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

[@GugaFoods]

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

[@bigshadesgt1334]

hii long time fan here :)

[@chloeccy1637]

Second

[@omgryannn]

Here before 10k views

[@hurdur6828]

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

[@game-4-lif3]

Guga please do halal meat vs non halal

[@bixbe_sglearn]

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

[@travelertime4382]

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

[@VocaloidMadness]

absolutely

[@TiannaXander]

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

[@apolloniatyds1402]

Yes I use vinegar too, 👍

[@ejb5034]

Makes perfect sense!

[@robert-xc5zv]

Hi from Romania , we use soda for our specialty called mici or mititei they are meat rolls with some spices delicious... But we use lemon juice a little bit to get off the bakin soda and after we put in to the meat maybe that way it has no bad taste , anyway you should try mici

[@manicdonkey]

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

[@Dennisgoyette]

It's dry-angeled

[@gmti3337]

Not fun fact, PLOT TWIST! 😆

[@pazderca4404]

This Made me lol

[@sforero305]

This needs to be the halloween special prank episode.

[@terrarium_minded]

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

[@AnInfiniteArc]

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

[@adidjahclarke9278]

Vinegar helps

[@risinggael1685]

He just didn't wash it off...he just dipped in water and out again... that's not washing it. I wash any meat I use baking soda on with running water and give a good scrub...

[@Crowbars2]

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

[@raidenkeify]

Perfect comment

[@alyaaliski8678]

This man science

[@jackjamieson1120]

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

[@telamenais4409]

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

[@Crowbars2]

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

[@andrisimmortal1715]

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

[@mr.mpampe5902]

It probably would taste like the best tasting prime steak

[@rjechols2059]

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

[@markiangooley]

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

[@tobiassiagian2562]

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

[@tickytickyboom4153]

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

[@无声四季]

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

[@thomasgarbe8354]

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

[@stevenpdxedu]

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

[@beascene6998]

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

[@Aristedes_Mr.Melody_TM]

@@beascene6998 what txtbk?

[@thomasgarbe8354]

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

[@Simonsvids]

Info for non-Americans, the 'Eye round' cut of beef is called 'Silverside' in the rest of the English speaking world.

[@karmadyllic]

Ironically, treat silverside right and it's proper yum. Velveting works better with thin strips and for no more than 10 mins in my experience.

[@RX-500]

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

[@misanchez305]

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

[@arihira47]

Foodwars did teach us alot huh

[@owenpanici9377]

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

[@Koala5226]

I used honey on a skirt steak and it was fantastic

[@randomthing972]

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

[@gordonmurray3153]

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

[@seronymus]

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

[@gordonmurray3153]

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

[@lancesudberry209]

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

[@lancesudberry209]

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

[@lancesudberry209]

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

[@markstevenson3880]

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

[@fatalxty]

tried this one as well it was phenomenal

[@rockyp3917]

Brilliant!

[@jiaweili4119]

Can try golden kiwis too!!

[@steffenrosmus9177]

Same works with guava slices too

[@Ouracre]

That's true. Fresh pineapple works well too.

[@toryallan7967]

I only use the baking soda method on pork and only a hour plus use sauces for stir fry. For this cut of beef I first use a a tenderizing tool that has small mini knife points to penetrate and breakup the connective tissue the use the dry bbrine for a couple of hours. I also cook it in butter to add back some fats. You get a tender steak and keep all the flavor to boot.

[@donnakrauss3587]

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

[@zacharysherry2910]

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

[@todo9633]

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

[@stankenosky-jg7yn]

Another good tip. Thanks.

[@kkp4297]

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

[@sxullpunch638]

Thank you the baking soda made the meat tender but I could taste a slight baking soda flavor enough so that I didn't want to serve the meat to anyone else. I appreciate the tip

[@chefjeffburns7250]

You guys know that Chinese cooks slice first, add baking soda and rinse thoroughly after twenty minutes, not four hours. I've done it and it's excellent. No nasty flavor, just deliciousness.

[@LG-xs7ud]

That makes more sense because it seems to penetrate the steak pretty fast..I've experimented with baking soda before in lots of things and a tiny bit goes a long way

[@MariaLopez-hc2nm]

@@LG-xs7ud really? Where else please?😊

[@WhirledPeasFursure]

not sure if you noticed but this guy is in love with himself,, researching isn't something ego pricks do....

