Velveting Meat - How to tenderise any meat the Chinese way - In depth Guide

[@ChowWithLau]

This is my go to technique for tenderising meat for my stir frys! It never fails. How do you tenderise your meat? I'd love to learn some new methods. See you in the comments! Michael 😊

[@joibu]

If u double the meat, do u have to double up the velvetting measurements too?

[@ChowWithLau]

@@joibu Hi! No, you wouldn’t need to double the quantities. I would add another tsp if cornflour and another 1/4 tsp of bicarbonate of soda. It’s worth experimenting but just add little by little. The bicarbonate of soda (or baking powder) can leave quite a strong taste. If you think you’ve added too much then rinse the meat under cold water after velveting to remove excess ingredients. A lot of people do that anyway because they are more sensitive to the taste of the bicarbonate of soda. Hope that helps 😊

[@joibu]

@Chow With Lau thank u so much. I tried it today and it wasn't bad bad needs more experimenting like u said.

[@ChowWithLau]

@@joibu Keep going - you’ll definitely get there 😊👍

[@jos1321]

isn't there a way to mute while people chew? I think this whoever it is! Thank You so much for explaining velveting so well.

[@Kelly-n2z7q]

I want to apologize on behalf of mankind, for some of the comments that are rude and unnecessary. I appreciate the experience you shared and for taking the time to explain. I look forward to viewing your other content. Mahalo.

[@ChowWithLau]

@@Kelly-n2z7q Kelly, I have a thick skin. You have to have when you’re on KZbin. I know negative comments are all part and parcel of being on any platform, but it never ceases to amaze me at how angry people can get over cooking videos. However, your comment literally makes my heart sing. Thank you for understanding that there is an actual human being behind my channel. You have made my week ❤️

[@AmberlynnHeath]

Man I love your videos! Came back to this video that I found from months ago because it has stuck with me. Love your channel!

[@ChowWithLau]

Thanks@@AmberlynnHeath That means a lot to me 🫶😊

[@AIGuys-Online]

I bought a used commercial induction wok cooker and wow, my cooking is amazing. I use this technique and make my own sauces too. My food is now as good as ever. Cheaper too.

[@ChowWithLau]

That’s great! I want to get my hands on one of those induction wok hobs.

[@RandomDustBunny]

Loved this video! I really like your teaching style. Trying this tonight.

[@ChowWithLau]

Thank you! I enjoy making these videos so I’m very happy people like them 😊

[@thatguyb-rad8201]

I velvet slightly differently. I use 1/2 tsp baking soda per 8oz of meat like he does, but i also add about 1/4 cup of water. No sugar, soy or corn starch. Mix the meat thoroughly until the water soaks into the meat. For chicken, let it sit 20-30 minutes. For beef, roughly an hour. Then i rinse thoroughly under cold water and pat everything dry. You could add your sugar, soy, etc here, but I personally only add some corn starch. The flavors of the marinade would just get covered up by my stir fry sauce anyways. The result is a tender, juicy piece of meat with no strange aftertaste in my experience.

[@ChowWithLau]

That sounds great - I’ve heard of similar techniques but have always been too lazy to follow them. I might try your way in the future. Thanks for sharing 🫶

[@elementsnightclublan]

Thanks Lau. Absolutely love cooking and really enjoyed the detailed video about this method. I always use chicken for Chinese food as I find beef is often difficult to work with when stir frying but this has helped endlessly!

[@ChowWithLau]

You’re welcome! This is exactly why I created this channel so it’s really good to know my videos help. Keep cooking and enjoy your food 😊👍

[@abeautifulmindispoetrydefi5323]

Thank you for taking the time, and effort which for me has helped me to understand and also see in action the art of velvet meat/s most enjoyable watching. Which you every success.

[@ChowWithLau]

You’re very welcome! I’m really happy you enjoyed the video and I appreciate you reaching out. It really means a lot to me 😊

[@carolynlewis1306]

A very interesting and informative video. I will definitely try this. Thank you

[@ChowWithLau]

@@carolynlewis1306 Thanks Carolyn. Please let me know how it goes 😊

[@MCrObOt18]

Thanks for the in-depth video! When I velvet chicken I use a similar marinade however at the end of the marinade I cook it in boiling water for only a couple minutes. It isn't completely cooked when it comes out but I find it's great and stir fries browns up nice and rinses off any of that aftertaste.

[@ChowWithLau]

Hi @McRobot! Thanks for that. That’s a great idea and perfect for stir frying too because that would make the stir fry process even quicker! I will give it try 😊

[@rw910]

Thanks for this breakdown of how to velvet meat!

[@ChowWithLau]

You’re welcome! Hope you liked it 😊

[@dianethompson1994]

Thank you for this video, I have subscribed and I will be looking forward to viewing everything! Thank you again for explaining the Velveting Process again. One question, egg white, I noticed you did use egg white in you marinade

[@ChowWithLau]

Hi Diane, thank you for subscribing - very much appreciated! I didn’t use egg white in my process but I know a lot of people do. It definitely works but I’ve always used the bicarb/baking powder technique myself 😊

[@nonnatroth6808]

Great find!❤ What can I use to tenderize a beef marinated in lemon juice, garlic & soy sauce? Thank you, your new subscriber from the Philippines

[@ChowWithLau]

Thank you! ❤️ You can use the exact same technique, just add the velveting ingredients to the meat when you’re marinating it. Hope that helps 😊

[@tridsonline]

👍🏻 Definitely rinse _twice_ after soaking the meat in 2 tsp bicarb per kg meat for 0h30. And only THEN add marinade and cornflour. ℹ️ If freezing after the rinses, add ½ cup soy plus ½ cup sherry (and garlic) to avoid freezer burn. Then thaw, add spices and 2 tsp cornflour per kg meat to marinade, then cook. ℹ️ Works great for steaming too, not just stir-fry. Even pork _with fat and rind!_

[@ChowWithLau]

That sounds like a great tip - thank you 🙏

[@RevofOne]

I've only tried this one time after seeing many techniques. What led me here. I am definitely rinsing the bicarb off. First attempt had horrible after taste I am trying your technique from now on.

