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

@bigshadesgt1334

3 жыл бұрын

hii long time fan here :)

@chloeccy1637

3 жыл бұрын

Second

@omgryannn

3 жыл бұрын

Here before 10k views

@hurdur6828

3 жыл бұрын

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

@scorpion3624

3 жыл бұрын

Guga please do halal meat vs non halal

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

@Dennisgoyette

3 жыл бұрын

It's dry-angeled

@gmti3337

3 жыл бұрын

Not fun fact, PLOT TWIST! 😆

@pazderca4404

3 жыл бұрын

This Made me lol

@sforero305

3 жыл бұрын

This needs to be the halloween special prank episode.

@terrarium_minded

3 жыл бұрын

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

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

@travelertime4382

2 жыл бұрын

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

@VocaloidMadness

2 жыл бұрын

absolutely

@TiannaXander

2 жыл бұрын

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

@apolloniatyds1402

2 жыл бұрын

Yes I use vinegar too, 👍

@ejb5034

2 жыл бұрын

Makes perfect sense!

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

@fatalxty

Жыл бұрын

tried this one as well it was phenomenal

@rockyp3917

Жыл бұрын

Brilliant!

@jiaweili4119

Жыл бұрын

Can try golden kiwis too!!

@steffenrosmus9177

Жыл бұрын

Same works with guava slices too

@justinleblanc8587

Жыл бұрын

That's true. Fresh pineapple works well too.

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

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

@mr.mpampe5902

3 жыл бұрын

It probably would taste like the best tasting prime steak

@rjechols2059

3 жыл бұрын

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

@markiangooley

3 жыл бұрын

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

@tobiassiagian2562

3 жыл бұрын

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

@tickytickyboom4153

3 жыл бұрын

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

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

@raidenkeify

3 жыл бұрын

Perfect comment

@alyaaliski8678

3 жыл бұрын

This man science

@jackjamieson1120

3 жыл бұрын

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

@telamenais4409

3 жыл бұрын

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

@Crowbars2

3 жыл бұрын

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

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

@GeorgeMorgan6600

9 ай бұрын

@Hello there, how are you doing this blessed day?

@zacharysherry2910

8 ай бұрын

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

@todo9633

6 ай бұрын

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

@stankenosky-jg7yn

6 ай бұрын

Another good tip. Thanks.

@kkp4297

4 ай бұрын

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

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

@gng4734

7 ай бұрын

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

@mikkosantiago20

7 ай бұрын

after that then?@@gng4734

@mikkosantiago20

7 ай бұрын

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

@John-yb3si

5 ай бұрын

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

@KvltKommando

5 ай бұрын

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

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

@misanchez305

3 жыл бұрын

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

@arihira47

3 жыл бұрын

Foodwars did teach us alot huh

@owenpanici9377

3 жыл бұрын

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

@Koala5226

3 жыл бұрын

I used honey on a skirt steak and it was fantastic

@randomthing972

3 жыл бұрын

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

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

@seronymus

Жыл бұрын

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

@gordonmurray3153

Жыл бұрын

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

@lancesudberry209

Жыл бұрын

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

@lancesudberry209

Жыл бұрын

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

@lancesudberry209

Жыл бұрын

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

I love that your professional taste tester gives such a great description so that we can understand exactly what happens with the texture with different treatments. You guys are great I just love listening to you and watching you because you are so detailed. And on a side note, I need to borrow a knife since I only have one I know who to call!😉

Thank you for exploring these options. Good Man. Great Content!!

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

@harshachoudhary7847

3 жыл бұрын

Typical Thug Guga

@heledraku

3 жыл бұрын

baking soda i got baking soda

@frednutz1604

3 жыл бұрын

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

@simonmontag

3 жыл бұрын

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

@alycewich4472

2 ай бұрын

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

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

@rivitril5440

3 жыл бұрын

Ground tongue 80/20

You are very helpful, and the banter with your taste tester/s warms the heart!

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

@moldypancakes4973

4 ай бұрын

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

@kimhornhem5399

2 ай бұрын

this made me crave a pepperoni pizza

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

@druid139

3 жыл бұрын

Wagyudar!

@Draaza

3 жыл бұрын

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

@druid139

3 жыл бұрын

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

@incubus_the_man

3 жыл бұрын

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

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

Thanks for the great content Guga, you're a great chef, teacher and an entertainer!

My grandmother used to soak tuff steak in red wine over night. Then use the wine to make an au jus gravy. I wonder if baking soda plus wine would make a better taste. Have to try it.

