Wok basics: Velveting beef

Рет қаралды 349,939

Chef Way Esq.

Жыл бұрын

Пікірлер: 199

@SimonR4y Жыл бұрын

This technique is legit. He knows what he's talking about. It literally a game changer.

@ILoveTheAllCreator 10 ай бұрын

I thought using eggs is true velveting? 🤔

@bryanpadilla4632 9 ай бұрын

@@ILoveTheAllCreatornah fam

@conaldeugenepeterson2147 5 ай бұрын

@@ILoveTheAllCreatoregg white can also be used, but the yolk would be a waste unless you don’t rinse it. You’re just adding an alkaline ingredient to break down the muscle fibers. Pineapple juice is also great in a marinade for tenderizing meat.

@geog26 5 ай бұрын

yet gets ph wrong smh xDDD he watched a fking video on internet

@ImDaToast 3 ай бұрын

@@geog26little mistake tbh, many chefs know what does what but have trouble explaining how it does it. Just look at chefs just 10 years ago on TV like bourdain.

@jjbisanoob 3 ай бұрын

Thank you so much! No one else shows the rinsing process and doing this fixed the weird after taste I have been getting

@yoholmes273 2 ай бұрын

You never "rinse" the meat. IF you need to, you added too much in the first place.

@Tunechi209 2 ай бұрын

that would make alot of sense, I always wondered why I would taste a weird taste, even when I used the appropriate amount of baking per the recipe instructions.

@veronicaBolanos-mc4fc 2 ай бұрын

@@yoholmes273 no. U should absolutely rinse it. A Chinese chef on yt said to always rinse it. Just saying

@YouTube_is_complete-total_shit Ай бұрын

@yoholmes273 you are 100% right, also IF you add to much just add a bit of lemon it will deactivate it in a way that you no longer taste anything but DELIGHTFUL food 😊

@stevethea5250 23 күн бұрын

@@veronicaBolanos-mc4fc proof video name ?

@skatee99 16 күн бұрын

I've been cooking for almost 50 years. Your the first guy (chef) to explain this process correctly.

@0t8_STAY_325 6 ай бұрын

An old Chinese man taught me to rinse the blood from the meat then marinate (which has baking soda, cooking wine, and seasoning) for 30 minutes. Works everything. No egg or flour needed

@myytgotdelted2733 3 ай бұрын

It doesn't taste that good if you leave the baking soda in ur marinating solution, it'll have a soapy after taste baking soda works on meat like how a laundry detergent works on clothes

@junkyyard2273 Ай бұрын

@@myytgotdelted2733 brb gonna eat my laundry for dinner

@kadin9897 29 күн бұрын

@@myytgotdelted2733 if you taste it, you used to much. old Chinese man knows what he's talking about.

@anirudh_s17 2 ай бұрын

Woah. This is the exact video I needed. God bless

@veronicaBolanos-mc4fc 2 ай бұрын

The only chef that stated actually how much baking soda to use per pound of meat. Not know this and guessing the amount to use will ruin the meat. Ty. Use this method and its spot on

@anonymous563b Ай бұрын

Ikr

@NBx-th1rt Ай бұрын

@@anonymous563bWhat does lkr mean? What language is it?

@anonymous563b Ай бұрын

@@NBx-th1rt mean I know right

@xiuxiu1108 11 ай бұрын

pH at the surfaces increases, baking soda is a basic chemical (opposite of acid)

@goldenfleece2600 5 ай бұрын

I was about to say that 😂

@Harrybowles1969 5 ай бұрын

Yea raises you blood pressure too if pH is too high. Rice wine vinegar will balance it back when cooking

@daninjango 4 ай бұрын

@@Harrybowles1969 no, the sodium in baking soda is what affects blood pressure, and there's less sodium in baking soda per weight than regular salt

@Harrybowles1969 4 ай бұрын

@@daninjango I don't know the science I just know if I add too much baking soda and don't neutralise it in the cooking with rice wine vinegar my blood pressure sky rockets

@RealUlrichLeland 4 ай бұрын

Baking soda is basic so the pH is actually rising. In contrast acidic substances have a low pH.