[@johnkettles548]

Nice video, thanks for sharing your experience. I really enjoyed your cool personality. 😊😎😎

[@ChowWithLau]

Thanks John! That’s lovely thing to say 🫶

[@paulbryans1732]

Thanks for such an informative video , I have always wanted to try the tenderizing technique

[@ChowWithLau]

Hi Paul, you’re welcome! Glad you found the video useful. Thanks for watching and Happy Christmas! 🎅🏻🎊🎉

[@CynthiaLustig]

I haven't tried velveting yet, but have see your method (which was also explained by a few others too) and the following method. Can you explain if both are good or why both would or wouldn't work? Cornstarch seem to be the common ingredient. Does the vinegar work as the tenderizer instead of the bi-carbonate? Is one better for one type of meat and the other method for differnt meat types. Thanks. Other method: For one pound of sliced meat (chicken, beef, or pork): 1. Whisk together one egg white, 1 tablespoon rice vinegar, 1 tablespoon cornstarch, and 1 teaspoon kosher salt. Add the meat and stir to coat. Cover and marinate in the fridge for about 30 minutes. 2. Bring water and oil to a boil over high heat, then reduce heat to medium. 3. Strain away the marinade and discard. Add chicken pieces to the pot and boil until the chicken is white on the outside but still raw in the middle.

[@ChowWithLau]

I think both methods work. I’ve seen other methods use egg white and cornstarch to tenderise and I can see how vinegar could break down fibres because it’s acidic. My opinion is that the vinegar might also have an impact on the flavour as it’s quite strong, even after rinsing. The biggest difference I think is that the method I use is much quicker. Time saving can be a big factor these days. Hope that helps 😊

[@ronniesmith5907]

You didnt mention what oil you use in wak...so since you used sesame in velveting im going to assume sesame oil....im new to your videos....i like the in depth info you provide.....im trying this tonight on my blackstone griddle...because i paid $300 frigging bucks for it and it needs to earn it keep dang it! To the people who dont care for the baking soda taste, he did say you can rinse that off...you rock my brother from another mother! My daughter and her family live in london...im going to share this with her...thank you for the tips

[@ChowWithLau]

Hi Ronnie! Firstly thanks so much for commenting. I’m really happy you like my videos. And yeah I try to provide as much detail in the recipes because I want to make it as easy as possible for everyone to make my dishes. Secondly, don’t use sesame oil to cook in a wok because it burns at quite a low temperature. Use a good quality cooking oil like corn oil or peanut oil (as long as you’re not allergic to peanuts). As you can see I can’t make everyone happy but I try my best 😅 Thank you for your support bro - that really means a lot to me. Let me know how this goes for you and hopefully I’ll hear from you soon 😊

[@selbybrown8403]

Hello Michael is it ok to use to use Blended sesame oil in recepies please do not seem to be able to find just Sesame oil

[@ChowWithLau]

Hi Selby, blended sesame oil is fine to use. It just doesn’t have quite the flavour of pure sesame oil. It won’t ruin your dish but it won’t be quite as tasty as the pure oil. Hope that helps 😊

[@selbybrown8403]

@@ChowWithLau Thank you very much

[@ChowWithLau]

@@selbybrown8403 You’re welcome😊

[@nazufani4016]

I intend to try the velveting technique next stir fry. I love Asian food, but lately the food from takeout places is horrible. Don't know if it's the oil being used or what. ☮️💖🌻

[@ChowWithLau]

I think takeout Chinese food is not as good as it used to be. Maybe it’s because of all the delivery companies like just eat, Deliveroo, Uber because the restaurants don’t rely on loyal customers anymore. Just my humble opinion. Anyway, please let me know how it goes when you do it. And thanks for your comment 😊🫶

[@sa7017]

Your link to your wok doesn't work. I'm in the U. S. Can you provide us with the name and serial number to the wok? Thanks!

[@MMFrommelt]

Have you tried to rinse the meat in water after the velveting process and then add the marinade?

[@ChowWithLau]

I don’t rinse the meat as if it still has extra moisture in it from the rinsing process when you stir fry with it, it stops you getting a good sear on the meat. Having said that, if you rinse and then make sure you remove all the excess water, this can still work. Personally I use as little baking soda/bicarbonate of soda as I can get away with to minimise any aftertaste. Hope that helps 😊

[@mudgut69]

That’s exactly what you do. Then dry it out with paper towels.

[@mr-ray]

How do you compare this technique of tenderizing in comparison with the kiwi-method?

[@ChowWithLau]

Thanks for your question - using the bicarb/baking soda method is quicker and more convenient. Kiwi works just as well but costs more to do and takes a bit more work. Both have a slight aftertaste - bicarb is slightly metallic and kiwi makes it slightly sweet. After that it’s a personal preference. Hope that helps 😊

[@mr-ray]

@@ChowWithLau how much longer does it take?

[@ChowWithLau]

@@mr-ray if I’m using kiwi I leave it for 1-2 hours

[@philodaniell9096]

Wow So glad i found this

[@ChowWithLau]

Happy to be of service! 😊

[@Ferdiad1]

Great video! Some weird comments on here, keep up the good work :)

[@ChowWithLau]

Thanks buddy! And yes this video seems to attract strange comments and strong opinions. I have no idea why 🤷‍♂

[@weotu]

Is it the same ratio for chicken breast? I've seen people using an egg white instead but with egg prices rising, I want to try this bicarb method

[@ChowWithLau]

Hi! Yes the same mixture should work for chicken. If the bicarb taste is too strong then rinse the chicken before you cook. Hope that helps :)

[@garyzakian8901]

Just curious - do you know if velveting work when you make beef jerky to make the beef a bit more tender?

[@ChowWithLau]

I’ve never tried it myself but in theory there’s no reason why it wouldn’t work. If you try it please let me know how it goes 😊

[@duncanmit5307]

💜👍💜👍💜,,,,,sometimes I use a bicarbonate water solution over night for the diced beef we buy in for work...works well👍👍👍 the other staff wonder how it take 1/2 the time to cook and tender too...my little secret😜...

[@ChowWithLau]

Niiiiiiice! Tell them it's magic 😉

[@duncanmit5307]

@@ChowWithLau Chinese secret😜

[@ChowWithLau]

@@duncanmit5307 Indeed! 😅

[@marshak6459]

how to tenderize when you are not stir frying though? like a roast or a fried steak

[@ChowWithLau]

@@marshak6459 Good question. Velveting is unlikely to work on a roast joint as it can’t penetrate that deep into the meat. If you’re cooking a joint of meat, low and slow is probably best. Velveting will work on steaks, however changing the texture and flavour might not be what you want. I would advise doing this with caution and use the minimum of bicarbonate of soda/ baking soda. And rinsing before frying. I have a video exploring tenderising steak with kiwi and pineapple if you want to check that out. Hope this helps 😊

[@mattelijah2615]

I always rinse off the bicarbonate of soda (3 times) as this reduces your sodium intake. Definitely a healthy option

[@ChowWithLau]

That’s a good idea - I never thought of it like that 👍

[@bestkitchenreviews6346]

Rinsing also reduces the alkalinity of the baking soda. That's the odd little aftertaste that some people detect.

