HOW TO TENDERIZE BEEF LIKE CHINESE RESTAURANTS (VELVET BEEF)

For the full recipe please check my website for a printable recipe
dimsimlim.com/velveting-beef/
If you want to find me, I am probably on one of these platforms showcasing my “kungfu” like Bruce Lee to the Western world!
Instagram: / dimsimlim
TikTok: / dimsimlim

[@Critter145]

I’ve been trying this method and it’s unbelievable how simple and tasty it is. It’s so simple that it’s difficult to get wrong.

[@helenbarrett6451]

Do u feel like u have eaten news paper?

[@CrissZx78]

I mean... it's just seasoning the beef. It'll obviously taste better than unsalted beef

[@manahil8746]

@@CrissZx78no it’s the baking soda, it helps tenderize the beef

[@cuteakoya]

How long do u need to marinate the beef with the baking soda?

[@CrissZx78]

@@manahil8746 yeah, i know baking soda does some serious witchcraft with a lot of food. but for the whole video in general, you have both actually seasoned and marinated beef vs the same meat, but w/o even salt on it. it's like comparing a pair of shoes ready to use, to the same pair of shoes w/o shoelaces nor insoles

[@haloichigo1]

I always wondered why the beef from Chinese restaurants were always so tender and easy to eat. I definitely need to try this one day.

[@captainsunbear5472]

Just do it now!

[@SolusFather]

It’s because it’s not beef, don’t listen to the guy in this video

[@ileanfr]

@@OldTonyFerguson Dog meat is hard and tough lol

[@barryallen5507]

​@@ileanfrso is horse meat ffs like jerky at all times

[@Hunterbenx]

@@SolusFatherstop because my favorite Asian restaurant is next to an animal hospital 😭😭

[@simonthur]

We all know the yum-yum = msg 😂

[@noahkennedy7389]

Not all "yum yum"

[@dw6150]

Msg can cause cancer. I red labels to avoid it

[@Respecteddude666]

What is msg?

[@DragonMoth34]

@@Respecteddude666 Monosodium Glutamate

[@krishnapathi2277]

It’s his brand of MSG and seasoning

[@uhrensohnmentalitaet]

This Video changed my life. I tried it with beef as well as chicken. It's incredible and works with ANY type of meat. THANK YOU.

[@Empyre210]

no it didnt lmao

[@uhrensohnmentalitaet]

Worked for me, what did you use?

[@wibs0n68]

Not sure with fish tho

[@Juancardenas-jf8yy]

​@@wibs0n68can't do it with fish it would fall apart don't try

[@jessexie6337]

@@Juancardenas-jf8yylol sommeeeboodyyy has trauma

[@kaustubhnarkar9820]

This dude is giving you secrets which Chinese aunties and grandmas Usually take to their grave , thank you bro mad respect

[@timurkral3781]

No its not cake. You can ask for tomatoes, but you will get stars from outta the world. Its lke making fresh semen every day but you're not going back to school when there is no reason for it.

[@jamesdagmond]

@@timurkral3781 What??

[@Skepticalraven]

​@@timurkral3781you probably were replying to another person but this still makes no sense...

[@adelaider5290]

@@timurkral3781please don’t explain cuz this nonsense made my night

[@Legenddaddy713]

This dude is like the Bruce Lee of cooks. He dishonored his family.😂😂😂

[@nxxynx5039]

The cutting directions is so important

[@user-jx2qn3gi7p]

you can do the same with pineapple

[@Adam-iw3lc]

​@@user-jx2qn3gi7p no thats impossible

[@papipom1917]

Just like with your wrists

[@BonurChamp]

@@papipom1917Edgelord😈

[@austin7118]

Awful lol​@@papipom1917

[@MrSneagler]

This guy seems so chill, i love his attitude and accent haha (:

[@Talon31415]

He's Australian. As an aussie we're either the most aggressive and scary person you will meet or some of the calmest and coolest you will meet. ( It tends to be the first one )

[@KJO415]

I knew it!!! Ay Ay Ay❤ Looks like he's Phillipno tho

[@shawntheml]

​@@KJO415 it's Filipino not Philipino

[@nocapproductions5471]

​@@Talon31415so true, Aussies go so hard. Im Dutch and we are much more timid.