[@hirolla74]

yeah I've done BS with steaks and left it without rinsing. Gives a metallic taste afterwards. next time I'll rinse it off. thanks

[@freetheppl5376]

Hi Chef, how much baking soda do u recommend? And do u add salt to it as well in that 20 min? Thanx

[@coffeeabernethy2823]

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

[@yvetteblalock]

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

[@milesprower6641]

Chemistry to the rescue owo

[@welshboo1]

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

[@jamesdagmond]

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

[@ericksantiago9130]

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

[@rschindler9965]

1/2 cup h2o. 1 tsp baking soda. Resolve. Add meat. Marinade for about 20 min. Remove. Rinse thoroughly. Cook as desired. Great for Chinese dishes.

[@eladron3590]

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

[@harshachoudhary7847]

Typical Thug Guga

[@heledraku]

baking soda i got baking soda

[@frednutz1604]

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

[@simonmontag]

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

[@alycewich4472]

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

[@armchairtin-kicker503]

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

[@AFishBicycle]

That makes sense

[@memyselfandi7782]

Good advice.

[@thekrabbypattyformula8376]

Carbonated steaks?

[@thekrabbypattyformula8376]

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

[@thekrabbypattyformula8376]

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

[@mudpiemudpie785]

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

[@lloydpasion4435]

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

[@gng4734]

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

[@mikkosantiago20]

after that then?@@gng4734

[@mikkosantiago20]

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

[@John-yb3si]

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

[@KvltKommando]

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

[@TheRusty]

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

[@drothberg3]

Exactly what I was thinking.

[@anncolvin4070]

Funny. I will remember this now.

[@staciemarie5859]

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

[@ellisbradley3141]

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

[@staciemarie5859]

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

[@thewrongaccount608]

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

[@doraexplora9046]

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

[@kleetus92]

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

[@vihreelinja4743]

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

[@sparkyhart6666]

MSG= Makes Sh!t Good😅

[@MrLanternland]

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

[@benking7586]

The Chinese blanch it first, and by putting the cut beef in the boiling water, it takes away the baking powder taste, and then they put in the wok and they add their veg and sauce . God bless everyone 🙏

[@sageparsely2365]

That's one method. But they all have their own preference. One is rinsing it off.

[@wc3617]

Thanks for that info. It will be important to know if I want to try it myself. Get tender meat without the nasty taste of baking soda.

[@sageparsely2365]

@@wc3617 you can mix it in with flour, like a 1/4 tsp without rinsing . It really makes a big difference

[@zoiefinnian3540]

Is the baking soda what makes meat in Chinese dishes strange at times ? - 🐶

[@wc3617]

@@zoiefinnian3540 it would appear so. They usually use low quality/cost meats and use the baking soda method to help tenderize the meat. Thus the weird taste. Personally, I never really paid much attention to it until now and you're right the meat does taste funky. The soy sauce can't mask everything.

[@dantoth1386]

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

[@moldypancakes4973]

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

[@kimhornhem5399]

this made me crave a pepperoni pizza

[@lisalebeau2684]

Its a perfect tenderiser for ham. Tender, juicy, sweet amazing

[@ChefRomo2fly]

Mango also works verrrrrry well!

[@eklectiktoni]

Pineapple contains bromelain, a natural enzyme that breaks down protein. Papaya works too because it contains a similar enzyme called papain.

[@dannyboy1200]

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

[@druid139]

Wagyudar!

[@Draaza]

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

[@druid139]

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

[@incubus_the_man]

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

[@Shootles]

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

[@rivitril5440]

Ground tongue 80/20

[@AncientFlight1]

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

[@TheBSM100]

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

[@dsawyer8]

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

[@marvissetiawan847]

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

[@Murmurrr]

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

[@spaceinvader384]

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

[@michaels4255]

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

[@ProcessedDigitally]

lol

[@jamesroberton3705]

Hunger is usually the best seasoning.

[@nathankrowitz3884]

The best competitive edge is a hungry crowd

[@starrlite876]

😹😹

[@jaex9617]

Word.

[@jameslai8475]

This man will never give up on perfecting the eye round

[@dra6o0n]

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

[@jameslai8475]

Wow 50 likes

[@swaggerinthehouse5394]

Imagine this comment gets 1k likes

[@KCUFyoufordoxingme]

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

[@cheesewizvevo]

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

[@KPeteE]

When using baking soda on steak, you only leave the baking soda on for 15- 20 minutes at most. Then rinse it off well. This prevents the "weird" taste he is referring to.