[@ChowWithLau]

@@bestkitchenreviews6346 Thanks for that👍 I don’t tend to rinse when I use this method as I don’t mind the taste at all, but for people who do it’s good advice.

[@timstravellingwok]

What a load of rubbish!

[@janicerockwell9468]

Thank you😊​@@ChowWithLau

[@brookstorm9789]

Very helpful! Thank you.

[@ChowWithLau]

You’re welcome! Glad it’s useful to you 😊

[@Stew4545]

Was the time sped up in cooking the non velvets meat because the velveted meat seem to cook for about 40-45 seconds compared to 20 seconds for non-velveted meat.

[@ChowWithLau]

Hi! Yes I cut out quite a bit of the non-velveted meat frying footage as it’s exactly the same process as the velveted meat frying. Didn’t want to make the video longer than it needed to be. Hope that helps 😊

[@orellaminx3530]

7:05 The problem comes when people follow a recipie like yours, but make a larger portion. They often end up using two, maybe three teaspoons of bicarb, which even for triple the amount of meat, is too much. I'd at least add a note in your description about using no more than 1-1 1/2 tsp of bicarb. Mixing the marinade then adding the meat to it helps, too.

[@ChowWithLau]

That’s a very good point. I would say that there does come a point as the quantities of meat increases where you have to add a little more bicarb, but what point that is and how much more to add comes down to experience and taste. I think I’m going to have to consult the oracle aka my mum 😅 Thanks for contributing, I may make a follow up video in the near future 😊

[@sb9442]

Ty kind sir….I MUCH PREFER TO SEE AND HEAR YOU IN THE VIDEO… it adds to the flavor…again ty

[@ChowWithLau]

Thank you for your kind comment! I’m really happy you like the way I make my videos 😊🙏🙏🙏

[@teresitaang2759]

How long do I marinate,before cooking it

[@ChowWithLau]

2-3 hours is usually enough. Sometimes I leave it overnight, but you don’t have to. Hope that helps 😊

[@arabiantxn]

I wonder if you can velvet larger pieces of meat like a whole chicken breast ( without cutting it )

[@ChowWithLau]

You’ve read my mind! Video on exactly that coming soon 😊

[@UberOcelot]

Yeah, I just tried this based on a different video for chicken. I used significantly more baking soda, and rinsed but apparently not enough. Because the dish tasted very chemically alkaline. I tried to lower the ph with some rice vinegar after the fact. Apparently egg whites also do the trick to an extent, might try that next, or just rinse better next time.

[@ChowWithLau]

Thanks for sharing. I’m at the stage where I like the taste. I try not to use too much baking soda though. Thanks again 👍

[@MissSandraK]

I always rinse my meat afterwards, like I do my beans. And I use less soda, but it’s amazing what it can do to a tough cut of meat .o want that wok❤!

[@ChowWithLau]

Rinsing is absolutely fine. I guess I’m too lazy/impatient to drain the meat properly afterwards 😅 And I actually like the taste I guess because I grew up with it. The wok is the best one I have - easy to use and maintain and not too heavy. It cooks beautifully too 😊

[@queensophiab.9990]

Thank you. Works everytime😊.

[@ChowWithLau]

That’s good to know. And thank you! 😊❤️

[@MrBobWareham]

Thanks for the video, please tell me the oil you use? Is it vegetable oil or rapeseed oil, as we only cook with lard.

[@ChowWithLau]

I use corn oil or vegetable usually. Lard is great for flavour but for me it’s less convenient to work with. Hope that answers your question 😊

[@vlee27a]

Can the same method be used on pork ribs? Thanks

[@ChowWithLau]

Yes, that should work very well 😊

[@ronniesmith5907]

He said it works for beef, chicken or pork, any meat

[@OnestopASMR.]

❤❤❤ always learning off you 🎉🎉🎉🎉🎉

[@ChowWithLau]

Awwwwww! Happy to be of service 🥰

[@CynthiaLustig]

The last step to the method in my comment I dropped a momment ago: 4. Strain off excess liquid and proceed with your stir-fry recipe, or store meat in an air-tight container in the fridge for a few hours until ready to use.

[@ChowWithLau]

Both methods can be stored overnight in the fridge so very similar there.

[@razrasmos1033]

Thank U Lau 👍😃

[@ChowWithLau]

You’re welcome! I hope you found the video useful 😊

[@deep6483]

I've found with baking soda you need to rinse it off or the meat can smell rotten to some people, better off with baking powder salt oil and a slurry of corn flour and water, leave over night,and the corn starch flour slurry in your sauce,you can't loose,I've messed around with this so much but this format I've said, won't make the meat stink,it's the bicarb that makes it stinky

[@ChowWithLau]

Thanks for the tip. In my experience bicarb (baking powder in the US) is more effective. I don't find the smell or flavour off putting but I understand that some people do. Rinsing is a good option. I tend to marinate the meat with sesame oil, soy sauce and a little sugar aduring this process anyway and that tends to neutralise any after taste. Thanks for your suggestion - always welcome :)

[@beverlypeterson291]

@@ChowWithLauIt is known as baking soda in the USA, baking powder is used in baking & has cream of tartar & cornstarch in it. 😊

[@ChowWithLau]

@@beverlypeterson291 Thank you 😊

[@buckbeans1]

KIWI ! The Best method I use beyond baking soda and across the grain cutting technique is to use Kiwi fruit.. It is very effective and very fast.. Use 1/4 slice per 1-2 pounds of sliced meat. Cut off the slice then remove the skin. Mash it up with a spoon then spread over eat. Let it marinade for three hours or less. DO NOt leave to tenderize overnight as it will work too well and turn the meat into MUSH! This method is favored by Koreans who eat more meat than anyone else in the world.

[@ChowWithLau]

Thanks for this! Kiwi is indeed a very powerful tenderiser. I tried it against pineapple and the Chinese method on steaks (the video’s on my channel) and it was my favourite because it also left a nice, subtle sweet taste. Although I had a few comments saying that some don’t like the flavour. I want to try papaya next. Thanks for sharing your method 😊👍

[@jasonloke2219]

Thanks so much for sharing!!