[@art_lobe]

A secret so well kept I encounter shorts about it consistently

[@canyouread]

Baking soda is the best for getting a soft piece of meat but it absolutely changes the taste and texture. It leaves the meat mostly tasteless so you only taste the sauce, and the texture is definitely soft but has a bit of a rounded and smooth surface. I prefer using corn starch instead. Not as strong of a tenderizer as baking soda, and requires more time to tenderize (overnight for corn starch vs 1-2 hours for baking soda), but it leaves most of the flavour in the meat and is still more tender than non-velveted meat.

[@ejpatrick1950]

Yeah my thoughts exactly

[@rebeccajeffrey2939]

Thanks! Helpful information and good to know! 😊

[@caramelobear1952]

Gonna action your method! Tnx

[@tyroneloki5131]

Why do you think Chinese uses sauces and msg hehe

[@hibiscusflower5911]

I wonder why it takes away the flavour

[@squeegie]

leaving slice of kiwi fruit or just marinating the whole meat in kiwi juice works really well for tenderizing the meat (especially beef). Kiwi has the same enzyme as pineapples that eat away at the protein structure making the meat literally fall apart in your mouth and kiwi has less dominant flavor than that of pineapples. But if you really enjoy the flavor of pineapple, go ahead an use it.

[@elizabethjansen2684]

Yes but more expensive than than baking soda.

[@chronic_daydreamer]

Baking soda is cheaper and doesn’t imbue gross flavour to the meat.

[@dawnstanley1733]

And it doesn't fluff the meat either.

[@souadvander2414]

Good advice, kiwi juice is more healthy than baking soda. tkx

[@user-fiF5ei8tyah]

Thanks...

[@TripleTapHK]

I'm surprised the chinese food industry hasn't unalived this guy for giving out their secrets.

[@megonmonungolh6586]

It's been out before he made this vid. Seen and learned this technique during covid

[@BenjaminTravelTheWorld]

cos its not a secret

[@Kyharra]

Because the Chinese food industry prefers their stuff with more chemicals or fake meat 😂

[@Gutraidh]

@@Kyharra Also with a side of canine.

[@Kyharra]

@@Gutraidh sadly

[@gotrescuedauto3584]

BAKING SODA WATER SALT SUGAR CHICKEN POWDER WHITE PEPPER YUMM YUMM SEASAME OIL DOWSING WINE CORNSTARCH

[@Yama_san.]

u forgor dark soysauce

[@dixienormus8]

Wtf is chicken powder

[@bitchplease5393]

​@@dixienormus8 and wtf is yum yum 💀

[@lssndrnv]

@@dixienormus8 it's chicken, in powdered form

[@MainStre4m]

What is dowsing wine? can't find it anywhere

[@RA-pu9jo]

The comparison was what made this gold

[@miyangtangwan7046]

True. My jaw literally dropped. I watched again to take notes and to admire the difference.

[@ojsimps701]

What is yum yum?

[@themadalaozi]

@@ojsimps701Don’t know what is Yum Yum? Hahahahah. Its Monosodium glutamate🎉

[@jaydub5011]

In all fairness, who just cooks beef of any kind with no seasoning or anything? So the devils advocate beef makes no sense, obviously the marinaded beef is better, but do people just fry plain beef ? Ive never seen anyone fry sliced unseasoned beef. This is a non sequitur

[@xAudiolith]

@@ojsimps701msg babyyyyy

[@MynameisLuk4]

Yep. That's the baking soda. I always sprinkle it on the meat im making and I leave it to rest for half an hour. It works like a charm.

[@entropy3615]

Do you wash it off before cooking it?

[@stuffthatijustsay5523]

@entropy3615 I definitely do. The meat has a sort of soapy taste if you don’t, imo

[@emmansanchez2575]

no dont was it off wtf, thats baking soda not soap. what you wash your cookie dough as well now too? 😂

[@britjj5126]

​@emmansanchez2575 you have a point! 🤔

[@kenten6311]

Baking soda is kind of sketchy to me for some reason

[@sanchagaspard]

There's nothing like a man that can cook. I tried it...magic!!! Thank you hun😊😊😊

[@jerpar498]

What kind of starch did you use?

[@Lccan1990]

@@jerpar498 Corn starch

[@tomthalon8956]

Men have always been the best chefs/cooks.

[@bigbird4481]

@@tomthalon8956 we're pretty awesome ngl

[@Netbug]

Thank you for teaching me ancient Chinese art.

[@keammthedemon6277]

This is why i love food. Brings people together and so many ways to prepare it all.

[@clintonisawsome]

“I love air”

[@daxterclark5092]

​@@noblefleetoh,shit lol!!

[@KeeperOfSecrets-42069]

@@noblefleetif you only had dog meat to eat, you would eat it.

