Getting Beef Tender The Chinese Restaurant Way - The F-Word (Food) Blog at Allrecipes.com - 314212

The F-Word (Food)

Getting Beef Tender The Chinese Restaurant Way 
 
Nov. 1, 2013 4:08 pm 
Updated: Nov. 20, 2013 5:17 pm
Today I had a Chinese customer walk into the store, and I asked her how Chinese restaurants get there beef tender. she laughed and looked both ways and said "Baking Soda".

I said Baking soda, and she said "yep".

so as a experiment I bought my self a few pounds of beef and sliced it up. made an Asian marinade and added some baking soda to it. I let it marinade for about 30 mins and put a few pieces in the frying pan.

Low and behold it worked the meat was just like you get at an Asian restaurant.
 
Comments
Nov. 1, 2013 4:32 pm
I'm definately game... how do think it would work on london broil?
 
Nov. 1, 2013 4:41 pm
I used Chuck Roast $2.99, I think London broil would work fine. she said you only need one teaspoon of baking soda in the marinade.
 
Nov. 1, 2013 4:50 pm
I am going to try it on chicken on Sunday. I am going to add it to the chicken with egg whites (it's called velveting). http://chinesefood.about.com/od/cookingtechniques/f/velvetchicken.htm
 
Nov. 1, 2013 6:04 pm
Thanks King! I'll let you know how it turns out!!!
 
Nov. 1, 2013 6:10 pm
Wow! Thanks for sharing the secret, King Sparta! Can't wait to try it.
 
Nov. 1, 2013 6:24 pm
Interesting! Thanks King, I'll give it a whirl.
 
Nov. 2, 2013 4:33 am
Wow! So that's the "ancient Chinese secret", huh? I'll have to try it!
 
Nov. 2, 2013 7:12 pm
Now that is a great tech tip! I am going to try it. Thanks!
 
Nov. 3, 2013 8:44 am
Fantastic, King Sparta! I too have often wondered how their beef is so fork tender. Now we all know, thanks to you! I'm putting Broccoli Beef on the menu this week! Thanks again for the help!
 
Nov. 3, 2013 5:31 pm
After Some Research I found this information: Here is how to use it effectively: The ratio is 1 teaspoon for every pound of raw meat. Sprinkle the baking soda evenly over the top of the meat. The best way to do this is from way up high, at least 12" above the meat, this seems to coat it more evenly. After sprinkling, using clean hands, work the baking soda into the meat. Let it sit to tenderize for 30 minutes. I've found that 30 minutes is the right amount of time. If you go longer the meat will be too soft, almost mushy. This part is very important, rinse the meat thoroughly and then rinse it again and then one more time. You want to remove ALL the baking soda. Pat the meat dry and you are ready to follow your recipe, including any marination time.
 
Nov. 3, 2013 5:40 pm
Just another note if you don't rinse off the beef the backing soda will change the taste of your dish.
 
Nov. 3, 2013 7:06 pm
You might also remember that Baking Soda is used in refrigerators to absorb odors. Make sure and use new baking soda and not something you had in the refrigerator and keep in an air tight container so it does not pick up funky smells which will turn into funky taste. You might want to try my best baked chicken wings which uses baking powder prior to baking the wings first in a low oven and then in a hot oven.
 
Lela 
Nov. 3, 2013 10:38 pm
KingSparta-that is surprising that baking soda can tenderize meat. I will have to try this. Thanks for the info.
 
Nov. 4, 2013 5:40 pm
King Sparta, thanks for sharing this tip. I hope people here will post someplace (in a blog or on the buzz) with their experience with it. BTW, I just read your "About Me" for the first time. Wow. That's all I can say. You've been busy!! You sound like an intresting, never bored, person.
 
Nov. 4, 2013 6:08 pm
Thanks for sharing your tip with the AR world. Will definitely try!
 
Nov. 5, 2013 7:51 am
A couple of years ago, someone said you are "The King of Research". I won't offer an argument to that. Thank you for this, King Sparta!
 
Nov. 20, 2013 5:13 am
Hi King! I tried this on Chuck eye steaks! Pretty awesome! It seemed to accept our marinade better! Soooo juicy! Thanks big guy!
 
Nov. 20, 2013 5:17 pm
I tried this on hager steak and I have to say it more than met my expectations. It turned a piece of rather tough meat into a chewier than I would prefer but still quite edible steak. Thank you so much for researching this.
 
 
 
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KingSparta

Home Town
Marmora, New Jersey, USA

Member Since
Dec. 2009

Cooking Level
Expert

Cooking Interests
Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern

Hobbies
Gardening, Hiking/Camping, Camping, Biking, Walking, Photography, Music

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About Me
My handle is from a MSDOS clone called SpartaDOS, I also Love The Movie The Spartans. I Went To Combat With The 82nd Airborne Div In Granada, And The Gulf War, Retired Military, Airborne, Air Assault, Flight School For OH-58 A/C Helicopter. Air Observer, Forward Observer, Air Conditioning And Heating Repairer, Generator Repairer, Licensed Pest Control Operator. Graduate Of Purdue University, And Texas A&M Entomology Courses, I Spent The Year Of 2011 In Culinary School.
My favorite things to cook
Beef, Chicken, Pork, Ham, Fish, Shrimp, Scallops, Lamb
My favorite family cooking traditions
Cooking With Heat
My cooking triumphs
Crape Suzette, Dam That's some good S**t.
My cooking tragedies
That Knife Was Sharp.
 
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