You can get our Chinses Takeaway Cooking Bible as an eCookbook on amazon kindle app here: amzn.to/3ebLYLZ

These technical videos are absolutely fascinating, and more useful perhaps than a regular recipe video. Most excellent. That’s a wonderful knife, too. Makes my Sheffield blood warm!

What an amazing mother and son combo, he seems like such a nice bloke and his mom is just class!! Done a couple of recipes and your food is amazing!! Keep up the good work

@ZiangsFoodWorkshop

4 жыл бұрын

Thank you :) mum is awesome, I'm just here to make up numbers :)

@tomandcameron

3 жыл бұрын

Made quite a few of their recipes now and they're tops (lucky boat noodles is the way forward in your home), and agreed 'what a top combo'. Their book is brilliant.

@tomandcameron

3 жыл бұрын

@@ZiangsFoodWorkshop haha *thumbs*

I like the honest awkwardness your mom brings to the channel

@ZiangsFoodWorkshop

5 жыл бұрын

So does mum, she watches back and can't stop laughing at herself lol

Visit our webstore www.chinandchoo.com/shop to buy the actual ingredients that the Chinese Takeaway use in quantities suitable for the home chef. Also, you can register interest in our Chinese Takeaway Cook Book that’s basically a manual on how to run a takeaway. Happy cooking, happy eating, Chin and Choo xxx

@cyberwick9855

3 жыл бұрын

I've never chop chin before

@robbyjai

2 жыл бұрын

you are supposed to process the bicarb and water FIRST ONLY ... let it sit for 30min - 2hr THEN RINSE off the bicarb BEFORE marinading in other ingredients. This way is NOT the correct way and incorrect. this is just lazy. Ive grown up my entire life around a chinese restaurant as my parents ran a chinese restaurants as did my aunties and uncles and not one of them prepare this way. my father is. trained chef from hong kong and said specifically not washing the bicarb soda OFF your meat leaves the meat very alkaline and can leave your meat tasting very gritty with an unpleasant after taste in your mouth

Cracking video! I had no idea how much prep went into the beef, especially the cutting....

@ZiangsFoodWorkshop

5 жыл бұрын

Yeah Chinese food isn't easy, it's 14 hour days 6 days a week

Another great video. Learn something new on every video I watch. Thanks Chin & Choo. You are my new daily KZread watch !!

@ZiangsFoodWorkshop

5 жыл бұрын

Thank you so much, it's great to know that we are teaching people new ways of cooking and huge thanks for the kind words :)

Did this tonight and cooked a beef curry, I must say it was superb! I always avoided beef as it always came out too chewy! Not anymore! Thank you

@ZiangsFoodWorkshop

3 жыл бұрын

You are welcome :)

My sliced beef marinade:soy sauce,sesame oil,cooking wine,cornstarch ,water (a little),bit sugar.same with sliced pork and chicken. I was working in hongkong for the past 14 yrs.i love Chinese food .

@ZiangsFoodWorkshop

5 жыл бұрын

Sounds amazing

You are amazing!!!! I just made this and it's the best thing ever! THANK YOU xxxx

@ZiangsFoodWorkshop

4 жыл бұрын

You're so welcome!

Great vid guys I'm learning so much so thank you

@ZiangsFoodWorkshop

5 жыл бұрын

so glad its helping everyone :)

Absolutely love that you can (should!) freeze this. Excellent.

Love the butterfly technique. That's a brilliant idea

I could watch your videos all day. You and your Mum are fantastic demonstrators. Keep up the good work.

@ZiangsFoodWorkshop

4 жыл бұрын

Thank you so much :)

Love, Love your recipes, they taste great, my family really enjoy them, thank you so much , keep going xx

@ZiangsFoodWorkshop

4 жыл бұрын

Thank you 😊😊😊

Love the honest no fancy pancy approach. 👍 💖 to you & your mum. Thank you for this awesome tutorial.

@ZiangsFoodWorkshop

2 жыл бұрын

Thanks so much! 😊

Just found your channel! Love your videos and you and Mum! I also LOVE the way you reply to every commenter! I have never seen anyone do that! Sooo thoughtful and appreciative of you! 😊❤😍

@ZiangsFoodWorkshop

5 жыл бұрын

Thank you :) and it's only fair that we reply as you've taken the time to comment :)

@TapDancerDood

3 жыл бұрын

@@ZiangsFoodWorkshop I don't agree Chin, be more selective with your replies! Otherwise you will spend more time replying than making videos... plus you have takeaways to run! Great job guys, I'm slowly being tempted to risk using MSG. What's the taste benefit from using it?

