4588]

Yes 😊

[@pacospete4299]

is there any way to tell if this method changes the nutritional value of the beef ?

[@eliasfamilykitchen4588]

Nutrition in beef is protein, fat, and minerals. This process has minimal impact on it. 😊

[@patty76262]

I tried your Mongolian broccoli dish. I tried the tenderizing method with baking soda. When you marinate the beef and are ready to cook it, do you drain the marinade ? It’s cooling so can’t say if I succeeded. I don’t have a wok. I need one. I’ll be back for other recipes.

[@eliasfamilykitchen4588]

Normally, there is no need to drain the marinade before cooking. If your marinade is very watery then it’s a good idea to drain it before cooking. If the marinate is too watery when you cook, the dish would become watery and you won’t be able to get that smokey wok hey flavor. 😊

[@juliemiller2863]

I made a fabulous beef stroganoff and it was so amazingly tender. I used budget rump

[@barrygioportmorien1]

very good advice, thank you.

[@KotoriOnWheels]

Can this method be used for steaks like eye of round steak? I don't want to slice the steak before cooking.

[@eliasfamilykitchen4588]

I don’t recommend applying this technique to a big piece of steak or roast because it might turn out with uneven texture - the outside could be tender, but the inside might stay tough.

[@willischang6956]

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]

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.

[@francescruz8033]

Thanks for sharing. I will keep this recipe

[@Limleekeat]

Do we cut the beef along the grain or against the grain.

[@eliasfamilykitchen4588]

Against the grain 😊

[@tiffsaver]

Thanks for this. Can't wait to try it!!

[@AlinD-y6r]

how long can we leave the beef in the baking soda ?

[@eliasfamilykitchen4588]

For sliced beef, up to one hour. If the beef is marinated in baking soda too long, it can become too tender and have a slimy texture. 😊

[@Stefan-ht3tv]

Will try your way soon. Thank-you.