[@Mahmoudery]

Races does too.

[@James-C-Callan]

Shut up u gay

[@toccaraw3147]

I 100 do this all the time. In every recipe, especially when is chopped and cooking in a soup for a quick meal. The corn starch helps to thicken any dish you’re making too. It’s awesome.

[@kylespraysammili9108]

Tapioca powder will do the same and has no flavor. Flour is the same. I use all 3..whichever is in the pantry at the time lol.

[@obrianmorgan]

You forgot Mirin

[@moosedawgatlantaproductions]

Thank you so much for this simple and informative tutorial. I tried this today and was blown away by the results. I trimmed a $6.99/lb sirloin and it was phenomenal! It had the flavor of a ribeye with the tenderness of a filet. Absolutely delicious! 😋

[@racheljohnson8238]

Thank you for the clarification cause you know what they be saying. Some people needed the explanation 😉

[@petebutler5139]

Marinating in pineapple juice does the same thing. Pineapple juice has enzymes (bromelain) that breaks down the connective tissue.

[@ThePeytonLeigh]

Will it leave the meat tasting sweet/like pineapple?

[@khinweepang]

@@ThePeytonLeigh Yes, but also bitter because bromelain digests the protein into bitter peptides.

[@StijnBakermans-ww2ht]

it also completely destroys the meat and makes it all mushy and disgusting.

[@SpeedKing..]

Do not use Bromelain we have better stuff now

[@snickerswo1f519]

thats why i dont like pineapple

[@azadali4498]

Leave it for 15-20 mins in the baking soda alone wash several times until no scent of baking soda remains then squeeze excess water out pat dry with paper towels then season and cook. A far superior result in softness and without the funny taste.😊

[@apextrainingjackiemah]

Oh, washing it several times would DEFINITELY cause loss of beef flavor, agree with corn starch even flour over baking soda, though

[@juanvaldez7279]

You do this to grandma's cude steak or for a beef stew, chunky gravy if your using left over scraps with tendon but not good whole cuts. But yes his will have that Chinese beef taste to much washing without drying

[@modev4163]

​@@juanvaldez7279Your an experienced man😂❤ gma knows

[@azadali4498]

@@apextrainingjackiemah I agree with you however you don't get a good beef flavor with Chinese beef cause the baking soda completely changes the taste. If you want to view it as the lesser of 2 evils I suppose you could but please don't take my comment out of context. I don't generally wash meat once appropriately butchered.

[@azadali4498]

@@juanvaldez7279 I agree with you buddy but that is precisely why the Chinese use baking soda cause there not generally using premium cuts of beef for these dishes. His way is pretty much the standard way to prepare the dish I'm simply giving an alternative that I developed based on not liking the taste of the baking soda. Growing up as a child everytime I ate Chinese styled beef I always thought that the flavour of the dish was primarily from seasoning and not from the tenderizer. It's way better tasting without the baking soda. If you're trying the dish use tenderloin or other premium cuts you know will be soft that way you don't need to tenderize or wash

[@j3f00at]

Thank you for sharing. This will improve my cooking 👍❤️

[@TaWandaJoyner]

Thank You!!!! I subscribed. I needed this!🙌🏽🤗🦋

[@e.dennisvanrumund4046]

Velveting the beef is a great tip. It does change the texture and flavor away from Western style

[@jumpman2680]

Velveting the meat first makes all the difference between meat that’s amazing and meat that absolutely sucks.

[@E_Don]

Flavor away from Western Style? Like what? Overcooked?

[@gr8life4u]

​@@E_Don western style: Boring and Basic.

[@jsav6058]

Who tf decides to fry beef in a wok. Answer to my own question: Asians

[@mizaru84]

​@@E_Don I guess he means there's a certain saucy soy taste? We usually do those for Chinese style venison as well and the texture becomes the same, with very slight difference in flavour profile.

[@arnoldbailey7550]

Baking soda alone will produce this effect even if the cut is wrong, and it is especially good with ground beef. 1/4 tsp to one pound and let it set for 10 min after mixing. The baking soda reacts on a cellular level. I use this with chicken also. The key is to give the baking soda time to penetrate and react. With elephant and snow owl, you have to give it more time.

[@AnotherCarGuy375]

You ate Dumbo?! You monster!!

[@arnoldbailey7550]

@@AnotherCarGuy375 in my defense, my friend asked me if I wanted to go club'in. Ambiguity....

