No need to use baking soda for chicken breast. Here’s how to make chicken tender and juicy. It’s easy! 😊 kzread.info/dash/bejne/f2Wkutizgr3JhJM.html

Hi Elias......One further thing you can do to completely remove any baking soda residue is to add a small amount of Vinegar to your final rinse and this will neutralize any left over from the process...

@eliasfamilykitchen4588

7 ай бұрын

Thanks for sharing!

@aave865

6 ай бұрын

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

@terrygerhart6878

4 ай бұрын

I cannot find heavy smell lamb mutton, miss the taste and fragrence of lamb/mutton. Virtually all lamb has the been bred out of any scent. Find sheep mutton, not a chance it is now goat only.

@wendyhannan2454

4 ай бұрын

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

@YTEdy

4 ай бұрын

Thanks for mutton.@@wendyhannan2454

Excellent tip, thanks a lot!

Invaluable advice. Thank you.

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

Awesome ! Your technique works well! Thanks!

Thank you for that wonderful tip 👍

Thx for this. Love that sink.

Thanks for sharing. I will keep this recipe

Thanks for the information, great video explaining the process!

Another ingredient chefs also use is egg white. I once had a girlfriend who was half-Chinese. Her dad was from Shanghai, and would always marinate in a mix of Egg white, Shaoxing wine, white pepper, a pinch of MSG and potato starch. He would shallow fry the meat for about a minute in medium hot oil. This technique is called velveting, or pass through oil technique. Chinese chefs use this technique to achieve a soft velvety texture, and give proteins a glossy look. The egg white and starch will create a protective layer outside of the meat so the juices won't run out.

Thanks for the tips!

Very well done! Thanks!

Well done video. I'm gonna go to your Mongolian Beef recipe next. I have used baking soda in the past but never rinsed it as well as you did. Also, I used to much Baking soda. ThankQ very much.

Thanks for the great tip. I loved your video. Perfectly done, classy. And you are a great teacher in my humble opinion. You covered all the bases. Ps. Greetings from Cajunland South Louisiana ❤

Thanks so much. You're the first to say this. Everyone else says leave It on and there's an aftertaste. A new fan from NYC. ❤❤❤

@eliasfamilykitchen4588

4 ай бұрын

Glad to hear! ❤️😊

Thank you for sharing this video.

Thank you so much for sharing ❤️❤️❤️

Very valuable lesson

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

Wonderful advice. Will be trying tonight

Thank you for sharing this

@eliasfamilykitchen4588

9 ай бұрын

You are so welcome 😊

Thank you for sharing, subscribed!😀

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

Thank you for your advice.

Oh my goodness! Thank you so much!

This is great informtion! Thank you. My only addition is to let people know to cut the beef ACROSS the grain for maximum tenderness. Thanks again.

Easy to understand !

This is awesome. I like beef but not chewiness so I look forward to using this recipe on chuck steak that is more economical but often not tender.

It is the Alum (Aluminum) that gives the metallic aftertaste. Aluminum Free Baking Soda is available from Red Mill and others. Love your videos!

@just_ben1951

Ай бұрын

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

@KaizorianEmpire

Ай бұрын

@@just_ben1951 LOL THANK god some people are educated. That after taste is present in all baking sodas lol i didn't even know there was aluminium ones lol

@NinaZhu6423

Ай бұрын

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

@cupidok2768

24 күн бұрын

Where does baking soda come from

@leonardpearlman4017

11 күн бұрын

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

good idea. will try this.

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

Thank you elias, really appreciate

Great video!!! Thank you!

Like the Clear explanation👌...

Thank you.. Thank you.. Thank you !

excellent advice

Liked. Subscribed. Thanks for the info.

Thank you very useful.

very good advice, thank you.

Thank you!

Awesome video and I love it❤😎👍

That's what I used to do until I started seeing videos were baking soda was in the marinade. Going back to my old ways (which is your way). Thanks.

Great video 👍😎👌 thank you! 👍 🇨🇦❤️

Thank you

Thank you, I have made that mistake, it all makes sense to wash the tenderised meat before cooking. I’ve subscribed, as I’m new to your channel. I look forward to watching and making your recipes.😉

@eliasfamilykitchen4588

4 ай бұрын

Good to hear! Thank you! 😊

Game changer!

👍🏻 Thanks Elias .. This works incredibly well on pork too! I purchased a 4kg bulk pork hamper which i cut into smaller pieces, soaked in baking soda, washed off, then froze in soy, sherry, and garlic. After thawing, i added marinating spices (Chinese 5 spice to one batch, cumin and chili flakes to another) for a few hours. Just before cooking, i dabbed off the meat and added the cornflour. Then steamed it as you showed. Result .. the most tender pork bites ever! Great with couscous, diced lemon, and raisins; or with noodles/rice and stir-fried veges. Freezing it in the soy/sherry brine prevents freezer burn, and the rest achieves melt-in-the-mouth perfection. Thanks again!