[@trevormarcray]

Ah, ok. I'm tempted to try based on a 15 minute paste

[@deadmanswife3625]

One time somebody told me to add baking soda to the water when I soak my beans. I didn't know I was supposed to drain the water before I cook them. Man those beans tasted foul. Lol.🤣🤣🤣

[@KPeteE]

@@deadmanswife3625 lmbao that's how I learned not to leave it on the meat too long lol

[@Beyondme7700]

U wash your meat with baking soda not soak it in to marinate...it drains excess blood from all thr meats...luv washing chicken with it.

[@JoeZyzyx]

@@deadmanswife3625 Yes, rinse and drain, but the baking soda opens up the skin on the dried beans, allowing them to absorb water more quickly, but always add a bit of vinegar when cooking to neutralize any baking soda taste.

[@atnl123]

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

[@dfpytwa]

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

[@horrido666]

If you are tailgating, bring a pan.

[@lacudafrost]

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

[@dra6o0n]

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

[@lacudafrost]

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

[@GenericHandle01]

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

[@archiewells8553]

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

[@dra6o0n]

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

[@jorgegranada4964]

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

[@ZEUSs_Paw]

I enjoy sprinkling a little baking soda on my meat, too. Don't season with salt until you're ready for the meat to be salivated. Very tasty.

[@xjesusxchristx]

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

[@RexGalilae]

His personality is "nice and tender"

[@-8_8-]

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

[@LollieVox]

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

[@LollieVox]

@@RexGalilae 😃

[@50shekels]

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

[@thedude6138]

Maybe he will try cooking himself

[@bobsiddoway]

I bet Guga tastes delicious... 😬

[@GatorBaittt]

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

[@donteven5712]

Great marbling I bet

[@Fr00stee]

next video: "dry aging myself experiment!"

[@joshhigdon4951]

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

[@arcanum3882]

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

[@dra6o0n]

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

[@Guznagerreth]

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

[@charlescopeland68]

Try after 4hrs of baking soda soaking , soaking the meat in a beef broth- garlic mix 4 hrs, then cook

[@johnsamms6468]

Honestly guys; if you have a tough piece of meat that you need to get tenderized, there is one sure fire method. 50/50 mix of teriyaki sauce and coca cola with other spices that you like, ie ginger, garlic, sesame oil, etc. Marinade over night and the next day, you'll have some serious tender steaks bursting with flavor.

[@jerzirhayzza7166]

@Susan Millington - Marinating in beer works wonderfully too. We have taken the *toughest* cuts of venison and it cut like butter after a day of marinating in beer. No funky beer taste at ALL, either. So if you do not want to add any other flavors to your steak...beer is a good choice. Cheap beer is fine.

[@Taliamama]

or gingerale

[@michaellambert5223]

Stab and bag up with soy sauce and spices. Never a funky flavor. Tender every time with a day soaking. 3 days makes almost fork cut tender👍👍👍

[@RavenHawkCoins]

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

[@brandonvillatuya9539]

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

[@RavenHawkCoins]

@@brandonvillatuya9539 thank you.

[@stefanl5183]

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

[@RavenHawkCoins]

@@stefanl5183 lol yeah, I am just kidding.

[@colonelfustercluck486]

make sure it is 'smokeless' powder !!

[@atnl123]

Supplemental: If anyone is interested in how sodium hydrogencarbonate scientifically works to tenderize meat, here is the chemical reaction that occurs: Sodium hydrogencarbonate is alkaline and thus raises the pH of the surface and near-surface layers of the meat in a process known as velveting. This weakens the bonds between muscle proteins. When you cook the meat, the muscle fibers naturally contract. The higher pH helps prevent the proteins from squeezing together too tightly, retaining more juices within the muscle. This is why the result is a more tender and juicy meat. You can use various methods of brining (yes, brining - sodium hydrogencarbonate is a salt), such as dry and wet brining, using more or less of it, brine it shorter or longer, vacuum seal it or put it in an airtight plastic bag and submerge the bag in water before closing it (this will press out the air that is still in the bag because of the much higher water pressure), and so on. There have been many tests and differing opinions on what works best. Personally, I believe there is no single "best way" because numerous factors come into play, such as the type and quality of the meat, cut, thickness, cooking method, and personal preference. I suggest you try different methods and see what works best for you. By the way, this meat tenderizing method was featured in Cook's Illustrated.

