How To Tenderize ANY Meat!
Тәжірибелік нұсқаулар және стиль
🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - www.curatedkitchenware.com
❤️ SUPPORT THE CHANNEL - / soupeduprecipes
As you all know, naturally tender cuts of meat tend to be more expensive, and serving meat on a budget can be a challenge. Today, I am going to talk about how to tenderize meat before cooking, which includes cutting, pounding, and marinading. After watching this video, I am sure you will cook perfectly tender meat every time.
Tip NO.1: Slice the meat against the grain
Recipe Ex:
Toothpick Beef: • Toothpick Beef Recipe
Crispy Sweet And Sour Pork Northern Chinese Style: • BETTER THAN TAKEOUT - ...
Pork Stir Fry with Celery: • BETTER THAN TAKEOUT AN...
Tip NO.2: Use a meat tenderizer
A meat tenderizer helps to break down the dense, tough muscle fibers and the protein that binds them. You just use it to pound the meat until the meat gets a little fluffy. This technique will be good for cooking steak, pork chop, and breaded chicken.
Recipe Ex:
Easy Breaded Chicken Breast Recipe: • Breaded Chicken Breast...
TIP NO.3: Marinate the meat correctly
1. Baking soda does an amazing job at tenderizing meat
Baking soda breaks down the meat fiber in a chemical way.It alkalizes the meat proteins and makes them hard to bond together which keeps the meat tender when cooking.
How to use baking soda?
If it is a large piece of meat that you tend to grill or pan-sear: Sprinkle baking soda on the surface. Rub it on both sides. Rest it in the fridge for 3 to 5 hours. Rinse the meat several times to remove all the baking soda. Wipe the water with a paper towel. Then you can cook the meat however you want.
If you want to marinate smaller meat pieces: Just add some baking soda directly into the meat with other seasonings. Let it sit for at least 20 minutes before cooking. One important note is that over adding baking soda bring a weird bitter taste. I will suggest no more than 1/2 tsp/ pound of meat.
If you use baking soda in the marinade, it is better not to use anything sour like vinegar, lime juice at the same time. Because baking soda will react with the acid and lose the effect.
Recipe Ex:
Chicken Chow Mein (Stir Fry Noodles): • BETTER THAN TAKEOUT - ...
Sweet and Sour Pork: • BETTER THAN TAKEOUT - ...
Pepper steak: • BETTER THAN TAKEOUT - ...
2. Velveting helps you to create a juicy, tender texture of meat
Velveting is a technique in Chinese cuisine for preserving the moisture of meat while cooking. It is Chinese restaurants’ secret. They use it to create that juicy, velvety texture of meat.
Pre-coat the meat with a mixture of egg white, corn starch, some Chinese cooking wine, and other seasonings for at least 30 minutes before cooking. Then the meat can be stir-fried, which I have done it in my chicken and broccoli recipe; You can deep-fry it which I showed in my Mongolian beef recipe, or you can boil the meat, my spicy pouched beef recipe is a perfect example.
What the velveting mixture does is that it protects the meat fibers, preventing them from seizing up, which leads to the juicy tender meat. This technique gives the meat a starchy layer, which is perfect for recipes that have lots of sauce because then the meat can catch a lot of flavors.
Recipe Ex:
Chicken and Broccoil: • BETTER THAN TAKEOUT - ...
Sichuan Spicy Poached Beef Recipe: • Sichuan Poached Beef R...
Easy Mongolian Beef Recipe: • BETTER THAN TAKEOUT - ...
3. Some fruits also have the ability to tenderize the meat, such as orange, Pineapple, green papaya.
It needs to freshly grind puree or juice. Long-life commercial fruit product does not work. Using fruit puree or juice as a meat tenderizer adds some freshness and fruity taste to the dish， which is what a lot of people love about.
Here is how I do it: Marinade the meat with whatever seasoning and spices you like. Then add in some freshly squeezed orange juice. Mix it for 5-8 minutes. Refrigerate until you are ready to cook.
If you use papaya or pineapple puree, just rub it on both sides of the meat. Leave it at room temperature. Unlike the acid in the orange juice, papaya uses an enzyme called papain to tenderize the meat which works better at room temperature.
Recipe Ex:
Orange Chicken: • BETTER THAN TAKEOUT - ...
Пікірлер: 1 300
One of the supreme cooking channels in KZread, no nonsense talking, no annoying music, superb explanation and a great host, thank you.
