Wok basics: Velveting beef

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Chef Way Esq.

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

SimonRy

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

ADDoingIt

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

skatee

Been doing this for awhile, especially with cheaper cuts, and it is FANTASTIC!

savage

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

anirudh_s

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

xiuxiu

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

t_STAY_

Thank u this was the perfect example and explanation

derrickharmon

Exactly the information i was after, and delivered quickly. Thanks mate 👍

Otis-mp

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

RealUlrichLeland

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

SouperDave

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

veronicaBolanos-mcfc

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

zulzulkipli

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

chorizo

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

ibc-yg

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.

Achilles·LastStand

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.

MaximilianonMars

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

swolsauce

Tried that tonight for the first time, worked great!

CindySchumacher-hq

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

trentjacksonlyons

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