[@robert_knows7973]

I'm probably one of the few white guys ever hired into an Asian owned "Chinese" restaurant. We never used any baking powder on any meat. The sliced beef and also the sliced chicken was always tossed in CORN STARCH then allowed to set about 30-60 mins then tossed again immediately before hitting the wok or the flat top (depending on the dish). Never even saw baking powder used anywhere except maybe steamed dumpling dough. we probably went through a good 20 pound of corn starch a week, as it is also the thickener used in sauces because it leaves them "clear" instead of opaque like an American gravy....

[@brucemeierbachtol9289]

SODA.

[@debodatta7398]

>I'm probably one of the few white guys ever hired into an Asian owned "Chinese" restaurant. We never used any baking powder on any meat. Cool you use baking soda though, and even if your restaurant specifically didn't' there's loads of videos on youtube of recipes made by Chinese people who worked in chinese-american restaurants or owned Chinese restaurants here in the states where they use baking soda in the recipe and say it's cause it helps with tenderizing.

[@marthacollingsworth9626]

Baking soda and baking powder are 2 different things!!

[@loriejoy4931]

@@brucemeierbachtol9289 some people just don't listen to what your saying as there merely waiting to argue !!! ", BAKING SODA, NOT POWDER.2 DIFFERENT THINGS !!!

[@donnaberube5480]

This video was using baking soda.... not baking powder:)

[@ozongat581]

This is a very nice experiment, i loved it!!.....another tip perhaps is this one: My brother was a cook for many years and cooked for a nursing home. He had to make the meat soft by marinating that meat by injecting meat with a hypodermic needle with vinegar or (cheap) dry red wine. Then put the meat in the fridge and wait half a day, the meat becomes wonderfully soft and tasty

[@alicel3992]

That's a good idea.

[@tobykassulke2385]

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

[@Diddlebop49]

Angels intestines would probably rupture.

[@mr_tete]

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

[@MACTEP_CHOB]

I prefer not to use it at all. It tastes horrible for meat. For cakes, maybe.

[@afroninja234ya]

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

[@Psy-Krow]

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

[@afroninja234ya]

@Luther Blissett tell that to my salivating tongue

[@Misses-Hippy]

Making my belly grumble.

[@Iggy89]

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

[@JessicaPradoHanson]

Thanks! That probably tastes way better too!

[@stylee920]

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

[@anabaird3835]

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

[@meaghanbrooke8727]

The baking soda method is more for thin cut meat for stirfry’s and stuff like that, not tenderize a whole steak and eat it whole. Needs the saucy flavour to cover up the use of baking soda

[@therealestsista]

Ummm I beg to differ of Not using Baking Soda on whole! Thick! Big steaks! Baking soda most Definetly tenderized steaks ribs chicken etc. However I like to also spray Vinegar on after applying the baking soda for the Very Most Bomb tenderized on all meats 😎!!

[@lj4001]

What about Meat Tenderizer that can find at local grocery store, isnt that the same thing?

[@einundsiebenziger5488]

... for stirfries* (plural, no apostrophe) ...

[@meaghanbrooke8727]

@@einundsiebenziger5488 It’s called voice texting, auto correct, I don’t have time in my life to proofread everything, seems like you have a lot of free time to troll strangers for grammar though. Sounds like a pretty pathetic life

[@xScooterAZx]

@@meaghanbrooke8727 I tend to do it too sometimes,although with much bigger mistakes. More obvious ones where people are trying to be intelligent and wont spell right. I wouldnt have gotten onto you for your mistake though. Jeez,..He was being rather petty. Thing is,that people are getting too lazy to take a moment and spell correctly. It can get to some of us. Sorry,.. :}

[@tobarstep]

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

[@MrLanternland]

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

[@GoHARD99]

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

[@manbeau2379]

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

[@nikkisdad6705]

@@manbeau2379 To make it even MORE tender.