[@ChowWithLau]

You’re welcome! 😊

[@mcm.walnuter3479]

I going to try this, but I'm going to velvet it first, wash it, then add the spices etc and let it sit for a bit.

[@ChowWithLau]

@@mcm.walnuter3479 That should work really well. Please let me know how it goes 🫶

[@mcm.walnuter3479]

It went fabulous ❤​@@ChowWithLau

[@ChowWithLau]

@@mcm.walnuter3479 Fantastic!!! I love it when a plan comes together! 😊🫶

[@JP-vz1xs]

Does that wok require lots of care? I haven't tried to season one myself.

[@ChowWithLau]

Hi! It requires a little care - basically give it a good rinse and lightly oil it all over after every use. The more you use it the more seasoned it will become and the better it will be to cook with. I love this wok 😊

[@CeeTeeUSA]

You can use unflavored Bromelain which is the main ingredient in meat tenderizer. It'll produce even more tender meat minus the negative aftertaste or rinsing..

[@ChowWithLau]

Cool - I’ll give it a try 👍

[@DP-lx1ph]

Thank you for sharing

[@ChowWithLau]

You’re welcome! 😊

[@bubbapeppers4354]

Very thorough and well presented, thanks! One constructive criticism if I may, we don't need the ASMR chewing sound please...

[@ChowWithLau]

Thanks Bubba! Glad you liked it. And yeah I’m not a fan of my chewing either! 😂 I’m going to have a play with my microphone. Thanks again 👍

[@Tastyplus1]

Your recipe is awesome and will go very high.of course it will be very tasty to eat.😋 I love it .I will definitely try it.You will tell me in the comments. How do you like my recipes?Thanks.....👌👌👌👌

[@ChowWithLau]

Thanks you! Your channel looks very cool too :)

[@SamBiscuit-bn7jg]

If you do it right it will only leave a tiny aftertaste. But if you use too much baking soda, it WILL overpower everything else. I just made that mistake the other day and I was so upset I'd ruined the meat.

[@ChowWithLau]

@@SamBiscuit-bn7jg That’s absolutely bang on 👍 A little goes a long way but so many people think that the more you use the more tender the meat will be - big mistake! Sorry that it happened to you but we all learn from our this sort of thing. Thanks for sharing your experience 🫶

[@bamkablam]

I find that it’s better to rinse off the velveting ingredients and then marinate

[@ChowWithLau]

Yes that works, especially if you don’t like the taste of the velveting ingredients 👍

[@Hazel66781]

How to velvet starts at 3:18.

[@DeanIverson-m1n]

thanks it works!

[@ChowWithLau]

You're welcome! Thanks for watching 🫶

[@G0pZ]

I always rinse the bicarb off. I can always taste it.

[@ChowWithLau]

That’s fair enough. Do whatever works for you. Thanks for your feedback 👍

[@leojack987]

Not the corn flour but the bi carb has a terrible taste so I rinse the whole lot.

[@ChowWithLau]

That’s absolutely fine. I know a lot of people do that 👍

[@notinavacuum5966]

I love variety, so I hate that my culture is all about separate meals. When I go to a restaurant I want to share everything so I can taste more and enjoy more!

[@ChowWithLau]

@@notinavacuum5966 Absolutely this!!! Food is 10 times better as an experience when it is shared. It becomes a treasured memory ❤️

[@notinavacuum5966]

@@ChowWithLau 100% agree. ❤️❤️❤️

[@ChowWithLau]

@@notinavacuum5966 Food is life ❤️

[@simonci5177]

Add pinch of soda, and leave for 1h in fridge. Saves you 15 min of your life

[@useuser8303]

Softer but baking soda adds a funny taste. Make sure to rinse really well after marinading your welcome.

[@ChowWithLau]

Rinsing is useful if you really don’t like the aftertaste or you’re using the meat for a more delicately flavoured dish. Most of the time people use way too much baking soda - you really don’t need a lot. And if you’re making a dish with strong flavours like a black bean sauce or saté etc then any aftertaste is going to be drowned out. I don’t feel the need to rinse when I do this but of course it’s always down to the individual. Thanks for your contribution, always welcome 😊👍

[@Gunther-mt2bk]

Some people can really taste the baking soda. Use as little as possible and let it sit for as long as possible, not more than 24 hours. Too long and it will destroy the consistency of the meat and the taste. If given enough time you can rinse but now you will need additional time to marinade, however with such small pieces the seasoning will take to the meat much easier. The baking soda and corn starch will leave a bad film even after the cooking.

[@mar1ojo]

No it didn't when I use it with pork has not yet tried with beef

[@sniper10666]

Wrong way, only bi carb soda mix through and leave for half hour then wash the meat very well and pat dry ,doing it this way you won’t get a metallic taste from the bi carb,

[@ChowWithLau]

I find I don’t get a metallic taste. I think when this happens, too much bicarb has been used, you really don’t need a lot. Rinsing isn’t a bad idea though.

[@ronwright2198]

I was under the impression baking soda softens meat.

[@ChowWithLau]

I’m based in the U.K. and my understanding is that bicarbonate of soda is the same or very similar to baking soda. And in the US is often referred to as baking powder. I believe that for this purpose they are interchangeable. Hope that clears this up for you.

[@dougchinn2820]

As in the UK, use baking soda, not baking powder, as a substitute for bicarbonate of soda. They're two different products.

[@ChowWithLau]

@@dougchinn2820 That’s what I’m saying. In the US baking powder is the same as Uk baking soda (so I’m told).

[@dougchinn2820]

I'm afraid the person was mistaken. They are not the same. There's baking powder, and then there's baking soda. Baking soda is used to tenderize meats, not baking powder. Baking powder is used in bake goods to provide more volume. Check out the video on KZbin by Made with Lau' on how to make Mongolian Beef. He demonstrates the use of baking soda to tenderize meats. Google also describes the use of baking soda as a tenderizer.

[@ChowWithLau]

@@dougchinn2820 I just checked. In America baking powder actually contains sodium bicarbonate which is the active ingredient in bicarbonate of soda. I’m not disputing which are the active ingredients, just the different names the products are known by in different countries. It’s definitely confusing.