@derrickharmon7980 11 ай бұрын

Thank u this was the perfect example and explanation

@chorizo3434 3 ай бұрын

Rinsing off that baking soda is a must-do 👍🏽

@yoholmes273 2 ай бұрын

If you need to "rinse off the baking soda" then you BLEW it and used too much to begin with

@Farfetch_ 2 ай бұрын

You literally wash out the flavor and the baking soda helps it get crispy

@timstravellingwok 2 ай бұрын

@@yoholmes273 Exactly. I totally agree with you. This guy has no idea what he is doing

@sherrypuckett6686 25 күн бұрын

I was told years ago after rising off the soda put a little vinegar. Then rinse off that good to go. 😊

@stevethea5250 23 күн бұрын

@@sherrypuckett6686 who told ?

@ibc53-y7g 4 ай бұрын

Alright, this guy is legit. I would add to the marinade, but basics are solid.

@tauraaaaaaaaaaaaaaaaaaaaaaaaaa 10 ай бұрын

Im guilty of sprinkling a tiny bit of bicard soda on my steaks, it makes it so tender no matter how over-cooked it gets. Well-done lovers, try this if you dont like that chewy dry meat.

@Nightbird. 3 ай бұрын

I normally tenderize my steak by poking it with a fork before letting it sit in a flavor marinade. Should I still poke it if I sprinkle baking soda on it? And how long should I leave the baking soda on a one inch thick steak? Thanks for the info!

@tauraaaaaaaaaaaaaaaaaaaaaaaaaa 3 ай бұрын

@@Nightbird. i havnt tried poking holes!! I leave the baking soda on mine for about 5mins, but you can leave it on for a maximum of 30mins for extra tenderness. Try for 5mins first and see how you like it.

@Nightbird. 3 ай бұрын

@@tauraaaaaaaaaaaaaaaaaaaaaaaaaa Thanks for the advice! Will try and hope for the best. Take care.

@tauraaaaaaaaaaaaaaaaaaaaaaaaaa 3 ай бұрын

@@Nightbird. let me know how it goes!

@double_scatpack4829 Жыл бұрын

Ya... this is life changing. Legit.

@markrichardson1657 2 ай бұрын

made bul go gi the wok, purchased precut from Asian supermarket, came out as good as Korean.

@swolsauce9923 25 күн бұрын

Every time I make beef broccoli I do this. 100% legit and makes the meet super tender

@SouperDave 7 күн бұрын

This was so helpful thank you! Worked like a charm just like Chinese restaurant beef. 👏

@trentjacksonlyons9978 11 ай бұрын

If people’s was wonder the type of cut it is a flank steak.

@calledtrout2309 2 ай бұрын

Thank you ❤️

@kim-kimx5547 2 ай бұрын

came to the comments to find the answer ty

@zulzulkipli154 Жыл бұрын

Thanks a lot may God bless Ur live with money happines n etc forever coz it's so preciouse

@user-ix4sq7pf3c 15 күн бұрын

Tried that tonight for the first time, worked great!

@yakemon Ай бұрын

Looks good

@JohnFWitt 11 ай бұрын

This is the most clutch cooking technique I’ve learned in a long time

@ky9351 Жыл бұрын

Subscribed my dude!

@micahgoettl5933 6 ай бұрын

I'm excited to try this!

@maxilus1256 5 ай бұрын

This kind of Beef cook as Black Pepper Beef is nice.

@marcoaureliosilva9335 15 күн бұрын

GREEN PAPAYA IS BETTER AND HAVE NO NEED FOR RINSE. YOU CAN EVEN SEASON IT ALL FROM THE FIRST FIRST TIME AND THEN JUST USE IT.

@bat__bat 12 күн бұрын

The pH goes up, not down. Great job

@Critter145 11 ай бұрын

Oh man! That’s the key!!!! Thank you!!!!

@jakek6728 Жыл бұрын

Baking soda does not lower the ph (or drop as you said) that would mean it's acidic, that's not the case. I'm sure it was just a simple mistake, just wanted to clarify.

@ChefWay Жыл бұрын

You are correct. When I initially posted this video on TikTok in 2021 I made that correction in the comments

@macabee7 11 ай бұрын

Bicarb is a base. It will raise pH

@Stuff_And_Things 5 ай бұрын

I make the same mistake. I think its just due to the name. It just seems like basic, base, beginning, zero. ;)

@c0nv3rg3 10 ай бұрын

Thank you 💪

@DarkKnightCap Жыл бұрын

after baking soda you have to add egg white. the way you incorporate the starch with the egg white with youre fingers is what makes it velveting.