Love you guys, amazing to see how far you've come. We will be back in the summer see you.

@ZiangsFoodWorkshop

5 жыл бұрын

Thanks :) and look forward to seeing you :)

I subscribed after watching this vid and followed it this evening Tommorow I will see the results. You and your mother make a great team. Thank you.

This is a LOT harder than you make it look. I bought a large joint of beef from the supermarket and it had a lot of fat on it - removing the fat and sinew is the hardest part of this. Also I had a "reasonably" sharp ceramic knife and it made a lot of difference - it just didn't cut it (sorry for the pun). You guys are truly experts at this and I'm very impressed by your culinary skills. I will never walk past a chinese take-away again without appreciating just how much hard work they put into their dishes. Thank you guys!

@ZiangsFoodWorkshop

4 жыл бұрын

Thank you, we often forget we've been cooking since we we're both very young :)

@3960xRocks

4 жыл бұрын

@@ZiangsFoodWorkshop Well I made a "special" curry. It was delicious and the beef was perfect! Crispy wontons next...

Thank you so much, I was literally just saying to my Mrs how good it would be to find a way of making this (Beef chow mien that is) just like the take away then you pop up in recommended 😁 Love your relationship with your Mum by the way, thanks 👍

@ZiangsFoodWorkshop

4 жыл бұрын

Shes awesome :)

Thankyou got the book you two are special love the channel keep going

@ZiangsFoodWorkshop

8 ай бұрын

Thank you 😊 means lost to hear

You two are adorable and the food is amazing!

@ZiangsFoodWorkshop

5 жыл бұрын

Thank you:)

This is awesome thank you for sharing will sure try this.

@ZiangsFoodWorkshop

3 жыл бұрын

No worries

cracking vid best and most informative I have seen my fav food too

@ZiangsFoodWorkshop

5 жыл бұрын

Thank you 😊😊😊

New fave duo. Just stumbled across your channel. I will be busy now with all these fantastic recipes and tips. Many thanks.

@ZiangsFoodWorkshop

4 жыл бұрын

Awesome! Thank you!

We were all so younger and innocent when this was made, love to you both and muchly appreciated !!

@ZiangsFoodWorkshop

2 жыл бұрын

I know right! Lol

Thanks for this Ziang, I shall try this soon.

@ZiangsFoodWorkshop

4 жыл бұрын

Please let us know how you got on :)

Thanks for giving me the aspiration to prepare and cook Chinese foods

@ZiangsFoodWorkshop

5 жыл бұрын

Thank you for taking the time to to stop and watch our content, really glad we're helping so many people

Help us self publish our book, because we're nobodies we cant get a publishing company to look twice at us. To self publish our book is going to cost alot, as to get them at a resonable price to be able to sell we have to print in the thounsands. If you'd like to support the channel and help us achieve this goal a small donation would really help us reach it. If you would like to donate please click the link www.chinandchoo.com/copy-of-cooking-lessons If you can't or just dont want to donate that fine too, we just really appreciate that you're here watching our content and being part of the #ziangarmy community. Happy cooking, happy eating, Chin and Choo xx

😮 00:08:11 that method for the first cut is brilliant. I always had tiny bits for the first cut and assumed that's just the way it is. Now I'll use this method of butterflying from now on

I did this prep tonight, turned out perfect. Thanks

@ZiangsFoodWorkshop

3 жыл бұрын

Awesome :)

Another great video full of usefull techniques and information will be trying next time I'm making something Chinese thanks again

@ZiangsFoodWorkshop

5 жыл бұрын

glad you keep coming back :) always great to see you here :)

Great video as usual to go alongside your book. I like the last track of music too.

@ZiangsFoodWorkshop

3 жыл бұрын

Thank you 😊

Excellent I'm trying this tonight that's what brought me to this video. There was a few things I wasn't sure of so I thought it would be better to check so I can get it right. Thanks for uploading this video. This will really help me to get this right. Its going to be my first attempt. The only thing is I got beef that was ready chopped but I think I can still make it work.

@ZiangsFoodWorkshop

5 жыл бұрын

Let us know how you got on :)

Gonna try this one tomorrow Chin 👍 Happy Easter!