[@FB-gm6el]

the pH of soy sauce is on the acidic side(as low as 4.7), which kind of contradicts the baking soda(bicarbonate) during the "velveting" process. probably better to add it later

[@ChowWithLau]

@@FB-gm6el That’s interesting. I’ve never considered the ph of soy sauce before. I certainly didn’t think it was acidic. Thanks for bringing this to my attention. Definitely going to modify some of my recipes and see how much it affects them 👍

[@hyacinthdabreo3733]

Somehow I think it's the baking soda that affects the taste and not the corbstarch

[@ChowWithLau]

Yes, I think you’re right

[@timhall9635]

I tenderize all my road kill with a pressure cooker works great

[@ChowWithLau]

Definitely. I would love to do a stir fry venison dish

[@candacelemming858]

I made a mistake and used too much bicarb and too much corn starch. Yuck😩 lesson learned.

[@ChowWithLau]

It’s easily done! But hey, we learn by our mistakes. Keep on working!!! 😊

[@bck200986]

❤

[@ChowWithLau]

Rightbackatcha! 😊

[@MikeHoncho884]

When KZbinrs make up close to their throat and eat, and you can hear their saliva glands and they’re chomping!!! ADHD kicks in big time! Gross 🤢

[@ChowWithLau]

I can’t disagree with you here! It’s not intentional but because I use a clip on mic it’s great for speech but seems to really catch all the quiet noises we don’t normally hear. Doing my best to correct. Although some people tell me they like it 😆

[@timstravellingwok]

Michael, mate I am not being disrespectful towards you and this is not an attack, but in all honesty, just because you're Chinese, doesn't make you an authority on Chinese techniques, because most of what you said and presented in this video, is incorrect. You totally misunderstood the term "velveting" and your entire process is totally incorrect. What you did with the steak is definitely not velveting; instead, it's an attempt to tenderise meat, in which you failed, hence the reason you had difficulty in noticing a vast difference between the two different lots of meat, in terms of tenderness or texture feel. Cooking is like riding a bicycle; once you learn to ride, you do it without thinking. Try to develop a deep and thorough understanding about each and every ingredient that you use, in terms of taste and effect alone and in combination with other ingredients. Then the entire process will become second nature to you! 🙂

[@ChowWithLau]

Thanks

[@dottypitchell208]

Ok Mr. Expert, spill the correct way to velvet meat. Right on his channel. That way, everyone gets the benefit of what he's trying to do here. He's trying to help people who can only afford cheap cuts eat more tender meat. And I have seen others use baking soda and a little water to tenderize meat. And his technique of cutting meat is exactly what chefs everywhere do.

[@ChowWithLau]

Thanks @@dottypitchell208 . And yes I’m open to learning better methods. Stick them in the comments if you have any. If I think they’re good I’d even make a video crediting whoever suggested it. I’ve never set myself out to be an authority on Chinese cooking. Everything I do here is channelled from my family, something I am never shy telling people about. I’m no professional chef - in fact the whole core of this channel is based on the ethos of ‘if I can do it, so can you’. Encouraging everyone and anyone to get cooking and to develop it as a life skill is all I’ve ever wanted to do ❤️

[@timstravellingwok]

​@itchell208, firstly, I shouldn't be replying to you, after your belittling sarcastic label of "Mr Expert". Secondly, the majority of people that view this video, will not even bother taking any notice of what I am saying; instead, they would go with what is being presented in this video and take it as gospel, even though a lot of the information given is incorrect. I am not going to pick on everything that Michael has said, that is incorrect, because I am not conducting a review on this video. As for the techniques of tenderising meat and velveting, I have been seriously cooking Chinese food, for far longer than Michael has been alive, so I do have a little bit of background knowledge. In order to go through the process properly, it will take too long in this comments section, but I am currently working on a thorough document to publish in my fb group, "Cantonese Food Recipes Of The World". In short, Michael is referring to everything as velveting, which is totally incorrect. When you use baking soda (bi-carbonate of soda), you are not velveting; instead you are tenderising the meat, and also helping to retain its moisture, during stir frying. Using baking soda, is definitely not velveting, regardless of a lot of misleading information about this topic on the internet. Also, "Baking Powder" is not suitable for tenderising meat, because it contains an acid, rendering the baking soda component of "Baking Powder" unavailable. I have used the baking soda technique for over 40 years, to tenderise cheap cuts and tough cuts of meat and to create better meals in terms of texture. In addition, I use this technique on chicken, fish, pork, lamb, beef and mince of any protein; I use it when I make sausages and also in my hamburgers, because I end up with a moist and well bound texture. The process Michael has demonstrated with using baking soda, is incorrect, hence the reason he had difficulty in noticing a vast difference between the two different lots of meat, in terms of tenderness and texture feel. In order to achieve the necessary outcome, you need to use far less baking soda, so as not to alter the flavour of the meat and impart an unsavoury aftertaste to it. You also need to dissolve the baking soda into the correct amount of water, in order for the solution to be evenly absorbed by the meat and for it to tenderise the inside of the slices of meat uniformly. This needs to be done, before you add your marinade ingredients, because the baking soda will adversely react with your marinade ingredients. Also, nothing is achieved by using a large amount of baking soda to tenderise tough meat, when you have to rinse it off 15 minutes later, as many on the internet suggest, because there is no way the inside of your slices of meat will be tender. Besides, rinsing will only remove what is on the surface of the meat and not what has been absorbed inside it, in order to tenderise it all the way through. The other important point is the length of time it takes to properly tenderise the meat. Note, that when using the correct amount of baking soda, there is no need to rinse the meat before cooking, because there is no change in the taste of the meat. Velveting on the other hand, involves the use of starch, (usually corn starch) in order to coat the surface of the meat, so that the sauce adheres to the surface of the meat. Corn starch, does not alter the taste of the meat, as is being suggested. When cooked correctly, this surface coating, creates a sensation in your mouth, that resembles a velvety feel, but starch has no tenderising properties, therefore it does nothing for tough meat, regardless of what many websites and so called experts will tell you. If you use corn starch in your marinade and when you cook your meat, you end up with colour on the surface (caramelisation), you have not achieved the "velveting" texture you were aiming for, therefore you have not velveted the meat. It is very difficult for the inexperienced, to end up with a velvety texture, by stir frying, for a number of reasons, which I will not go into here.

[@CC-uh8gl]

@@ChowWithLauIf Yan can cook, so can you!