[@mattsimek]

@@arnoldbailey7550 wired in a strangers kitchen at 5 AM: bro I wonder how elephant trunk tastes like.... Friend: say no more!

[@monjaematthews5424]

ELEPHANT?! 😭😂 Most out of the norm I’ve gone is duck and bear gotta step my game up.

[@arnoldbailey7550]

@@monjaematthews5424 😅. You may like this story then. I was in Thailand and I came upon a small town in the North. This small shop had a huge pot boiling and the guy took a set of tongs and pulled out a skinned and boiling snake about a meter long. I asked what kind of snake and he said; " no snake. Tiger penis." He then said, You try. I said thank you but the world would have to be all out of chicken. What makes one wake up one day and say you know what would be good right now: tiger penis. Just, wow.

[@SynthesiZR]

Dawg that is literally my dogs food bowl ur using to cook 💀

[@Jillian-xy3yc]

He's a very handsome gentleman along with being a good chef.

[@MrWTF83]

“Yum yum” translates to cocaine

[@gokuvegeta7770]

now we know what you secret ingredient is

[@Zaitekno]

WAIT WHAT?? I wanted to make the exact same comment :O wtf

[@gokuvegeta7770]

@@Zaitekno next time

[@ArnaudMuller]

😂😂

[@user-ed7fq2jj9d]

is it msg

[@tjaygrivalliers97220]

Uncle Roger need to react to that video actually

[@deeznutzdajjal]

Typical... fake ass crap...

[@qdesnik]

Hiiyaaa

[@kenttheboomer721]

Wonder if Roger uses "yum-yum". I think he does.

[@whistlingdixie6607]

@@kenttheboomer721what is yum yum powder ?

[@MrPhoenix1138]

@@whistlingdixie6607 MSG. People say it’s “monosodium glutamate” but it actually stands for “make shit good”

[@presizz7883]

tried it just now and all i could say is, i am mesmerised by this technique because it works like a charm! like seriously. good.

[@bored_zombie6675]

Did this today. I velveted my beef, boiled ramen stock, chopped veggies. Ramen noodles, boiled an egg. Topped off with this velveted beef, amazing. (I skip the sugar and sesame oil, use my own spice mix, works just the same. utterly delicious)

[@franssnel9069]

Adding baking soda changes the pH level of the meat, making it more alkaline 🔬. This change in pH helps break down the proteins, resulting in more tender meat. An added advantage is that the pre-broken down proteins will not tense us as much as usually, and therefore not pushing out as much water. So the end result will also be juicier meat. You can even use this trick with minced meat. Don't use too much baking soda or it will give the meat a mushy consistency and change its flavor!

[@PHLYLM]

Can you do this to chicken breast?

[@anaellesimon9426]

@@PHLYLMyes!

[@aabdr374]

Thank you for explaining this kinda stuff is great :)

[@asdf4898]

No need to wash after using baking soda?

[@WSOJ3]

That thing was invented for baking cookies to begin with. It’s just that Arm & Hammer ended up successfully marketing it as a kitchen cleaning product…

[@bellaanixx]

I’ve been questioning how they get their meet like that and low key thought it wasn’t beef at all. Thank you for this

[@bryanrastaberry8796]

It ain't 😂 their beef meows and their chicken barks

[@PoetryKnivess]

@@bryanrastaberry8796haha those cats have great marbling i wonder what they feed em

[@lambo_centernario9064]

@@bryanrastaberry8796no cat is sour and dog is like lamb

[@jenniferkolf892]

Think it tenderizes your stomach also

[@metalvideos1961]

​@@bryanrastaberry8796it's funny china banned dog and cat meat years ago. South Korea still didn't ban it yet completely. But since South Korea is more popular you're not racist towards them. The stupidity is strong here

[@ABWillis29]

Awesome! Have to try this for sure

[@BOSS_GAMING_8]

It's been a while i heard "wada" and "Little bit of yum-yum" 🤣

[@kimberlypatton205]

It’s called “ velvetting” and it is an amazing thing! I do it with chicken, pork, beef and deer meat.

[@diarmuidphelan9664]

After living in China for a few years, found myself doing a lot Chinese dishes back home. They’ve solved so many things with their style of cooking. You can cook anything and it tastes really good. This videos is an awesome example of how it’s done. And it’s just one thing out of countless dishes. Love it:)

[@thplumbing8883]

Msg will make anything taste good though 😂

[@user-jx2qn3gi7p]

you can do the same with pineapple

[@KeganGardner]

They've solved problems eoth their cooking style? How the fuck?

