I tried BAKING SODA on $1 Steak and this happened!
11M views · Apr 14, 2021 · Entertainment
Comments · 8K
@GugaFoods · 5 years ago · pinned
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@manicdonkey · 5 years ago
Fun fact: Guga made up the deodorant trick to get Angel to tenderize himself with baking soda. That dry aged Angel video is coming up!
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@atnl123 · 2 years ago
You didn't rinse the meat off well enough. You have to rinse the meat under lukewarm, running water really thoroughly, softly massaging the meat as you do so, to get rid of the sodium bicarbonate (by the way, this term is outdated - the correct term is sodium hydrogencarbonate and the term baking soda is ambiguous because it may or may not contain other ingredients).<br><br>Unlike sodium chloride (table salt), sodium hydrogencarbonate (which is also a salt, by the way) will not penetrate deeply into the meat. That's why you can rinse it off well using the way described above.<br><br>This is also why this method is usually used for thin slices of meat, like the meat slices in Chinese restaurants you mentioned. For this, it is perfect.<br><br>If you are up for it and have the time, I would really appreciate it if you would redo this experiment to do sodium hydrogencarbonate justice.<br><br>You wouldn't need to prepare 3 steaks, just the one in question to determine whether or not it has an off-taste when prepared using the method I described. I love learning new things from you and other sources and I hope you are open as well to try out my humble suggestion. Meat lovers around the world will be thankful.<br><br>Like I said, sodium hydrogencarbonate doesn't penetrate deep into the meat and if you rinse it off under lukewarm, running water while softly massaging it for about 1 minute, you will literally not be able to detect the off-taste you described.<br><br>I love your videos and share your curiosity in experimenting with meat. Hopefully, you can squeeze this modified experiment in somewhere, because sodium hydrogencarbonate is really a very good meat tenderizer.<br><br>Thank you and I wish you and the crew all the best!
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@Keys879 · 1 year ago
I mix the baking soda with a little bit of water to make a slurry. It keeps the steak from leeching out the moisture from within and instead sort of 'saturates' the meat and draws in the baking soda more. You can use as little as an hour in the fridge for great results. To eliminate any chance of the baking soda taste, use an acid to neutralize the steak and rinse before seasoning. I use apple cider or wine vinegar. Works great.
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@Simonsvids · 2 years ago
Info for non-Americans, the 'Eye round' cut of beef is called 'Silverside' in the rest of the English speaking world.
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@andrisimmortal1715 · 5 years ago
Still waiting for that A5 Wagyu eye round. The cheapest cut of the most expensive meat in the world.
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@bixbe_sglearn · 5 years ago
Chinese cooks like me RINSE the baking soda off not the way you guys did it. I go a step further and do a short dip in water with a dash or vinegar and then rinse. No off flavor and baking soda is neutralise by a bit of acidity. Great on cuts of pork too.
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@eladron3590 · 5 years ago (edited)
"If I had to give a scale from 1 to 10, control would be 0"
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@Guznagerreth · 2 years ago
Just an FYI, but every single chinese restaurant/takeaway uses bicarb and a cheap alcohol like cooking sherry to tenderise and give that silky mouthfeel, they don't wash the bicarb off, and unless you use way too much, once cooked you cannot taste the bicarb since it has been broken down by the alcohol, and theres no risk using the alcohol as it all cooks off and will impart a slight sweetness
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@dannyboy1200 · 5 years ago
Angel has developed a 6th sense for when to show up for the tasty experiments and not for the "fun" ones
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@jameslai8475 · 5 years ago
This man will never give up on perfecting the eye round
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@Shootles · 5 years ago
Suggestion: A burger patty experiment where you try using unusual roast/steak cuts minced at 80/20 (eye round, etc.)
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