[@gordjohnson70]

Velveting... let it sit for 20 mins. less time = less tender. more time = more tender.

[@ChowWithLau]

Agreed. Although it also depends on how much bicarb/baking soda you put in. After the active ingredients are ‘used up’, the velveting will stop. Eg if you use just a little bit of bicarb and leave it overnight, the tenderising will stop before the duration of the time it is left as the active ingredients are exhausted. It’s a useful thing to know as we can adjust quantities and times to suit different situations. Hope that helps 😊

[@TroubleToby3040]

"I don't think you want to be chewing bits of fat." I don't know what universe this sentiment arose in, but I NEVER want to visit it. It might just be hell!!

[@ChowWithLau]

You might be right to be fair 😅

[@tomlewis632]

I am with you all the way......accept using baking soda.....this is where we part ways man.......nasty tasting. Even the dog won't eat it.

[@ChowWithLau]

@@tomlewis632 Thanks for your honest comment. I do feel that people get the aftertaste when they use too much baking soda/sodium bicarbonate. But obviously people have different taste tolerances. Thanks for sharing your thoughts though.

[@jonathann5210]

It ruins the meat. Breaks it way down to what seems to be processed. The chicken becomes like pieces of grizzle. The beef is slimy. The thought of it on my plate makes me gag. Disgusting!!! The meat on your plate looks quite different than what I usually get served. What I get is slimey meat.

[@ChowWithLau]

I would suggest that if it’s broken down too much then too much baking soda has been used. I’m always very cautious with the quantities as I know it can leave an aftertaste and I want the meat to still have good texture. I think people sometimes just assume that more is better, which in this case is definitely not right. Having said that, there are also people who don’t like the taste at all and that’s always inevitable. Thanks for your feedback 👍

[@jonathann5210]

@@ChowWithLau One more question, do they sell it that way from the purveyor or their supplier, or is it a process that the restaurant must do? It seems as though I remember Chinese restaurants always serving chicken off the bone up until the 90s ish. My quest has been to find a restaurant that does not use this process............ I've failed so far.

[@ChowWithLau]

@@jonathann5210 No, the restaurants do the processing themselves. From my own experience, during that timeframe, there was a big shift of opinion in favour for 100% breast meat as the ‘quality’ option. Beforehand the whole chicken was used including the meat where the flavour actually was eg thigh meat. Which is also naturally more juicy. Therefore in order to satisfy the requirement (through perception) of using just breast meat, most restaurants would velvet their chicken to make it more ‘juicy & tender’. So in this case I would say that this, indirectly, was a customer driven approach. The velveting of pork and beef, however, is probably more of a cost issue. Every dish is of course created at a target cost so this technique could make more affordable cuts usable and keep the price per dish at a competitive level. Incidentally, I remember having the same issue with pork in dishes like sweet and sour, because our cut of choice was belly, but customers would demand a leaner cut of meat which would actually be drier and less tasty. It’s always a dilemma.

[@marchervais1269]

One thing that I must say, is that the Asian way of cooking beef for me, has never been optimal. And it's normal, because in Asia, the people almost never eat beef. When it's about meat, they are mostly on chicken and pork. I didn't eat pork or rabbit myself for decades, and I would be unable to accommodate them. For the pork I guess that I would treat it like veal (but it's not going to happen), and rabbit is terra incognita. I am French, and we tend to eat our meat as natural as possible. This excludes the velveting that has 2 problems: 1) it changes the structure of the meat. So yes you don't chew, but you loose the impression to have meat in your mouth. 2) it leaves a very bad back taste that you cover with soy sauce, oyster sauce, or whatever, but covering is not removing. What gives the bad taste is not the corn starch, it's the baking soda. And it's the component responsible for velveting. The corn starch would be responsible to give "some" crunchy structure when you cook it. If you eat this and you cannot feel the bad taste behind, I regret to say that your mouth is not educated enough to know what you eat. For instance, just from where I am, and looking at the 2 sides of your plate, I was able to guess what side was velveted, and what side wasn't. To remove the bad taste you can do 3 things : Use as little baking soda as possible, and don't over marinate it, rinse your meat thoroughly to remove the baking soda, As the baking soda is a base, it can be neutered by an acid, for instance a yogurt (I don't think that dairy cream will work) All this is meant to make you think that you are using an expensive tender meat when you are using the cheapest you can find. But what about knowing what part of the meat you are using, so that you can get a tender part for a cheap price. I will make you a present : the very tender beef that you can buy is called in my country the bottom blade of beef, and it's the muscle located on the inner side of the scapula. This meat is cheap, because nobody except butchers know about it, and it is as tender as tenderloin, with the taste of the ribs eyes. The problem with it, is that it's hard to find. You need to have a butcher who deals with real animals on bones, and not pieces of meat that comes in blister. And when you find such a butcher, you must be lucky that he doesn't sell the good parts to the restaurants. Then, when you have a good piece of beef, you better know how to cook it, so that it won't be over cooked and will stay juicy. And that is another story. Conclusions, better choose your beef wisely, and learn how to cook it, and avoid velveting.

[@ChowWithLau]

Hi Thank you for your comment. You are right in that in Asia, beef is not eaten as often as other meats. This is a purely agricultural/economic thing, but thank you for telling me about my own culture. As for the way ‘we’ cook beef being sub-optimal, well a) that’s your opinion & b) millions of people around the world who frequent Chinese restaurants might disagree. Velveting changes the texture of meat - agreed. Not purposely so you don’t have to chew, but because it makes it manageable to eat with chopsticks. I don’t have a problem with the texture - it’s a cultural variation. Whether you like it or not is a non-starter as a discussion. It’s like me saying that I don’t like French cooking because I hate garlic and cream - pointless. Agreed - there is an aftertaste. You can help this by rinsing, or by not adding too much bicarb/baking soda. And I know it doesn’t totally remove the taste, but it does help. I believe I address this in the video. I know there is a difference in taste between velveted and non-velveted meat. Just because I like it does not make my palate uneducated. I enjoy many different foods from many different cultures. Taste is subjective. Your statement is assumptive, high handed and, sadly, stereotypically French. None of this is to disguise cheap meat as expensive. One of the most common questions I get asked on my channel is to show people how Chinese restaurants prepare meat to create that typical soft texture. So, as I try my best to serve my viewers, this is my response. Also with the current cost of living crisis happening in the UK and beyond, it also serves to demonstrate how to make meat go further. As I’m sure you already know, stir frying/wok cooking developed as a necessity because lack of cooking fuel in poor areas of China required a fast, fuel efficient way of cooking. It also requires meat to be cut thinly to cook quickly. And because these people didn’t/still don’t have access to ‘proper’ butchers or the means to slow cook, velveting becomes a necessity. This video is here for 2 reasons 1) to answer my viewers 2) to help people who are struggling with cost of living by showing how to make meat more cost effective. The second group are far more likely to shop at value supermarkets rather than go to the butchers. So thank you for your ‘present’ but I’m not sure it’s very helpful. To me it echoes "Qu'ils mangent de la brioche”.

