Velveting Beef (The Proper Way)

Velveting Beef (The Proper Way)

Ingredients:

- Beef (topside or chuck), sliced into thin strips against the grain
- Baking soda (1 tablespoon per 1 kg of meat)
- Water (3 tablespoons)

Instructions:

1. Slice the beef into thin strips against the grain.
2. Add 1 tablespoon of baking soda for every 1 kg (2.2 lbs) of meat.
3. Add 3 tablespoons of water and mix really well.
4. Leave the beef in the fridge for 30-45 minutes.
5. Rinse the beef well under cold water.
6. Drain well and leave to dry for a few minutes in a colander.
7. Marinate with whatever you fancy.
8. Wok fry as you would normally.

Worth noting: This method works best with tough cuts of beef like topside or chuck. The texture of the cooked meat is very different from a cooked steak, so it is best used when wok frying meat with other vegetables and sauces.

#shorts #shortsvideo #beef #wok

[alokbajaj]

Andy is the only no-bs chef I've ever seen on social media.

[apophisgaming]

You're a legend, Andy.

I've recently gotten out of the industry for a while after 15 years in the kitchen. I was burnt out on cooking and just going through the motions.

I used to watch a lot of Marco Pierre White and Gordon Ramsay stuff, but I really find your down-to-earth style of presenting these recipes and techniques gives me the motivation to slap the ol' apron on and have a solid crack at making something. Even just at home.

I'm slowly working my way up to where I feel confident enough to step behind the pass again and run a kitchen like I used to, and your videos help a tonne.

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[PartTimeYooper]

Andy needs to meet up with fellow Aussie @wokgod and see what a jet engine is like to cook on

[countryfirstusa]

Only short vid tuber that really explains things properly 👊

[jzm]

I love how teachable he is and yet most people don’t know he’s in a Test Lab for coming.

Failure is growth and learning as we go.

[sebulbathx]

I really like the texture velveting makes. And it makes meat not get dry when microwaving. Magic!

[LukePatton]

Andy is such a phenomenal part of the YouTube food creator scene, truly one of the greats.

[jimhim]

I like how he actually listens to advice and tries again. Yes, it's endearing, but I just respect him more as a person and chef.

[spencerdukestv]

I started doing this with chicken and beef at home, it’s crazy how much it feels like eating it from a takeout restaurant.

[Audiorevue]

I got to admit buddy I love your attitude and I also love the fact that out of all the cooking chefs on YouTube and the social medias, you're one of the few that I've seen that's an actual chef.

[pinganwei]

I like Andy's knife and his hand. He can use any material to make all kind of Delicious dishes

[Zero_Two_]

The way he's talking remembering me with that jet engine/hell stove guy ngl 😂😂

[NollNollSju]

I just tried it with Pork Tenderloin because of price difference and it worked perfect, tasted awesome 🤩

[brandonlantier]

Appreciate you coming back and fixing it, I was one of the flack flingers, it really makes a huge difference.

[screpy]

Is Andy really using "Maggi" 😂 Greetings from germany 😋

[blairhoughton]

I've never done it with baking soda. I do coat each piece with a fine dusting of cornstarch though (slice, dry, dredge, and shake off as much as will come off). And my Mongolian Beef comes out with the texture that it has at the restaurant. Aaaaand now that's what's for dinner tomorrow...

[Foxillia]

I always hate baking soda technique because it gives strange taste. I've never known it needs to be rinsed off! It is so important. Other chefs just mix it in with other spices, and the meat tastes horrible. Thank you Andy. 😊

[THEMJD]

I appreciate you correcting your wrongs. Take a man to admit wrongdoings.

[RicoandFamily]

I’ve been doing this for years and my guest always ask how I do it, this is the first time I actually seen a process where you rinse the meat off afterwards, typically the Chinese do not rinse the meat off and along with the Sodium bicarbonate aka sodium hydrogencarbonate aka Baking soda, you use pure sesame oil, a pinch of cornstarch dark soy sauce and red cooking wine 20 mins marinade for the inpatient and at least two hours or more for those perfectionist ❤

[niubilities]

Chinese use a specific yellow cattle breed which has a different taste profile from Australian beef.

No baking soda used in China, just a little starch.

If you try some Xiang cuisine "小炒黄牛肉" from Hunan, here's the ingredients:

Whole bunch of chopped coriander stalks, leaves is used for garnish.
Bird's eye chili.
Fermented chili (green-yellowish bird's eye in brine).
Chopped garlic and ginger.
Some chopped red pepper for sweetness.

Marinade:
Little salt and white pepper
Dark soy
Light soy
Shaoxing wine
Oyster sauce
Starch
Oil