[@jampskan5690]

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

[@jow_angelow]

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

[@88_-_88]

Think he did already

[@PeterPan54321]

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

[@acehighjohn1759]

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

[@Billy-bn1rp]

NO

[@gabrielmartins7642]

this must be a crime somewhere

[@docfischer7291]

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

[@John-jd7mm]

1:30 Not so. Baking soda is alkaline. Alkalis are bad for plants, which prefer a slightly acidic pH (5.0-6.5) soda is about pH 9-10 (harmful to plants!) Unless your soil is already extremely acidic, stay away from adding alkalis

[@benboyabc]

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

[@abdullah_z101]

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

[@garylawton230]

@@abdullah_z101 those 2 phrases work perfectly well together too! 😜

[@draxxsklounst6595]

I like "hell yeah brother"

[@Dennisgoyette]

Watch Coupled Retreat lol then watch Guga.

[@jimmyconway9619]

I always use baking soda on cheaper cuts of meat. In fact, I load up a freezer bag with the meat and add a lot of baking soda. Then, I let it sit for a minimum of 45 minutes. Afterward, it must be rinsed very well. Then before grilling, I add salt, pepper, and garlic powder. They are phenomenal.

[@johnscanlan9335]

Have you ever done this with cuts of London Broil? I love the look and of course the price is great but they're SO tough.

[@bobbiejeangarman8476]

I also would love to know about the London Broil plz?

[@dodgedabullet670]

🤢

[@megajeroen]

My grandma used to cook an Eyeround or Rosbief as we call it in the Netherlands every Sunday when the whole family was together. She bought it as a whole and left it that way. Seasoned it with salt and pepper, nothing more. Grilled it in a cast iron pan, creating a crust on the outside, leaving the inside bloody red or Blue as the French call it. My granddad then sharpened his, in my kids eyes, giant knife. It had gotten a lot smaller over the years. He would slice the eyeround up into thin slices. Served with green beans and cooked potatoes with the eyeround gravy over it is the best and only way to enjoy an eyeround at its fullest. Nowerdays in the Netherlands one can buy luxury sandwiches like pistolettes, the European equivalent of a subway sandwich but more like a baquette. Eaten cold with added salt and pepper it’s still nice but doesn’t stand up to granny’s meal. Our supermarkets are selling eyeround as 1 minute steaks. They are cut up in quarter inch thick steaks, grilled in a screaming hot skillet. You supposed to flip them after 30 seconds and in a minute they are done. What you are left with is a piece of meat that has no crust at all and is done right down to the core. It’s tasty tho and not chewy. But it’s a discreace to the eyeround. Just season it with salt and pepper. Grill it in a cast iron pan until you build up a crust, but the inside is rarely done. Let it rest while you create the gravy in the cast iron pan. The only experiment I would like to do to an eyeround is not season it before grilling, but after slicing it up using Fleur de Sell as salt and the best crushed peppercorns you can find!

[@poseidon3201]

Sometimes Lets go back to the old time way.

[@hyoomanmaol]

The thing there is that he cut these into steaks and then sliced them with the grain. It sounds like your grandma and grandpa would cook a whole roast, and then slice it thinly AGAINST the grain. This makes a huge difference, as even a tougher cut like Eye of Round, when sliced thinly agianst the grain, will be tender and pretty easy to eat.

[@jamesconway4821]

You had me until you mentioned peppercorns maybe it's just me but I can't stand peppercorns my tastebuds simply won't tolerate them. However I noticed you mentioned cast iron skillet a lot and a cast iron skillet is truly one of God's gifts to awesome food. So much of this younger generation has no idea about the advantages of cast iron skillets or even cast iron pots. In my opinion there a hundred times better than Teflon any day.

[@dazzling3237]

1/8" to 1/4" of salt on a roast is the proper way to go. That's literally all the seasoning it needs, then slow cook all day. Americans have such horrible palates they need to put 500 spices on everything.

[@jamesconway4821]

@@dazzling3237 it sounds delicious usually I just cook with salt and pepper myself but I do have a habit of adding butter. Being raised on Farm. We churn our own butter. So much better than that crap they sell at the grocery store.

[@aeneas-sails]

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

[@Aldo923]

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

[@bishop5400]

Yep I agree, as a long haul trucker I used to haul the stuff in super sacks. That baking soda is God's gift it has thousands of uses, used in everything from glue to cooking.

[@WellStudied]

If you want your meat soft, just beat if first! There's also this stuff called STEAK TENDERIZER, follow the directions. Sprite (Citrus acid) or even Coke works great too because of the SUGAR.

[@kmoecub]

Can confirm. Your meat gets soft after you're done beating it.