@ZiangsFoodWorkshop

5 жыл бұрын

Awesome :)

ANOTHER AUTHENTIC LOVELY PREP AND TUTOIRAL VERY THOROUGH LOV TO YOU N MOM BRO LOV FROM BRUM

So glad I've found your channel

Keep the vids coming! I’ve made the chicken chow mien and fried rice several times now and they always come out great

@richardintoronto5028

5 жыл бұрын

It is always better when you make homemade. As long as you know how. A tasty substitute for fried beef noodles is to use spaghetti as the noodles. Try stir fried beef and macaroni. Yummy. Don't forget the msg. It is really important to get that restaurant taste

@ZiangsFoodWorkshop

5 жыл бұрын

Thanks :) means so much to us And glad it's all working out for you!

This channel is so cool guys. Thanks so much. I live a mile away from one of manchester biggest Chinese supermarket’s so I’m very lucky to have instant access to everything. I’ve tried this “velveting” beef technique on the cheapest cuts of braising steak you can get and it STILL COMES OUT TENDER! Can you please do a video on the Crispy coating of shredded beef and crispy wings. Love your vids! :)

@ZiangsFoodWorkshop

5 жыл бұрын

Brilliant! So glad we could help and we've done that video already :)

Just what I have been looking for..... Big respect also to Mum :-)

@ZiangsFoodWorkshop

4 жыл бұрын

Mum is a legend :) and thanks

my new favourite cooking channel. will spread the word with my friends

@ZiangsFoodWorkshop

4 жыл бұрын

Please do, that would be epiv

Wow Choo certainly knows how to use a cleaver, she made cutting the beef up look so darn easy. Great skills and she is so sweet.

@ZiangsFoodWorkshop

4 жыл бұрын

hahahaha

I have always wanted to learn this type of cooking i am so so so glad i come across your channel and video's keep up the grate grate work i look forward to seeing all my fav Chinese Takeaway' dishes and trying them out myself at home thank you. :)

@ZiangsFoodWorkshop

5 жыл бұрын

Thank you really hope when you try making them you'll get back to us and let us know how you get on :)

@eroxesports4979

5 жыл бұрын

@@ZiangsFoodWorkshop I defo will thank's for being awesome and doing an awesom job

@ZiangsFoodWorkshop

5 жыл бұрын

no thank you for taking the time to watch :)

Another brilliant video guys

@ZiangsFoodWorkshop

5 жыл бұрын

Thanks Graham!

Love this channel

@ZiangsFoodWorkshop

5 жыл бұрын

Thank you and we love you for watching :)

I love this channel!!!

@ZiangsFoodWorkshop

5 жыл бұрын

thank you :)

Wow learnt so much

@ZiangsFoodWorkshop

4 жыл бұрын

😊😊😊

The yummy bit tour mums talking about when stewed turns into collagen and good for our joints and ligament. 😘

Have just done you’re beef and broccoli stir fry using Chinese ingredients in Australia, wow !! Absolutely loved it. Using the mentioned ingredients especially how to prepare the Flank steak ( in Australia , Western Australia I found hard to get ) loved it. Thank you.....

@ZiangsFoodWorkshop

3 жыл бұрын

Sounds awesome

Wonderful post. Please don't go away. This is better than Telly! Hi Mom!

@ZiangsFoodWorkshop

5 жыл бұрын

Hahhahhaa we won't, hopefully we can do this full time one-day

Thanks for leaving all those little bits showing us how to deal with all the little things. Best way to learn 👌🏽

@ZiangsFoodWorkshop

Жыл бұрын

No worries 😊

A huge thank you to you both as you have now made my dinners a lot more interesting. So far we have managed to successfully cook Beef Fried Rice, Beef Chow Mein, Sweet & Sour Sauce, Beef Curry thanks to your videos and Recipe book. Is it possible you could do a video on how to make 'Beef in Black Pepper Sauce'.

@ZiangsFoodWorkshop

4 жыл бұрын

Yes at some point we will :)

Taking notes to try this now

Thankyou , my daughter Emma is a huge fan Love from Scotland

Love your vids - informal and very helpful. I like to use what I'm told is 'Cantonese' trad marinade (light soy-touch of sesame oil- sugar and cornflour) but yours looks good. The pre-freezing tip sounds like a good 'un. You do make me wince a little when you take the mickey out of your Mum. She is an invaluable treasure and 'a sweet girl'. You re lucky to have her. Every good wish - Paul in the Midlands.

