You lost me at “protesting capitalism around the world”…while using capitalism to market your videos for money…but baking soda, yes, I can get behind that.
Hmm interesting information BUT the woman in the video WHILE having her gloves on before the mixing started touched the back of her arm. I assume she uses cosmetic products on her skin which were then transferred to the meat???
Jp the witty bearded redhead did a variation on this recently that went a bit darker touching on underlying realities of entitled feminine expectations that was profound yet chuckleworthy
Velveting is used to tenderize meat a steak is already tenderized. Baking soda applied to a solid piece of steak can lead to a mushy texture. Also the surface of the steak may disintegrate before the baking soda can reach the center.
I was worried you were going to stop at comparing the mass of one to the volume of the other. The chemistry teacher in me was going to have big-time beef with your conclusions. The identical glass comparison saved your bacon. Nice job.
Would this work on steaks or other cuts of meats?
No steaks unless it’s cut up prior basically any cut of meat that’s sliced up or broken up prior to cooking.
You lost me at “protesting capitalism around the world”…while using capitalism to market your videos for money…but baking soda, yes, I can get behind that.
That was sarcasm. Mocking.
Do you mix the baking soda into the pound of ground beef or just sprinkle it on top -- like say on top and bottom of a hamburger?
mix it in.
Good demo. One point - two ounces by weight (on the scale) is not the same as two ounces by volume (fluid ounce). Close - but different.
I use baking soda to velvet beef, chicken, and shrimp for stir fried dishes, but never thought of using it on ground beef. That's wild!
You should have weighed the glasses with the juice in the to get the real measure of difference.
Hmm interesting information BUT the woman in the video WHILE having her gloves on before the mixing started touched the back of her arm. I assume she uses cosmetic products on her skin which were then transferred to the meat???
What about flavor??
The same goes for solid beef?
Jp the witty bearded redhead did a variation on this recently that went a bit darker touching on underlying realities of entitled feminine expectations that was profound yet chuckleworthy
How would I work the baking soda into a steak? Such as seasoning by sprinkling it on each side and let it rest for 15 minutes
Velveting is used to tenderize meat a steak is already tenderized. Baking soda applied to a solid piece of steak can lead to a mushy texture. Also the surface of the steak may disintegrate before the baking soda can reach the center.
I was worried you were going to stop at comparing the mass of one to the volume of the other. The chemistry teacher in me was going to have big-time beef with your conclusions. The identical glass comparison saved your bacon. Nice job.
Thanks, chef. Do you think ¼ teaspoon per pound is the formula to use across meant cuts and types?
*meat
Any reason to expect different results for ground pork, turkey, or veal?