I tried BAKING SODA on $1 Steak and this happened!

Guga Foods
14 Apr 202114:15
EducationalLearning
32 Likes 10 Comments

TLDRIn this engaging video, the host embarks on an experiment to determine if baking soda can effectively tenderize steaks. Using the eye round cut known for its toughness but rich flavor, the host compares three different treatments: a control steak with just salt (dry brine), a steak with baking soda, and a combination of baking soda and salt. After four hours of refrigeration, the results show that while the baking soda does indeed make the steaks more tender, it introduces an off flavor that detracts from the overall taste. The combination of baking soda and salt achieves the best tenderness but still has an unusual taste. The video concludes that baking soda can tenderize meat, but the flavor impact must be considered, especially for dishes where the steak's natural flavor is paramount.

Takeaways
  • 🥩 The video discusses an experiment using baking soda to tenderize 'one dollar steaks', specifically eye round cuts known for being tough but flavorful.
  • 🧂 The chef uses salt (dry brine method) as a control to compare with the effects of baking soda on tenderness and flavor.
  • 🧪 Baking soda, or sodium bicarbonate, is highlighted for its various uses, including in cooking, as a deodorant, and for plant food.
  • ⏱️ The steaks are left to rest in the refrigerator for four hours to allow the baking soda or salt to penetrate and work on the meat.
  • 📝 Each steak is labeled to avoid confusion during the experiment, emphasizing the importance of methodology in the testing process.
  • 🔍 The experiment compares three different treatments: a control steak with only salt, a steak with baking soda only, and a steak with both baking soda and salt.
  • 🍽️ After resting, the steaks are cooked by searing in butter and then finished with indirect heat to an internal temperature of 135 degrees Fahrenheit.
  • 👅 Taste tests reveal that while the baking soda treatment does make the steaks more tender, it also imparts an off flavor that is not preferred.
  • 🌟 The video concludes that the dry brined control steak, despite being tougher, has a better taste compared to the baking soda treated steaks.
  • 🎥 The content is sponsored by Keeps, a hair loss prevention treatment, and a special offer is provided for viewers interested in the product.
  • 📉 The video provides a cautionary note on using baking soda for steak tenderization at home, due to the potential for an altered taste.
Q & A

  • What are the 'one dollar steaks' made from?

    -The 'one dollar steaks' are made from the eye round cut of meat, which is known for being cheap, tough, but flavorful.

  • What is the primary goal of the experiment with these steaks?

    -The primary goal of the experiment is to tenderize the tough eye round steaks using baking soda and to determine if it is an effective tenderizer.

  • Why do Chinese restaurants use baking soda in their cooking?

    -Chinese restaurants use baking soda as a technique to make their steaks more tender, a practice that has been used for decades.

  • What is the chemical name for baking soda?

    -The chemical name for baking soda is sodium bicarbonate.

  • What are some other uses of baking soda mentioned in the script?

    -Other uses of baking soda mentioned include its application as a plant food, a deodorant, and a refrigerator odor neutralizer.

  • How is the control steak in the experiment prepared?

    -The control steak is prepared using a dry brine method, where it is seasoned with salt and left in the refrigerator overnight to allow the salt to penetrate the meat.

  • How is the steak tenderized using baking soda in the experiment?

    -The steak is tenderized by applying a thin layer of baking soda to both sides and then leaving it in the refrigerator for four hours.

  • What is the concern regarding the taste of the steak after using baking soda?

    -The concern is that baking soda may leave a weird or unpleasant taste on the steak, as it is not typically used as a seasoning and has a distinct flavor when consumed.

  • How is the taste and tenderness of the steak assessed after the experiment?

    -The taste and tenderness are assessed by cooking the steaks and tasting them, comparing the control steak with the ones treated with baking soda and a combination of baking soda and salt.

  • What is the final conclusion about using baking soda as a steak tenderizer?

    -Baking soda does make the steak more tender, but it can also impart an off flavor that may not be desirable for a steak intended to be savored for its natural taste.

  • What is the recommendation for using baking soda tenderized steaks?

    -The recommendation is that while baking soda can be used to tenderize steaks, it might be better suited for dishes where a sauce can mask the altered flavor, such as in Chinese cuisine.

Outlines
00:00
🍽️ Baking Soda Steak Tenderizing Experiment

The video begins with a sponsorship acknowledgment and an introduction to the concept of 'one dollar steaks' made from the eye round cut. The host explains the toughness of this cut and the goal to make it tender through various experiments. A specific focus is given to the use of baking soda (sodium bicarbonate) as a tenderizing agent, a technique used in Chinese restaurants. The host details the process of preparing steaks with baking soda, comparing it to a dry brine method using salt, and also a combination of both baking soda and salt. Each steak is labeled for clarity throughout the experiment.

05:04
🔥 Cooking and Seasoning the Steaks

After detailing the preparation process, the host seasons the steaks with black pepper and garlic powder before cooking. The cooking process involves searing the steaks in butter and then cooking them indirectly until they reach an internal temperature of 135 degrees Fahrenheit. The host emphasizes the importance of seasoning and the cooking technique, and transitions into the tasting portion of the video where the steaks' tenderness and flavors are evaluated.