[@ChuckNorris130194]

You know Western cuisine literally solved all those issues too right? Just most people over here dont know how to cook using their own culture's techniques anyways.

[@coochieman7887]

@@ChuckNorris130194Western cuisine is basically non existent, just a copy of every other cuisine. Even steak is done better in Asian cuisine

[@jujubee7351]

I want a wok so bad after watching this video! Saving this recipe❤

[@HoneyBeeCrafts]

Omg thank you. I’ve actually been searching for this for a long time. It’s my fav meat style and now I can surprise hubby.

[@ziginkillu]

Yo bro you def representing asian cuisine, making all of us proud especially your parents

[@ManuFortis]

Baking soda can also be used with green veggies to help them keep their green color. Best used when boiling of course, since it's kind of hard to masage baking soda into veggies. Edit: To the people who think I am wrong. Bring sources, because otherwise I'm gonna spank ya with facts.

[@theaterthug1797]

False

[@dustinp.8535]

Shouldn't, baking soda takes away nutrients of veggies

[@brucelevine6517]

baking soda will turn broccoli dark green looking more apatizing

[@acasburn1460]

We used a few teaspoons of bi carb soda in peas to keep their colour

[@SPChef1981]

You are wrong. 100% incorrect. You blanch and shock to keep your veggies bright. Boiling water as salty as the sea for few minutes, transfer to ice bath and let them sit until cooled.

[@elifigueroa6900]

I remember trying this for the first time and I was blown away on how delicious it was and how cool it felt to actually make it. 100% satisfaction guaranteed

[@katmartindale8049]

Velvetting meat is so easy and makes even cheap cuts tender.

[@tonygoshive785]

I have everything in my kitchen just need a jet engine now

[@Byaah191]

This uploader is such a genius to think that's how wagyu works lmfao Fail

[@lazpicat]

@@Byaah191 The point is how Chinese chefs make the meat tender and juicy, not the term Wagyu itself

[@matasa7463]

Careful, if you are looking for a wok burner, those need special consideration before installation and use. They run very hot and create fumes that need amazing ventilation equipment. I would either have a dedicated room for it, or put the station outdoors.

[@lazpicat]

@@matasa7463 Or get a portable one with small propane tank, like 20 pound

[@ChanelLover972]

IT WORKED! I’m so thankful. I only cook chicken because unless I buy a nice chateaubriand from the butcher pan fry it and put it in the oven until it reaches 59 degrees celsius my beef always get chewy like a bubblegum, doesn’t matter if I put it 5h in the oven or pressure cooker. So this saved my life for Chinese dishes. Thanks a lot ❤

[@kurtisbailey1790]

That sounds awful. Cook lower.

[@cagafelis]

Make sure you are cutting it properly too

[@kurkindal1234]

You can velvet chicken the same way.

[@eidennazca6045]

I swear I couldn't understand the last ingredient, can you tell me what it is so that I can try as well? 🙏

[@justcallmesiv]

Starch, any starch should do, and Just in case you don't know what "yum yum" is I'm pretty sure it's msg​@@eidennazca6045

[@VolvoTruckerUsa]

Dang😮I'm going to try that technique

[@y2ksw1]

I'll try it ASAP. Thanks for sharing!

[@kristinect]

The way you cut with the grain and/or against also helps how the meat falls apart after you cook it. I don’t use the baking soda but I will smash the meat to tenderize then add the corn starch and sauces. The corn starch helps bind and keep the meat moist. I do this with pork too.

[@BennyBestt]

Dude, try baking soda,

[@Darkstar-rg8ze]

​@MezcaleArmstein absolutely 💯 . Learned this working at a Chinese place

[@BennyBestt]

@@Darkstar-rg8ze 100% works, I worked at a asian restaurant way back.

[@drdrew3]

Better with baking soda

[@eliv.1033]

Try baking soda...🤔

[@blessedmslady7341]

That little bit of "yum-yum" is probably MSG(Accent), it's flavor enhancer 💯

[@stickynorth]

That's what I assumed it was...

[@therealDawnBarton]

I had no idea, but I think you're right. I don't have that! Can u buy msg in America?

[@grandmaknarf]

@@therealDawnBartonyes almost anywhere it’s usually labeled as accent in grocery stores.

[@tinabryant3051]

I was just looking for that answer, thx! I’ll leave that out, gives me migraines!!!

