4 Ways to Make Cheaper Meat Taste GREAT

Today we test 4 Chef methods to elevate cheaper cuts of meat. Get ready for some really great pro tips!

The awesome benefits of the Sidekick app:

Unlock your kitchen confidence to discover awesome new ingredients and dishes
Reduce the stress of deciding what to cook EVERY day
Grocery shopping made simple, with an automatically-generated list
Cook more sustainably & reduce your food waste

Time to CANCEL your boring dinners!

The awesome benefits of the Sidekick app:
- Unlock your kitchen confidence to discover awesome new ingredients and dishes
- Reduce the stress of deciding what to cook EVERY day
- Grocery shopping made simple, with an automatically-generated list
- Cook more sustainably & reduce your food waste

[markwallendal]

Given the comments the normals make about bay leaves, I’m waiting for a taste the difference episode where they cook with and without them. It’d be interesting imo.

[midge]

I'm impressed how considerately Baz and Mike handled Ben's meat

[Fqubed]

Since you guys love zero waste you'll love this one:

Pineapple (that you mentioned) also works much like the papaya, but with pineapple you can use the "skin" and external parts that you would normally discard as inedible, these parts actually contain the highest amount of enzyme, enjoy pineapple on one side, use the waste to tenderize tomorrows dish

[andymorgans]

The addition of chick pea flour is brilliant. So often you just have a bunch of marinade sitting in the bowl.

[TheSpdz]

You could also use a chemical tenderizer, like baking soda, to quickly tenderize tougher cuts of meat. It’s often use in american chinese restaurant here in north america to tenderize tough beef cuts. You do have to move quickly because it quickly get’s too soft.

[alexdavis]

“I’ve used a face mask of this” is a prime Barry quote 😂

[inkno]

Thanks for all the great tests!
You should do 0 mins vs 30 mins vs 12 hours vs 24 hour marinades.

[youcanteachscience]

Love this format, really helpful info! A wee science corrrection Ben: Osmosis is the movement of WATER molecules (from an area of high water concentration to an area of low water concentration). Diffusion is the movement of any other molecule other than water (from an area of high concentration to an area of low concentration). So the movement of salt molecules is DIFFUSION. 🤓 ❤ your friendly neighbourhood science teachers from You Can Teach Science xx

[TwinMamaCrafts]

So glad to see you guys use green papaya instead of pineapple for Barry so he can enjoy it too :)

[kristisudharsanaakaalex]

Papaya leaves also are a good tenderizer... You just wrap the meat with the papaya leaf and leave it for a while, has basically the same effect as using the fruit.😃

[tiafielding]

Pork shoulder is an incredibly underrated cut. It's normally quite cheap and makes for the easiest, tastiest steaks on a budget. Plus like Ben said, it's ideal for dishes where you have to cook it much longer. I tend to put it in a Hungarian dish called Pörkölt, which is a paprika flavored stew and only gets better the longer you cook it.

[daniellegoodman]

I would love to see a video with lots of recipes for sauces that covers some of the reasoning behind the flavour balancing within them and how to choose what type of sauces to pair with different foods!

[sneezeey]

Surprised not to see the bicarb/alkaline marinade method common in things like Chinese stir-fries, that'd be super interesting because of its massive flavour vs texture tradeoff!

[tpp]

Next time you do cheap vs premium, can you do bay leaves? 😂

[Silentgrace]

I was in a biotechnology vocational lab, and we actually did an experiment regarding different tenderizing properties. We looked at pineapple juice, salt, and acid....but when we realized lemons were out of season one of us had the bright idea to use vinegar, which was labeled as acetic acid. Except the person who grabbed the bottle didn't realize they were grabbing hydrochloric acid.

It most certainly worked, but had a more "melting" effect than a "tenderizing" effect.

[twinkle]

Chickpea flour is used a lot in Indian cooking. A lot of fried foods like vadas, pakoras use chickpea flour as the main ingredient for the batter. My mom also adds it to fenugreek flatbreads (thepla). It makes the dough come together perfectly and i find it makes them crispier. We also add it to yogurt kadhi to thicken it. My mom also adds it to capsicum sabzi, it's the perfect textural mix and delicious!!

[danielsantiagourtado]

The bennduendo counter is something i always wanted to see you guys make my dreams come true!😊😊😊❤❤❤

[samanthalanphar]

I use all except for the papaya in its green form, but I use the stuff in the packet. Thank you for your content- it’s always my favorite content to watch 😊❤😊

[helenswan]

I am a vegetarian. 40 years. But I will watch, because it is you.

[wallythewondercorncake]

On the topic of cheaper meat, an offal video would be good. I tried lamb heart the other week and it is the strongest lamb flavour I've ever tasted, and it's incredibly cheap and available in the supermarkets