Interesting video, definitely tenderized the meat but apparently left an after taste. Wondering if you smoked a chuck roast or even a brisket wether if the smoke and all the seasonings would mask that flavor issue. Maybe somebody has tried this.
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I’ve seen the technique before. I decided that if it was the right way to go, everyone would have known about it and been doing it 50 and 100 years ago. -
My wife used it and didn’t tell me. It’s hard to put your finger on it, it somehow changes the texture and ‘feel’.
It was an immediate no for me.Comment
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A couple of thoughts without watching the video:
Steak = thick Stir fry beef = very thin and cut across the grain to help make it tender
How deep does baking soda penetrate? My thought is that it doesn't penetrate at all.
Stir fry gets a sauce of some sort and that masks the flavor of the BS - steak probably not
Using BS on a steak seems to be BS to me.Comment
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Correct it certainly does mask the flavor of the baking soda but you are not using it for flavor just to tenderize. Eat at a good chinese restaurant and when you see how tender the beef and chicken is that is because they have been using this method for years. -
cruiseplanner1 - you are correct. That was my point. But steak does not normally get a sauce that would hide the flavor of the BS.
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Well, I would not want to sacrifice a Chuckie or brisket to this method. When we do these cuts well (the “right” way), they come out tender, right? I agree with above that the sauces probably mask the bs aftertaste. That said, this is my opinion only after watching the video only and not actually tasting it. I was tempted to check out the next video in the feed, but gotta bounce for the day. The Meat Guy and still shot showed him with eye round roasts, one naturally lean and one that looked super marbled.Comment
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This is part two of an old YT video from Guga Foods on tenderizing meats and baking soda is addressed.Comment
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Interesting. Agree that hosing is down with water that way altered the flavor. When taking wild game to a processor they tell you never to hose it off. Seems like whatever you marinate in it does alter the natural flavor. I have used yogurt on chicken foe an Indian dish. But the intense flavors of the sauce masked any alteration of the flavor of the chicken.
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I cooked something with baking soda as a tenderizer and while I can't remember the dish, I remember that it left a mild off taste. Actually, I think I remember what it may have been. I think I was cooking an Asian dish and was velveting some steak, and somehow, added baking soda rather than baking powder.
(As Bradley Robinson / Chud's BBQ would say "Rookie move.")
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I always have to think about that, I can mix them up too.Comment
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Kenji, in his book The Wok, discusses baking soda for tenderizing beef stir fry. Pages 117 and 123. He uses flank or skirt steak, cut into thin strips. The alkalinity of baking soda apparently keeps the meat protein from tightening up.
He also uses it to plump up shrimp. I have done that, and believe that it helps.Comment
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I take a couple of ribeye and place each one under an armpit.
Wait 15 seconds, and they are nice and tender...Comment
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