[@expertgaming]

its actually pure colomban co-

[@AprilCastro-id8qq]

Yes it's looks amazing thank you for sharing

[@sweetnlow97]

Thank you so much! ❤ I have been trying to figure it out for more time than I will admit to😂

[@bye7555]

MSG is the Yum yum 🤣🤣🤣

[@disappr0val]

MONOSODIUM GLUTAMATE

[@newt1834]

Ewww, I knew immediately he said it and hoped it wasn’t.

[@yitzele]

​@@newt1834 myth

[@Rl-tn1ys]

Nope it’s a combo if msg, pure Colombian cocaine, and some narcotics

[@romelleabdulaleem283]

​@@Rl-tn1ysWhat are you on? 😅😅😅

[@leny_ragasa7010]

I worked for a chinese family for 7 yrs and my boss didnt put water on any meat to stir fry. If you dont put water the result is the same. The secret really is to marinade the meat overnight and put cornflour.the cornflour seal the meat and the liquid doenst come out and it will not boil the meat,thus not making the meat rubbery.

[@allymac68]

You are absolutely spot on ! ❤

[@SrJonAnthony]

Why are we talking about boiling meat?

[@allymac68]

@SrJonAnthony because, that's what happens, it's a process (boiling) the water OUT of the meat, at very high temperatures. It happens on a micro level, the water in the meat escapes, and is immediately steamed in oil, thereby boiling your meat - same thing happens if , you don't let you meat come up to room temperature (chicken, beef etc ) the trapped cold moisture, boils off your meat - like fir example making Chicken Balls, IF you dont let it come to room temp, and Don't put cornflour on your meat before dipping into your batter, the trapped moisture escapes, making your chicken balls soggy.

[@leny_ragasa7010]

@@allymac68 thank you for explaining😊😊

[@mattylite7]

Im about to get a quarter cow carcass, so im definitely trying this!

[@robjohnson8448]

Awesome love it man!

[@JungleLarry]

**puts a metric ton of ingredients in bowl** "Look how much volume we've gained"

[@miriamalvidrez1409]

🤣🤣🤣

[@akcc3413]

Lol.......yes

[@gizmofrek]

dude, of course he will do that. what do you think of him self stupid? just going to waste the beef just to please you? that he also put ingredients to the other one's? lol Growup

[@ComMander0525k]

Also about the look comparison he talk, ofcourse its going to be different color after all the stuff you added. Plus its taste like shit i tried it

[@ryerye6587]

​@@ComMander0525kit would talk like shit to you. It wouldn't taste like shit to Asians because those are just basic Asian seasonings

[@mrnonews]

A great secret. Hats off to you.

[@hilo4580]

Now I gotta figure out what yum yum is

[@upinbahlul5287]

​@@hilo4580i thought it was another word of king of flavour MSG

[@evesjeffersonsurban7051]

@@hilo4580MSG

[@yelloow_8585]

Glutamate 😒

[@ABab-jf2jb]

​@@hilo4580Walmart sells them. Go to International food isle.

[@chrisduke651]

Baking soda is all you need. You could also add cornstarch.

[@rasheedahellis5709]

I've been using this method for years!!! He's absolutely right! But I sometimes rinse off the baking soda depending on how and what dish I'm cooking. And for those stubborn strawberries that just aren't quite sweet enough? Baking soda soak! Baking soda is an amazing secret kitchen ingredient! This method is best for tougher cuts of meat.

[@autumn2177]

The reason this works so well is because baking soda is a base, and the Maillard Reaction works better in basic environments.

[@carolyntalbot947]

So the baking soda really IS the key ingredient?

[@maya_void3923]

@@carolyntalbot947 nah bro it's just the spices. Like come on use your brain jesus Christ

[@knuckle12356]

I'm rather inclined to believe the contribution from the user who knew how to spell "maillard rxn," and correctly understand its improvement under this protocol. Not just it's "spices, durrr." I will concede that absolutely 0 prep for beef and then flash frying it will get you a nasty result even if it was once tasty. That side was a bit ASoTv - _(has this ever happened to you?)_ and some lady is just throwing beef all over her kitchen. _There's got to be a better way..!_

[@SeraphsWitness]

It's the baking soda and corn starch. It's a well-known texturing technique called "velveting". You can do it with literally any spices. The spices have nothing to do with it.@@maya_void3923

[@jaydefranco329]

Baking soda allows the beef to tenderize and the starch allows the beef to absorb sauces!

[@BUTTERSBASICSSHOW]

I need to know if he washes off the baking soda and water before doing the other stuff that follows or is he adding it all together?

