Velveting meat 🍖 #shorts

[christinas]

Those of you asking, Andy is talking about sodium bicarbonate which also know as baking soda.

[DoctorMcHerp]

One thing to remember is that you do NOT want to let the meat sit with the bicarb for more than 30 minutes because it can go too far and make your meat mushy. If you plan to marinate the meat for an hour up to overnight then separate that from the bicarb step.

[annadkart]

The ONLY CHEF I've ever seen explain this. Thank you

[generalanesthesia]

Best ever beef stir fry last night because of this! I have no need to eat out ever again! Haha 💗❤ keep bringing us the yum noms Andy! You’re awesome!

[laurieeaves]

I feel so lucky to have this chef sharing tips. Thank you.

[satibel]

Note that bicarbonate will also accelerate the cooking of vegetables, so if you want to cook your potatoes in 20 min instead of 30, use a teaspoon of bicarbonate in the water, on the opposite if you use vinegar it will slow down cooking.

You can also marinade with fresh pineapple as there's an enzyme that breaks down meat and makes it tender, that's especially good if you have an old animal which tends to be leathery.

[Lulu-wlbo]

I always velvet meat before stir frying. However, the bicarb must be rinsed off before marinating and/or cooking. If you don't, the meat develops a nasty salty, metallic taste.

[hsuyutedhtc]

As an asian, I can confirm that all of his asian dishes are authentic. The color of the wok, the way he holds his chopsticks, the brand of the sesame oil...
As Uncle Roger would say, "Fuiyoh!"

[PsychoEkan]

marinating in an alkaline solution (like bicarb) is for tenderizing meat (usually only done with beef). Velveting is having a starch, and in many recipies also some eggwhite in the marinade. This forms a "crispy-ish" layer when passing through oil (sort of a quick deepfry which is used for more or less all meats before stirfrying), this out layer turns silky when you apply your stirfry sause, and also causes the sause to adhere to the meat.

[annesweeney]

Thanks Andy … you just answered a 60 year old mystery of what my mother was putting on her meat and it was bicarbonate of soda

[janeg]

Everyone can tell youre a beautiful person Andy. Thanks for being amazing and sharing your awesomeness with the world.

[happymethehappyone]

I have used the very same method for many years now, , but after about 10-15 minutes I rinse the meat with cold water so that there is no chance it will change/effect the taste of my dish.

[elvisneedsboatsbennett]

I used to work at a fried chicken place that won best fried chicken in the state and we marinated the chicken in five gallon buckets with water and baking soda. The chicken was always very crunchy and juicy and seasoned perfectly.

The ratio was 1/2 cup baking soda to two gallons of water then add your chicken and refrigerate for at least 24 hours and up to three days before breading with seasoned flour, shake off the excess when ready to cook. The moisture of the chicken and the baking soda makes a super crunchy, delicious chicken.

[kharnifex]

You know he's an authentic bogan chef when he says 'soya'

[Sinstar]

**tucks this away in the brain**

Thank you! 😁

[DonaldPrevie]

I first learned this trick from a Kenji López-Alt video and it is one that is really not talked about or written about enough. This works like nothing else.

[CJ-uocl]

I've been doing this and my stir fry is now officially better than anywhere in town. Use fresh grated ginger too!

[coolbrotherf]

I've been cooking beef like this for a while and one extra thing I do is make sure to rinse and massage the meat strips in really cold water for a few minutes. It helps with texture and removes any irony taste left from the blood.

[KevinVenturePhilippines]

I have asked this question for 40 years and you are the FIRST to answer it, and in a short none the less Thank you!

[willschwabenbauer]

I think Andy really has a soft spot for Asian food. I understand cause the stuff is great❤