Tenderise Beef or Chicken - Known as Velveting
These methods are usually used with stir fry's. Velveting does not change the taste. This method is best used for sliced or small bite size pieces of beef, not a whole thick steak. The baking soda will tenderize the outside before the inside is tenderized, a marinade method of tenderizing is better suited.
Print Recipe
Ingredients
- 8 oz beef or chicken
- ¾ teaspoon baking soda Keep this proportional to the quantity of meat your are preparing.
Instructions
- If making Slice beef , cut thinly against the grain.
- Place in a bowl. Sprinkle over baking soda, toss with fingers to coat evenly.
- Refrigerate for the desired time, see notes for recommend time to start with depending on the cut of meat, 20 to 40 minutes.
- Rinse beef well with tap water. Shake off excess water, then use paper towels to blot away excess water
- Proceed with recipe of choice. Beef can be marinated or seasoned before cooking, stir fried or deep fried.
Notes
Tenderising time
Tenderising time differs for different cuts of beef. Here’s the general rule of thumb I’ve come up with based on beef and chicken I’ve tried:
Chuck beef, gravy beef, oyster beef and other traditional stewing beef – 30 minutes
Economical steak cuts (eg. cheap rump, hanger) – 20 minutes
Blade, bolar blade – 40 minutes
Chicken - 10-20 minutes
If you’re unsure for your cut of beef, go for 35 minutes. Even when I under or over tenderized, it was still tender and juicy. You’ll quickly figure out the best marinating times for your preferred cuts of beef – just adjust up and down by 10 minutes at a time.
Word of caution: The beef will turn unusually red.
Add Your Own Notes about Changes & Suggestions
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