[@durv13]

as a butcher i can say eye of silverside isnt that tough . if you tenderize it with a tenderizer hammer . its great , the same with it side piece silverside steak . you have to remember . although hind quarter meat is usually better . above the rump and t . bone . its pretty much just muscle .

[@freddylienstein6163]

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

[@a.k.4085]

💯👏

[@daltonmekis]

Naturally I think you now have to dry age in baking soda. I mean if this “took away the beef flavor” and dry aging kinda enhances it, you have to see how they collide

[@CrimsonTear1996]

This needs more upvotes

[@NotACupcake]

Do this!!!

[@tomf3150]

Dunk the whole piece of meat in water with baking soda for an hour, rince really well and pat dry. then you cut your steacks. Season as usual then cook.

[@magpy_]

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

[@grammarofficerkrupke4398]

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

[@FlavorPro]

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

[@grammarofficerkrupke4398]

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

[@kanjakan]

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

[@BoRickersonMcFoosters]

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

[@grammarofficerkrupke4398]

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

[@tsuobachi]

The reason to do this technique is if you're going to use a sauce like beef and broccoli or beef stroganoff, etc. If you just want to eat a steak without anything else, it's not really the way to go.

[@kkgibbs1]

Yes, this is called "velveting" steak. You coat your meat, let it sit then rinse before you cook your beef. It really works. I've only seen this done on skinny strips of beef, not thick steaks.

[@ncimson5318]

I coated my meat but my steak turned out leathery still

[@tonyf.8858]

@@ncimson5318 Did you let it sit in the refer overnight? I was a chef for a well known airplane company in Pacific Northwest and we used this trick from time to time when our regular order of tenderloin didn't come in. It actually works! Rinse it off and re-season the steak before putting it on the broiler or grill. Good luck!

[@trillrifaxegrindor4411]

@@ncimson5318 you put the baking soda on the wrong meat.....OOOPS

[@deathstarHQ]

velveting meat doesn't use baking soda at all, it's a combination of egg white, corn flour, salt and a dash of wine. Like you say it's done with the meat cut into strips, but the mix using just 1 egg white is enough to velvet a kilo of meat. I'm not sure where he got his information from as he says this is what the Chinese do to tenderise meat, they definitely do not use Bicarbonate of Soda, the reason it's tenderised is because it's almost entirely alkaline, so it attacks the acidic proteins of the connective tissues, but it also removes the acid within the Acid/Alkaline balance which we taste as the flavour, so the steak tastes strange with the alkaline bitterness being the dominating flavour.

[@newyorkval1478]

They also cover the taste with sauces, so --

[@noob19087]

The off taste is probably not so much from the higher pH, but the carbonate ion in the baking soda. One way to fix this could be to use some other base. Maybe a very dilute solution of sodium hydroxide (lye)? That shouldn't have the off taste since it doesn't have the carbonate.

[@DiegoMoizo]

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

[@kenny-kent60]

Video of course

[@Paul-tj9fb]

Eating gugas food

[@riekelt86]

JUP!

[@sentienttoaster1739]

There are places that still do online school?

[@nadimmohammad8138]

Guga taking the class on steaks

[@girlcheck]

When using baking soda technique it is critical to wash the meat extremely well. A quick rinse in a bowl of water with all the other pieces is not going to be sufficient and is the reason you could still taste it

[@jt2473]

Run the steaks through the dishwasher.

[@jharris4854]

Interesting

[@jharris4854]

@@jt2473 😂

[@gordonquigg9389]

Try ground up green papaya, meat, seeds, and juice around the seeds. It's the white sap in the papaya that is an awesome meat tenderizer. Make a mooshy solution and marinate your tough steak in that in a zip lock freezer bag for a day or two in the fridge, then add your normal favorite seasonings or sauces and sear it super hot on one side, then the other. It should be very good.

[@regenamann_0005]

MY Dad hadda DEER-HUNT to help *feed the Family &* my Mom was a really *great COOK*. She would make IT like Veal Parm [w/the Venison] & company from NYC *_CAME UP EVERY WEEKEND_* uninvited but THEY didn’t KNOW what they were eating! Marinating was the *secret!*

[@matthewkeegan666]

KIWI FRUIT! I place thin slices of Kiwi fruit on either side of the steak, covering it from end to end. The acid in the fruit breaks down the meat. Leave for several hours, toss the slices away and bbq that meat. The steak will fall apart in your mouth. Delicious!