[@SticksAndStoners007]

Wash off before adding everything else or you’ll have baking soda flavored beef

[@BaBYSTaY-QUOKKA-143]

Yeah I made that mistake and my beef tasted like I was eating laundry detergent

[@simplyleah6029]

😅😅​@@BaBYSTaY-QUOKKA-143

[@artist.sanctuary.studio.d16]

Clever. Good man. Thank you.

[@couldntcareless2602]

This guy NEVER MISSES!!! One of the best channels

[@IMJUSTBILLUNO]

How could you not want your food to taste as good as this? I’m hungry now. 😅

[@michaelmorrison-nu8mb]

Thank you so much, it looks delicious 😋

[@absboodoo]

Make sure not too much baking soda is added or marinated in for extended periods of time. Excessive amounts or time will completely break down the meat fibre and turn the texture into mush

[@luqmanulariffin301]

You’re a fucking legend mate !!

[@AyNako]

Vanoss learned how to cook is crazy but real talk, your making me hungry at work

[@saveit4519]

who is vamoss

[@yzyus]

@@saveit4519😕

[@bigstonez]

@@saveit4519vamos, the scientist?

[@DrikRe]

@@saveit4519he’s a old KZbinr

[@DrikRe]

@@bigstonezhe said that because they are both Asian 😭😭

[@masterpou7244]

Gonna try this, looks delicious

[@wozzaisme1108]

This is the actual first video where the food they how I’m going to make this looks great

[@brianguo5516]

As someone who works in a Chinese restaurant, i can confirm thats how we tenderize the beef. Some may slam the beef slices against the bowl to help with tenderizing.

[@dottypitchell208]

What is the stuff he's calling yum yum?

[@amococ2487]

​@@dottypitchell208MSG. I think

[@brianguo5516]

@@dottypitchell208 my guess is msg.

[@mariaalexander427]

​​@dottypitchell208 Someone said in the comments it's MSG.🤔

[@tregaricus00]

​@dottypitchell208 definitely MSG, my family use it alot!

[@carlameaders4352]

It’s so true about baking soda. What I do with a tough cut of beef, I slice and massage in baking soda. I then put in freezer bags and vacuum seal. When I want to eat it, I will thaw and rinse off the baking soda. I cannot have sauces and that’s why I rinse. I then quickly stir fry in beef tallow and settle down to eat the most tender beef ever.

[@MsRosemassacre]

I need to try this!! Just curious why no sauces for you.

[@beefchalupa]

Can't have sauces? What does that even mean? Does that mean you can't have juice either, since juice is basically just sauce.

[@MiauMichigan]

​@@beefchalupamaybe it's because of the sodium content

[@MsRosemassacre]

@@MiauMichigan I was thinking maybe they're diabetic

[@dipitickner1927]

Cos she's saucy enough.

[@josefbecher4790]

Us Germans have been using starch in chopped meat dishes for ages... its massively underrated, plus once you deglaze and make a pan sauce it thickens up nice👌

[@duskonparis]

I was waitin for that sweet, sweet msg.

[@sylviacordova5642]

OMG I TRIED IT. THIS IS THE BEST WAY TO PREP ANY MEAT ❤ ❤ ❤ ❤ ❤ ❤ ❤

[@SamieRoseX4]

Can you do this with pork?

[@shaoyin76]

​@@SamieRoseX4Pork, chicken, every meat you want.

[@wokgod]

For the recipe please check my website. dimsimlim.com/velveting-beef/

[@user-yz9ux4wl3u]

Thanks ❤

[@gelusvenn5063]

Velveted beef is wonderful, soft and tasty.

[@Theaxemandaily]

Great advice! Will be trying this 🤟

[@Serpentor2000]

Kind of unfair. You didn’t even season the regular beef.

[@qwertytarantuno730]

i think that spices wont really change the cooking

[@OOOOOOOKKKKKKK69]

@@qwertytarantuno730 Not true. Cooking is basically science and spices can cause osmosis/diffusion altering the contents of the food.

[@notemdyyy]

@@OOOOOOOKKKKKKK69in this particular case it would not have made that big of a difference in the qualities that he was describing

[@jamin3131]

I think it was mainly to show the difference between preparing the meat and just frying it. It was the same cut of meat

[@aniexety8102]

Bro has never heard of a control test

[@onyx6489]

As a chinese person who often helped my mom, the corn starch makes THE biggest difference

[@deathmastersful]

I mean, you use starch to fry things. It allows for the sauces to stay coated on the meat when you fry it in oil. In a skillet it’s completely different

[@Bootchair]

To the comment section. I just made this. you definitely need to give this a try. Eating it as I type. I’m glad I made quite a bit.

