I tried BAKING SODA on $1 Steak and this happened!

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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!

Still waiting for that A5 Wagyu eye round. The cheapest cut of the most expensive meat in the world.

Here is a little suggestion from the 'Land down under', thinly slice Kiwi Fruit (Chinese Gooseberry) and layer it (top and bottom) on ANY meat in the refrigerator overnight. The fructose sweetens the meat and the food acid breaks down the meat proteins. No more off flavours, works a treat in whole fish too.

I only use the baking soda method on pork and only a hour plus use sauces for stir fry. For this cut of beef I first use a a tenderizing tool that has small mini knife points to penetrate and breakup the connective tissue the use the dry bbrine for a couple of hours. I also cook it in butter to add back some fats. You get a tender steak and keep all the flavor to boot.

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.

Hey Guga, an idea for baking soda steaks might be to use a fatty and acidic sauce after they've been cooked. The acid, especially citric acid, will react with the baking soda to produce sodium citrate which is an emulsifier, it's what they use in processed American cheese to make it melt so good, it also makes water and fat mix together really well. Using more fat in the pan sauce can also offset the lack of intermuscular fat in the eye of round steak. Sodium citrate itself just tastes a little salty and sour. You might need to account for that when cooking. Another cool thing about baking soda is that it makes the Maillard reaction occur at a lower temperature and more efficiently so you get more delicious browned flavour at the same temperature with lower cooking times! If you use a lot it would be a good idea to neutralize it with acid afterwards , since it's the alkalinity of the sodium bicarbonate that catalyzes the reaction, so you don't get that bitter salty flavour from the baking soda, you'll just end up with a slightly salty sour flavour.

Hey Guys With my experience using Bi-carb soda in tendering steak I don't use it directly onto the meat, I add a 1/5 teaspoon to your favorite marinate and let it marinate for at least 1 to 2 hours, judging on the thickness of your cuts, so the bi-carb soda has a chance to break down the fibres and sinu and when you cook the steaks there will be no after soda taste. I hope this helps. as I use this method all the time. Good luck Donna From Australia

Whenever I velvet beef with baking soda I rinse it much, much more than you seemed to in this video. I mean going so far as rubbing the meat underwater with my fingers, changing the water 2-3 times. This goes a long way in minimizing the off taste. You can also reduce the off taste by finishing with something acidic to neutralize the bicarb into something without an off taste.

"If I had to give a scale from 1 to 10, control would be 0"

What if you use honey for tenderizing? Honey has protease enzymes too that can tenderize meat like pinapple

I love that your professional taste tester gives such a great description so that we can understand exactly what happens with the texture with different treatments. You guys are great I just love listening to you and watching you because you are so detailed. And on a side note, I need to borrow a knife since I only have one I know who to call!😉

Hey @gugaFoods. Love your videos! Just wanted to add a quick tip... To get rid of the off taste, you have to neutralize the baking soda with vinegar and them wash it. That will get rid of the weird flavor!! Hope this helps!

Suggestion: A burger patty experiment where you try using unusual roast/steak cuts minced at 80/20 (eye round, etc.)

If you want a tender steak: Once the properly hung and aged meat is cooked to your taste, remove it from the heat, set aside for 5 to 10minutes, for food chemistry to break down the muscle fibres. 1minute per 100g of meat. Bring your steak back under the grill, just long enough to flash it up to serving temperature, before plating up. A tip given to me by Willie McMurray, exec chef at Anton Mossiman's Belfry Dining Club in Belgravia, London. Willie and Anton, two of three chefs in the mid 1990s who cooked banquets for HM Queen Elizabeth.

You are very helpful, and the banter with your taste tester/s warms the heart!

I just watched another video on tenderizing steak and he suggested using pineapple. I tried it, marinating it overnight and the result was unreal, super tender, maybe a little too much. But it definitely works. Pineapple juice is now on my shopping list.

This man will never give up on perfecting the eye round

Angel has developed a 6th sense for when to show up for the tasty experiments and not for the "fun" ones

Thanks for the great content Guga, you're a great chef, teacher and an entertainer!