[@ronwright2198]

​@ChowWithLau That's right chow sick'em. EFFIN FRENCH PEOPLE. NOT ALL BUT MOST.

[@marchervais1269]

@@ChowWithLau so about asian food: I love food from all countries, and I cook well enough to be able to reproduce it sometimes. If I end up in a Chinese restaurant, I will eat chicken, I will eat seafood, but I will never choose a beef dish. My mom when she was alive, and my kids when they was small liked to take beef with onions. It was made with velveted beef. They enjoyed it, but it didn't make it good. And there is also a terrible ingredient that they almost all add to twist the brain and make it believe that what we eat is good and we can't stop eating it : sodium glutamate. The same that they put in potatoes chips. When you start to eat them you can't stop. Billions of people in the world go in McDonald's or burger king. Including me. We can even enjoy it because we occult everything that's bad. It doesn't make it good food. About slicing the beef I love it too. When I am in hurry, I am glad to slice beef, to make a minute cooking with butter and garlic, and to eat it on a toast. I also fancy beef carpaccio (uncooked like sushi an cut very very thin). I would normally buy it like that because to be able to do it myself, I would have to almost freeze it, and to cut it with a mandolin. The point is that more you slice thin, and less you cook, less you need velveting. Even with bad meat. There is a rule in cooking, specially for the main ingredient of the dish, whatever we do with it, we should be able to distinguish the texture, and the taste of it. For instance, when I am in the Philippines near the sea, I like to buy small crabs in the market, to make a sauce with veggies, onions, garlic, ginger hot pepper, and to cook them a few minutes in the sauce. The first time I ate this, it was in a very fancy seafood restaurant. We don't have these crabs in France. I loved it to the point that I bought a camping stove, and I learned how to make it. Believe me or not, I can buy 2 types of crabs there : the sea crabs, and the mangrove crabs. The mangrove crabs are more expensive, maybe they are more difficult to catch. I tried them once because the sea crabs was sold out, and I will not buy them again. They look almost the same, they have the same texture , they don't taste the same. My point is that even when the crabs are cooked in garlic, veggies, ginger, chill pepper, I can still distinguish the taste of the sea crabs from the taste of the mangrove crabs. Your velveted beef slice their color changed, they became spongy, they have a back taste that you have to hide and you still feel it. It's not beef any more. For your education, I can tell you that it's possible to remove totally the taste of bicarbonate. I discovered velveting, because I once was invited in Belgium in a restaurant where the steak was so tender, that I could not believe the price. I phoned from France, because I wanted to know from what part of the beef this meat came. I spoke to the chef, phoned to his butcher, and the meat came from a part that is normally not that tender. So it was velveted, cooked like. A steak (no flavor to hide the back taste). This is how I discovered velveting. I don't know how they removed the flavor but they did it. Never tried to find out, but I know it's possible.

[@hjapheth]

You talk too much, with so much inaccurate information. Corn starch in this context gives crispy texture? Where do you even get all these "facts" from? Do you even cook? Don't make a joke of yourself on the internet. I am Asian, and our assumption of you regarding us consuming beef, is your own little imagination. If you are referring Asians to only Indians, then you know nothing. You speak like you know it all, but in fact, you know nothing. All the best chitty chatter.

[@dottypitchell208]

​@@ChowWithLau😂😂😂 well said. 'Thank you for educating me about my culture.' 😂😂😂 ROTF your humor kills me.

[@bw7057]

Eating less meat is healthy? Do some research! Far from being the truth.

[@ChowWithLau]

East Asian countries historically have the longest average lifespans. East Asian diets traditionally contain more fish and vegetables, less red meat protein and virtually no dairy. Studies show that people from those countries live longer and tend to be shorter in height* This is backed up by many scientific studies - just google them. It’s funny how people who ask me for my research never actually have any scientific studies to back them up. The funniest thing, however, is that this video seems to trigger people who are thrown into a white hot rage at the mere suggestion that eating meat is bad… …when this video is about how to prepare meat and how to make it taste better. And there is literally just one line where I say that eating less meat might be better for you. Thanks for watching, though 👍 *Interesting fact - People from the Netherlands consume the most dairy products per capita and on average are the tallest people in the world. There - you’ve learnt something else today 😊

[@TheGreatConstantini]

We have been lied to for decades. Meat is not the enemy. It is sugar and things that turn to sugar….yep…carbohydrates. But nicely done marketing has kept us eating pounds of it. Especially corn syrup. So keep drinking your soft drinks and eating your fries and leave us meat eaters alone.

[@timstravellingwok]

@@TheGreatConstantini 100% correct in your statement.

[@nickiseb8910]

it's not a Chinese secret....but not everyone wants to use it. A lot of people are against it.

[@ChowWithLau]

Oooooh! I like riddles. Is it dragons!? No…fireworks?!? No….its Kung Fu isn’t it?!? Yep, that’s my final answer - Kung Fu 😊🤞😋

[@starkeymorgan4142]

If velveting does that to the meat...I wonder what it does to your body when you ingest it.

[@ChowWithLau]

It’s the alkalinity that tenderises the meat. Bicarbonate of soda/baking soda is sometimes used in antacids so is regarded as safe. The act of tenderising ‘uses up’ the alkalinity anyway, and as our stomachs are very acidic in nature, it won’t do anything to you. Hope that clears it up for you 😊👍

[@starkeymorgan4142]

Sounds good to me.@@ChowWithLau

[@ChowWithLau]

@@starkeymorgan4142 Nice one. Good question though. I think we should be more aware of what exactly we are eating 👍

[@MDCDiGiPiCs]

Anyone who says that meat is not healthy and then adds sugar.... Sorry mate, you lost me.