10:05
🤔 Evaluating Tenderness and Flavor

The host and his companion, Maumau, taste the steaks and discuss their texture and flavor. They compare the control steak (dry brined with salt) to the baking soda treated steaks. While they acknowledge that the baking soda method does make the steak more tender, they also note an off flavor that detracts from the overall eating experience. The host concludes that while the baking soda tenderizes the steak, it also changes the taste in a way that is not preferred for a steak intended to be savored for its beef flavor. The video ends with a reminder of the experiment's findings and a prompt for viewers to like, subscribe, and check the description for more information.

Mindmap
Keywords
💡Steak
A steak is a piece of meat cut from the flesh of a cow. In the video, the focus is on the tenderness and flavor of steaks, particularly those made from eye round cuts, which are known to be tough but flavorful. The script discusses various methods to tenderize the steak, which is central to the video's theme.
💡Eye Round
Eye round is a specific cut of beef taken from the hind leg of the animal. It is known for being tough and lean, but also for its strong flavor. The video's host is experimenting with different techniques to tenderize this cut, which is a key element of the content.
💡Marbling
Marbling refers to the distribution of fat within a cut of meat. It is often associated with tenderness and flavor in steaks. The script humorously mentions 'nice marbling' as a desirable feature, although it is later clarified that the steaks used are from a less marbled, cheaper cut.
💡Tenderizing
Tenderizing is the process of making meat more tender by various methods, such as mechanical means or chemical treatments. The video is centered around an experiment to tenderize steaks using baking soda, which is a common method in Chinese restaurants.
💡Baking Soda
Baking soda, or sodium bicarbonate, is a common household item used for cooking, cleaning, and as a leavening agent in baking. In the context of the video, it is used as a tenderizing agent for steaks, which is the main subject of the experiment.
💡Dry Brine
Dry brining is a technique where meat is seasoned with salt and then refrigerated to allow the salt to penetrate and break down the muscle fibers, resulting in a more tender and flavorful product. The video describes this process as a preferred method for preparing steaks.
💡Osmosis
Osmosis is the movement of water across a semipermeable membrane from a region of lower solute concentration to a region of higher solute concentration. In the video, it is mentioned in the context of salt drawing out moisture from the steak, which then mixes with baking soda to enhance tenderness.
💡Seasoning
Seasoning refers to the process of adding flavor to food, often through the use of spices, herbs, or other flavorings. In the video, after the tenderizing process, the steaks are seasoned with black pepper and garlic powder, which are highlighted as the host's favorite seasonings.
💡Seared
Searing is a cooking technique that involves cooking food, especially meat, at high heat to create a browned, caramelized surface. The video mentions searing the steaks with butter before finishing them with indirect heat, which is a common method to enhance flavor and texture.
💡Internal Temperature
The internal temperature of meat is a critical factor in determining its doneness. The video specifies cooking the steaks to an internal temperature of 135 degrees Fahrenheit, which is a common target for medium-rare doneness in steaks.
💡Flavor Profile
The flavor profile of food refers to the specific combination of tastes and aromas that make up its overall flavor. The video discusses the impact of the tenderizing process on the flavor of the steaks, with particular attention given to whether the baking soda treatment alters the natural taste of the meat.
Highlights

The video discusses an experiment using baking soda to tenderize eye round steaks, a cut known for being tough but flavorful.

The host shares personal experience with the cut, having conducted numerous experiments to make it more tender.

Baking soda, or sodium bicarbonate, is revealed as the key ingredient for the tenderizing experiment, a technique used in Chinese restaurants for decades.

The host explains the multi-purpose uses of baking soda, including its application in gardening, deodorizing, and as a refrigerator odor neutralizer.

The experiment involves three different treatments for the steaks: a control with salt only, one with baking soda only, and one combining baking soda and salt.

The steaks are labeled and left in the refrigerator for four hours to allow the treatments to take effect.

The control steak, treated with salt only, shows signs of penetration and is expected to be tender due to the dry brine technique.

The steak treated with baking soda only appears softer and the baking soda has mostly penetrated the meat.

Combining baking soda and salt seems to result in a steak that is even more tender, but with a concern about an off flavor.

All steaks are thoroughly rinsed and patted dry to remove any residual baking soda that could affect the taste.

The host seasons the steaks with black pepper and garlic powder before cooking them to a target internal temperature of 135 degrees Fahrenheit.

The control steak, despite being tough, is praised for its phenomenal taste, indicating the effectiveness of the dry brine technique.

The steak treated with baking soda only is found to be more tender but with a less desirable taste, unlike the control.

The combination treatment of baking soda and salt produces the most tender steak but with a noticeable and unappealing off flavor.

The host and his nephew Maumau agree that while the baking soda treatments made the steaks more tender, the taste was compromised.

The video concludes that baking soda can effectively tenderize steak, but its use may be best suited for dishes where the flavor can be masked with sauces.

The host suggests that the dry brine technique is still the preferred method for steak tenderness and flavor.

The video is sponsored by Keeps, a hair loss prevention treatment, and the host shares a promotion for viewers to try the service.

Transcripts

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Steak TenderizingBaking SodaDry BrineEye RoundCulinary TechniqueFood ScienceChinese CuisineMeat PreparationFlavor TestTexture ExperimentHome Cooking