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

@yvetteblalock

3 жыл бұрын

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

@milesprower6641

3 жыл бұрын

Chemistry to the rescue owo

@welshboo1

3 жыл бұрын

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

@jamesdagmond

3 жыл бұрын

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

@ericksantiago9130

3 жыл бұрын

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

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

@thomasgarbe8354

2 жыл бұрын

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

@stevenpdxedu

2 жыл бұрын

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

@beascene6998

2 жыл бұрын

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

@Aristedes_Mr.Melody_TM

2 жыл бұрын

@@beascene6998 what txtbk?

@thomasgarbe8354

2 жыл бұрын

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

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

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

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

@ProcessedDigitally

2 жыл бұрын

lol

@jamesroberton3705

2 жыл бұрын

Hunger is usually the best seasoning.

@nathankrowitz3884

2 жыл бұрын

The best competitive edge is a hungry crowd

@starrlite876

2 жыл бұрын

😹😹

@jaex9617

2 жыл бұрын

Word.

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

@thedude6138

3 жыл бұрын

Maybe he will try cooking himself

@bobsiddoway

3 жыл бұрын

I bet Guga tastes delicious... 😬

@GatorBaittt

3 жыл бұрын

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

@donteven5712

3 жыл бұрын

Great marbling I bet

@Fr00stee

3 жыл бұрын

next video: "dry aging myself experiment!"

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

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

@MrLanternland

Жыл бұрын

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

@GoHARD99

Жыл бұрын

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

@manbeau2379

Жыл бұрын

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

@nikkisdad6705

10 ай бұрын

@@manbeau2379 To make it even MORE tender.

This man will never give up on perfecting the eye round

@dra6o0n

3 жыл бұрын

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

@jameslai8475

3 жыл бұрын

Wow 50 likes

@swaggerinthehouse5394

3 жыл бұрын

Imagine this comment gets 1k likes

@fehmeh6292

3 жыл бұрын

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

@cheesewizvevo

3 жыл бұрын

@@fehmeh6292 a chef would just say dont use it as a steak

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

@arcanum3882

3 жыл бұрын

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

@dra6o0n

3 жыл бұрын

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

Fabulous, Guga....just discovered your channel, very informative..and....you make me laugh with your very engaging jollity 😂

Very interesting. TY! We pan sear and fry our steaks in cast iron pans. We like it that way, and I do not care for propane grills, but love charcoal grilled everything! Sorry to hear that the baking soda gave the steak a bad flavor. I would do this with the tough steaks that we often get...Usually we do slice them into thin strips and make things like beef stroganoff. Had it last night as a matter of fact! Found an easy way to make it with beefy mushroom soup left condensed with added mushrooms and of course sour cream at the end. Sour cream also works as an acid to tenderize the meat. I want a good recipe for sauerbraten!

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

@Diddlebop49

3 жыл бұрын

Angels intestines would probably rupture.

3:00 I like how he's going nice and slow, getting a good even coating and then just says screw it and goes ham.

@schloany4479

3 жыл бұрын

I wanna say its sped up but I know I am gonna get wooshed

@austintillman8297

3 жыл бұрын

@@schloany4479 sure looks sped up to me too

@splashor6361

3 жыл бұрын

Usually when there's a sped up part in a Guga video, there's a little bar that shows up that says it's sped up.

@devong1838

3 жыл бұрын

@@splashor6361 it's definitely sped up

@stupidslave

3 жыл бұрын

Gigachad music

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

I always would try to do this experience... So now I have evidence, because you did it for me. Thanks guys

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

@Psy-Krow

3 жыл бұрын

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

@afroninja234ya

3 жыл бұрын

@Luther Blissett tell that to my salivating tongue

@Misses-Hippy

2 күн бұрын

Making my belly grumble.

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

@AFishBicycle

2 жыл бұрын

That makes sense

@memyselfandi7782

2 жыл бұрын

Good advice.

@thekrabbypattyformula8376

2 жыл бұрын

Carbonated steaks?

@thekrabbypattyformula8376

2 жыл бұрын

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

@thekrabbypattyformula8376

2 жыл бұрын

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

When I first learned about backing soda tenderization, I used it and could taste the "off" flavor. So, then when I continued to use it, I would wash my meat after tenderizing, then marinade, brine or dry rub it. Washing the meat after baking soda tenderizing makes it so much better.

I enjoyed your video and learned a lot. I would love to know where to purchase that knife used for cutting the steak 👍

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

@drothberg3

3 жыл бұрын

Exactly what I was thinking.