@eliasfamilykitchen4588

3 ай бұрын

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

@CrimeVid

3 ай бұрын

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

@4XtraOrdinaryMen

Ай бұрын

​@@CrimeVid hello, I just used on pork and it was very tough. 😅 Pineapple juice marinade for 3 hours and then put the pork chunks in a slow cooker. Very dry and chewy. I have no idea why. Overcooked maybe?

Thank you.

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

Thank you. ❤😊

Very good and straight to the point.😢

Hi, thank you. 😊

Thanks for showing us this. Yes, we are buying cheaper cuts of meat -- even if they are tougher, because the more expensive ones are softer. So, this trick will help us save money.

@eliasfamilykitchen4588

4 ай бұрын

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

Lovely lady, yummy recipes..!!

❤thank you😊

Thank you I was always wondering do you rinse it off

Thank you - now I understand that after putting the baking soda - we have to rinse it - because when I marinate and tenderised the beef and cooked it - that metallic smell is there’s which doesn’t make the food nice to eat. Again many thanks

@fda211

3 ай бұрын

Instead of cooking asian dishes for a dinner with and friends I decided to order everything from an Asian restaurant.in my dismay the food is not having fresh taste at all the dishes taste all the same. Pork ,chicken and beef dishes with a thick sauce,never again to order .I cook now from scratch not using baking soda to tenderize the meat instead I choose the meat carefully ,marinate it and longer in the kitchen but it doesn't matter.

I did that with my pork chops and rinse them off, dry it off and then proceeded with my recipe… It turns out great. it was very tender pork chops

Hi Lin Thank you for sharing this video.These is a definate taste if you leave the baking soda on the meat so rinsing it off and drying the meat is the best way .Also this clenses the meat ready for the marinade.Best wishes from Virginia Water U K

@eliasfamilykitchen4588

3 ай бұрын

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

Great tip, mahalo !

@eliasfamilykitchen4588

3 ай бұрын

a'ole pilikia 😊

Thank you now I know how to tendarise the meat❤

Very sweet and well spoken easy instructions. Thank you

Excellent video, Lin, and I just LOVE your amazing sink. It so spaces and I love to have one. Gave a HUGE thumb up. Xie xie

@eliasfamilykitchen4588

4 ай бұрын

Thank you for the kind words!

@obudaifourty9

4 ай бұрын

@@eliasfamilykitchen4588 It my pleasure, Lin.

شكرا لك

Oh my goodness thank you SO much for this wonderful information and a great how to video! Joe

Thanks

thanks.

Thanks for this video…I’ve been using baking soda for a few months and noticed the change in flavor. I will try your method. Thanks! Btw what music are you using for your background it’s nice!

@eliasfamilykitchen4588

3 ай бұрын

Glad you like it! The music is from the website Artist.io. Content creators can obtain a license for royalty free music & other creative assets for a monthly subscription fee.

Thanks for the video! Would this method work with a tuffer meat cut in stewing or soup?

@eliasfamilykitchen4588

6 ай бұрын

If you are cooking tough meat for a long time in soup or stew then there is no need to use baking soda because slow cooking process will break down tough meat. 😊

Thanks for this, I’ll admit I was putting the baking soda in the marinade!

Looks good, so does the beef

Thank you for sharing ❤ any suggestions for london broil my auntie is from korea so i know how to cook some of her recipes and im no chef..lol..however i saw her put coke to tenderize london broil wat does it do and how long should i cook or marinate it for..im sure you know all these things! Thank you so much any ideas love?

@eliasfamilykitchen4588

5 ай бұрын

Hi there, using cola to tenderize London broil is an interesting technique that has gained popularity in recent years. The acidity in the cola helps to break down the muscle fibers in the meat, making it more tender. Additionally, the cola can add a subtle sweetness and depth of flavor to the meat. Marinate for at least 30 minutes, or up to 24 hours.Grill or broil for 4-6 minutes per side, or until cooked to your desired doneness. Don't overcook the meat, or it will become tough and dry. Let the meat rest for a few minutes before slicing to allow the juices to redistribute. Hope this helps. 😊

Smart lady, thank you for this

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

@wendyhannan2454

4 ай бұрын

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

@fishfootface

3 ай бұрын

Thanks from New Zealand.

@wicomms

3 ай бұрын

Thanks from Malaysia

@SosoLobi

3 ай бұрын

Thank you fron Holland!

@pakdolan

3 ай бұрын

I was about to Gooogle it. Thanks

I'm now following you..

