How Chefs Cook and Tenderize Tough Meat

I'll showcase different cooking techniques chefs use to cook and tenderize tough meat. I'll demonstrate how to use each method, why it works, and when it works best. This video will go into all the details you need from selecting the cut of beef, how marinades work, and sous vide. Lastly, I'll test each method with a Kabob taste test.
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Пікірлер: 9

  • @dpelpal
    @dpelpal7 ай бұрын

    Chinese cooking techniques are just unbeatable for the tough/unpalatable stuff🤷‍♀️

  • @shigemorif1066
    @shigemorif10667 ай бұрын

    One other great technique is cutting meat thin and velveting using starch (corn, potato, etc) in the marinade. You can do it with egg whites, but that’s kind of a hassle. But velveting really helps with making the meat tender.

  • @tomwadek

    @tomwadek

    7 ай бұрын

    Velveting is another great method often overlooked. Thanks!

  • @No_one448

    @No_one448

    7 ай бұрын

    break it down before you eat is pretty much what makes it tender.

  • @georgepagakis9854
    @georgepagakis98545 ай бұрын

    I like the idea of using chuck for kabab because it has a great beef flavor. what temp did you sous vide at and how long?

  • @tomwadek

    @tomwadek

    5 ай бұрын

    For the normal sous vide 120 for 2 hrs

  • @legambaz
    @legambaz7 ай бұрын

    Great cooking tips here. May i know this Sueveed (not sure how you spell it) method, doesn't it also introduce loads of plasticizers (BPA etc) into the food since the meat will be cooked wrapping inside plastic?

  • @tomwadek

    @tomwadek

    7 ай бұрын

    Sous vide bags will not be harmful. They also sell reusable bags. That’s the downside of sous vide. It introduces plastic waste on the environment

  • @nikm3r

    @nikm3r

    5 ай бұрын

    @@tomwadek reusable silicone bags are great, but only for portioned meat, I haven't found one which would fit a whole roast for example unfortunately.