[@JamesAllenQuinn]

I worked at a fine dining restaurant that served an amazing steak tartar. I was surprised to find out we used a round roast for it. I always assumed filet would be best, but the low fat content of the round steak makes the texture so much better. The recipe was: round steak, egg yolk, olive oil, anchovy paste, minced capers, salt, and a bit of parsley.

[@sumyunggui8750]

I've never tried steak tatar, but it definitely sounds interesting.

[@JamesAllenQuinn]

@@sumyunggui8750 it can be super delicious. If youre ever at a nice restaurant that has it, give it a try!

[@xScooterAZx]

I make my own Steak Tartar,but NEVER would I add anchovy paste.

[@JamesAllenQuinn]

@@xScooterAZx yeah you could probably leave that one out lol. It doesn't make it fishy, it sorta just adds some umami flavor.

[@xScooterAZx]

@@JamesAllenQuinn Yeah,hehe.

[@rodneyh4673]

Use mashed papayas over night inthe steaks. The enzymes break down the tough membranes and it adds a nice flavour

[@mamamememoo]

Yes. It’s really awesome. Have done it before.

[@khimbertha]

The ripe one?

[@susanfarley1332]

But doesn't leaving the papaya on that long give it a weird texture? I have used papain based meat tenderizers on meat for an extra amount of time and the texture was not appealing.

[@RightWayBBQ]

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

[@flowersflowers5070]

You have the best personality. I watched you years ago and somehow came across you again. I need to subscribe!

[@angelus_solus]

Sodium bicarbonate is also natron, the same mineral used by ancient Egypt to mummify bodies. Part of the reason it works is due to it neutralising the meat acids that it comes in contact with, thus helping break up the protein chains.

[@tconsing]

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

[@friedrichschwarz1547]

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

[@lisalebeau2684]

Right? Like italian dressing with worcestershire would be good for that

[@KhrissCorpuz]

Cheap meats need to be tenderized sliced thin or small and seasoned and marinated for flavoring. Chinese food is velveted in soy sauce, rice wine, sesame oil and veggies like spring onions and ginger and garlic and szechuan peppers thats how that baking soda taste gets masked. If you want to have straight grilled steaks just spend the extra $ and dry brine some ribeye.

[@dementiabidenfallingontheb6712]

I worked for 2 years in a real chinese restaurant. When I say real, every cook there was from china and barely spoke a word of English, except the owner Paul. He was born in china but he also spoke English as a second language, which was great for me when I needed a translator. When we prepped the beef, it was cut thin and tossed into a bowl with baking soda and peanut oil. The beef was NEVER rinsed or blanched in water either. It went right into the wok, along with the veggies, soy sauce, hoisin sauce, msg, rice wine and chicken stock with a little bit of cornstarch slurry. For about 2 years I made beef and broccoli for my lunch everyday. I added more soy sauce and rice wine and also threw in some straw mushrooms. The head looked at me like I was crazy, but the flavor was great everytime.

[@lisawallace921]

Thanks I won't do water I thought so. Thanks for sharing

[@mytake3692]

So what cut of beef did you use and how for long did you leave the baking soda mixed into the beef?

[@monicajean37]

THE Question I have is............did the head cook taste what you made? It sounds great to me!

[@dementiabidenfallingontheb6712]

@@mytake3692 They used a pretty cheap cut and I think it might have been bottom round. I never prep the beef that was always up to the head cook. And as far as leaving the baking soda on it all depended on how fast the beef went for beef and broccoli and beef chow mein and all the other dishes that contain beef.

[@dementiabidenfallingontheb6712]

@@monicajean37 No, he never tasted what I made for myself. In fact he didn't really eat beef at all. The three Chinese Cooks always had a habit of steaming a whole fish, and it was different because whenever they open the top of that the fish was staring back at you with some opaque eyes. But they did make a sauce out of soy sauce some sriracha and a little bit of sesame oil for dipping the fish into and it was pretty good.

[@CordCuttersLI]

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

[@michaelsullivan1216]

I worked at a Chinese restaurant and we never used baking soda. We used corn starch and rice vinegar. I’be never heard of using baking soda but I guess it could work but as others have said, you need that acid.

[@derp8575]

Vinegar? That's racist.

