The Chinese Restaurant Secret to Impossibly Tender Meat

📗 Get My Complete Chinese Cooking Guides Here: https://chinesekitchensecrets.com/ Your beef comes out of the pan gray, tight and chewy, and you blame the meat or the stove. It isn't either one. Restaurant beef is soft because of what happens in the 20 minutes before the fire, and almost no recipe writes that part down. In this video I walk through the 10 things between the butcher and the plate: beating water into the meat a spoon at a time, slicing cold and across the grain, the order the seasonings go in, the thin cornstarch coat, and the gentle first cook most home cooks have never heard of. The powder is plain baking soda, half a teaspoon to a pound dissolved in three tablespoons of cold water. A full spoon or a night in the fridge and it turns spongy and tastes like soap, so I tell you exactly where the line is. I also give the amounts for chicken breast, chicken thigh, pork loin and lamb, and the one thing you should never put it near. Everything here is done with $8 flank steak on an ordinary home stove, no wok burner needed. If you've followed recipes for years and still cooked tough beef, this is the step that was missing. CHAPTERS: 00:00 – Stop Blaming Your Beef 01:25 – Who Taught Me This 02:55 – The Gray Puddle Problem 04:11 – Water Is Juice 05:34 – Freeze Then Slice Thin 06:52 – Why Ribeye Disappoints 08:02 – Reading The Grain 09:32 – The Order Is Everything 10:51 – Sugar, Wine And Aroma 12:09 – The Cornstarch Coat 13:25 – Checking The Coat 14:47 – Mixing In One Direction 16:10 – Twenty Minutes, No Longer 17:30 – Cook It Twice 18:48 – Pan Heat And Batches 20:04 – Why Baking Soda Works 21:22 – When It Goes Wrong 22:47 – Chicken, Pork And Lamb 24:05 – The Two Bowls Explained 25:20 – Don't Overcook It 26:40 – The Full Method Recap 28:01 – Back To Chen Wei #Velveting #TenderBeef #ChineseCooking #StirFry #WokCooking #BakingSoda #FlankSteak #ChineseRestaurantSecrets #CookingTips #BeefAndBroccoli