DON’T put baking soda in beef marinade - The RIGHT way to tenderize beef with baking soda
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.
- 🔪 It is recommended not to slice the beef too thin to prevent it from falling apart during cooking.
- 🧂 The correct ratio for tenderizing beef is half a teaspoon of baking soda for every eight ounces of beef.
- 💧 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.
- 🍖 The tenderized beef is now ready for marinating and can be used in any recipe, including stir-fry.
- 📚 If not cooking immediately, the beef can be stored in the fridge for up to two days after the tenderizing process.
- 📝 For recipes that call for baking soda in the marinade, omit it and follow Lynn's tenderizing method to avoid aftertaste.
- 📺 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
🍽️ 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
💡Tenderize
💡Baking soda
💡Marinade
💡Chuck roast
💡Beef to baking soda ratio
💡Room temperature
💡Rinse
💡Moisture
💡Stir-fry
💡Mongolian beef
💡Feedback
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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