After hearing you say the butcher you used was from Porlock, I checked on your website where you're located. I live in Somerset too! Love your videos and your food looks amazing!!! Will be coming in for a meal with the wife!

@ZiangsFoodWorkshop

5 жыл бұрын

Haha brilliant :) I was born and raised in Somerset!

Thanks Chin, kids are loving the beef chow mien and I love your mum.

@ZiangsFoodWorkshop

9 ай бұрын

😊😊😊😊

Did this today and it was as tender as the local take away but tasted far better. Also wasn't that dull grey colour. More videos please.

@ZiangsFoodWorkshop

5 жыл бұрын

Thank you, hugely appreciate this as a review and thanks for your other comment on the noodle video :)

that piece of beef looks divine!

@ZiangsFoodWorkshop

5 ай бұрын

😊

Fantastic video! Thank you guys, I absolutely love this channel! Would you ever do like small 2-3 minute prep videos like this? I struggle with the prep stuff. I can't even seem to get those lucky boat noodles bouncy and dry like you did in your choumein vid :/ mine just end up sticky? Maybe I boil them too long? Box says like 8 mins. Anyway, would be really cool if you'd do more vids like this! Defo becoming a Patreon after this one! :D

@ZiangsFoodWorkshop

5 жыл бұрын

yes we will be doing way more prep videos, we realised to us its second nature, but to most people its isn't. lucky boat noodles is the next prep video too :)

@samgreen55

5 жыл бұрын

Yeah only boil them for half the time it says on the packet. (should feel like an elastic band). When you put them back in to fry they will continue cooking. This will stop them being sticky.

Wow... bravo. Thank u.

@ZiangsFoodWorkshop

5 жыл бұрын

Thank you for watching :)

Great Video, I did the same but with Pork Chop and Konjac Noodles. Tasted amazing and soft. Just lucky I live by a chinese supermarket to grab the MSG and stuff :D

@ZiangsFoodWorkshop

5 жыл бұрын

Ooooo bet that was amazing! Brilliant you're lucky, we have to travel 2 hours to get our stock

Fabulous video. I have a large chuck roast for a pot roast. Would this work if I cut off a piece and followed your procedure to make this? Thank you!

@ZiangsFoodWorkshop

5 жыл бұрын

yeah it should :)

Great love it 😃

@ZiangsFoodWorkshop

5 жыл бұрын

Thank you:)

Great video, you guys are awesome. May I ask what knife you are using to cutt the beef and whether that could be used as an all purpose knife for Chinese cooking?

Hello both :-) - I came here from an article about TV chefs on the Guardian comments page after someone there recommended you! Love the videos xx

@ZiangsFoodWorkshop

5 жыл бұрын

Hey, always great to new faces (soto speak) Really? Do you have the link so we can see the comment?

@ZiangsFoodWorkshop

5 жыл бұрын

ignore that commet we found it :)

Thank you for this! Can’t believe how much of a difference it makes, super tender! Made satay beef and f*** me it was good

@ZiangsFoodWorkshop

3 жыл бұрын

Glad you liked it!!

Hi ziang I love you and your mam's channel .. can I ask when you say you can freeze the beef will it keep for a while and be fine to use just like any other meat or will it not keep due to the marinade/tenderising process ?.. many thanks and love the channel.. peace

Simple and stunning

@ZiangsFoodWorkshop

4 жыл бұрын

Thank you :)

Ah! Now I know why the beef in my "Beef in Green Pepper and Black Bean Sauce" never tastes the way I want it to taste. Cutting it with the grain (Doh!) and missing the garlic powder (Double Doh!) and then using it fresh rather than freezing it to tenderise it. I'd never heard of that technique but it makes sense so thanks a ton for this and you can ignore my request for the recipe since it was just the beef that never turned out right. Thanks so much!

@ZiangsFoodWorkshop

5 жыл бұрын

Lol no worries and make sure the pan is super hot, nothing should go in until the beef is seared

Just subbed, I am drooling 🤤

@ZiangsFoodWorkshop

5 жыл бұрын

Hahahaha amazing! Glad you liked the content

I love your videos. You and your mum are a great team. How long should I leave the beef in the freezer? If I freeze the beef in portions, can I use it over a period of time?