@John-wm8mv 4 ай бұрын

What the fk lmao

@aailuj4978 11 ай бұрын

Ah I always thought it was the cut of meat on this velvet beef. I didn’t know it was a style of cooking. I personally find this style of cooking in Chinese cooking such as Mongolian beef. Am I the only one who doesn’t happen to like the texture of this velvet beef ? Such an informative video thank you

@tozmom615 9 ай бұрын

No, I agree with you. I don’t like it either. Particularly hate chicken done this way too.

@MaximilianonMars 2 ай бұрын

Baking powder instead of baking soda seems to fix the flavour problem without washing the meat off, but I've been underdosing the amount by about half. Good results at 30 mins anyway. I use cream of tartar powder to make my sauces more acidic afterward.

@azamarabear 2 ай бұрын

Nice 😮

@ballsworthy 11 ай бұрын

Damn, ive seen this tip a bunch of times and didn't like it because i hated the taste of baking soda. This is the first video that says to rinse the meat before marinating. Thanks for the tip!

@ILoveTheAllCreator 10 ай бұрын

Eggs is really velveting, baking soda doesn’t get it soft like eggs alkaline

@Quest723The 9 ай бұрын

Rinse it till it doesn't feel slippery. You can also splash some white vinegar in it, mix it around, then rinse it again to neutralize the rest. Or if your marinade has an acid in it, it'll take care of any leftover soda. **** I think you can actually skip the second part. That slurry marinade is a separate second way of velveting with the 'pass through' ingredient prep, like Sunflower says. *****

@Stuff_And_Things 5 ай бұрын

@@ILoveTheAllCreator I've used baking soda for years to velvetize meats. I've also just soaked meat in an egg bath for breading with salt and without ever using baking soda. Baking soda does indeed velvet the meat. Eggs do not.

@ILoveTheAllCreator 5 ай бұрын

@@Stuff_And_Things Trust me , I agree. I found out months ago and wondered why eggs was not making my meat soft like the baking soda method I did before.

@McD4VE 4 ай бұрын

Thanks chef, that’s a sub from me.

@edcastillo4456 8 ай бұрын

I've worked in many Chinese kitchens and not one used baking soda or rinsed the meat. Velveting is egg whites and corn starch, and optional seasonings like ground white pepper.

@nasaten 7 ай бұрын

Baking soda is literally the active ingredient in veleveting idk what shitty Chinese kitchens u worked at

@BennyBestt 6 ай бұрын

I worked with a 70 year old chef from Laos, he absolutely used this technique. Every meat always had baking soda in the marinade.

@f4natos22 6 ай бұрын

@@BennyBesttso we should rinse the soda? What will happen if i dont rinse it?

@BennyBestt 6 ай бұрын

@@f4natos22 you can rinse if you like. Some say there's a taste if you don't rinse. The trick is to use 1/2 teaspoon per pound of meat, only marinade for 1 hour max.

@conaldeugenepeterson2147 5 ай бұрын

You’re just marinating the meat in an alkaline liquid. Baking soda, baking powder, and egg whites all do the same thing. You won’t need to wash off the egg whites though.

@AutumnMurder 4 күн бұрын

Shit i didn't know before i was suppose to rinse and was wonywhy tastes so wierd lol glad i found this vidvideo

@user-yk5fy9fi6c 3 ай бұрын

You can also use apple vinegar and marinate it for 3-5 minutes.

@brndnwilks 11 ай бұрын

Why can't we save these in a playlist?!

@jones_y 11 ай бұрын

you can

@brndnwilks 11 ай бұрын

@@jones_y I'm dumb. Never noticed that button at the top before. Nvm, nothing to see here.

@jones_y 11 ай бұрын

@@brndnwilks oh wait thats a thing j just play it in video format using history

@vishnu2407 10 ай бұрын

@@brndnwilksi think it wasn't there earlier

@brndnwilks 10 ай бұрын

@@vishnu2407 I'm only seeing it on my phone, not on pc. Weird.

@vishnu2407 10 ай бұрын

Dude is legit

@hammy9800 Жыл бұрын

wonder if this affect the protein content of the meat?