@karenbrower9952
3 жыл бұрын
Mandy's the bomb! Precise clear instruction along with some history I mean, what's not to love?
@CundaliniWantsHisHandBack
2 жыл бұрын
Agree. The 🎵 thing and tiresome excessive self promotion is absent here.
@mtuk4538
2 жыл бұрын
totally agreed with you 🤙
@adelaidepinto3375
2 жыл бұрын
Thank u dear
@awright3607
Жыл бұрын
So true! Well said.
Thank you so much, Mandy, for showing us all of these. You are so incredibly kind and friendly for sharing all of these techniques. It's just TOO EXPENSIVE to eat out anymore in late 2023.
Why would anyone give this video a thumbs down? So much information is included here.
@jackjay7211
4 жыл бұрын
rneustel people are evil
@dfertefwergwergrfgwr
4 жыл бұрын
I think at least some of them are by accident.
@MattPado
4 жыл бұрын
@Philip Snyder yes. With 300 K subs the audioSUCKS
@philipward7846
4 жыл бұрын
She's teaching unsafe handling of raw meat.
Very helpful, thank you. I also appreciate the lack of music
@TheKentuckylady717
3 жыл бұрын
100 % :)
Other ways to tenderize: 1) buttermilk or yogurt - the acid and dairy help to reduce off flavors and tenderize fibers; 2) wine (acid) in marinade or sauce; 3) Asian apple-pear or kiwi fruit-fruits that have tenderizing enzyme but impart less tropical flavor; 4) and then (of course) you can use tenderizer pounders or laceraters, which combined with the marinade ingredients here or in your video double up on aiding tenderness.
@traceymartin35
2 жыл бұрын
Doing a tomahawk ribeye in the oven how long to I leave the Asian pear on the steak before I cook it please help thanks
@meiyokelee8935
2 жыл бұрын
Be careful with the kiwi, if left for long the meat really disintegrate upon cooking.
@yoyomi
2 жыл бұрын
My mother gave me some deer meat and told me to soak it first in milk. I did that for maybe 24 hrs or less. I put it into an electric skillet with onions to fry up, but added a little broth after it browned and let it simmer, and it was amazing. That milk really made a difference.
@ARCSTREAMS
Жыл бұрын
"tenderizer pounders or laceraters" what are those?
@ARCSTREAMS
Жыл бұрын
@@meiyokelee8935 i heard kiwi is the safest to use of all the fruits if for extended periods but maybe in correct amounts only ,who knows really if it goes too long then maybe a problem but pineapple works the fastest and you need to really be carful with that one as it can make it into moosh
I love how well organized your videos are. Your explanations are concise and easy to follow. You are an excellent teacher. Thank you.
thank you for actually showing what is with the grain and against the grain. it's nice to see an actual picture demonstration of this.
Baking soda does an amazing job of tenderizing meat. My sons are amazed by the softness of the meet each time I do your stir fry recipe. I studied french cuisine but I could never get satisfied by my Asian cooking until I discovered your Y-T channel...now I'm an expert ! (almost). Love , Eric
@salmagulam5905
2 жыл бұрын
Hi thank you how many teaspoon of baking soda per kilogram plse thank u
@annjannace6957
Жыл бұрын
@@salmagulam5905 she said 1/2 teas per lb of meat 4-5 hrs rinse well & pat dry
Thank you for sharing your knowledge with us. We really love your channel and all your wonderful recipes and tips. 💛
I love how you put a summary of your video in the description to refer to afterwards. Great job on the video, very informational and straight to the point!
This is one of the best videos i have seen on this platform. Articulate, clear and concise. Thank you Thank you and all the best. KZread was made for you.
Very informative and you are such a good speaker! All the very best to you
I made stir fry tonight for dinner but I used your secret's on tenderizing and seasoning to my chicken breast. The meal was wonderful. Thank you.
Thank you for teaching us on how to tenderize different meat products.it was a big help to me!! God Bless You Always!!
thank you for giving us the secret of how these restaurants do this chicken and meat! Love it!!
Thank you for this. Many great suggestions. Clearing up so misconceptions is also very important. Thanks again.
Best 2am random find on KZread ever! This channel is fan-freaking-tastic!
Your videos are all full of excellent, detailed, and technical descriptions. Far better than most and I need to point out, that English is not your native language. This clearly illustrates how intelligent you are and really deserves our appreciation. Great job as always
The tenderized beef was so delicious and 'tender' with blackbean and pepper. Just like in the restaurants. I will try more of your other recipes. Thanks very much Mandy! :)
I did that today! Works like a charm !