@ZiangsFoodWorkshop

5 жыл бұрын

Thank you :) and once its frozen leave it for 24 hours. and yes if you portion them up they should last over 3 months before they start to lose flavor

can i use this method to tenderize mutton chops and lamb chops? should i marinate for 30 mins and then wash it off then dry? how long should i leave it to tenderize? afterwards i would marinate in indian style using yogurt, lemon juice and other herbs/ spices etc overnight and they fry them and then bbq them to give charcoal effect...is that ok.... or would yogurt and lemon juice (even though theyre for flavouring) over tenderize the meat? please reply asap

Ok, had some beef to play with, so I did this, stuck it on skewers and barbecued it. Came out lovely!! 😃

@ZiangsFoodWorkshop

5 жыл бұрын

Amazing! Glad it worked out!

I love all these videos ...... man sounds like Ricky gervais ..... defo gonna giv these recipes a try although I won’t stop ordering Chinese from my fave takeaway tho ...it’s tooooo good 😍🤪😍🤪😍🤪

@ZiangsFoodWorkshop

4 жыл бұрын

Haha i order all the even though I cook it lol, and i do sound like ricky :)

made this yesterday, for the beef in mushrooms. I didnt have time to freeze it but i left it for about 3 hours in the fridge. Beef was nice, tender and no stringy bits. I know take-away chinese is quite salty but i think i might reduce the amount of salt in the dishes. i'm finding, with the salt, msg and the soy, it's maybe too salty.

Hey guys, another great video, missed a few as I have unfortunately been back in hospital just got out last night so been catching up on them. Great work again guys 👍👍 next vid beef chowmein that's what I'm talking about lol my favourite 👍

@ZiangsFoodWorkshop

5 жыл бұрын

So good to see your face here again! Was thinking about you today, was going to message to see how you were!

@Kenny-jg8ld

5 жыл бұрын

@@ZiangsFoodWorkshop thanks chin. I had developed an infection in my back of the operation which caused alot of pain, not only that they found i had a blood clot in my right lung so Im still being treated for that. Catching up on your videos makes want to get my wok out lol. I will still be ordering some of them noodles when I get round to it, hope the website is doing well.

@ZiangsFoodWorkshop

5 жыл бұрын

@@Kenny-jg8ld the website is doing ok, better than we thought but only 2 orders a week, we didn't even really think anyone would bother with it. You sound like your going threw it at the moment, thoughts are with you, pulmonary embolism isn't good news at all, but amazing they caught it. Made it's way from your back operation I'm guessing?

@Kenny-jg8ld

5 жыл бұрын

@@ZiangsFoodWorkshop well they don't no off it was that or the fact that I fell few weeks ago and fractured my femmar in my stump as I'm an amputee so been in the wars lately lol glad u getting orders on site I will be ordering soon,.

@ZiangsFoodWorkshop

5 жыл бұрын

@@Kenny-jg8ld bloody he'll, well we hope you make a fast recovery!

Hi I am really enjoying your videos I am go to give the sweet and sour recipe a go next week I'll post you a picture once I've made it 😏

@ZiangsFoodWorkshop

5 жыл бұрын

Awesome! Can't wait to see how you get on

Hey, Chin! Does it make a difference whether you add fresh or tinned bean sprouts? Thanks. Oops, I meant to write this on the chow mein video! Had both tabs open. Derp.

@ZiangsFoodWorkshop

5 жыл бұрын

Yes, always use fresh:)

I prepped my yesterday evening and just cooked it up now. Oh wow! It was very nearly almost like the beef from my local takeaway, but alas I forgot to put in the oil and only left in the fridge rather than the freezer - false of habit. But next time I *will* remember this and I have no doubt it will be perfect. Thank you both so much for sharing your techniques, it really has made cooking all that more fun now due to the authentic takeaway taste but at home!

@ZiangsFoodWorkshop

5 жыл бұрын

Thanks ;) and the longer you can freeze it for the better :)

@MrAnime74

5 жыл бұрын

@@ZiangsFoodWorkshop Just one more thing, once frozen do you have to thaw out the portion you want to cook when required or do you just cook it straight away? With the beef being that thin im guessing you can use straight away but thought I would check first.

@ZiangsFoodWorkshop

5 жыл бұрын

@@MrAnime74 thaw it out of you don't it will take about 48 years to cook, give or take 10 mins lol

@MrAnime74

5 жыл бұрын

@@ZiangsFoodWorkshop LOL! Ok will do, thank you =)

i so love your mum shes so funny.

@ZiangsFoodWorkshop

5 жыл бұрын

Shes crazy right lol

After you freeze the beef do you fry it from frozen or let it defrost first? Cheers lads great info!!