@StuninRub 11 ай бұрын

Protein amount? No. Protein structure? Yes.

@DuelWielding2DohDoh_BiRDS 11 ай бұрын

I'm gonna make this

@nordbachtelspacherbadenzer4586 3 ай бұрын

The PH rises if I'm not mistaken

@fariz8066 Жыл бұрын

does this technique decrease the amount of protein inside the meat?

@heyyolay105 5 ай бұрын

This is a good video, however what is the song name?

@lexip396able 7 ай бұрын

Such a great tip! I love sprinkling baking soda on both sides of steak for about 10 minutes then rinsing and patting dry before grilling or pan grilling

@3katfox 7 ай бұрын

I've never heard of that does it tenderize or help with creating a crust?

@mikeg1211 3 ай бұрын

You forgot shaoxing wine, it’s a must for these asian inspired dishes. Other than that this what i be doing!

@Nightbird. 3 ай бұрын

Thanks! How much do you use per pound of meat? And do you recommend any other sauces to give flavor? I've never tried this recipe so I want to make sure it tastes good.

@mikeg1211 3 ай бұрын

@@Nightbird. I mean i have to correct myself 😅 Asians specifically Chinese use Shaoxing cooking wine, you used Mirin which is ok(i heard, i never tried) but Shaoxing wine is the real secret ingredient Chinese restaurants use. They use it in everything.. chicken chow mein, beef dishes, chicken wings, even the simple broccoli you see at Chinese restaurants. The next secret ingredient is the baking soda to tenderize some meats like beef or to velvet chicken for chicken chow mein , but you already got that part ! Just try your recipe and all your recipes with Shaoxing instead of Mirin

@bruhkobama9304 8 ай бұрын

The Ph goes up not down. Baking soda is a base not an acid

@benl6328 6 ай бұрын

Never rinsed it before. Never tasted it either.

@sam_lilywhite 10 ай бұрын

👏🏼👏🏼👏🏼

@natalyazakharova3464 8 ай бұрын

Yeah, baking soda is a game changer😅 you do know what u doing ❤

@-_-meh69 11 ай бұрын

Yeeeeeeeeeeeeees siirrr❤❤❤

@badrm7620 11 ай бұрын

In Arabic counties, some people put meat in milk before coocking it, in order to make meat be more tinder

@issafula 2 ай бұрын

Milk it’ll be! Im afraid to use baking soda

@cadillacpojones7316 5 ай бұрын

hey where can i find the full song for my listening pleasure while preparing this beef?!!!

@newnamepending7084 Жыл бұрын

Damn I'm dyslexic. Thought the title was "Woke Basics"

@Guythatfishes 3 ай бұрын

Reminds me of people that wash chicken bro lol

@nemesisn4sir242 4 ай бұрын

That Teaspoon was like a quarter cup!

@Nightbird. 3 ай бұрын

Teaspoon PER POUND of meat. He clearly had more than one pound.

@timstravellingwok 2 ай бұрын

That is definitely not velveting. All it is, is meat tenderising, but in a wrong way, because too much baking soda is being used. When tenderising done correctly, you should not have to rinse the meat.

@sammu Ай бұрын

I’ve always marinated in soy sauce and baking soda, without rinsing, and never tasted anything weird.

@elbuenrefine-rolandoherrer82 Ай бұрын

Can I use this for deep fried bigger slices of steak?

@stevenalvarado8218 25 күн бұрын

Question chefs across the us so when I use sink water why do I taste sink water when eating food

@stunboi6476 5 ай бұрын

What’s the background song lol

@asynchronicity Ай бұрын

pH actually goes UP with baking soda as it is alkaline.

@deven6518 Жыл бұрын

Tender, but I see you putting some effort on that pull. Soaking in milk does a decent job too

@DuelWielding2DohDoh_BiRDS 11 ай бұрын

Didn't know Milk steak was a real thing

@TheMightsparrow 7 ай бұрын

Is the a replacement for mirin I can use? I can't use anything with alcohol in it.

@dawuid1491 9 күн бұрын

Not protein, fiber. It causes the fiber to not bind.

@MargootMC 5 ай бұрын

Can this be done with all meats?

@Darwingreen5 11 ай бұрын

people only like well done beef when it's stirfry.

