DON’T put baking soda in beef marinade - The RIGHT way to tenderize beef with baking soda

Elias Family Kitchen
12 Aug 202304:38
EducationalLearning
32 Likes 10 Comments

TLDRIn this informative video, Lynn from Elias Family Kitchen demonstrates a technique to tenderize top cuts of beef using baking soda without imparting a metallic aftertaste. She advises against adding baking soda to the marinade, which is a common mistake. Instead, she shows how to dissolve baking soda in water, apply it to the beef, let it sit, and then rinse it off to avoid the aftertaste. The method ensures that the beef remains tender and flavorful, ready for any recipe, and she also suggests adjusting the baking soda ratio for different amounts of beef.

Takeaways
  • 🍽️ Lynn demonstrates a method for tenderizing top cuts of beef using baking soda to avoid a metallic aftertaste.
  • πŸ”ͺ It is recommended not to slice the beef too thin to prevent it from falling apart during cooking.
  • πŸ§‚ The correct ratio for tenderizing beef is half a teaspoon of baking soda for every eight ounces of beef.
  • πŸ’§ Baking soda should be dissolved in one tablespoon of water and mixed evenly with the beef.
  • ⏱ Beef needs to be set aside for 30 minutes after the baking soda mixture is absorbed to allow for the tenderizing process.
  • 🧊 After 30 minutes, the beef should be rinsed in cold water to remove the baking soda and prevent any aftertaste.
  • 🀏 Beef should be squeezed to remove excess water and dried with paper towels before proceeding with further preparation.
  • πŸ– The tenderized beef is now ready for marinating and can be used in any recipe, including stir-fry.
  • πŸ“š If not cooking immediately, the beef can be stored in the fridge for up to two days after the tenderizing process.
  • πŸ“ For recipes that call for baking soda in the marinade, omit it and follow Lynn's tenderizing method to avoid aftertaste.
  • πŸ“Ί Lynn suggests checking out her other beef recipes, such as beef and broccoli and Mongolian beef, for additional cooking ideas.
Q & A
  • What is the main topic of the video?

    -The main topic of the video is how to tenderize top cuts of beef with baking soda without causing a metallic aftertaste.

  • What is the common mistake people make when using baking soda for beef?

    -The common mistake is adding baking soda to the beef marinade and then cooking with it, which can result in a metallic aftertaste.

  • What type of beef cut is shown in the video?

    -The video demonstrates the process using a chuck roast cut of beef.

  • How much beef does the presenter start with in the video?

    -The presenter starts with eight ounces of chuck roast beef.

  • What is the recommended thickness for cutting the beef before tenderizing?

    -The beef should be cut into about a quarter-inch thick to prevent it from falling apart when cooked.

  • How much baking soda is needed for every eight ounces of beef?

    -Half a teaspoon of baking soda is needed for every eight ounces of beef.

  • What should be done after the baking soda is dissolved in water and poured into the beef?

    -The beef should be mixed evenly with the baking soda solution and then set aside for 30 minutes.

  • What is the next step after setting the beef aside for 30 minutes?

    -The beef should be rinsed in cold water to remove the baking soda and prevent a metallic aftertaste.

  • How should the beef be dried after rinsing?

    -The beef should be squeezed to remove as much water as possible and then dried on paper towels to remove excess moisture.

  • What can be done with the tenderized beef after the process is complete?

    -The tenderized beef is ready for any kind of marinade and can be used in various beef recipes, such as stir-fry.

  • How long can the tenderized beef be stored in the fridge before cooking?

    -The tenderized beef can be stored in the fridge for up to two days before cooking.

  • What should be done if a recipe calls for baking soda in the beef marinade?

    -Follow the tenderizing instructions provided in the video, then omit baking soda from the recipe to avoid a metallic aftertaste.

Outlines
00:00
🍽️ Tenderizing Beef with Baking Soda

Lynn from Elias Family Kitchen introduces a method for tenderizing top cuts of beef using baking soda without the metallic aftertaste that often accompanies this technique. She emphasizes the common mistake of cooking beef with baking soda in the marinade, which leads to an undesirable flavor. Instead, Lynn demonstrates a process where baking soda is dissolved in water and applied to the beef, which is then set aside for 30 minutes. This allows the beef to absorb the liquid and become tender. The beef is later rinsed in cold water to remove the baking soda, eliminating the metallic taste. Lynn also provides a ratio for beef to baking soda, suggesting half a teaspoon of baking soda for every eight ounces of beef. She mentions that the tenderized beef can be stored in the fridge for up to two days and is ready for any kind of marinade or stir-fry recipe, resulting in juicy and tender beef slices with a rich beef flavor.