@anncolvin4070

3 жыл бұрын

Funny. I will remember this now.

@staciemarie5859

3 жыл бұрын

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

@ellisbradley3141

3 жыл бұрын

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

@staciemarie5859

3 жыл бұрын

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

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

@abdullah_z3870

3 жыл бұрын

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

@garylawton230

3 жыл бұрын

@@abdullah_z3870 those 2 phrases work perfectly well together too! 😜

@draxxsklounst6595

3 жыл бұрын

I like "hell yeah brother"

@Dennisgoyette

3 жыл бұрын

Watch Coupled Retreat lol then watch Guga.

I don't use eye of round for anything except jerky. It's a great cut for that.

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

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

@aliciajay2562

3 жыл бұрын

Thank you

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

@TheBSM100

Ай бұрын

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

i wonder if they do it more for preservation and maybe soak it out when ready to use then lather it in a sauce to cover it up ... just a thought love the show and it always makes me hungry and food curious and thats a fun combo. thanks

What if you left the control steaks marinating longer? Also I once was gifted some very tough deer steaks. I fried up one without marinating and it was a really tough chew. Then I marinated overnight in beer. What a huge difference!. The steak literally came apart in my mouth and was an amazing culinary pleasure. Anyone else with similar experience?

@Techknowverse

Жыл бұрын

beer works great on fish, and removes the smell.

@donmcintyre5837

Жыл бұрын

What kind of beer

@berndhase4399

Жыл бұрын

@@donmcintyre5837 It was a long time ago, probably 30 years or more. Pretty sure it was Budweiser or Kokanee as they were my favourite.

@francisbeaudry8598

10 ай бұрын

@@berndhase4399 but please no more bud light 😁

@maakeklein4073

8 ай бұрын

British ale would probably work well.

First time watching. Love it! You’re info, getting to the point with a dash of humor was great.

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

I always do a very HEAVY dry brine, covering every inch of the meat with a thick layer of table salt and baking soda. I rinse the meat and pat dry before cooking.

I use Eye round for beef jerky... freeze it.. then slice it up into 3/8" thick pieces then marinate for 5 days then dehydrate for 10 hrs.

wow! how informative! i just found this channel and i am hooked! you have such a wonderful concept and the presentation/ your great personality are just outstanding man!!!! thank you thank you thank you- i cant wait to binge all the experiments now....

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

@yorme737

3 жыл бұрын

Thanks for sharing it, I've got to try to rinse soda next time for beef broccoli.

@LG-xs7ud

3 жыл бұрын

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

@MariaLopez-hc2nm

3 жыл бұрын

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

@WhirledPeasFursure

3 жыл бұрын

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

@hirolla74

3 жыл бұрын

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

Thanks for the video. * Sometimes we get hung up on the best when great or even good is enough! * I just checked the weekly sales flier at Redner's, my local grocery store. They had New York strip Steaks on sale for $7.99 per pound, a reasonable price. * But, my favorite food is not a steak, it is a hamburger, or a cheeseburger. I like it on a toasted bun with dill pickles, sweet onions and ketchup. I don't want anything else on my burger, but do like a salid on the side along with a cold beer.

Thank you, very informative.

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

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

@JessicaPradoHanson

Жыл бұрын

Thanks! That probably tastes way better too!

@stylee920

Жыл бұрын

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

@anabaird3835

Жыл бұрын

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

Thank you guys I was so wondering about the change of taste.

Been going through your backlog of videos and just made this side dish, it was well worth it.

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

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

@sageparsely2365

3 жыл бұрын

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

@wc3617

3 жыл бұрын

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

@sageparsely2365

3 жыл бұрын

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

@zoiefinnian3540

3 жыл бұрын

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

@wc3617

3 жыл бұрын

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

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

I love the chefs voice.😁 His humor is perfect.

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

@dra6o0n

3 жыл бұрын

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

@lacudafrost

3 жыл бұрын

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

@GenericHandle01

3 жыл бұрын

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

@archiewells8553

3 жыл бұрын

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

@dra6o0n

3 жыл бұрын

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

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

@RexGalilae

3 жыл бұрын

His personality is "nice and tender"

@-8_8-

2 жыл бұрын

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

@LollieVox

2 жыл бұрын

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

@LollieVox

2 жыл бұрын

@@RexGalilae 😃

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

@marvissetiawan847

Жыл бұрын

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

@Murmurrr

Жыл бұрын

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

@spaceinvader384

Жыл бұрын

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

Soaking ing apple cider vinigar in the fridge in a pyrex dish then baking it as is at 230c till it is as cooked as you like seems to work well for even very tough cuts.

