Sparkling WATER Steak Tenderizer!

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#Shorts #Steak #Experiment

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he sounds like a more calm and relaxing peter griffin.

kog
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"It works"
very convincing.. lol

efrasworld
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This guy sounds like the guy who cleans sneakers and saves $150 everytime.

tobin
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“Does putting meat in acid make meat softer”


“Yes it does”

ty_tcm
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When I worked at IHOP they used club soda to make the pancakes fluffy. And I'm pretty sure I signed something saying I wouldn't release that information. But ehhh, whatever

duchism
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Carbonated water can help tenderize meat due to the presence of carbonic acid, which forms when carbon dioxide (CO2) is dissolved in water. Here’s how it works:

1. **Carbonic Acid**: When CO2 is dissolved in water, it forms a weak acid called carbonic acid (H2CO3). This acid can slightly lower the pH of the meat's surface, which helps break down proteins and tenderize the meat.

2. **Bubbles and Pressure**: The carbonation itself—meaning the bubbles and pressure—can also help to physically penetrate and slightly break down the meat's structure, making it more tender.

However, carbonated water **does not contain bicarbonate**. Bicarbonate (HCO3-) is a different chemical compound, often found in baking soda (sodium bicarbonate), which is sometimes used in meat tenderizing as well, but it works differently by raising the pH rather than lowering it.

In summary, the tenderizing effect of carbonated water is due to the mild acidity from carbonic acid, not bicarbonate.

englishescapism
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Alright boys we're having sloppy steaks tonight!

hamxguy
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Carbonated beverages contain a very potent acid called phosphoric acid. In heavy concentration it could melt skin and flesh instantly. Naturally occurring carbonated spring water contains carbonic acid....a different acid but just as potent as phosphoric acid. Although they exist in a very dilute state in carbonated liquids they are still strong acids and can dissolve flesh and skin given enough time.

sol
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It works because sparkling water is acidic. And it rehydrates the meat, because refrigeration dehydrates meat. The latter is the reason why you refrigerate pork belly, skin up and uncovered to dry out the rind and make it easier to crisp up.

BigHenFor
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3 Michelin star chef : this works
* Everybody acting surprised when something a master chef does actually works *

jaynewton
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Carbonic acid will break down peptide bonds shortening the protein structure. It chemically makes sense

joesmo
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It’s acidic, which makes it a tenderizer, but the real key here is that sparkling water is mostly flavorless. Other tenderization methods generally add fairly intense flavors to the mix, whereas this does not

maxamphetamines
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“Does the sparkling water tenderize the steak”
*still chewing*
“It works!”

milesmccue
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Similarly, cooking meat with a little bit of baking soda in the seasoning works in the same way. The alkalinity helps break up the protein in the meat.

DrDuckMD
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I see a lot of confusion about the whole “one dollar steak” thing. Guys it’s not a tenderloin it’s an eye of round. You can find them on sale for like 4 dollars a pound. At my work they had them for 3.49 a couple weeks ago. Definitely doable to make one dollar steaks from them

superIBM
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This is literally how long these episodes should be. Straight to the point with no bs.

quindecim
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I love this. Nice and succinct. No bullsh*t included. Just “I did it. It worked. That is all.”

NicolaNera
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I’m growing up with a Filipino foster family, and almost everyone uses sparkling water or sprite to tenderize pork meat and sprite sometimes adds a lemon ish flavor to it.
Great content! Always entertaining!

wfqswde
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This is the most German thing I've ever seen. My oma literally uses sparkling water to cook for almost everything and it tastes amazing! 😂😂

bstario
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Idk what's more mind blowing, the fact that it works, or the fact that steaks can be bought for $1

matt