@ZiangsFoodWorkshop

4 жыл бұрын

No you let it defrost 1st :)

I could just eat that very nice food and great video. ✌🤝🙏🙏🤝✌

@ZiangsFoodWorkshop

3 жыл бұрын

Thank you 😋

Thankyou so much Ziang, Im addicted to this method now. Can I ask if the cornflour is a must. I feel it clogs the meat all together. Would it work if I skipped that step or can I add water to the cornflour for better distribution?

@ZiangsFoodWorkshop

2 жыл бұрын

Yes it is, that keeps the moister in

Do you freeze the beef in one big “block” or do you separate the pieces and then freeze?

@ZiangsFoodWorkshop

5 жыл бұрын

For home use portion them up, but a takeaway would freeze in one big block

Thanks for another amazing video! I'm a bit late to this one, but I was wondering, is that piece of beef cooked at all to begin with...? It looks slightly done on the outside but not on the inside. Can't wait to try making this though!

@ZiangsFoodWorkshop

4 ай бұрын

no thats been left in the display in the bucther so dried out

@BacchusAdoneus

4 ай бұрын

Ahh right... You can tell how long it's been since I've been in a butcher's shop 😂 But thank you for the speedy reply. Going to have a bash at this now. Have a great evening both of you 😁

Mum's cute. 💖

I may have said this in a previous video as a comment, so apologies in advance, but surely there are fellow professionals in the Chinese takeaway trade who are none too happy with you two unravelling age old takeaway secrets. Everyone is richer for it but secrets like this beef preparation or adding custard powder to a lemon sauce are simply egging Bob on the corner to cook his favourite takeaway from home. Good and bad in equal measure you could say. Cheers and thanks!

@ZiangsFoodWorkshop

Жыл бұрын

Not really, 90% of the people that watch these will still order, I mean, I still order out from other peoples places, as part of the perks is not having to cook :)

@guillaumesandmayer7053

Жыл бұрын

@@ZiangsFoodWorkshop That's a fair point, for some reason and staying in the UK, I'm reminded of Marco Pierre White remarking some years ago that at the end of a long day slogging it out in a fine dining kitchen. All he wanted once finished for the day was a drive-thru Golden Arches Big Mac 😄 He copped a boatload of crap for it..and didn't care!

@ZiangsFoodWorkshop

Жыл бұрын

@@guillaumesandmayer7053 hahah it’s true though, any chef that says they don’t like fast food ether is lying or is a snob 😂

Big thanks to Chin and Choo, made this last night and it was fantastic

@ZiangsFoodWorkshop

4 жыл бұрын

Brilliant :)

If you're in the US any cut from the round (eg eye of round) will work

Thanks for showing this. The trimming part is really difficult, and requires quite a bit of practise. Been working in a restaurant so I know first hand :)

What is the rice wine for ? Does the acid do anything..or is it JUST flavor??

Another top video guys! Really glad I found your channel, and your online store looks great too! Do you know when you will be getting the dark soy sauce back in stock? I’m going to place a order for a few items, but wanted to order everything together. Thanks 👍

@ZiangsFoodWorkshop

5 жыл бұрын

Yes should be in stock next week and so glad your loving the videos, the so great to read and amazing that's you be stayed to watch more!

@insomniagamer4638

5 жыл бұрын

Thanks, I'm working my way through your videos and learning loads! Really enjoying your content, looking forward to whats to come!

excellent ty

@ZiangsFoodWorkshop

4 жыл бұрын

Thank you :)

Nice Prep!

@ZiangsFoodWorkshop

5 жыл бұрын

Hey bro!!! Thanks:)

Hi chin and choo . Your mum and u are great . Can u use silverside instead of top side ??? Many thanks lee

@ZiangsFoodWorkshop

6 ай бұрын

yes! you can use any cut :) and thanks :)

Thank you so much. How long you suggest keeping it in the freezer?

@ZiangsFoodWorkshop

4 жыл бұрын

6-12 months :)

do you need to rinse the sodium bi-carb and then do the marinade? if the beef is chewier do add a bit more sodium bi-carb to tenderize?

@ZiangsFoodWorkshop

3 жыл бұрын

Not with our method as we don’t add enough for it to make your teeth go squeaky

Thanks so much for sharing, your mom is awesome, happy new year guys. Greetings from Dallas Texas

@ZiangsFoodWorkshop

5 жыл бұрын

Happy New year to you too! Better it's blazing hot over there right now and my mum is awesome right!