@Misses-Hippy

2 күн бұрын

I think you just invented sauerbraten.

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

@trevormarcray

3 жыл бұрын

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

@deadmanswife3625

3 жыл бұрын

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

@KPeteE

3 жыл бұрын

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

@Beyondme7700

3 жыл бұрын

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

@JoeZyzyx

3 жыл бұрын

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

Also baking soda is really good for indigestion level teaspoon in mouth followed by water or mix it in small amount of water then drink

Thank you... good demo.

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

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

its been awhile since I watched one of your video's and I just had to watch this one. your cheerfulness and joy your bring to the screen is just so contagious. it was worth the time watching. have a great day and take care.

Hi Guga, It's a bit late but maybe it is time for follow up. Have you thought about dipping it in Vinegar afterwards to possibly remove any baking soda residue? Maybe it would reduce the flavor of baking soda ?

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

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

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

@doraexplora9046

Жыл бұрын

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

@kleetus92

Жыл бұрын

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

@vihreelinja4743

Жыл бұрын

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

@sparkyhart6666

Жыл бұрын

MSG= Makes Sh!t Good😅

@MrLanternland

Жыл бұрын

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

I got the tip for using from KZreadr 'Andy Cooks' however he used it to tenderise meat for stews and stir-fries but never steaks. I tried this method on Stewing steak to make the filling for Steak and Kidney puddings in a slow cooker, it worked fine because you create a gravy that disguises any flavour and you need very little of it. Thank you for showing this experiment it has shown that it works but with not the best flavour for steaks😉 BTW it also over tenderised the kidney even though it wasn't used on it.

I am currently using baking soda as an electrolyte to restore a cast iron dutch oven. Lots of great uses.

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

@kenny-kent60

3 жыл бұрын

Video of course

@Paul-tj9fb

3 жыл бұрын

Eating gugas food

@riekelt86

3 жыл бұрын

JUP!

@sentienttoaster1739

3 жыл бұрын

There are places that still do online school?

@nadimmohammad8138

3 жыл бұрын

Guga taking the class on steaks

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

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

Baking soda is also great for heartburn. (1/2 tsp in a small glass of water) - mix until dissolved and drink it down. Expect a good belch or burp shortly afterwards, but your heartburn should be gone in no time. It's basically ENO without the fizz.

Thanks to all your experiments, there are a thousand KZread steak chefs now. All using Guga methods. 👍🏽

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

@a.k.4085

3 жыл бұрын

💯👏

The enzymes in papaya or pineapple are great for tenderizing meat. You can get papain powder straight or as a mix with salt - the pure stuff is much better, of course.

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

@jerzirhayzza7166

3 жыл бұрын

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

Você não tem noção de quanto seus experimentos melhoraram minha experiência na cozinha Guga! Seu canal é excelente! Keep up the good work

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

My suggestion for tenderness for these types of meat cuts is lemon juice, along with the dry brine process. The citric acid will break down the fibers, and not really pass much flavor, other than a hint of citrus, which pairs really well with beef.

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

@johnscanlan9335

2 жыл бұрын

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

@bobbiejeangarman8476

2 жыл бұрын

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

@dodgedabullet670

2 жыл бұрын

🤢

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

@firespider7695

2 жыл бұрын

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

Swiss steak is king. I use tomato to tenderize my round. -Baking Soda is used as a primary baking ingredient to help bread rise without yeast (quickbread)

Here's my go to tenderize treatment .. I season the meat and then using 2 forks I fork the steak hundreds of time on both sides. You will be able to cut it with a butter knife it's so tender and you can really cut it with your fork no knife needed.i almost always eat prime meat for my steaks. Occasionally I have choice Angus and I use thr fork tenderize treatment and you could take a tough cheap pice of meat and use the forks on it and turn it into a great piece of meat not matter if it'd New York Loin or tenderloins aka filet mignon. Cheers and try this 👍

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

@FlavorPro

3 жыл бұрын

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

@grammarofficerkrupke4398

3 жыл бұрын

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

@kanjakan

3 жыл бұрын

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

@BoRickersonMcFoosters

3 жыл бұрын

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

@grammarofficerkrupke4398

3 жыл бұрын

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

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

@horrido666

Жыл бұрын

If you are tailgating, bring a pan.

thanks for that tried this out for us, I always want to try the baking soda on the round top or shoulder for London broil. and i know what should i expert now

I've always thought that the Chinese restaurants used a bit of cornstarch. First I've heard of baking soda. Thanks for your trials.