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

@eliasfamilykitchen4588

Ай бұрын

To achieve melt-in-your-mouth beef tataki, focus on using premium beef, slicing it ultra-thinly against the grain, and cooking it just enough to sear the outside while keeping the inside rare or medium-rare. Baking soda is not recommended for tenderizing in this case. 😊

Wow😮

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

@eliasfamilykitchen4588

2 ай бұрын

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

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

@eliasfamilykitchen4588

6 ай бұрын

Thank you for sharing! 😊

@47shanmu

4 ай бұрын

How much vinegar for 100grams of beef?

@georgendegwandungu5539

3 ай бұрын

What type vinegar ??

@smashthestateX

3 ай бұрын

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

@smashthestateX

3 ай бұрын

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

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

I'm now following you, great videos. I also have another Chennai that I will be following you on..

@eliasfamilykitchen4588

4 ай бұрын

Awesome! Thank you for your support! 😊

is there still an after taste if we follow this video? or we should do a final rinse with a bit of vinegar like someone commented

@eliasfamilykitchen4588

3 ай бұрын

The presence of baking soda becomes nearly imperceptible after rinsing, and it generally goes unnoticed by most people unless you have a finely tuned palate or actively seek it out. I haven't tested rinsing with vinegar, so feel free to give it a try and see what happens.

Hi, thank you for the tips. Is it safe for baby under 2 year olds to eat? Since it's difficult for him to eat tough one. He wants it soft. After rinsed and dried, can I freeze it so I can directly cook it after thawing? Thank you

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

Really best meat tenderizing video!!! Chicken pretty much the same way?

@eliasfamilykitchen4588

4 ай бұрын

Thank you! To tenderize sliced chicken, add 2 tsp corn starch + 1 tbsp water to 1 lb of chicken. Mix well. This works with chicken breast or dark meat. 😊

@brefletch1978

3 ай бұрын

Will you need to rinse the corn starch off after like the baking soda?

@eliasfamilykitchen4588

3 ай бұрын

@@brefletch1978 No, there is no need to rinse it off. Here is the video on “How to Make Chicken Tender & Juicy for stir fries” kzread.info/dash/bejne/f2Wkutizgr3JhJM.html

This procedure is used in many Asian dishes for tenderizing (Velveting) meat.

💯

That one piece of beef on the side of the bowl that kept getting missed by her hand😢

Thank you for this. It worked great. However, I do have a question on your process... What happens to the beef if you leave the baking soda on it before rinsing for more thand 30 minutes? (Say, an hour or two or longer....?)

@eliasfamilykitchen4588

3 ай бұрын

Great question! If baking soda is left in the beef for too long, the beef will be too tender and develop a slimy texture. The beef flavor will be diminished.

Will this work on pork as well? Thanks.

@eliasfamilykitchen4588

18 күн бұрын

Yes it will

every time i see someone do it wrong i facepalm lol. thanks for spreading the proper way!

Ah, the large kitchen sink. ..Asian-style. I subscribe from Tasmania Australia 🇦🇺

@eliasfamilykitchen4588

3 ай бұрын

Awesome! Thank you! 😊

THANK YOU ELIAS FOR THAT TERDERIZE recipe.

@ Elias Family Kitchen .Hi can u tenderise pork belly like this then braise it like the restaurant red braise pork belly?

@eliasfamilykitchen4588

3 ай бұрын

Hi, pork belly doesn't require tenderizing; slow braising is the method restaurants use to achieve its tenderness. 😊

I am wondering if this could work for tenderizing a tough steak, as those are the only ones I can afford to buy. I use a tenderizer with many sharp blades to puncture the meat, so I am thinking that might help the water and baking soda solution penetrate deep into the steak. Any thoughts on or experience with this?

@eliasfamilykitchen4588

Ай бұрын

This would work on thin steaks. For thicker steaks, you may end up with uneven texture. Because baking soda makes beef tender by altering the pH level on the meat's surface. This change prevents the proteins in the muscle fibers from tightening up too much during cooking. Thick steaks would have tender surface but still be tough on the inside. I think the meat mallet works better for thick steaks.

@kimchiman1000

Ай бұрын

@@eliasfamilykitchen4588 That seems reasonable. Thanks. I'm always looking for ways to turn a five dollar steak into a 30 dollar ribeye. I'm guessing it probably isn't likely to happen.

THANKS FOR CORRECTING MY MISTAKES

I read your responses concerning using thicker cuts of meat, like steaks, and I understand that the center of a steak would not be as tenderized as the outer portions of the meat. I was wonder if you think perforating the steak with the tines of a fork first, before adding the baking soda and water mixture, would make any difference in the tenderizing of the inner portion of the meat?

@eliasfamilykitchen4588

13 күн бұрын

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

@4-7th_CAV

13 күн бұрын

@@eliasfamilykitchen4588 Thank you for confirming what I thought might be the case. I thoroughly enjoyed your video and learned a great, different, way of tenderizing meat with baking soda! Thanks again !

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

@eliasfamilykitchen4588

3 ай бұрын

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

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

@eliasfamilykitchen4588

Ай бұрын

Against the grain 😊