Mindmap
Keywords
πŸ’‘Tenderize
Tenderize refers to the process of making meat softer and more tender, typically by breaking down the muscle fibers. In the context of the video, the host demonstrates a method to tenderize beef using baking soda without affecting the flavor, which is a key technique for preparing top cuts of beef for cooking.
πŸ’‘Baking soda
Baking soda, or sodium bicarbonate, is a common household item used in cooking and baking. In this video, it is used as an ingredient to tenderize beef. The script explains that a common mistake is to cook with the beef marinated in baking soda, which can leave a metallic aftertaste, but the host shows how to avoid this by rinsing the beef after the tenderizing process.
πŸ’‘Marinade
A marinade is a flavorful liquid in which food, especially meat, is soaked to add flavor and tenderness. The video script mentions that people often make the mistake of including baking soda in the marinade and then cooking with it, which is not recommended due to the aftertaste it can cause.
πŸ’‘Chuck roast
Chuck roast is a cut of beef taken from the chuck, or shoulder, of the cow. It is highlighted in the script as the type of beef being tenderized in the demonstration. The host uses it to illustrate the process of cutting and tenderizing for the video's tutorial.
πŸ’‘Beef to baking soda ratio
The script emphasizes the importance of maintaining the correct ratio of beef to baking soda for effective tenderizing. For every eight ounces of beef, half a teaspoon of baking soda is recommended, ensuring even distribution and avoiding an overpowering taste.
πŸ’‘Room temperature
Room temperature refers to the ambient temperature of the room where the cooking process is taking place. The video mentions that if the beef is to be cooked right away, it can be left at room temperature, which is important for the tenderizing process to work effectively.
πŸ’‘Rinse
Rinsing is the act of washing something, in this case, the beef, under running water. The script describes rinsing the beef in cold water to remove the baking soda after the tenderizing process, which is crucial for eliminating the metallic aftertaste.
πŸ’‘Moisture
Moisture refers to the presence of water or other liquid. In the context of the video, the host instructs to dry the beef on paper towel to remove excess moisture after rinsing, which is an important step before applying a marinade or cooking the beef.
πŸ’‘Stir-fry
Stir-fry is a popular cooking method involving quickly frying ingredients in a small amount of very hot oil while constantly stirring. The script mentions that the tenderized beef is ready to be used in any stir-fry recipes, indicating one of the potential applications of the tenderized beef.
πŸ’‘Mongolian beef
Mongolian beef is a dish that might typically include tenderized beef cooked in a savory sauce. The video script suggests that the viewer can apply the tenderizing method shown in the video to recipes like Mongolian beef, omitting the baking soda from the recipe to avoid the metallic aftertaste.
πŸ’‘Feedback
Feedback in this context refers to comments, suggestions, or questions from viewers about the video content. The host invites viewers to leave feedback if they try the tenderizing method, indicating an interactive aspect of the video and a way for the host to improve future content.
Highlights

Introduction to Elias Family Kitchen and the method to tenderize beef without a metallic aftertaste.

Avoiding the common mistake of cooking beef with baking soda in the marinade.

Demonstration of the correct way to tenderize beef using baking soda without affecting flavor.

Using chuck roast as an example of top cuts of beef suitable for this method.

Cutting beef to an appropriate thickness to prevent it from falling apart during cooking.

The specific ratio of baking soda to beef for tenderizing: half a teaspoon for every eight ounces.

Dissolution of baking soda in water before applying it to the beef.

Allowing the beef to absorb the baking soda solution for 30 minutes.

Rinsing the beef in cold water to remove baking soda and prevent metallic aftertaste.

Squeezing out excess water and drying the beef to prepare it for marinating.

The beef is now ready for marinating and can be stored in the fridge for up to two days.

How to adjust a beef recipe that calls for baking soda by omitting it after tenderizing.

Recommendation to watch additional videos on beef recipes for further culinary inspiration.

Invitation for viewers to leave feedback and engage with the content.

Encouragement for viewers to like and subscribe for more cooking tutorials.

Transcripts
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