I learned the hard way. I tried the baking soda trick but didn't wash it after. It tasted really weird. I couldn't eat it.

corn starch alone works better

Another youtuber also said first coat the meat with soda and then wash the powder off completely before marinating. In short, she said do not add soda to marinating sauces. Otherwise there would be a metallic aftertaste.

@@mtv565 that’s what I heard too

wine has sugar, carbs and sugar are the same

🤣🤣🤣

With a mallet, you horndog *bonk*

How do you use the honey and onion. I don't like the taste of baking soda ❤

@@geltermachona very simple just marinade the meat using these ingredients, you can also use kiwi and pineapples they also work as tenderizer. It all just depends on the flavor profile you want, oh and if u decide to use onion, make sure you squeeze it a bit so it lets the juice out, same for pineapple and kiwi, since its the juice that does its magic there ☺️

@@MsRavenHeartz Thank you so much for taking the time to reply. I will definitely these.

with meat that you would typically stew, its toughness will go away with the low and slow cooking process while for stir frying it should be more of a flash in the pan type thing. also for velveting, it tenderizes the surface of the meat which is good for a thin piece of meat, but not as effective for a larger stew cut

@@gcal8263 thank you so much! Very helpful

Why would you do that? For stews, the meat will break down after a few hours. If you don't have a few hours, you can use a pressure cooker to speed up the time.

@@gcal8263 ThankQ, that makes sense.

@@cyclopsvision6370 what if i dont have apressure cooker

or just stirfry sauce on the veggies before adding the meat!

of course you can. Wine is adding another layer of flavour profile.

Papaya leaves?

@@schoolaccount704 sometimes bro even in breads

Certainly yes!

When I did it in the past, it ended up tasting bitter

Baru denger cok,beneran??

Only use it If the person you are cooking for has a fever or wants his kidney destroyed by acid.

Isn't ground beef already tender?

If the meet is already grinded, you don't need the baking soda. Just add the rest of ingredients, corn starch, soy sauce, water and oil, then you patties will be tender

If you can't chew through grounded up meat, you don't need baking soda, you need a dentist.

Nah, I usually just add corn starch and a little cooking oil. Works like a charm.

I tenderize pork choy or spare ribs with baking soda and a little water for about 20 min. Then rinse with cold water before I marinate with sauces. I don't use baking soda on anything else.

Only use a small amount like a teaspoon and i wash it off before I marinate 😊

where the fuck did you hear that soy is toxic?