[@steveshermer318]

Guga, in the chinese restaurants, they do use baking soda to tenderize the meats. Note meats. Often just egg white and baking soda. Sometimes corn flower added. And the meat is always tender. So experiment with both ideas using baking soda on dry age? I never taste what you described in this video with Chinese food whether I cook it myself or order it in. I am thinking the egg white binds and holds the baking soda, allowing it to work without the flavour you described. Surely you need to know? Test it on dry age. 😮 Awesome channel dude.

[@KungFuMunkeyz]

Baking soda is not a 4 hr dry brine. Using baking soda or “silking” the meat is a 10-15 minute tops technique. Otherwise the texture and taste go funky and you get the strong metallic bite of sodium bicarbonate

[@gbchinchin]

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

[@firespider7695]

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

[@jamescaron6465]

That was a fun and interesting experiment, guys. I suggest you try marinating in pineapple juice for a couple of hours. The papain and Bromelain in the pineapple are enzymes and will literally break down the fibers of the meat. Just don't do it for too long or your steak will literally dissolve.

[@csmith6483]

That only works with fresh pineapple juice, canned might do it, but would take a very long time.

[@poppete]

Also Kiwi fruit will do it, sit a few slices of kiwi on the steak for a few hours not too long etc, AND if you have eaten a steak that was a bit tough and is just sitting in your stomach and wont digest properly - have a Kiwi fruit after the steak and it will help digest the meat.

[@bene_chino]

Use bicarbonate as an antacid. 4 ounces of tepid water, with a quarter teaspoon of bicarbonate mixed thoroughly. Drink full amount in one shot. Feel better seconds later‼️

[@kenturnbull9679]

Have you ever tried to tenderize a steak using Papaya skin? Best taste and tender too without using Baking Soda. In the old days (50's/60's) there was a product called Adolphs Meat tenderizer which was basically made of the stuff. To use papaya, slice thin strips of the skin off a papaya and lay them on the steaks for and hour or longer. When you are ready to cook the steaks, throw the skins strips away and you're good to go...plus you have a papaya left to eat in a salsa or dessert; bonus!

[@RRr-yl8zr]

How long did you leave the skin stuck to the meat for? I made a tenderizer out of the entire papaya after removing the seeds. The skins have even more enzyme in them so they're a good choice. But I left them in overnight, longer? It totally broke the meat down to mush and also took all the flavor away 😲😅

[@monkeybait]

the alternative way Chinese restaurants tenderize beef and chicken is by velveting. Instead of using baking soda its a blend of corn starch and rice vinegar. The vinegar breaks down the protein bonds to tenderize and the corn starch gives a smooth mouth feel and thickens any sauce the meat gets added to.

[@aliciajay2562]

Thank you

[@RyanRakowski]

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

[@splash4891]

this may not work on well steak but it works on beans, if you soak beans in water w/B.Soda,then drain/rinse, that will ensure they cook up nice and tender (esepc if you use old dry beans that have sat for years)

[@fanjerry8100]

Hey Guga, could try you this again, but rinse baking soda off with white wine or marinate it in white wine after washing off the baking soda? The idea is the acid in the wine will neutralize the soda flavor.

[@piinkpantsonfire5220]

That’s what I came here to say after seeing this video on another platform. Use wine vinegar or any acidic base to marinate and deactivate the baking soda flavour. I am a baker and of course use baking soda in all my recipes - it is even used as a seasoning in some unmoored recipes that don’t need leavening but you have to balance it.

[@pavarattilucianobartle124]

@Martyr D'Storm Messiah 1

[@murraycannons6660]

You really have to try pineapple juice. Only real fresh pineapple. Works in 20 minutes. Amazing and tastes great.

[@jasonyuschak4223]

He has older videos where he does the pinapple and it works amazingly!

[@CPR4THEBODYlivingaenrichedlife]

I must try it!

[@robyngodbout4300]

Two tips for using baking soda, the first is to use aluminum free baking soda, the second is to rinse it in vinegar water.

[@SergeyPRKL]

That isn't Baking soda. It's commonly known as "Baking powder" and it's not aluminum, it's Sodium aluminium phosphate . Second is a good advice though for both when both are alkaline. ;)

[@robertodell6911]

Yes it is ! You can read the label in the begining...Baking powder (which you say is what he is using) is used to increase the volume and lighten the texture of baked goods.

[@robyngodbout4300]

@@SergeyPRKL you are right, I use baking powder to oven roast chicken wings so I was getting it confused.