Like your happy attitude and your information is so helpful. I have had many dinners ruined by meat that isn’t tender, will definitely give your tips a go. Thank you.
Hi charming lady, I discovered your channel 3 months back and I learned so much not only in the cuisines you teach cooking but also the techniques you share from marinating to tenderizing. Thank you so much for sharing your knowhow. If I may ask your name. I always feel I show respect to people using their first name. More power to your program and wish you all the best.
really like your videos. Clear concise, and informative !!
I feel lucky to learn these special methods and how they work. I love tender Chinese style meat dishes.
You’re so stinking cute!!! I love when you wave & say hello. You are one of the most informative chefs on KZread...the majority are more concerned with being humorous, trendy music, fancy photography, etc. What a concept: a teacher that actually teaches! 😄
@Johnwillbegone
3 жыл бұрын
100%
@victoriahernandez6609
3 жыл бұрын
This are wonderful tips,thank you so much.
@M-H433
2 жыл бұрын
Yes I agree with you 100%
Brining also tenderizes the meat. Make a marinade of salt and sugar and water. You can also use any kind of spices and juices. Left-over pickle juice is one of my favorites.
@rhondajeanne2443
4 жыл бұрын
Does it work for pork?
@100anti
4 жыл бұрын
Thank you that is easy cheap ingredients.
@danieltintinger1224
3 жыл бұрын
@@rhondajeanne2443 just a note, do not use table salt, they make a salt just for brining.
I love her tips. Very helpful.
Your uploads are so amazing, I'd like to share another tenderiser from Asia. Just add areca nut ( betel nut). It's also a great tenderiser. Another is green papaya. In Assam, north east India bordering China, we also use lye(khar) which is an alkaline liquid obtained by filtering ashes of certain plants like plantain, etc. and it's similar to baking soda.Keep up your uploads.
Why go to culinary school when you have the internet
🥢BUY MY WOK USA - amzn.to/2QWofkY Canada - www.amazon.ca/dp/B07RJ39JVL (low stock) Australia - www.amazon.com.au/dp/B07RJ39JVL (low stock) Rest of the world - forms.gle/r2YBBgtZbCejToVk8 (pre-order) So excited to launch my first product! A great wok set, just like I have used in my videos over the last 2 years. Learn more and consider improving your Chinese dishes with a new wok! You too can cook BETTER THAN TAKEOUT!
@MrAMYJACK
4 жыл бұрын
I like your advice and thanks for that. What is the difference in your wok set that others don't have.
Thank you!!! I had settled for chicken, as all my meat was tough, even though it was "tenderized" The only meat that I've eaten in the last year was hamburger a few times!! Going to give your instructions a try!!!
hello from australia 🇦🇺 marinating pork in milk or butter milk for a few hours makes the meat tender & juicy. After cooking, wrap in tin foil and rest before serving :)
@Anna15077
5 жыл бұрын
Thx for that tip 👍🏻
@davieraB
5 жыл бұрын
Will definitely try this suggestion. Thanks.
@hopelovefaith1321
5 жыл бұрын
the longer you leave it the better the result 😊
@erniesigleyfanclub
4 жыл бұрын
I use this method with a leg of lamb too. It works great.
@EGMAG
3 жыл бұрын
Do you know old bible testaments actually say its a sin against god to mix milk with meat ? Oh also don't use tin foul as plastic wrap is better , No reactives .
Thanks for sharing. We appreciate these tips and techniques.
Congratulations! I found your advices very interesting, clearly well explained & easy to follow thru. Surely, I will have a go at it ! Thank you ! Keep it up !
You really are adorable! And you are so very informative and concise in your presentation. I feel like I can't go wrong in the kitchen any more! Thank you.
Thank you again ! Love how you explain things in a simple way!
I've always run a tenderizer over the beef. It randomly cuts the meat fibers. I have never heard the baking soda one before, but I can't wait to try it.
Love your channel. All I've learned is thanks to you, and love that my family enjoys my cooking.
You are ADORABLE! I love how down to earth you are and present things simply and with useful tips and information...thank you!❤️
The kiwi 🥝 fruit also has an enzyme/enzymes which tenderizes meat, similar to the papaya fruit. This one is serious here in Trinidad 🇹🇹 and Tobago 🇹🇹, West lndies used by the old folks and has passed into folklore. A new iron nail, the nail used in carpentry, must be new is placed in the pot whilst stewing the meat any wild game is rendered soft.