[@ChowWithLau]

I understand what you mean, but firstly I’m not saying meat is inherently unhealthy - it’s just that in the western world we just consume too much of it. What I’m advocating - and what Chinese cooking and diet is all about, is overall less meat. The sugar is not necessarily a ‘good’ addition but because the meat is sliced thinly and shared between more people you’re eating much less meat, and consequently sugar. It’s all about balance because in a stir fry dish the bulk of the ingredients should be veggies. I’m not trying to say cut out all meat, it’s just a way of enjoying the meat in a healthier but tasty way. Hope that makes sense now? 😊

[@toto6773]

That's your take away?

[@kmastrandrea3318]

He added sugar to make a marinate!

[@cluisap]

He add the sugar to balance taste. Just like you do add salt to sweet meals. Simple as that.

[@philodaniell9096]

The amount of sugar is pretty mmnscule

[@bw7057]

Environmental BS doesn’t belong in a cooking video… We all know the science is wrong when it comes to animals and the environment. Treat and feed the animals with love and the diet which they’re created to eat and there is no belching or passing of gas. It’s a lie! Chinese eat a lot of meat. I’ve eat’n authentic Chinese and pretty much every dish had meat, there was a lot.

[@ChowWithLau]

I’m not arguing the science. The biggest problem in this world is that there’s too many humans consuming too much of everything. Reducing our consumption is always going to be helpful no matter where you stand on this. Yeah the Chinese eat meat but the whole culture is based on sharing dishes. We don’t tend to have big plates of food to ourselves - we take bits from each dish and so the quantities of meat eaten are less per person. I’ve actually lived this life. It’s not just the food that makes it authentic, it’s the way we eat. You’re mistaking me for someone who thinks that going vegetarian/vegan will save the planet - and I don’t believe that at all. All I’m doing is trying to show people how the Chinese make meat go further, how that shaped our cooking processes and how that might help people in this age of rocketing food and energy prices.

[@glowpipe]

you could be vegan your entire life and the tiny amount of co2 you saved was wasted by 1 celeb flying to Eppsteins island

[@HAVEAGOA]

Who the hell thinks meat is not healthy for you ?? Wait let's put extra sugar in our meatmeal that will fix it

[@ChowWithLau]

@@HAVEAGOA No buddy, I never said that. Too much meat is bad for you, like anything. Trust me, I’m a big old carnivore, but a bit of moderation is a good thing. Thanks for watching 🫶

[@HAVEAGOA]

@@ChowWithLau all I eat is meat 30yrs only meat doctor tells me I'm as fit as a 20yrold I just hit 60

[@ChowWithLau]

@@HAVEAGOA Good for you 👍 You’re right, there are plenty of things worse for you than meat. Processed foods tend to be the worst

[@stevetheyardguy1738]

Haha

[@risetagge5012]

Good for the environment? No subscription for you!

[@ChowWithLau]

Better for the environment because stir frying uses less energy than other cooking methods. It also encourages reduced meat consumption because we use less meat per individual using this style of cooking. Velveting is part of this process which is why I think it helps the environment. Stir frying 3-5 min cook time vs stewing, roasting, boiling etc which all take longer has to help, right? Whether you subscribe to my channel or not is totally your choice. I always welcome discussion, whether you agree with me or not. If you have something constructive to say then I’m very happy to hear it. If you want to just troll then that’s on you. Thanks for watching either way.

[@janoirmoon5099]

I don't understand these angry people. You are providing us with cultural information and educating us in how and why your culture prepares their food. Every culture develops different ways of doing things. It's up to us to open our minds to learn, not dismiss something because it's different! This is why we have wars because people can't open their minds to understand others.

[@ChowWithLau]

I’m always surprised at how angry people get online. Especially since mine is just a small cooking channel. I notice that very few of these people actually venture a reason for their attacks - it’s just an outburst of feelings which is rarely a sound foundation for debate. Thank you for showing me that there are plenty of reasonable people still out there and that it’s not me that’s going mad. Your support is very much appreciated 🫶

[@pkdpkd100]

get on wth it?????????????????

[@ChowWithLau]

@@pkdpkd100 I’ve made 2 versions of this video. This one is more in depth for people who want more detail and background. And another, more concise one for people like your good self. Hope that helps 😊

[@racheltrinidad6122]

Please go to the point stop the chat

[@ChowWithLau]

Hi Rachel, I’ve made another video on this subject for people with shorter attention spans like yourself. You’ll be pleased to know that I don’t say a word in it. This particular video is for people who are interested in a more in depth explanation and perhaps enjoy a bit of my personality. I try my best to please everyone but I realise that this is almost impossible. Hope this helps

[@hjapheth]

@@ChowWithLau love and diggin' your responses to all these naysayers and keyboard warriors. Keep rocking Lau

[@ChowWithLau]

@@hjapheth Thanks buddy! I guess I signed up for all this when I started my channel but it’s always nice to know that people have my back 🫶

[@kumentador959]

This video is 95% talking .... 1% VELVETING ( !!!!! )....4% slicing and others....DONT WATCH IF YOU ARE IMPATIENT LIKE ME...... i fast forwarded the video /stopped seeing this after the velveting part...,!

[@ChowWithLau]

This is funny because I have another video which I posted which is way shorter and I don't talk and is all about the velveting - and yesterday someone commented on that one saying that they'd like it better if I spoke on it. I know I can't please everyone, but I do try. Here's a link to the more concise video if you'd like to check it out. And thank you for your comment - all genuine feedback is of value. kzbin.info/www/bejne/hIq0e5p3aJqgobs

[@kuasiermooo]

Did you watch the first 20 seconds of the video? He explains perfectly why this video has more talking than his other video.

[@ChowWithLau]

@@kuasiermooo Thank you ❤️

[@derekmillen42]

Did cavemen use this method, or is that the reason we are gifted with teeth? Trex must have been a riot to eat raw..

[@ChowWithLau]

It was a technique invented 20,000 years ago, by early man, to tenderise woolly mammoth meat, which was notoriously tough and stringy.

[@derekmillen42]

@@ChowWithLau I tried it last night!!!! Perfect chicken,so succulent and soft, going to try it with pork, cheers buddy 👍😁

[@ChowWithLau]

@@derekmillen42 Nice one Derek! Thanks for letting me know 😊 Should work very well with pork too 👍

[@gilleschercuitte4255]

He talks for 4 minute before getting to the subject. Too much verbiage.

[@ChowWithLau]

I’ve also made a 4 min 25 sec video covering this topic with no talking at all. I like to cater for everyone, even rude goldfish.