Is washing and drying the meat a deterrent? Beating your meat seems to be an easier way to getting a similar end result

@@ankitsood2932Tenderizing by pounding doesn’t yield the same texture as velveting.

@@ankitsood2932 I don't tap it dry just rinse it in a colander. The meat will have sauce added to the stir-fry anyway. It just goes from being quite tough to almost melt in your mouth depending how long u leave it. You can over do it and the texture is almost like fish.

I just marinate beef in ginger to tenderize it works so well not hard and adds an amazing subtle ginger flavor

No

​@@joeycampbell940 thanks Joey

Hear me out... Country fried steak

@@joeycampbell940the fuck you mean no

All that water and all she had to do was use moisture, lmao

Right! I love fancy videos but seeing skilled and seasoned chefs cover basic things that helps at home cooks is the way to do youtube cooking videos that will never get old or run out

I would like this , I can only get flank here in Canada where I am sadly

​@@onlymyself7225I can say needling works. Country fried steak uses a flank steak that is supposed to be needled, really good

I came here to say that lol

Should’ve used brisket, that would have been a real test.

Skirt is not tender, it’s incredibly chewy.

baking soda not cornstarch

@@icxcnika2037both

Both!

Cornstarch doesn’t tenderize meat…it’s not a base like baking soda. Though vinegar or lemon juice work well as acids if you’re going to marinate it before cooking. If using venison I find it’s better to use an acid to tenderize it since it’s leaner than beef. 😊

You gotta wash out the soda

corn starch doesn't tenderize meat tho afaik it's used so the sauce sticks better. you can also use lemon juice, fish sauce or anything acidic. and I've seen other Chinese cooks recommend backing powder/soda as well.

no, that is not from chinese

Actually it is a common technique used in Chinese restaurants all the time but Chinese home cooks don't really do this.

Cornstarch keeps the inside moist, baking soda tenderizes the meat, it's an extremely common method i'm truly surprised you've never seen it before.

We do this at restaurants

Needling for me. I can’t spend an hour waiting for baking soda and drying

Just use a fork

​@@theclimbingchef I actually have that exact gadget in my drawer for years! Would it be good to use on a London Broil? And if so, just how crazy do you get with it???

@timsans1170 yup, would be good for London broil. You can go over it a couple times, just make sure you wash it very thoroughly. Mechanical/manual punch type meat tenderizers are known for contaminating meat from not being washed properly. Never ever buy pretenderized meat from a store

@timsans1170 it's good, just wash it extremely well. Because there is so many touch points, it is a high cause for contamination. Never ever buy mechanically/manually tenderized meat. Always tenderize yourself

She might get an auntie title from Uncle Roger!

pineapple has natural enzymes to tenderize the meat..

denaturing proteins with acid isn't the same as tenderizing

The MACHINE! x2

Give it a whirl. See what's up

Alternate universe will open

Someone on a different continent will spontaneously combust.

This would be a great side gig, earning the income you and your content deserve.

it can be you can also do corn starch, eggs, egg whites, and marinades, and he also suggest washing/squeezing out all those are just different ways to marinade

I have an Iranian in-law so I can help! Those are typically beef tenderloin. That's why it's so tender. You can absolutely use skirt and use a needle tenderizer. You can also use something like lamb which is pretty tender already.