Great videos and cooking skills and techniques. So young and generous to share to the world everything she knows about cooking. THUMBS UP!!! 👍🏻👍🏻👍🏻👍🏻👍🏻
I like the way you explain, the science behind cooking and use of ingredients
So glad your channel popped up on my feed. I love how you share so many great tips on cooking and tenderizing meat!I learned so much from this one video. You're a great teacher and I appreciate you sharing your talent! Never heard of baking soda tip but I'm sure going to try it. I have always used left over coffee ( the liquid) to tenderize my pot roasts etc. Thanks again!
@HeyWatchMeGo
Жыл бұрын
Can you pls explain how you use the coffee, and does the meat take on the coffee taste? Thanks!
I learned about the baking soda method from Sue and Gambo (KZread) but using a slightly different method. Mix three tablespoons of water with 1/2 Tsp. of baking soda and pour the mixture over the meat (whole or slices) then cover and let stand for at least 30 min. up to several hours. Drain before adding marinating seasonings. It works wonders.
@jocelync8236
4 жыл бұрын
Gail Evoy do you let it stand in room temp or fridge?
@jadebell550
4 жыл бұрын
Jocelyn C from my experience it doesn’t matter with that. Sue an Gambo channel is equally as good. They make cooking easy and their dishes are equally delicious as souped ups are.. these are 2 of my favorite channels to cook Chinese food from.
@rhondajeanne2443
4 жыл бұрын
No bitter taste without rinsing?
@vister6757
4 жыл бұрын
Me too. Sue and Gambo 👍
@vister6757
4 жыл бұрын
@@rhondajeanne2443 you can rinse it before marinating it.
I use raw fig while cooking if I forgot to marinate the meat and it has really helped me in cooking it really soft and juicy
I’ve used kiwi fruit. Rubbed it on about a couple of hours before grilling. Works great. Thanks for the vids.
THANK YOU for this video. Thats why meat dishes are always tender at at an oriental restaurant.
Awesome video, very informative, and really well organized and demonstrated. Best one on this subject I've ever seen. Thank you.
Really great video Mandy with some incredibly handy tricks. I love the way you explain the different techniques and say the science behind them 😊
Thank you so much for your tips! They worked a treat on cheap cuts of oyster blade ☺️
Well done, Queen. I will be subscribing ❤️
Thank you! I'm gonna try the baking soda method for sure!
Wow I never knew what velveting was, but I did always wonder how chicken was so tender and juicy from a lot of Chinese restaurants. I literally just can't eat meat when it's chewy or dry, it feels like I will choke on it lol. I love using kiwi puree to tenderize meat for my korean bbq, it's like magic. :)
@Masterofcreations
Жыл бұрын
I am amateur at cooking but I use to buy store bought chinese soup that came with the whole chicken & when I simmered the soup for 2 hrs the chicken can be cut with a spoon. Although, I am pretty certain this is not the method they use to tenderize chicken. It's overkill.
Papaya paste or juice works the best with any kind of meat. In fact if you have muscle pain or stomach pain due to indigestion or period pain..eat some slices of green papaya ..it works wonderfully!
@chimnazzalishova6421
2 жыл бұрын
Thank u
Nutmeg and mace are great meat tenderizers as well but must be used freshly ponded in very small quantity like a couple of pinches while cooking the meat , works best for goat meat.
So much information that I didn't know it before thank you so much
Love your work, kiwi fruit also works and has less of a flavor impact
Hey love your recipies got a tip for you to try from an old NZer. Took me a long time to perfect. Sharing now. Take the pulp only of a kiwifruit marinade into meat. Most important part - 5mins thinly sliced - 10m cubed and 20m steak no longer wipe or wash off pat dry and cook.
Thank you for sharing the information regarding the tenderization of meat. I have been wanting to know how for a while now. You are a blessing. Again thank you.
Wonderful video! Very informative. I really like your delivery and how well you explain each step. I do believe I'm going to look at your other videos and subscribing! Thank you so much and keep making more videos!! God bless you!
Thumbs Up Thumbs Up Thumbs Up I love the way you talk!
This is great! It gets a little pricey to use steak all the time for stir fried dishes, so I look forward to using your method with regular beef, to make beef in black pepper sauce. I love your videos, they are so informative! Thanks so much
I'm going to try that velveting technique. Thank you for sharing!
Thank you! My fiancé loves all the recipes! You are wonderful and so sweet! Thank you for making my life easier!