@Dr.Lagosta 2 ай бұрын

I might have missed, but doens't hurt to ask: what cut of meat is this?

@mightymarf265 2 ай бұрын

What is that cut of beef?

@JesZammit 2 күн бұрын

song?

@CitizenSoldier1987 10 ай бұрын

Food science 💪🫡

@jmurrietta1850 4 ай бұрын

hmm.... it (actually) raises the PH in the 🥩.

@adrianemontague6332 Жыл бұрын

Would using vinegar do the same thing

@ChefWay Жыл бұрын

Great question, Vinegar would actually begin to degrade/ cook the surface of the meat to an extent. This will help tenderize it but you have to be careful not to marinade too long or use excessive amounts of vinegar

@iBMcFly 3 ай бұрын

What cut was that a flank?

@codenameeaglecooldown900 2 ай бұрын

All things perfect just a little bit Season the wok first

@dsdehoyos 3 ай бұрын

What kind of beef is that

@cloudunderweather9554 10 ай бұрын

I mean, it looks like it works

@dizziechef9502 Ай бұрын

What kind of beef is he showing ? Anyone know ?

@krusher9939 6 ай бұрын

What cut of beef is this ?

@weRbananas 3 ай бұрын

On a bias? What’s that?

@LeBlan009 5 ай бұрын

I dont clean the baking soda, and it still taste good. Does it really make a difference?

@krombopulosmicheal2436 3 ай бұрын

its does i just tried it

@PhattDanielson 11 ай бұрын

baking soda dropping ph? think you meant the opposite as baking soda is alkaline not acidic ;p

@stevethea5250 23 күн бұрын

0:10,

@TheAnthony7732 Ай бұрын

What cut of meat is this ?

@Farfetch_ 2 ай бұрын

I’m a chef please don’t wash the meat like this it’s not blood it’s flavor 😢

@jedmoser 3 ай бұрын

Ph dropping?

@Mi.i.i 4 ай бұрын

1 pound is 0.45 kg

@haines96 10 ай бұрын

Why do you put it in plastic bag? To increase contact with minimal dilution of the water? And how long can it be treated with baking soda? (i.e. is 1h upper limit? Will extra time like overnight cause problems?)

@ChefWay 10 ай бұрын

Yes to 2nd question. longest is 30 m - 1 hr if using 1 tsp per pound on thinly sliced meat.

@Red_Ryan_Red 4 ай бұрын

What cut of beef is that? I’m trying to get back into cooking, everything’s so expensive out here.

@Nightbird. 3 ай бұрын

You can use the cheapest cut you can find.

@LuisCervantes-kd3mu 2 ай бұрын

🎉🎉🎉🎉🎉 YOU ALWAYS KICK THE CHICKEN 🐔 IN THE HEAD TO ADJUST THE FLAVOR

@Moralatheist101 2 ай бұрын

I wonder how this would be making beef jerky?

@adonisstidham9453 11 ай бұрын

Whats the beat?

@DuelWielding2DohDoh_BiRDS 11 ай бұрын

Meat beat

@lhtsnakes1 5 ай бұрын

Cut of meat?

@NotMyActualName_ 5 ай бұрын

I tried this with chicken and I absolutely hated the texture. It was fully cooked but had the texture of undercooked poultry. disgusting.

@acer8123 11 ай бұрын

I've always thought that beef must not be rinsed. Turns out I was weird.

@DuelWielding2DohDoh_BiRDS 11 ай бұрын

Not weird, just for stir fry and maybe other similar things.

@novah589 11 ай бұрын

Only because of the baking soda, there are many different ways to velvet meat including ways that only use cornstarch and egg whites, you only need to rinse when using baking soda

@acer8123 11 ай бұрын

@@novah589 Yea nah i undersand you need to wash off the soda. Its just for some reason the thought of putting raw meat under running water is illegal and unsafe in my mind. I know they do this for fish meat but for beef/pork/chicken??

@clave2049 2 ай бұрын

@@acer8123guess it depends on the quality of meat and also to wash off the baking soda

@ips7125 2 ай бұрын

If you only use an 1/8 of baking soda it wont tast funny. Mix in with wet ingredients and velveting is dont with an egg and you got mix it in one direction for 5 min