I tried BAKING SODA on $1 Steak and this happened!
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you mixed up what the chinese restaurant tricks are,
1st, beef must be sliced to less than 1/6 inch thin,
2nd, do not put salt at marinating stage
3rd, 1 cup water, 1/2teas spoon baking soda, few slices of fresh ginger and green chives / scallion, mix them well
4th, gradually dripping some 3rd into 1st beef, stir them well, until beef slices absorb the water, add more 3rd, don't stop stirring, until beef slices completely absorb the 3rd watee, then leave it in fridge overnught.
5th, beef at room temperature and stirred till coated in a tea spoon corn starch, , hot oil (u r deep frying) not grilling nor pan fry.
30 seconds in hot oil high heat. quickly drain away excess oil leaving the beef in hot pain, now season with soy sauce or terriyaki sauce, ketchup is good, pepper, & dash of tobasco,,,,serve Hot !!
He definitely does NOT use keeps
if you knew anything about chemistry youd know that baking soda literally unravels the coiled protein molecules in lean meats (which are very tightly wound), thus making the meat itself, much more tender
The stakes are high
sup guys, me and my wife always use "baking powder"in water soak ur meat for a few mins. & ur golden… tender
GULP! Just came back from Outback because I wanted a steak yum 😋! However? Just had an appetizer because? The restaurants DON'T make steaks tender enough for my hurt mouth (hope to get all teeth (well what's left of oops)pulled with implants for a beautiful smile?) So I'll make myself because I make Very Tender Steaks with the baking soda & vinegar and/ or PINEAPPLES WHICH also tenderizes steaks 😎
I wish the guy would just remove himself from the experiment. He’s always poisoning the well!!!
Really?? In my country we use baking soda to soften the bean, but everybody know it change the taste!!
Thanks for the useful tip. I tried baking soda, bur the after taste spoiled the meat. This is the first time sntyone mentioned to ri se it off. Thanks! I'm on my way to great steaks!
There is such a thing as a $1 steak??
Baking soda .Put plenty on, then Stick your head in the fridge for 4 hours .
Then stick it in a lamp shade for a while .then Waller . No more hair loss ,cause you ain’t got none left to lose.
Put your steak in a blend of pineapple for an hour, rinse off and then cook. No after taste, superbly tender, way better and totally natural than baking powder what ?
So my honest first impression once you cut into that beautiful looking steak was that the inside looked unappetizing and disgusting. I would not go for that piece of steak and I don't think the steak is the problem. I think the baking soda, the repeated washing and water, the reseasoning, and all the fiddling you've done with it is what ruined it. Nonetheless, it was a really interesting and worthwhile experiment and I still really enjoyed watching it.
I never heard of Chinese restaurants using Backing Power but CORN STARCH definitely
Are you Brazilian?
Try fresh pineapple to tenderise
I love dry brine. With salt, guys also try dusting with garlic, black pepper fine ground, and a sprig of thyme on top. Wrapped in butcher paper and refrigerated for a day.
Msg.
I use vinegar on my meat before it goes into my slow cooker taste goes away as it cooks
Synchronized eating: 11:27
So curious. Salt, pepper & garlic are my go to base for most my dishes.
Hey, try the eye round with the waygu tallow!!!
Bless you all
I'm going to try this Saturday. Today is 09/02/2021. I will let you know how it went. And thanks a lot for this. I can only afford cheap cuts of meat.
It is my understanding that Arm & Hammer baking soda contains aluminum which is not supposed to go into your body
Should've finished cooking those..how do you not get sick eating raw meat? Have you ever been inside a meat packing plant? Most everything gets floated in a fecal bath..yuk
I tried baking soda on a $1 steak and it transformed it into a $1.30 cent steak