New to your channel and I love your style....keep the videos coming and thank you very much!
best video on tenderizing ever, thank you for sharing the knowledge
Thank you for your detailed video...its the first time I understand what is meant against the grain..thank you Mandy
I'm so glad I subscribed to you. You make everything simple to make and delicious. Love your videos. I miss dim sum and authentic food. THANK YOU Big 👍
Excellent tutorial video! Thank you for sharing.
I love everything about your channel Mandy. Always delicious recipes, perfect explanations and education, and you are beautiful to listen to and watch. Thank you ❤
I love this site. Her recipes are easy to follow and delicious! Much better than a restaurant...
That must be a great microphone you have. I can hear every breath you take between words.
I followed your instructions exactly as explained and wow! I am so impressed with myself! I made a beef stir fry and the meat is sooooo tender by using the baking soda method. Yes, it takes time but totally worth it. Thanks for making a clear and concise video.
Where have you been all of my life! Great tips. Started using them and loving the product results. Hugs to you!
love it, the presenter is so cute and what I appreciate is that she is to the point - no annoying music etc. Thanks🙏
Very inspiring video - great ideas. Thank you so much.
Great tips thanks, your videos are interesting and you present them very well!
Love listening to her, love her recipes
I just love you and your channel!! Thank you so much for sharing with us!!🥢
Very interesting. I learned a lot. Thank you,
Very good presentation, helpful tips, and very lovely lady👍
Outstanding, you teach in a very informative way. It makes sense and I love your sharing of information.
No wonder you have over a million subs. Excellent presentation, high production values and you get to the point. Very well done.
Besides fruit juices, honey is a good way to tendorize your meat and give it a good sweet note. A place down my home marinades their chicken in it gor their fried chicken and its really good!
This gal has got it down !!! Thank you so much !(young queen) ojoson
Thank you for the info very helpful. You explain everything so clearly and I like the way you talk. Thank you.
I appreciate the presentation- it's really clear and I'm going to try tenderizing meat!
Thank you for all your tips. I hope to try your recipes and tips soon. Your explanation and videos are excellent. Keep up your good work.
i have a tip that i use in order to avoid frying the onions for a long time prior to adding the rest of the ingredients…in the pan or wok i put some oil ,not much ,than the onions and on them a pinch of baking soda ,the chemical reaction is very very very quick …in 10 seconds time your onions look like if you had been frying them for 10 minutes .that tip avoid to have very greasy onions in your resulting dish 👍
@judys5767
6 ай бұрын
Thanks for the onion tip. I want to make Sara's Weeknight Meals onion tart. She cooks the onions for thirty minutes so the baking soda may shorten that.
@dandana4647
4 ай бұрын
@@judys5767not only shorten the time but also make you use much less oil .
Thank you for a very clear presentation on how to tenderize meat! Now, my cooking will level up!
Thank you for the information on how to tenderize meat. I usually use fresh pineapple, the bromelain content acts as tenderizer as it loves to attack protein. Now I know that baking soda is not used to thicken sauce but can be used as tenderizer.
Great explanation with videos. Love it!
Thanks a lot.. Well explained and It's very helpful.. Keep it ☝
You can always you non-seasoned meat tenderizer which is papain a powdered form of papaya when you're in a hurry. One of the best of two enzymes with the other being pineapples
love this video, no crap content and super on point
LOVE your videos!! Very informative, easy, and they all "make sense." DELICIOUS, too!!!
Wonderful video... informative and easy to understand! ...Bravo!
Omg the detail. Keep up the good work. I am a stickler for details. I love that about your videos on top of that your food is excellent
Butter Milk, regular vinegar, greek yogur, sour cream even milk, all help to tenderize.
@chimnazzalishova6421
2 жыл бұрын
Thank u for advice
As soon as my family heard "Hi everyone!" They all looked over at me and said oh man what's he going to cook next, haha. Thank you for the recipes
@rhondajeanne2443
4 жыл бұрын
decomarker1O Are you over feeding them. Lol
@bibizeeboohoo741
3 жыл бұрын
It's a she, not him.😀
@MusicPlaylistsChannel
3 жыл бұрын
@@bibizeeboohoo741 "what's HE going to cook over there"
@danieltintinger1224
3 жыл бұрын
@@bibizeeboohoo741 I think they were talking about the guys family as my family says the same thing.
@bibizeeboohoo741
3 жыл бұрын
@@danieltintinger1224 Thanks 👋 Daniel.🤗