[@user-cw9zz7ik3b]

I was always a little weirded out by tender beef in Chinese food bc I didn’t know what it was…now I know and not so scared anymore. Thanks!

[@Koji-888]

Actually. Sometimes it’s too soft. 🤷🏻‍♀️

[@user-rd9co2nc2h]

I THOUGHT IT WAS RAT HOWEVER IM STILL NOT EATING FROM RACIST EVER

[@bambiwaddlefeet]

If the sauce tastes wierd but you still want it tender: 1. Marinate the meat with cornstarch and baking soda overnight or 24 hours. 2. Rince it out with cold water 3 to 4x. (Until the white liquid is completely removed) 3. Cook it 4. Then add your sauce The meat will still be tender because the "process" of tenderizing is already done. The sauce on the meat will not taste alkaline or wierd anymore.

[@Matthew_Percival]

I think that's why they cook it in oil. Because the oil will remove that.

[@iBMcFly]

@@Matthew_Percivalexactly

[@SafeEffective-ls2pl]

Marinate in red wine overnight ot pineapple juice for 30 minutes

[@geeting2]

What is Yum Yum?

[@mohammadasyrafmdyusoof9362]

​@@geeting2 MSG and umami seasoning mixed at his own ratio

[@azitanobani2309]

Thank you chef, loved it. 🥰

[@rip_fruitastic519]

i love how everyone has different names for msg (most of the time)

[@ripptoffreno6447]

I'm not going to lie but I've made so many of the recipes you have shown us on here and I can't hide it anymore. This food is LEGIT, out of this world AMAZING. You should try to create a cookbook or something of the sort because I would buy so fast. 🤤🤤🤤🤤🤤🤤💚💚💚💚💚

[@anonymousbaphomet3242]

im working at chinese restaurant kitchen...the most important for meat being tender is the baking soda + water,baking soda absorbs lot of water

[@MasterKcoop]

Not quite but I like your spirit.

[@itsmedrbob5794]

I desided that I this with lamb cause it the only meat I had left Edit back with the results it has come out so good I wish I could show photos of it

[@Quiet_one_tonight]

I was always so worried to cook stuff on high but all these videos showed me this stuff needs to be cooked this way to get the flavors right. Thank you for what you do man

[@MegaDrummerdude13]

All meat should be cooked on high heat to seal. It keeps the moisture locked in.

[@sfr2107]

​@@MegaDrummerdude13it's not a universal rule, depends on many things like the type of meat, the cut, the dish, and desired effect

[@Quiet_one_tonight]

@@MegaDrummerdude13 spoken like someone who eats a lot of really badly cooked food

[@otakugameboy]

Bro got banished from his village for telling us the secrets.

[@noonenoesbutme]

This changed my life

[@NugrohoPangestu08122002]

If you want it to even more tenderized, wrap the meat in papaya leafs without seasoning for a good 30 minutes, the longer the more tender it gets. I usually let it rest for the whole night.

[@timb2292]

Yeah, good idea, I’ll go to a supermarket to buy papaya leafs tomorrow. We have them everywhere here in central Europe, where papayas grow along the streets.

[@slaphappybullet]

Why would you do it without seasoning?

[@caseydia3957]

​@timb2292 i know you're being negative but I genuinely love seeing that European sarcasm in action

[@UncleMsg]

@@timb2292use pineapple juice

[@Murimz]

​@@timb2292 he was definitely talking directly to you.

[@robynlynch4992]

I'm watching this after a long night shift and am absolutely starving now 😂❤

[@Anomaly26_]

This is how chinese restaurants turn your pets into wagyu😂

[@JDA-88]

The cat shirt is priceless

[@goldfishy]

Tip: Usually you rinse off the baking soda before adding the spices.

[@lynicadarnell6299]

I am thinking of rinsing off the baking soda after letting it sit for a while before adding spices to marinate. I don’t like the taste of baking soda on the beef.

[@renzzatiatie5664]

@@lynicadarnell6299 that’s what I thought .

[@JennieAhn]

Yes. You need to rinse off the baking soda or you'll taste it and it is not a good taste.

[@oserodal2702]

Doesn't baking soda decompose into carbon dioxide when cooked anyway?

[@internationalpropertypurch9832]

Use green papaya instead of soda.

[@The_dreame46]

Bro said he could turn it into wagyu 🤣🤣